دورية أكاديمية
Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies.
العنوان: | Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies. |
---|---|
المؤلفون: | Ribeiro PPC; Department of Nutrition, Universidade Federal de Pernambuco, Recife, Brazil., Junior FHX; Department of Pharmacy, Universidade Federal da Paraíba, João Pessoa, Brazil., do Nascimento Silva CG; Department of Nutrition, Universidade Federal do Rio Grande do Norte, Natal, Brazil., da Silva TMB; Department of Nutrition, Universidade Federal do Rio Grande do Norte, Natal, Brazil., Corrêa BBM; Department of Nutrition, Universidade Federal do Rio Grande do Norte, Natal, Brazil., de Veras BO; Department of Biochemistry, Universidade Federal de Pernambuco, Recife, Brazil., de Magalhães Cordeiro AMT; Department of Food Technology, Food Science and Technology Postgraduate Program, Technology Center, Universidade Federal da Paraíba, João Pessoa, Brazil., de Andrade Vieira É; Department of Food Technology, Food Science and Technology Postgraduate Program, Technology Center, Universidade Federal da Paraíba, João Pessoa, Brazil., de Sousa Júnior FC; Department of Pharmacy, Universidade Federal do Rio Grande do Norte, Natal, Brazil., da Silva Chaves Damasceno KSF; Department of Nutrition, Universidade Federal do Rio Grande do Norte, Natal, Brazil., Stamford TCM; Department of Tropical Medicine, Universidade Federal de Pernambuco, Recife, Brazil. |
المصدر: | Journal of the science of food and agriculture [J Sci Food Agric] 2023 Jan 30; Vol. 103 (2), pp. 627-636. Date of Electronic Publication: 2022 Sep 02. |
نوع المنشور: | Journal Article |
اللغة: | English |
بيانات الدورية: | Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE |
أسماء مطبوعة: | Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons Original Publication: London, Society of Chemical Industry. |
مواضيع طبية MeSH: | Flour*/analysis , Antioxidants*/analysis, Triticum/chemistry ; Seeds/chemistry ; Bread/analysis ; Polyphenols/analysis |
مستخلص: | Background: Food processing produces large volumes of waste that can be transformed into useful and relevant ingredients. The by-product of oil extraction from faveleira seeds is a potentially low-cost raw material that can be used for obtaining functional foods. This study aimed to analyze the physicochemical properties, chemical composition, and antioxidant activity of faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour (FSPCF). Additionally, the chemical composition, antioxidant activity, and physical, microbiological, and sensory aspects of cookies with 0, 25%, or 50% substitution of refined wheat flour (RWF) with FSPCF (0-FSPCF, 25-FSPCF, and 50-FSPCF cookies, respectively) were evaluated. Results: FSPCF exhibited good physicochemical properties, high antioxidant activity (0.45 ± 0.00 and 42.83 ± 1.30 g TE g -1 for the DPPH and ABTS methods, respectively), and high polyphenol content (particularly gallic acid at 21015.85 ± 4981.76 g kg -1 ) and is also rich in minerals and fiber (359.40 ± 1.10 g kg -1 ). Replacement of RWF with FSPCF increased the activity of antioxidants and the levels of polyphenols, ash, lipids, proteins, and fibers. The 50-FSPCF cookie possessed the highest linoleic acid content (97.50 ± 8.47 g kg -1 ). Flour replacement influenced the weight of the cookies without affecting the other physical characteristics. The cookies yielded good sensory acceptance and purchase intentions. Contamination was not detected. Conclusion: Faveleira flour possesses high nutritional and bioactive value and can be used as a functional ingredient in cookies and possibly in other bakery products such as bread, cakes, and pastas. © 2022 Society of Chemical Industry. (© 2022 Society of Chemical Industry.) |
References: | Rainero G, Bianchi F, Rizzi C, Cervini M, Giuberti G and Simonato B, Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties. J Sci Food Agric 102:2545-2552 (2021). Pineli LLO, Carvalho MV, Aguiar LA, Oliveira GT, Celestino SMC, Botelho RBA et al., Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies. LWT-Food Sci Technol 60:50-55 (2015). Qinzhu Z, Yan-ling C, Dong-xiao S, Tian B, Yang Y and Shan H, Process optimization and anti-oxidative activity of peanut meal Maillard reaction products. LWT-Food Sci Technol 97:573-580 (2018). Ribeiro PPC, Silva DML, Assis CF, Correia RTP and Damasceno KSFSC, Bioactive properties of faveleira (Cnidoscolus quercifolius) seeds, oil and press cake obtained during oilseed processing. PLoS One 12:e0189563 (2017). Ribeiro PPC, Sousa Júnior FC, Assis CF, Veras BO, Padilha CEA, Stamford TCM et al., Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food. Braz J Food Technol 23:e2019315 (2020). Jan KN, Panesar PS and Singh S, Optimization of antioxidant activity, textural and sensory characteristics of gluten-free cookies made from whole indian quinoa flour. LWT-Food Sci Technol 93:573-582 (2018). Paraskevopoulou A, Rizou T and Kiosseoglou V, Biscuits enriched with dietary fibre powder obtained from the water-extraction residue of maize milling by-product. Plant Foods Hum Nutr 74:391-398 (2019). Martínez E, García-Martínez R, Álvarez-Ortí M, Rabadán A, Pardo-Giménez A and Pardo JE, Elaboration of gluten-free cookies with defatted seed flours: effects on technological, nutritional, and consumer aspects. Foods 10:1213 (2021). Pasqualone A, Laddomada B, Boukid F, Angelis D and Summo C, Use of almond skins to improve nutritional and functional properties of biscuits: an example of upcycling. Foods 9:1705 (2020). Barreira JCM, Nunes MA, Silva BV, Pimentel FB, Costa ASG, Alvarez-Ortí M et al., Almond cold-pressed oil by-product as ingredient for cookies withpotential health benefits: chemical and sensory evaluation. Food Sci Human Wellness 8:292-298 (2019). Ribeiro PPC, Medeiros JMS and Damasceno KSFSC, Cnidoscolus quercifolius: nutritional value, bioactive activity and potential application of seed and its derivatives in human nutrition. Trends Food Sci Technol 105:70-75 (2020). Santos KA, Aragão Filho OP, Aguiar CM, Milinsk MC, Sampaio SC, Palúa F et al., Chemical composition, antioxidant activity and thermal analysis of oil extracted from favela (Cnidoscolus quercifolius) seeds. Ind Crops Prod 97:368-373 (2017). Ribeiro PPC, Damasceno KSFSC, Veras BO, Oliveira JRS, Lima VLM, Assis CRD et al., Chemical and biological activities of faveleira (Cnidoscolus quercifolius Pohl) seed oil for potential health applications. Food Chem 337:127771 (2021). Ribeiro PPC, Silva DM, Dantas MM, Ribeiro KDS, Dimenstein R and Damasceno KSFSC, Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods. Food Sci Technol 39:280-285 (2019). Páramo-Calderon DE, Aparicio-Saguilan A, Aguirre-Cruz A, Carrillo-Ahumada J, Hernandez-Uribe JP, Acevedo-Tello S et al., Tortilla added with Moringa oleífera flour: physicochemical, texture properties and antioxidant capacity. LWT-Food Sci Technol 100:409-415 (2019). Wiedemair V, Gruber K, Knöpfle N and Bach KE, Technological changes in wheat-based breads enriched with hemp seed press cakes and hemp seed grit. Molecules 27:1840 (2022). Zarzycki P, Wirkijowska A, Nawrocka A, Kozłowicz K, Krajewska M, Kłosok K et al., Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality. LWT-Food Sci Technol 155:112967 (2022). AACC (American Association of Cereal Chemists), Cross Referencing AACC Approved Methods of Analysis, 11th edn. AACC International, St. Paul (2000). Zhang X, Chen Y, Zhang R, Zhong Y, Luo Y, Xu S et al., Effects of extrusion treatment on physicochemical properties and in vitro digestion of pregelatinized high amylose maize flour. J Cereal Sci 68:108-105 (2016). Jogihalli P, Singh L, Kumar K and Sharanagat VS, Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum). Food Chem 237:1124-1132 (2017). USEPA (United States Environmental Protection Agency). Inductively coupled plasma-optical emission spectrometry. [Online]. (2000). Available: https://www.epa.gov/sites/production/files/2015-12/documents/6010d.pdf [12 March 2021). AOAC (Association of Official Analytical Chemistry), Official Methods of Analysis, 17th edn. AOAC International, Rockville (2000). AOAC (Association of Official Analytical Chemistry), Official Methods of Analysis of Association of Official Analytical Chemistry International, 17th edn. AOAC International, Rockville (2002). Bligh EG and Dyer WJ, A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37:911-917 (1957). Hartman L and Lago RCA, Rapid preparation of fatty acid methyl esters. Lab Pract 22:475-476 (1973). APHA (American Public Health Association), Compendium of Methods for the Microbiological Examination of Foods. APHA, Washington (2015). ISO (International Standards Organization) 6579, Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Detection of Salmonella spp, 4th edn. ISO, Vernier (2007). ABNT (Associação Brasileira de Normas Técnicas), NBR/ISO 11136: General Guidance for Conducting Hedonic Tests with Consumers in a Controlled Área. ABNT, São Paulo (2016). Teixeira E, Meinert EM and Barbetta PA, Food