Phenolic compositions and antioxidant activities of Maya nut (<i>Brosimum alicastrum</i>): Comparison with commercial nuts

Ozer, Hatice Kubra

doi:10.1080/10942912.2016.1252389

Cited by 38 publications

(27 citation statements)

References 27 publications

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“…Only one study has been published identifying phenolic compounds in RSF, where hydroxycinnamic, gallic, vanillic, caffeic, and coumaric acids were identified in acid-hydrolyzed methanol extract and one flavonoid, epicatechin, was released by a continuous alkaline extraction [62]. In comparison with this previous study, a greater number of phenolic compounds were identified in RSF methanol extract in the present work.…”

Section: Identification Of Individual Phenolic Compounds In Rsf By Upcontrasting

confidence: 54%

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

Subiria-Cueto

Larqué-Saavedra

Reyes-Vega

et al. 2019

Foods

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The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such as WFT. The study evaluated the impact of partial replacement of wheat flour with RSF on the physicochemical, sensory, rheological and nutritional properties and antioxidant capacity (AC) of RSF-containing flour tortilla (RFT). Results indicated that RFT (25% RSF) had higher dietary fiber (4.5 times) and mineral (8.8%; potassium 42.8%, copper 33%) content than WFT. Two sensory attributes were significantly different between RTF and WFT, color intensity and rollability. RFT was soft and it was accepted by the consumer. Phenolic compounds (PC) and AC were higher in RFT (11.7 times, 33%–50%, respectively) than WFT. PC identification by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOF-MS) showed that phenolic acids esterified with quinic acid, such as chlorogenic and other caffeoyl and coumaroyl derivatives were the major PC identified in RSF, resveratrol was also detected. These results show that RSF can be used as an ingredient to improve nutritional and antioxidant properties of traditional foods, such as the WFT.

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Section: Identification Of Individual Phenolic Compounds In Rsf By Upcontrasting

confidence: 54%

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

Subiria-Cueto

Larqué-Saavedra

Reyes-Vega

et al. 2019

Foods

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“…La adición de otras proteínas diferentes a las de la harina de trigo provoca una disminución del contenido de gluten por la sustitución de estas proteínas por otras que no forman la misma estructura del gluten, debilitando la fuerza de las masas, que resultaron más duras y adhesivas, pero menos cohesivas (Paraskevopoulou et al, 2010). Del mismo modo, otras proteínas vegetales afectan la textura del pan haciéndolo más duro, debido a la competencia por el agua libre con la red de gluten (Mohammed, Ahmed, & Senge, 2012).…”

Section: Transformación Y Agroindustriaunclassified

“…Sin embargo, el reemplazo de harina de trigo por otras proteínas hace que los panes sean más oscuros y que el contenido de pigmentos en estas harinas cambie la tonalidad del pan (Güemes-Vera, Peña, Jiménez, Dávila, & Calderón, 2008). La semilla de ramón tiene un alto contenido de compuestos fenólicos totales (Ozer, 2017), lo que resulta en una harina de color oscuro que puede interferir con el desarrollo del color del pan de caja.…”

Section: -719unclassified

Textura, color y aceptación sensorial de tortillas y pan producidos con harina de ramón (Brosimum alicastrum) para incrementar la fibra dietética total

Domínguez-Zarate

García-Martínez

Vera

et al. 2019

CTA

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Dentro de los cultivos ancestrales subutilizados que tienen un potencial agroindustrial está el ramón (Brosimum alicastrum), ya que su semilla es fuentede proteína, almidón y fibra. En este trabajo se investigó el efecto de incorporar harina de semilla de ramón en diferentes proporciones, evaluando su efecto sobre la textura, el color, la aceptación y el contenido de fibra dietética total de tortillas y de pan de caja. Las masas de harina de maíz aumentaron su adhesividad al incorporar harina de semilla de ramón (de 3,97 a 4,96 N), además de resultar menos duras, pero más cohesivas. Las tortillas fueron a suvez más dúctiles al ser más deformables (de 3,73 a 4,84 N). Las menores diferencias de color con respecto al control fueron observadas al incorporar 10 % de harina de semilla de ramón (δE = 7,77 y 22,95 para tortilla y pan de caja, respectivamente). El contenido de fibra dietética total aumentó en un 26 % en tortillas y 54 % en pan de caja al utilizar 10 % de harina de semilla de ramón. En contraste, para el pan de caja sí hubo diferencias detectables por los consumidores, sobre todo en el color desarrollado. Los resultados indican que se puede utilizar un 10 % de harina de ramón en tortillas o panes sin afectar las propiedades de textura; además, a pesar de los cambios en la coloración, no son considerados importantes por los consumidores, y su uso incrementa el contenido de fibra dietética total.

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“…Variety, including of vitamins, minerals, and antioxidants (Jiménez-Aguilar and Grusak 2015; Kuti and Kuti 1999;Ozer 2017;Ranhotra et al 1998; Ross-Ibarra and Molina- Cruz 2002:357) and high in calories (McKillop 1996:280) and protein (Puleston 1982:362, McKillop 1996.…”

Section: Productivitymentioning

confidence: 99%

Famine Foods and Food Security in the Northern Maya Lowlands: Modern Lessons for Ancient Reconstructions

et al. 2019

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Inequality and changing responses to food scarcity may create a stigmatization complex around certain foods. Here, we conduct a literature search to develop a working definition of “famine foods” in the Maya lowlands, centering qualities such as hardiness, productivity, nutrition, preparation, and stigmatization complexes. An analysis of the nutritional characteristics that might make up such a food yields the idea that famine foods are likely members of a time- and place-specific arsenal of plant resources. We compare the results of the literature search to botanical data from a rejollada survey from Xuenkal and a solar (house garden) survey conducted in Yaxunah. Examining the data through the lens of a history of manipulation of food access, shifting relations of power, and modern responses to food insecurity illuminates cultural plasticity and resilience in diet and agricultural strategies in the Maya lowlands. We conceptualize solares and rejolladas as food-related resilience strategies.

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Phenolic compositions and antioxidant activities of Maya nut (Brosimum alicastrum): Comparison with commercial nuts

Cited by 38 publications

References 27 publications

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

Textura, color y aceptación sensorial de tortillas y pan producidos con harina de ramón (Brosimum alicastrum) para incrementar la fibra dietética total

Famine Foods and Food Security in the Northern Maya Lowlands: Modern Lessons for Ancient Reconstructions

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