Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.).
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| Title: | Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.). |
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| Alternate Title: | Impacto acai deshidratacion solar en la composición y propiedades antioxidantes del acai {Euterpe olerácea Mart.). |
| Authors: | Sangronis, Elba1, Sanabria, Neida1 |
| Source: | Archivos Latinoamericanos de Nutrición. ene2011, Vol. 61 Issue 1, p74-80. 7p. |
| Subjects: | ANTIOXIDANTS, ACAI palm, COMMERCIAL products, FOOD dehydration, CHEMICAL composition of plants, POLYPHENOLS, ANTHOCYANINS |
| Abstract (English): | Commercial products derived from the acai fruit (Euterpe oleracea Mart.) are available in Brazil, but in Venezuela, it is only known by ethnic indigenous groups of the Amazon. In this study, acai flour was made by solar dehydration and the effect of processing on the composition, microbiological quality, and antioxidant properties of such flour were evaluated. The fruit was purchased in Puerto Ayacucho, Venezuela, and a portion was manually pulped. Microbiological quality, proximal composition, minerals, polyphcnols, tannins, anthocyanins. and antioxidant capacity were evaluated. The remaining portion of fruit was blanched in a solution of ascorbic acid and citric acid at 98°C for 1 min in the same manner, manually pulped, dried by solar dehydration and the acai flour was also analysed. From the composition of the acai flour, its high content of fat (22.9%), protein (13.7%), dietary fibre (20.5%), total polyphenols (1.60 g/kg) and antioxidant capacity (79.97%) stood out. The blanching of the fruit and the solar dehydrating of the acai pulp did not modify the composition, but they improved its microbiological quality and reduced phenolic compounds and antioxidant capacity. The flour obtained is stable and innocuous and could be used to diversify the diet of the indigenous people of the Amazon region. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | Los productos comerciales derivados del fruto del acai (Euterpe olerácea Mart) están disponibles en Brasil, no así en Venezuela donde sólo los grupos indígenas del Amazonas lo conocen y consumen. En este estudio se elaboró una harina de acai mediante deshidratacion solar y se evaluó el efecto del procesamiento en la composición, calidad microbiológica y propiedades antioxidantes de dicha harina. Los frutos fueron adquiridos en Puerto Ayacucho, Venezuela y una porción de ellos se despulpó manualmente y se le determinó calidad microbiológica, composición proximal, contenido de minerales, contenido de poli fenoles, taninos. antocianinas y la capacidad antioxidamc. La otra porción del fruto se escaldó en una solución de ácido ascórbico y ácido cítrico a 98°C por 1 min, se despulpó manualmente y se eliminó su humedad por deshidratacion solar; a la harina de acai obtenida se le hicieron los mismos análisis que a la pulpa. De la composición del acai resaltó su alto contenido de grasa (22.9%). proteína (13.7%), fibra dietética (20.5%), polifenoles totales (1.60 g/kg ') y su capacidad antioxidante (79.97%). El lavado y escaldado de los frutos y la posterior deshidratacion solar de la pulpa del acai no modificó significan vamente su composición, pero si mejoró la calidad microbiológica y redujo los compuestos fenólicos y la capacidad antioxidante. La harina obtenida es estable e inocua y se podría utilizar para diversificar la dieta de los indígenas de la región del Amazonas. [ABSTRACT FROM AUTHOR] |
| Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | MedicLatina |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: lth DbLabel: MedicLatina An: 69631765 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.). – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: Impacto acai deshidratacion solar en la composición y propiedades antioxidantes del acai {Euterpe olerácea Mart.). – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Sangronis%2C+Elba%22">Sangronis, Elba</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Sanabria%2C+Neida%22">Sanabria, Neida</searchLink><relatesTo>1</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Archivos+Latinoamericanos+de+Nutrición%22">Archivos Latinoamericanos de Nutrición</searchLink>. ene2011, Vol. 61 Issue 1, p74-80. 