The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]

Lemos, Miriam Rejane Bonilla; Siqueira, Egle Machado de Almeida; Arruda, Sandra Fernandes; Zambiazi, Rui Carlos

doi:10.1016/j.foodres.2012.05.027

Cited by 106 publications

(91 citation statements)

References 41 publications

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“…• values were similar to those previously showed for walnut (Juglans regia L.) kernels (Christopoulos and Tsantili, 2012), higher than for Brazil nut (Bertholletia excels) kernel and whole nut (John and Shahidi 2010), and also higher than baru nuts (Dipteryx alata Vog) with and without peels (Lemos et al, 2012).…”

Section: All These Dpphsupporting

confidence: 90%

Soil and Climate Determine Antioxidant Capacity of Walnuts

et al. 2017

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Factors as variety, soil and climatic conditions can influence the nutritional composition of walnuts and its resultant biological activity. The aim of this work was to study the influence of soil and climate factors in the antioxidant capacity of 10 different varieties of nuts, obtained from two experimental cultivars with different weather and soil conditions. Ten different varieties of walnut samples were obtained from two experimental cultivars, analyzing the antioxidant capacity by ORAC, DPPH• and ABTS+ methods. Eureka and Tehama walnuts showed the highest antioxidant capacity. Only Chico and Serr varieties (measured by ABTS+ method) and Franquette variety (measured by ORAC assay) increased their antioxidant capacity when cultured in Torre Blanca plots. The growing in El Chaparral plots increased the antioxidant capacity of every different variety. Minor temperature (especially when it reaches over -0 ºC) and humidity, as well as an increase on the annual rainfall are noteworthy factors that influence on the increase of antioxidant capacity of the wide majority of the analyzed walnuts.

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Section: All These Dpphsupporting

confidence: 90%

Soil and Climate Determine Antioxidant Capacity of Walnuts

et al. 2017

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“…PV of raw rice was 65.28 ± 5.89 meq peroxide/kg oil and increased upon roasting. This is because heating not only causes decomposition of lipids, especially triacylglycerols, which help accelerate the formation of lipid radicals, but also destroys natural antioxidants in oil (Lemos and others ; Kim and others ). However, increase in the roasting temperature of both the roasting processes did not significantly ( P > 0.05) affect the PV of the roasted rice samples.…”

Section: Resultsmentioning

confidence: 99%

Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice

Yodkaew

Chindapan

Devahastin

2016

Journal of Food Science

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The feasibility of using superheated steam roasting and wetting to control the water activity in an optimal range to mitigate oxidation of roasted rice was evaluated. Changes in the bed temperature as well as rice kernel moisture content, water activity, and color were monitored during fluidized bed roasting with superheated steam and hot air at 170, 190, and 210 °C. Air-roasted rice was rewetted to raise its water activity to 0.30 to 0.35. All the samples were analyzed for the total oil content, peroxide value (PV), thiobarbituric acid (TBA) value, and free fatty acids (FFA) content and compositions. Higher roasting temperatures, especially at 210 °C, led to a significant increase (P ≤ 0.05) in the total oil content of the roasted rice. Wetting led to a significant (P ≤ 0.05) decrease in the TBA value of the air-roasted rice, although the total FFA content significantly (P ≤ 0.05) increased. Rice roasted in superheated steam at 210 °C exhibited significantly (P ≤ 0.05) lower PV and TBA value; their total FFA content also tended to decrease, which is desirable for a longer shelf life.

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“…Lemos et al (2012) evaluated the TP content of roasted and unpeeled baru almonds and raw peeled baru almonds, reporting values of 111.3mg GAE/100g and 568.9 mg GAE/100g, respectively. The heating of almonds in any processing step affects the distribution of the TP between oil and TPDB, constituting the main cause of TP loss (Pineli et al, 2015a).…”

Section: Discussionmentioning

confidence: 99%

Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies

et al. 2017

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The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with functional properties, replacing 100% soy oil for baru oil and 30% wheat flour for partially defatted baru flour (baru cookie). Baru cookies presented a higher moisture (7.80%), probably due to the high content of dietary fiber (3.78%), resulting in a lower calorie content (457.46 kcal.100 g ). Baru oil increased the concentration of unsaturated fatty acids (~ 76.11%), consisting of approximately 50.37% monounsaturated (MUFA), and 25.74% polyunsaturated fatty acids (PUFA). The total phenolic compound content was approximately doubled in the baru cookie. As such, the baru cookie presents an interesting composition from a nutritional point of view, having a high protein and dietary fiber content, in addition to presenting substantial concentrations of iron and oleic acid, and may be used as part of a healthy diet.Keywords: baru; unsaturated fatty acids; whole utilization of foods; food composition; dietary fibers.Practical Application: The use of baru in cookies increases their protein content, iron and monounsaturated fatty acids, such as oleic acid.

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The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]

Cited by 106 publications

References 41 publications

Soil and Climate Determine Antioxidant Capacity of Walnuts

Soil and Climate Determine Antioxidant Capacity of Walnuts

Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice

Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies

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