Sensory Analysis (in Portuguese). Editora UFCS, Florianópolis (1987). ABNT (Associação Brasileira de Normas Técnicas), NBR/ISO 4121: Sensory Analysis-Guidelines for the Use of Quantitative Response Scales. ABNT, São Paulo (2018). Ahmed J, Thomas L and Arfat YA, Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size. Food Res Int 116:302-311 (2019). Ye J, Hu X, Luo S, McClements DJ, Liang L and Liu C, Effect of endogenous proteins and lipids on starch digestibility in rice flour. Food Res Int 106:404-409 (2018). García-Salcedo AJ, Torres-Vargas OL, Real A, Contreras-Jiménez B and Rodriguez-Garcia ME, Pasting, viscoelastic, and physicochemical properties of chia (Salvia hispanica L.) flour and mucilage. Food Struct 16:59-66 (2018). Atlaw TK, Influence of drying methods on flour quality and cyanide content of cassava root tuber. Int J Nutr Food Sci 7:142-147 (2018). Pellegrini M, Lucas-Gonzales R, Riccia A, Fontecha J, Fernández-López J, Pérez-Álvarez JA et al., Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds. Ind Crops Prod 111:38-46 (2018). Maciel LG, Ribeiro FL, Teixeira GL, Molognoni L, Santos JN, Nunes IL et al., The potential of the pecan nut cake as an ingredient for the food industry. Food Res Int 127:108718 (2020). FDA (Food and Drug Administration), Appendix F: calculate the percent daily value for the appropriate nutrients, in A Food Labeling Guide: Guidance for Industry. FDA, Rockville, p. 127 (2013). Brito ALB, Oliveira AF, Nogueira ARA, Pessoa AGG and Pontes LFBL, Determination of inorganic constituents and physicochemical characterization of functional flour samples. Microchem J 132:112-118 (2017). Hsieh SC, Wu C, Hsu S and Yen J, Molecular mechanisms of gallic acid-induced growth inhibition, apoptosis, and necrosis in hypertrophic scar fibroblasts. Life Sci 179:130-138 (2017). Roidoung S, Dolan KD and Siddiq M, Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice. Food Chem 210:422-427 (2016). Rocchetti G, Lucini L, Rodriguez JML, Barba FJ and Giuberti G, Gluten-free flours from cereals, pseudocereals and legumes: phenolic fingerprints and in vitro antioxidant properties. Food Chem 271:157-164 (2019). Čukelj N, Novotni D, Sarajlija H, Drakula S, Voučko B and Ćurić D, Flaxseed and multigrain mixtures in the development of functional cookies. LWT-Food Sci Technol 86:85-92 (2017). Giuberti G, Rocchetti G, Sigolo S, Fortunati P, Lucini L and Gallo A, Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: nutritional, antioxidant and quality characteristics. Food Chem 239:679-687 (2018). Kaur M, Singh V and Kaur R, Effect of partial replacement of wheat flour with varying levels of flaxseed flour on physicochemical, antioxidant and sensory characteristics of cookies. Bioact Carbohydr Diet Fibre 9:14-20 (2017). Bolarinwa IF, Aruna TE and Raji AO, Nutritive value and acceptability of bread fortified with moringa seed poder. J Saudi Soc Agric Sci 18:195-200 (2019). Melo AM, Barbi RCT, Costa BP, Ikeda M, Carpiné D and Ribani RH, Valorization of the agro-industrial by-products of bacupari (Garcinia brasiliensis (Mart.)) through production of flour with bioactive properties. Food. Bioscience 45:101343 (2022). Bouton Y, Berges R, Cabaret S, Beuvier E, Bretillon L and Berdeaux O, Effect of a diet supplemented with fat from pressed-cooked cheese, butter or palm oil on blood lipids, faecal fat excretion and body composition of rats. Int Dairy J 95:44-49 (2019). Lee RH, Silva AC, Possoit HE, Lerner FM, Chen PY, Azizbayeva R et al., Palmitic acid methyl ester is a novel neuroprotective agent against cardiac arrest. Prostaglandins Leukot Essent Fatty Acids 147:6-14 (2019). Calder PC, Functional roles of fatty acids and their effects on human health. J Parenter Enteral Nutr 39:18S-32S (2015). Cardoso RVC, Fernandes A, Heleno SA, Rodrigues P, Gonzaléz-Paramás AM, Barros L et al., Physicochemical characterization and microbiology of wheat and rye flours. Food Chem 280:123-129 (2019). |
معلومات مُعتمدة: | Finance Code 001 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Universidade Federal de Pernambuco |
فهرسة مساهمة: | Keywords: antioxidant activity; bakery product; functional food; phenolic compound; total dietary fiber |
المشرفين على المادة: | 0 (Antioxidants) 0 (Polyphenols) |
تواريخ الأحداث: | Date Created: 20220902 Date Completed: 20221206 Latest Revision: 20221206 |
رمز التحديث: | 20231215 |
DOI: | 10.1002/jsfa.12174 |
PMID: | 36054020 |
قاعدة البيانات: | MEDLINE |
تدمد: | 1097-0010 |
---|---|
DOI: | 10.1002/jsfa.12174 |