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Registro Completo |
Biblioteca(s): |
Embrapa Instrumentação. |
Data corrente: |
02/10/2023 |
Data da última atualização: |
02/10/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SANTOS, Y. J. S.; FACCHINATTO, W. M.; ROCHETTI, A. L.; CARVALHO, R. A.; Le FEUNTEUN; FUKUMASU, H.; MORZEL, M.; COLNAGO, L. A.; VANIN, F. M. |
Afiliação: |
Food Engineering Department, University of Sao Paulo; Brazilian Corporation for Agricultural Research, Embrapa Instrumentation; Department of Veterinary Medicine, University of Sao Paulo; Food Engineering Department, University of Sao Paulo; INRAE, Institut Agro, STLO, 35042 Rennes, France; Department of Veterinary Medicine, University of Sao Paulo; INRAE, Institut Agro, STLO, 35042 Rennes, France; LUIZ ALBERTO COLNAGO, CNPDIA; Food Engineering Department, University of Sao Paulo. |
Título: |
Systemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Food Chemistry, v. 405, 134888, 2023. |
Páginas: |
9 p. |
ISSN: |
0308-8146 |
DOI: |
https://doi.org/10.1016/j.foodchem.2022.134888 |
Idioma: |
Inglês |
Conteúdo: |
Although the Amazonian fruit pupunha (Bactris gasipaes) is rich in phenolic compounds, it is rarely consumed. Application could be expanded by transforming it into products with a longer shelf life. Therefore, the objective of this study was to produce pupunha flour (PF) from fruits harvested at different locations, characterize the flours using various physicochemical analyses and spectroscopic techniques, and evaluate its cytotoxic effects and in vitro protein digestion. PF were classified using principal component analysis and some dependencies on origin were detected. PF impaired protein digestion in vitro, probably due to the high content of phenolic compounds. The cytotoxicity results in L929 cells showed that the flours had cytotoxic potential. Therefore, it could be concluded that PF presented interesting physicochemical properties for its application in food development. However, the negative and undesirable effects on protein in vitro digestion and L929 cell viability indicated a potential risk for its use. |
Palavras-Chave: |
Amazonian fruit; Inhibition; NMR; XRD. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01918naa a2200301 a 4500 001 2157014 005 2023-10-02 008 2023 bl uuuu u00u1 u #d 022 $a0308-8146 024 7 $ahttps://doi.org/10.1016/j.foodchem.2022.134888$2DOI 100 1 $aSANTOS, Y. J. S. 245 $aSystemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion.$h[electronic resource] 260 $c2023 300 $a9 p. 520 $aAlthough the Amazonian fruit pupunha (Bactris gasipaes) is rich in phenolic compounds, it is rarely consumed. Application could be expanded by transforming it into products with a longer shelf life. Therefore, the objective of this study was to produce pupunha flour (PF) from fruits harvested at different locations, characterize the flours using various physicochemical analyses and spectroscopic techniques, and evaluate its cytotoxic effects and in vitro protein digestion. PF were classified using principal component analysis and some dependencies on origin were detected. PF impaired protein digestion in vitro, probably due to the high content of phenolic compounds. The cytotoxicity results in L929 cells showed that the flours had cytotoxic potential. Therefore, it could be concluded that PF presented interesting physicochemical properties for its application in food development. However, the negative and undesirable effects on protein in vitro digestion and L929 cell viability indicated a potential risk for its use. 653 $aAmazonian fruit 653 $aInhibition 653 $aNMR 653 $aXRD 700 1 $aFACCHINATTO, W. M. 700 1 $aROCHETTI, A. L. 700 1 $aCARVALHO, R. A. 700 1 $aLe FEUNTEUN 700 1 $aFUKUMASU, H. 700 1 $aMORZEL, M. 700 1 $aCOLNAGO, L. A. 700 1 $aVANIN, F. M. 773 $tFood Chemistry$gv. 405, 134888, 2023.
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1. | | SANTOS, Y. J. S.; FACCHINATTO, W. M.; ROCHETTI, A. L.; CARVALHO, R. A.; Le FEUNTEUN; FUKUMASU, H.; MORZEL, M.; COLNAGO, L. A.; VANIN, F. M. Systemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion. Food Chemistry, v. 405, 134888, 2023. 9 p.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
Biblioteca(s): Embrapa Instrumentação. |
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