Prediction of Total Phenolic Content and Antioxidant Capacity in Products Made with Different Concentrations of Pupunha (Bactris Gasipes) Flour

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Detalhes
  • Tipo de apresentação: Pôster
  • Eixo temático: Caracterização Química e Físico-química de Alimentos (FQ)
  • Palavras chaves: NIR; Cookies; Multivariate calibration;
  • 1 Universidade de São Paulo
  • 2 Faculdade de Zootecnia e Engenharia de Alimentos - Universidade de São Paulo, Departamento Engenharia Alimentos, Pirassununga-SP
  • 3 Empresa Brasileira de Pesquisa Agropecuária
  • 4 FZEA - USP

Prediction of Total Phenolic Content and Antioxidant Capacity in Products Made with Different Concentrations of Pupunha (Bactris Gasipes) Flour

Yves José de Souza Santos

Universidade de São Paulo

Resumo

Phenolic compounds, and their antioxidant activity, are associated with to several beneficial aspects to human metabolism due to nutraceutical properties. Pupunha fruit is n Amazonian fruit, with high levels of phenolic, however its consumption remains still little explored. The quantification of these bioactive compounds and their antioxidant activity, even much explored in the last years, are not standardized, being considered time consuming, toxic and destructive methods. Therefore, the objective of this research was to predict the phenolic compounds, as well as the antioxidant potential of cookies elaborated with different concentrations of Pupunha flour. The Pupunha samples were dried by freeze-drying process, triturated, standardized in granulometry of 16 mesh and incorporated in cookies in the proportions of 25%, 50%, 75% and 100%. The prediction was performed by NIR, coupled with multivariate calibration, and the quantification of phenolic compounds was performed by the Follin-Ciocalteau method. The antioxidant potentials were determined by FRAP and ABTS method. Although secondary metabolites are considered, in the case of phenolics, and inherent food properties, in the case of antioxidant potential, satisfactory predictions were achieved. The best prediction occurred for the FRAP method (R²c = 0.89; RMSEC = 0.06; R²v = 0.80; RMSEP = 0.05), followed by phenolics (R²c = 0.87; RMSEC = 0.39; R²v = 0.75; RMSEP = 0.37) and ABTS (R²c = 0.83; RMSEC = 3.09; R²v = 0.40; RMSEP = 5.66). These results demonstrate the great potential for valorization of pupunha flour and its application in cookies, as well as the possibility of predicting bioactive compounds and their antioxidant power by non-destructive methods.

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Autor

Yves José de Souza Santos

Oi, Deyvisson

 

Então, é uma etapa bastante complexa. Existem alguns parâmetros de avaliação que precisam ser examinados com bastante cuidado para que não acha uma "superestimação" ou uma "subetimação" do modelo elaborado. Em relação a minha experiência, trabalho com predição utilizando NIR desde 2016 mais ou menos... Espero ter respondido sua pergunta! Abraços!

Autor

Yves José de Souza Santos

Obrigado, Amanda!

Para todas as análises, foram utilizadas 78 amostras

Muito obrigado