This study carried out a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, tocopherols, sterols and fatty acids of baru almonds “in natura” and submitted to drying processes. It was determined that baru “in natura” almonds presented high levels of phenolic compounds, vitamin C, antioxidants, phenolics, sterols, total monounsaturated fatty acids and low thrombogenic, and atherogenic indexes. During the process of drying it at 65 °C for 30 minutes, a decrease was noted in the levels of caffeic acid, chlorogenic acid, anthocyanins, p-coumaric acid, ferulic acid, o-coumaric acid, quercetin, and polyunsaturated fatty acids. The same condition resulted in an increase in the levels of gallic acid, rutin, catechin, trans-cinnamic acid, vanillin, m-coumaric acid, tocopherols, monounsaturated fatty acids and antioxidant activity (ORAC and DPPH). When submitted to a temperature of 105 ºC for 30 minutes the same behavior was seen with a reduction in the vitamin C and ORAC contents and increased presence of flavonoids.

The present work aims to investigate the impact of different drying processes on baru almonds. It was found that the drying processes (65°C and 105°C for 30 min) did not change the physicochemical, mineral and quality composition of baru almonds (except moisture and acidity indexes that decreased and increased, respectively, the use of temperature of 105°C for 30 min). All treatments are sources of protein, fiber, lipids, boron, copper, manganese, iron, sulfur, calcium and magnesium. All treatments are below the maximum limits established by the inspection bodies for the presence of acidity and peroxides, indicating the quality of these products.

Revista do Instituto de Laticínios Cândido Tostes

Pesquisas em Plantas Alimentícias Não Convencionais (PANC) quanto à presença de compostos bioativos e antimicrobianos são escassas e a ampliação do conhecimento a respeito de suas propriedades torna-se necessária. Neste estudo, quatro tipos diferentes de extratos (aquosos e hidroalcoólicos obtidos por refluxo e sonicação) de ora-pro-nóbis (Pereskia grandifolia Haw) foram investigados quanto à presença de compostos fenólicos, antioxidantes e antibacterianos. Os extratos de Pereksia grandifolia Haw obtidos por refluxo foram mais eficientes do que a sonicação, pois extraíram uma quantidade maior de compostos fenólicos, antioxidantes, flavonas e flavonóis. Em relação ao solvente, detectou-se que o hidroalcoólico permitiu uma maior quantificação de flavonóides totais (flavonas e flavonóis, flavanonas e di-hidroflavonóis) e antioxidantes (medidos pelos métodos de DPPH, molibdato e poder quelante). Quando a água foi usada como solvente extrator, maiores quantidades de compostos fenólicos totais e antioxidantes (medidos pelo DPPH e poder quelante) foram observados. Todos os extratos apresentaram atividade inibitória contra Staphylococcus aureus e Pseudomonas aeruginosa, sendo os extratos aquosos obtidos por refluxo e sonicação os que apresentaram maiores halos de inibição. Porém, quando a concentração minima bactericida foi determinada, apenas o extrato hidroalcoólico obtido por refluxo apresentou resultado efetivo nas concentrações testadas. A caracterização e quantificação dos compostos fenólicos, antioxidantes e antibacterianos de Pereskia grandifolia Haw fornecem informações importantes para aumentar o uso dessa planta, como fonte alternativa de compostos benéficos à saúde, e com potencial antimicrobiano.

The present study aimed to perform a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, profile of fatty acids and minerals in spreads supplemented with different contents of baru almonds. The addition of baru almonds (P1 treatment) enhanced the concentrations of vitamin C, antioxidants, gallic acid, calcium, magnesium, sulfur, manganese and oleic acid. In contrast, the absence of this oil in P3 treatment resulted in an increase in the concentrations of vanillin, p-coumaric acid, ferric acid, o-coumaric acid, linoleic acid and saturated and polyunsaturated fatty acids. When the tannin, beta-carotene/linoleic acid, trans-cinnamic acid, monounsaturated fatty acids, hypocholesterolemic and hypercholesterolemic fatty acid contents and atherogenic and thrombogenic indices were evaluated, no significant (p > 0.05) differences were detected between treatments.

The macauba almonds (Acrocomia aculeata) have aroused great economic and nutritional interest as they are a promising source of chemical compounds and oils with high oxidative stability. This study proposed to carry out the characterization of the physicochemical composition and to evaluate the quality parameters of the macauba almond, as well as to verify the amounts of fatty acids, peroxides and selenium present in the macauba's oil. This is a field and laboratory research of qualitative nature. Among the main results, high levels of ash (1.37 g/100g-1), proteins (12.12 g/100g-1) and fibers (11.31g/100g-1) were found in the almond, placing it in front of other oilseeds due to superiority of these nutrients. In the oil, a low presence of free fatty acids (2.30% w/w) and peroxides (0.56 meq Kg oil-1) was detected, indicating that this food has high oxidative stability. As for the selenium content, no significant presence of this mineral was identified in both foods. As a result, it is concluded that the almond and the oil of the macauba almond can be inserted in the market as a viable strategy aimed at people who wish to positively modify their diet, as they present satisfactory physicochemical characteristics and quality parameters.