Farinhas de casca de pequi: caracterização físico-química, perfil de fenólicos, antioxidantes e avaliação do potencial como fonte de pectina via extração por micro-ondas

• Ano de defesa: 2017
• Autor(a) principal: Daniela Pereira Leão
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Casca de Pequi; Pectina; Antioxidantes; Fibras Alimentares; Subprodutos; Alimentos; Pequi; Fibras alimentares
• Link de acesso: http://hdl.handle.net/1843/BUOS-BAPH6U

Pequi is a native fruit of the Brazilian cerrado and much appreciated in several regions of the country. On the other hand, there are few studies on its peel and scarce data are found in the literature about its characterization and use. In previous work, a high content of dietary fiber and antioxidants was detected in flours produced from pequi peel, demonstrating the potential of this byproduct as a functional ingredient. Due to this, the present work is a continuation of this study and presents data for the characterization of pequi peel flour. The flour was characterized in relation to the components with antioxidant capacity and to the monosaccharide components forming the dietary fiber. The analysis of characterization of antioxidant compounds by spectrophotometric methods showed a high content of carotenoids (2807.65 g / 100 g) and antioxidant capacity measured by the FRAP method (3121.74 mol Fe2SO4 / g). In addition, this was the first study to evaluate the content of macroantioxidants (non-extractable polyphenols) in pequi peel (281.19 mg / 100g) (mean values). Through High Performance Liquid Chromatography (HPLC) were able to identify the presence of gallic acid, ethyl gallate and ellagic acid in pequi peel flour. Studies of characterization of pequi peel dietary fiber have not been found in the literature. The results obtained by monosaccharide analysis and FTIR evidenced the presence of pectic polysaccharides and hemicelluloses such as xyloglucans, arabinogalactans and glucomannan. Finally, it was proposed and verified the potential of extraction by microwave heating of pectin of the pequi peel flour. This study demonstrated the possibility of obtaining pectins with a high degree of esterification (> 50%), being attractive to the industry as a food additive. The results obtained in this work show the multifunctional potential of pequi peel flour as a food ingredient, being a good source of natural antioxidants and dietary fibers such as pectin. Detection of these compounds in pequi peel flour makes the product commercially attractive by enabling the addition of value to an agricultural residue still underutilized from a scientific, commercial and technological point of view.