Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour

Rojas-Garbanzo, Carolina; Pérez, Ana Mercedes; Bustos-Carmona, Jairol; Vaillant, Fabrice

doi:10.1016/j.foodres.2011.02.045

Cited by 56 publications

(46 citation statements)

References 25 publications

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“…The carotenoids were extracted from 5-g samples according to methods described by Schiedt andLiaaen-Jensen (1995), andRojas-Garbanzo et al (2011). The analysis was carried out using a UV-visible spectrophotometer (Shimadzu UV-1700 PharmaSpec, Kyoto, Japan), with a wavelength of 450 nm.…”

Section: Total Carotenoid Contentmentioning

confidence: 99%

“…The fruit is an attractive alternative due to its relevant antioxidant content, such as carotenoids (especially β-carotene), vitamin C, selenium and zinc (TRACY, 1996), and, as recently reported, polyphenols (CONTRERAS-CALDERÓN et al, 2011;DUTRA et al, 2012). Its contribution to the provitamin A value is very important, since vitamin A deficiency is related to eye, skin and dental diseases (DIBARI, 1997), and Rojas-Garbanzo et al (2011) reported that the fruit contributed at least 50% of the daily recommended intake with a minimum consumption of 100 g of cooked peach palm fruit.…”

Section: Introductionmentioning

confidence: 99%

“…The fruit of the peach palm has been a major staple food of native populations since pre-Colombian times (TRACY, 1996). Currently the peach palm fruit is still consumed in rural and urban areas of tropical America, and is also exported to ethnic markets in the USA (ROJAS-GARBANZO et al, 2011). The trees are palms, with trunks that can reach more than 20-30 m in height and 15-30 cm in diameter.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica

Garbanzo

Carvajal

Barka

et al. 2016

Braz. J. Food Technol.

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SummaryThe variability of the physicochemical composition, carotenoid and polyphenol contents and hydrophilic antioxidant capacity of fresh peach palm (Bactris gasipaes) fruit was studied with a view to its exploitation as a potential source of bioactive compounds. The variability present in five batches of peach palm fruit obtained from two regions in Costa Rica: Tucurrique (T) and Pérez Zeledón (PZ), was studied. Significant differences were found for fruit weight, length and width amongst the batches studied. The moisture, fat and protein contents of the Tucurrique fruit were significantly lower than those from Pérez Zeledón. No significant difference in starch content was found between any of the batches of peach palm fruit studied. In terms of antioxidant compounds, the total carotenoid content ranged between 109 and 202 µg β-carotene equivalents/g dry weight (dw), while the total polyphenol content varied from 54 to 106 mg gallic acid equivalents (GAE) /100 g (dw). Both these components presented variability amongst the five batches. The antioxidant capacity was determined by the ORAC method and only the PZ 3 sample presented significant differences from the other four batches. The average hydrophilic antioxidant capacity was 37 ± 7 µmol of Trolox equivalents (TE)/g (dw). Overall, the peach palm fruit showed potential to be used in the development of functional foods since the variability of the raw peach-palm fruit, determined by applying a principal component analysis, showed that some characteristics of this fruit were not affected by harvest time and showed no differences between the batches from the two areas. Keywords: Carotenoids; Polyphenols; Antioxidant capacity; Principal component analysis; Functional foods; ORAC. ResumoA variabilidade da composição físico-química e do teor de carotenoides e polifenóis, e a capacidade antioxidante hidrofílica da fruta fresca da pupunha (Bactris gasipaes) foram pesquisadas, a fim de avaliar o seu aproveitamento como uma fonte potencial de compostos bioativos. Estudou-se a variabilidade de cinco lotes de frutos da Costa Rica das regiões Tucurrique (T) e Pérez Zeledón (PZ). Foram encontradas diferenças significativas para a massa, o comprimento e a largura entre os lotes. Os teores de umidade, gordura e proteína dos frutos de Tucurrique foram significativamente menores do que os teores dos frutos de Pérez Zeledón. Não foi encontrada diferença significativa para o teor de amido entre todos os lotes de pupunheira estudados. Para os compostos antioxidantes, o teor de carotenoides totais variou entre 109 e 202 mg equivalentes β-caroteno / g de matéria seca (ms), enquanto o teor de polifenóis totais variou no intervalo de 54 a 106 mg de equivalentes de ácido gálico (GAE) / 100 g (ms). Ambos os compostos antioxidantes apresentaram variabilidade entre os cinco lotes. A capacidade antioxidante foi determinada pelo método ORAC e só a amostra PZ-3 foi significativamente diferente dos outros

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Section: Total Carotenoid Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica

Garbanzo

Carvajal

Barka

et al. 2016

Braz. J. Food Technol.

