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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.| Biblioteca(s): Embrapa Instrumentação. |
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| Registros recuperados : 1 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
02/10/2023 |
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Data da última atualização: |
02/10/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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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. |
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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. |
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Título: |
Systemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Chemistry, v. 405, 134888, 2023. |
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Páginas: |
9 p. |
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ISSN: |
0308-8146 |
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DOI: |
https://doi.org/10.1016/j.foodchem.2022.134888 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Amazonian fruit; Inhibition; NMR; XRD. |
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Categoria do assunto: |
-- |
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Marc: |
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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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