Grasas y Aceites, Vol 71, No 1 (2020)

Effects of the drying process on the fatty acid content, phenolic profile, tocopherols and antioxidant activity of baru almonds (Dipteryx alata Vog.)


https://doi.org/10.3989/gya.1170182

M. L.L. Campidelli
Federal University of Lavras - UFLA, Brazil
orcid https://orcid.org/0000-0002-0127-2943

J. D.S. Carneiro
Federal University of Lavras - UFLA, Brazil
orcid https://orcid.org/0000-0003-4060-5891

E. C. Souza
Federal University of Lavras - UFLA, Brazil
orcid https://orcid.org/0000-0002-3369-4892

M. L. Magalhães
Federal University of Lavras - UFLA, Brazil
orcid https://orcid.org/0000-0001-8006-2487

E. E.C. Nunes
Federal University of Lavras - UFLA, Brazil
orcid https://orcid.org/0000-0002-1124-8066

P. B. Faria
Federal University of Lavras - UFLA, Brazil
orcid https://orcid.org/0000-0002-2890-5472

M. Franco
State University of Santa Cruz - UESC, Spain
orcid https://orcid.org/0000-0002-7827-789X

E. V.B. Vilas Boas
Federal University of Lavras - UFLA, Spain
orcid https://orcid.org/0000-0002-0252-695X

Abstract


This study carried out a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, tocopherols, sterols and fatty acids of baru almonds “in natura” and submitted to drying processes. It was determined that baru “in natura” almonds presented high levels of phenolic compounds, vitamin C, antioxidants, phenolics, sterols, total monounsaturated fatty acids and low thrombogenic, and atherogenic indexes. During the process of drying it at 65 °C for 30 minutes, a decrease was noted in the levels of caffeic acid, chlorogenic acid, anthocyanins, p-coumaric acid, ferulic acid, o-coumaric acid, quercetin, and polyunsaturated fatty acids. The same condition resulted in an increase in the levels of gallic acid, rutin, catechin, trans-cinnamic acid, vanillin, m-coumaric acid, tocopherols, monounsaturated fatty acids and antioxidant activity (ORAC and DPPH). When submitted to a temperature of 105 ºC for 30 minutes the same behavior was seen with a reduction in the vitamin C and ORAC contents and increased presence of flavonoids.

Keywords


Antioxidant activity; Bioactive compounds; Brazilian Cerrado; High-Performance Liquid Chromatography; Oilseeds

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