01918naa a2200301 a 450000100080000000500110000800800410001902200140006002400560007410000210013024501700015126000090032130000090033052010370033965300200137665300150139665300080141165300080141970000230142770000200145070000200147070000160149070000170150670000150152370000190153870000170155777300420157421570142023-10-02       2023    bl uuuu     u00u1 u    #d  a0308-81467 ahttps://doi.org/10.1016/j.foodchem.2022.1348882DOI1 aSANTOS, Y. J. S.  aSystemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion.h[electronic resource]  c2023  a9 p.  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.  aAmazonian fruit  aInhibition  aNMR  aXRD1 aFACCHINATTO, W. M.1 aROCHETTI, A. L.1 aCARVALHO, R. A.1 aLe FEUNTEUN1 aFUKUMASU, H.1 aMORZEL, M.1 aCOLNAGO, L. A.1 aVANIN, F. M.  tFood Chemistrygv. 405, 134888, 2023.