7p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22ANTIOXIDANTS%22">ANTIOXIDANTS</searchLink><br /><searchLink fieldCode="DE" term="%22ACAI+palm%22">ACAI palm</searchLink><br /><searchLink fieldCode="DE" term="%22COMMERCIAL+products%22">COMMERCIAL products</searchLink><br /><searchLink fieldCode="DE" term="%22FOOD+dehydration%22">FOOD dehydration</searchLink><br /><searchLink fieldCode="DE" term="%22CHEMICAL+composition+of+plants%22">CHEMICAL composition of plants</searchLink><br /><searchLink fieldCode="DE" term="%22POLYPHENOLS%22">POLYPHENOLS</searchLink><br /><searchLink fieldCode="DE" term="%22ANTHOCYANINS%22">ANTHOCYANINS</searchLink> – Name: Abstract Label: Abstract (English) Group: Ab Data: Commercial products derived from the acai fruit (Euterpe oleracea Mart.) are available in Brazil, but in Venezuela, it is only known by ethnic indigenous groups of the Amazon. In this study, acai flour was made by solar dehydration and the effect of processing on the composition, microbiological quality, and antioxidant properties of such flour were evaluated. The fruit was purchased in Puerto Ayacucho, Venezuela, and a portion was manually pulped. Microbiological quality, proximal composition, minerals, polyphcnols, tannins, anthocyanins. and antioxidant capacity were evaluated. The remaining portion of fruit was blanched in a solution of ascorbic acid and citric acid at 98°C for 1 min in the same manner, manually pulped, dried by solar dehydration and the acai flour was also analysed. From the composition of the acai flour, its high content of fat (22.9%), protein (13.7%), dietary fibre (20.5%), total polyphenols (1.60 g/kg) and antioxidant capacity (79.97%) stood out. The blanching of the fruit and the solar dehydrating of the acai pulp did not modify the composition, but they improved its microbiological quality and reduced phenolic compounds and antioxidant capacity. The flour obtained is stable and innocuous and could be used to diversify the diet of the indigenous people of the Amazon region. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: Los productos comerciales derivados del fruto del acai (Euterpe olerácea Mart) están disponibles en Brasil, no así en Venezuela donde sólo los grupos indígenas del Amazonas lo conocen y consumen. En este estudio se elaboró una harina de acai mediante deshidratacion solar y se evaluó el efecto del procesamiento en la composición, calidad microbiológica y propiedades antioxidantes de dicha harina. Los frutos fueron adquiridos en Puerto Ayacucho, Venezuela y una porción de ellos se despulpó manualmente y se le determinó calidad microbiológica, composición proximal, contenido de minerales, contenido de poli fenoles, taninos. antocianinas y la capacidad antioxidamc. La otra porción del fruto se escaldó en una solución de ácido ascórbico y ácido cítrico a 98°C por 1 min, se despulpó manualmente y se eliminó su humedad por deshidratacion solar; a la harina de acai obtenida se le hicieron los mismos análisis que a la pulpa. De la composición del acai resaltó su alto contenido de grasa (22.9%). proteína (13.7%), fibra dietética (20.5%), polifenoles totales (1.60 g/kg ') y su capacidad antioxidante (79.97%). El lavado y escaldado de los frutos y la posterior deshidratacion solar de la pulpa del acai no modificó significan vamente su composición, pero si mejoró la calidad microbiológica y redujo los compuestos fenólicos y la capacidad antioxidante. La harina obtenida es estable e inocua y se podría utilizar para diversificar la dieta de los indígenas de la región del Amazonas. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 7 StartPage: 74 Subjects: – SubjectFull: ANTIOXIDANTS Type: general – SubjectFull: ACAI palm Type: general – SubjectFull: COMMERCIAL products Type: general – SubjectFull: FOOD dehydration Type: general – SubjectFull: CHEMICAL composition of plants Type: general – SubjectFull: POLYPHENOLS Type: general – SubjectFull: ANTHOCYANINS Type: general Titles: – TitleFull: Impact of solar dehydration on composition and antioxidant properties of acai (Euterpe oleracea Mart.). Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Sangronis, Elba – PersonEntity: Name: NameFull: Sanabria, Neida IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 03 Text: ene2011 Type: published Y: 2011 Identifiers: – Type: issn-print Value: 00040622 Numbering: – Type: volume Value: 61 – Type: issue Value: 1 Titles: – TitleFull: Archivos Latinoamericanos de Nutrición Type: main |
| ResultId | 1 |
