Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods

Losoya‐Sifuentes, Carolina; Pinto-Jimenez, Karen; Cruz, Mario; Rodríguez-Jasso, Rosa M.; Ruiz, Héctor A.; Loredo‐Treviño, Araceli; Lopez‐Badillo, C.M.; Belmares, Ruth

doi:10.3390/foods12071398

Cited by 5 publications

(2 citation statements)

References 44 publications

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“…Ramon tree seed also has a relatively low-fat content compared to other seeds, its main fatty acids being linoleic, palmitic, linolenic, stearic, and eicosanoic acids (Losoya-Sifuentes et al, 2023). It is important to emphasize that Ramon seed has a similar carbohydrate content to chia but lower than quinoa and amaranth.…”

Section: Determination Of Proximal Chemical Analysismentioning

confidence: 99%

CHARACTERIZATION OF THE RAMON TREE SEED (Brosimum alicastrum Swartz.) AS A POTENTIAL FOOD SOURCE

Trujillo-Nava,

Negrete-Hernández,

García-Arrazola

et al. 2023

agro

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The main objective of this work was to study the physical, chemical, and functional properties of the seed of the Ramon tree (Brosimum alicastrum Swartz) to evaluate its potential application in the elaboration of food products of high nutritional value. The results were compared with other seeds marketed internationally through an a posteriori comparative study of means. Ramon seed yielded 43.99 % of the dietary fiber, with energy value of 183.02 kcal per 100 g seed, cation exchange of 0.0015 meq [H+] g-1 seed, and uptake of organic molecules of 0.91 g oil g-1 seed. Trolox equivalent antioxidant capacity had a value of 0.88 mg Trolox g-1 of seed. The antioxidant activity of the seed (IC50) was 1.602 mg mL-1, while the tree leaf had an IC50 of 0.618 mg mL-1. The content of total phenols and flavonoids was also determined, resulting in 154 mg of gallic acid per 100 g of seed and 72.14 mg of catechin per 100 g of seed, respectively. To evaluate its capacity to produce high-nutritional-value foods, the biscuit test was carried out with Ramon seed whole meal flour, obtaining an expansion factor of 62.8. All the aforementioned tests were performed in triplicate, and the Student’s t-test was used for the comparison of means between treatments. The hypothesis of the present work was demonstrated since the seed of the Ramon tree represents an alternative as a functional food, since physical, chemical, and functional properties comparable to other seeds of recognized nutritional value were observed.

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Section: Determination Of Proximal Chemical Analysismentioning

confidence: 99%

CHARACTERIZATION OF THE RAMON TREE SEED (Brosimum alicastrum Swartz.) AS A POTENTIAL FOOD SOURCE

Trujillo-Nava,

Negrete-Hernández,

García-Arrazola

et al. 2023

agro

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“…Previous studies have reported high antioxidant activity in B. alicastrum seeds with values of 2.04, 68.18, and 10.95 µM TEAC/g, according to the DPPH, ABTS, and FRAP methods, respectively [78]. Gullian and Terrats [79] conducted a study to optimize the content of bioactive compounds in B. alicastrum leaves by varying parameters such as the temperature and sonication power.…”

Section: Brosimum Alicastrum Swartzmentioning

confidence: 99%

Antioxidant Potential and Known Secondary Metabolites of Rare or Underutilized Plants of Yucatan Region

Uuh-Narvaez,

Segura-Campos,

Sytar

2023

Future Pharmacology

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The screening of rare plants from the Yucatan region and the known native plants in Mexico, that have been successfully introduced worldwide, has been conducted. Based on a literature analysis and a search of English and Spanish scientific information regarding botanical, plant biochemical, and antioxidant potential in databases such as Google Scholar, Scopus, Web of Knowledge, as well as the national databases of Mexico (Flora: Yucatan Peninsula (cicy.mx) and Especies endémicas|Biodiversidad Mexicana), rare or underutilized plants from the Yucatan region with antioxidant potential have been selected. The formulas of the most studied secondary metabolites of these selected rare plants are shown. Among the selected rare plants with antioxidant potential, the families Sapidaceae and Anacardiaceae had the highest number of representatives. Additionally, representatives from the families Annonaceae, Moraceae, Malpighiaceae, Solanaceae, Ebenaceae, Asteraceae, Ranunculaceae, and Leguminosae were also presented. The current scientific data analysis of selected rare plants from the Yucatan region, Mexico, provides significant background for their further use and introduction in not only the Yucatan region of Mexico, but also worldwide.

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Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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Background and ObjectivesThe objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic) acid, 2,2‐diphenyl‐1‐picrylhydrazyl, ferric‐reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.FindingsThe grains when submitted to the HHP obtained a reduction of 58.82% in the drying time, while the HMT promoted an increase of 23.5% when compared to the control. The pretreatments influenced the in vitro digestibility, where the HHP had the highest value (86.33), as well as the highest water, oil, and milk retention capacities. BRE positively impacted TPC, TA, and antioxidant activities regardless of the methods used. HMT promoted the formation of cavities, fissures, and holes on the surface, resulting in a rough appearance and presenting greater thermal resistance with an enthalpy of 12.35 J/g.ConclusionsThis research paved the way for potential commercial applications of black rice flour as an ingredient in functional foods.Significance and NoveltyThis study adds to the significance and novelty of research on black rice processing by evaluating the influence of different pretreatments on mass transfer, in vitro digestibility, and technological properties.

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Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods

Cited by 5 publications

References 44 publications

CHARACTERIZATION OF THE RAMON TREE SEED (Brosimum alicastrum Swartz.) AS A POTENTIAL FOOD SOURCE

CHARACTERIZATION OF THE RAMON TREE SEED (Brosimum alicastrum Swartz.) AS A POTENTIAL FOOD SOURCE

Antioxidant Potential and Known Secondary Metabolites of Rare or Underutilized Plants of Yucatan Region

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

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