“Pinhão”, the seed of Araucaria angustifolia, is an important food, being part of the eating habits of Indigenous communities. In this study, we evaluated the oligosaccharide content, resistant starch and the g...“Pinhão”, the seed of Araucaria angustifolia, is an important food, being part of the eating habits of Indigenous communities. In this study, we evaluated the oligosaccharide content, resistant starch and the growth of probiotic bacteria. GF4 (1-fructofuranosylnystose) was the main fructo-oligosaccharides found, in higher contents compared to other food sources. Maltooligosaccharides (MOS) represented the main part of the oligosaccharides profile of Brazilian pine seeds. In descending order of importance was maltoheptaose (G7), maltohexose (G6) and maltotriose (G3). The starches from the variety Sanct josephi presented the highest amount of resistant starch that could stimulate probiotic strains, mainly B. breve and L. plantarum, and may have a prebiotic effect, potentially promoting health benefits. This study advances the understanding of the chemical composition of the main portion of the “pinhão” enhancing awareness of its potential as a healthy food source, contributing to different uses and indirectly with the species preservation.展开更多
Grapes and sweet potatoes are two different plant species that have distinct bioactive composition and the use of both in a non-alcoholic mixed beverage may be an interesting source of phytochemicals.Physicochemical a...Grapes and sweet potatoes are two different plant species that have distinct bioactive composition and the use of both in a non-alcoholic mixed beverage may be an interesting source of phytochemicals.Physicochemical and sensory characteristics,profile of phenolic compounds and biogenic amines of mixed juices of grapes (‘BRS Violeta’,‘BRS Cora’ and ‘Bordô’) and purple-fleshed sweet potato (‘JNRX12’) (0,10 and 30%) were determined.The beverage with sweet potato had high antioxidant activity attributed to the phytochemical compounds (e.g.anthocyanins,gallic acid,catechin,tryptophan,melatonin,serotonin and dopamine).Low levels of unwanted amines (histamine,tyramine,putrescine and cadaverine) were detected,showing that their consumption is safe.Purple-fleshed sweet potato had high levels of desirable amines,mainly melatonin,making the addition of sweet potato attractive for enriching beverages.The color,texture and sensory aspects were similar in whole grape juice and in mixed juices.Juices from ‘BRS Violeta’,with or without sweet potato showed high levels of bioactive compounds but were the least appreciated.The overall appearance and aroma of juices elaborated from ‘BRS Cora’ or ‘Bordô' grapes had similar acceptance,regardless of the addition of sweet potato.Beverages from ‘BRS Cora’ and 30% purple-fleshed sweet potato are the most interesting mixture due to tryptophan and melatonin contents.Mixed juices of grapes and sweet potatoes (10% and 30%) are viable options for the use of tubers outside the commercial standard,as they add interesting bioactive compounds to beverages and please the consumer.展开更多
文摘“Pinhão”, the seed of Araucaria angustifolia, is an important food, being part of the eating habits of Indigenous communities. In this study, we evaluated the oligosaccharide content, resistant starch and the growth of probiotic bacteria. GF4 (1-fructofuranosylnystose) was the main fructo-oligosaccharides found, in higher contents compared to other food sources. Maltooligosaccharides (MOS) represented the main part of the oligosaccharides profile of Brazilian pine seeds. In descending order of importance was maltoheptaose (G7), maltohexose (G6) and maltotriose (G3). The starches from the variety Sanct josephi presented the highest amount of resistant starch that could stimulate probiotic strains, mainly B. breve and L. plantarum, and may have a prebiotic effect, potentially promoting health benefits. This study advances the understanding of the chemical composition of the main portion of the “pinhão” enhancing awareness of its potential as a healthy food source, contributing to different uses and indirectly with the species preservation.
基金the support by S˜ao Paulo Research Foundation(FAPESP),Brazil(grants 2016/22665-2 and 2019/27227-1)National Council for Scientific and Technological Development(CNPq),Brazil(grants 307571/2019-0 and 201218/2020-8).
文摘Grapes and sweet potatoes are two different plant species that have distinct bioactive composition and the use of both in a non-alcoholic mixed beverage may be an interesting source of phytochemicals.Physicochemical and sensory characteristics,profile of phenolic compounds and biogenic amines of mixed juices of grapes (‘BRS Violeta’,‘BRS Cora’ and ‘Bordô’) and purple-fleshed sweet potato (‘JNRX12’) (0,10 and 30%) were determined.The beverage with sweet potato had high antioxidant activity attributed to the phytochemical compounds (e.g.anthocyanins,gallic acid,catechin,tryptophan,melatonin,serotonin and dopamine).Low levels of unwanted amines (histamine,tyramine,putrescine and cadaverine) were detected,showing that their consumption is safe.Purple-fleshed sweet potato had high levels of desirable amines,mainly melatonin,making the addition of sweet potato attractive for enriching beverages.The color,texture and sensory aspects were similar in whole grape juice and in mixed juices.Juices from ‘BRS Violeta’,with or without sweet potato showed high levels of bioactive compounds but were the least appreciated.The overall appearance and aroma of juices elaborated from ‘BRS Cora’ or ‘Bordô' grapes had similar acceptance,regardless of the addition of sweet potato.Beverages from ‘BRS Cora’ and 30% purple-fleshed sweet potato are the most interesting mixture due to tryptophan and melatonin contents.Mixed juices of grapes and sweet potatoes (10% and 30%) are viable options for the use of tubers outside the commercial standard,as they add interesting bioactive compounds to beverages and please the consumer.
