Abstract
This work aimed to evaluate the physical, chemical and antioxidant properties of Ceiba aesculifolia subsp. parvifolia (CAP) tuber and determinate rheological, thermal, physicochemical and morphological properties of the starch extracted. The CAP tuber weight was 3.66 kg; the edible yield was 82.20%. The tuber presented a high hardness value (249 N). The content of carbohydrates (68.27%), crude fiber (15.61%) and ash (9.27%) from the isolated starch, reported in dry weight, were high. Phenolic compounds and flavonoid content of CAP tuber peel were almost 3-fold higher concerning the pulp. CAP tuber starch exhibited a pseudoplastic behavior and low viscosity at concentrations of 5–15%. Purity percentage and color parameters describe the isolated starch as high purity. Thermal characteristics indicated a higher degree of intermolecular association within the granule. Pasting properties describes starch with greater resistance to heat and shear. CAP tuber starch has X-ray diffraction patterns type A. The starch granules were observed as oval and diameters ranging from 5 to 30 µm. CAP tuber could be a good source of fiber and minerals, while its peel could be used for extracting bioactive compounds. Additionally, the starch separated from this tuber could be employed as a thickening agent in food systems requiring a low viscosity and subjected to high temperatures.
Highlights
Today, 85% of the world’s food is based on only about 20 domesticated species; the nutritional potential of wild species is enormous since many of them are nutritious, easy to obtain and have a pleasant taste [1]
The pulp is white; when the peel is removed, enzymatic browning reactions induce the appearance of a reddish color due to exposure to oxygen and the contact between oxidoreductase enzymes and unsaturated compounds, mainly monophenols that lead to the synthesis of melanins [20]
The purity of Ceiba aesculifolia subsp. parvifolia (CAP) tuber starch (>98%) indicates that the starch isolation method results in starch with a low amount of impurities; it may be considered as a high purity starch [48]
Summary
85% of the world’s food is based on only about 20 domesticated species; the nutritional potential of wild species is enormous since many of them are nutritious, easy to obtain and have a pleasant taste [1] They have a good amount of phytochemicals with functional properties, mainly phenolic compounds [2]. Parvifolia is a tree belonging to the Bombacaceae family that has commercial and nutritional importance in some parts of central Mexico; the seeds, roots and flowers are commercialized as food; the thorns and bark are used to make crafts [3,4] Medicinal properties for this species have been reported; the tree bark has antioxidant activity associated with the presence of phenolic compounds, such as terpenes, phenylpropanoids, isoflavones and coumarins [4,5].
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