Influência do processamento de secagem nos teores de compostos bioativos e antinutricionais em farinha de resíduo de acerola

• Ano de defesa: 2019
• Autor(a) principal: Barros, Viviane Martins
• Orientador(a): Moreira, Jane de Jesus da Silveira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação em Ciências da Nutrição
• Palavras-chave em Português: Acerola; Farinhas; Resíduos; Secagem; Fenóis; Antinutrientes; Fenólicos
• Palavras-chave em Inglês: Antinutrients; Flour; Waste; Drying; Phenolic
• Área do conhecimento CNPq: CIENCIAS DA SAUDE::NUTRICAO
• Link de acesso: http://ri.ufs.br/jspui/handle/riufs/11997

The acerola (Malpighia emarginata D.C.) fruit is widely used for frozen fruit pulp production as it is rich in vitamin C and phytonutrients, such as phenolic compounds, flavonoids, anthocyanins and carotenoids. During processing for pulp production, a 40% waste generation occurs. An alternative to the residue is flour preparation, since many bioactive and intensive compounds can be made available in dehydrated foods. On the other hand, the antimicrobial factors present can interfere with digestibility, absorption or utilization of nutrients and, once ingested in high concentrations, can cause harmful effects to health, such as irritations and gastrointestinal mucosa lesions. These antinutrients include oxalates, saponins, tannins and phytates, which can be reduced by employing suitable methods and processing conditions. In this context, the study aims to present a process condition that reduces antinutrients while preserving bioactive compounds in acerola residue meal by using the drying technique. After drying process optimization 65 ºC temperature was selected for 2 hours and the obtained flour was characterized in relation to the physical-chemical profile, phenolic compounds, anthocyanins, antioxidant activity evaluation by ABTS and FRAP, oxalate, saponins, tannins and phytates, microbiological quality analysis and volatile compounds identification by GCMS, data were submitted to variance analysis (ANOVA) and Tukey's test. Residue dehydration caused 18.7% reduction of apparent phenolic compounds. For the monomeric anthocyanins the decrease was 52.9% after the thermal process. In relation to the antioxidant activity, a significant reduction (p> 0.05) of 37.2% was observed for the ABTS model, indicating that the antioxidant compounds most affected by drying were those that perform the antioxidant action via the free radical mechanism. For the FRAP method, there was an 3.48% increase in the antioxidant activity, not being significant (p> 0.05) in relation to the wet residue, demonstrating that compounds which act as antioxidants by oxy-reduction mechanisms were little or not affected by the thermal conditions employed. In relation to the antinutrients there was a significant reduction for all evaluated, representing 11.52% condensed tannins content, 32.8% phytates, 35.9% saponins and 28.9% oxalate. In the wet residue the composition of major volatile compounds indicated the predominance of esters (39%), followed by alcohols (18%). With the thermal processing at 65 ° C, the acerola residue meal presented changes in the 4-Pentenyl butyrate compound, which is a major part of the wet residue, being drastically reduced to 9%. Tetramethyl-2,4,5,6,7,7a- hexahydro-1H-indene-1,7-diol (24.5%), an alcohol, became the major component showing that there were changes in the aromatic notes while preserving important bioactive aroma compounds, such as linalool and caryophyllene. The microbiological quality of the acerola flour met the parameters of the legislation.