Self Cite

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“…Con respecto a los carotenoides totales obtenidos para la HRC, estos superan lo reportado por Jatunov et al (2010) para mesocarpio cocido de chontaduro: 1,30-19,40 mg/100 g. Este aumento en la concentración de carotenoides totales al deshidratar los residuos coincide con lo reportado previamente por Garbanzo et al (2011), quienes obtuvieron un 50 % más de retención de carotenoides totales en harina de mesocarpio de chontaduro frente al material en fresco. Por otra parte, no solo la deshidratación puede producir un aumento en el contenido de carotenoides.…”

Section: Determinación De Actividad Antioxidante (% Dpph)unclassified

“…En relación con lo anterior, Rosso & Mercadante (2007) realizaron estudios en mesocarpio de frutos de palma de la Amazonia brasileña y reportaron un valor de 19,70 mg/100 g. Por su parte, Jatunov et al (2010) reportaron valores, para mesocarpio de frutos de chontaduro, de 5,80±0,10 mg/100 g para la variedad Costa Rica y de 6,40±0,30 mg/100 g para la variedad Brasil. Garbanzo et al (2011) reportaron 23,77 mg/100 g en harina de mesocarpio de chontaduro. Quesada et al (2011) encontraron valores de 7,40±0,20 mg/100 g en mesocarpio de frutos de chontaduro variedad Ecuador y 5,70±0,10 mg/100 g en frutos variedad Yurimaguas.…”

Section: Determinación De Actividad Antioxidante (% Dpph)unclassified

Caracterización fisicoquímica de harina de residuos del fruto de chontaduro (Bactris gasipaes Kunth, Arecaceae) obtenida por secado convectivo

Girón

Rodríguez-Rodríguez

Pinzón-Zarate

et al. 2017

CTA

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La producción de harina a partir de residuos de piel de chontaduro ha sido un tema olvidado desde el punto de vista de sus propiedades fisicoquímicas, debido a que los estudios reportados en la literatura se han centrado en la caracterización de harina del mesocarpio. El objetivo de este estudio consistió en evaluar las propiedades fisicoquímicas de la harina de epicarpio de chontaduro obtenida por secado convectivo a 60±2 °C, según un determinado modo de obtención y almacenamiento. Como resultado, se encontró que la harina es fuente de compuestos bioactivos, puesto que presenta concentración de fenoles totales (23,40±1,30 mg ácido gálico/100 g), actividad antioxidante (33,10 %±3,20), carotenoides totales (59,31±1,61 mg β-caroteno/100 g), color a* (4,95±0,58), color b* (3,25±0,57) y luminosidad (33,95±3,16). Por otra parte, se presentó un alto nivel de retención de los carotenoides totales (85 %) y de los compuestos fenólicos (94 %) después de los seis meses. El cambio de color no presentó diferencia significativa durante el almacenamiento. En conclusión, la harina obtenida es un subproducto adecuado como alternativa de sustituto agroalimentario, principalmente, por sus atributos de color y su actividad antioxidante. Es de resaltar, que este es uno de los primeros estudios de caracterización fisicoquímica de la harina de piel de chontaduro originario del Valle del Cauca (Colombia).

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Pupunha (Bactris gasipaes): General and Consumption Aspects

Bezerra

Silva

2016

Traditional Foods

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Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour

Cited by 56 publications

References 25 publications

Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica

Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica

Caracterización fisicoquímica de harina de residuos del fruto de chontaduro (Bactris gasipaes Kunth, Arecaceae) obtenida por secado convectivo

Pupunha (Bactris gasipaes): General and Consumption Aspects

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