Nutritional and functional potential of pumpkin ( Cucurbita moschata ) pulp and pequi ( Caryocar brasiliense Camb.) peel
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SHORT COMMUNICATION
Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours Carla Martino Bemfeito1 • Joa˜o de Deus Souza Carneiro1 • Elisaˆngela Elena Nunes Carvalho1 • Priscila Castelane Coli2 • Rafaela Correˆa Pereira2,3 • Eduardo Vale´rio de Barros Vilas Boas1
Revised: 3 June 2020 / Accepted: 17 June 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The purpose of this paper was to develop and characterize pumpkin pulp flour (Cucurbita moschata) and pequi peel flour (Caryocar brasiliense Camb.) in order to evaluate their nutritional and functional potential for the development of healthier products. The flours were developed and characterized by proximal composition, sodium, total sugars, phenolic compounds and carotenoids content, and in vitro antioxidant capacity by ABTS, FRAP and b-carotene/linoleic acid system methods. The means and the standard deviations were calculated for all data. Pearson correlation analysis between phenolics and antioxidant activities results was carried out, using SPSS Statistics 17.0 software. The pumpkin pulp flour presented high levels of dietary fiber (21.95 g/100 g), total sugars (51.88 g/100 g), protein (11.08 g/100 g) and carotenoids (249.04 lg/g), low levels of sodium (27.28 mg/100 g), and high antioxidant capacity by the b-carotene/linoleic acid system (73.00% protection). The pequi peel flour presented high levels of dietary fiber (42.09 g/100 g) and phenolic compounds (20,893.73 mg GAE/100 g), low levels of sodium (22.84 mg/100 g), and high antioxidant capacity by ABTS (2105.18 lM trolox/g), FRAP (6292.11 lM ferrous sulfate/g) and b-carotene/linoleic acid system (92.94% protection) methods. Both flours can be used for the development of healthy foods. & Carla Martino Bemfeito [email protected] 1
Department of Food Science, Federal University of Lavras, PO Box 3037, Lavras, MG 37200-900, Brazil
2
Department of Nutrition, Federal University of Lavras, Lavras, MG 37200-900, Brazil
3
Department of Agricultural Science, Federal Institute of Minas Gerais, Bambuı´, MG 38900-000, Brazil
Keywords Bioactive compounds Antioxidant capacity Nutritional composition Healthy food
Introduction Increased attention to functional food products and consumer health and well-being over the past decade has led to an increased interest in vitamins, minerals, unsaturated fatty acids, bioactive compounds, and fibers in food products (Khoozani et al. 2019). Therefore, there is a growing interest in nutritious ingredients, rich in bioactive compounds which can be easily produced, stored and transported to be used in the development of healthier products. Among different food groups, fruit and vegetables stand out for their high levels of bioactive compounds (Shashirakha et al. 2015). As an alternative to facilitate their transport and reduce their perishability, different flours have been developed from these raw materials. Ferreira et al. (2015) developed flours from different
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