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

M. L.L. Campidelli; J. D.S. Carneiro; E. C. Souza; M. L. Magalhães; E. E.C. Nunes; P. B. Faria; M. Franco; E. V.B. Vilas Boas

doi:10.3989/gya.1170182

Autores/as

M. L.L. Campidelli Federal University of Lavras - UFLA https://orcid.org/0000-0002-0127-2943
J. D.S. Carneiro Federal University of Lavras - UFLA https://orcid.org/0000-0003-4060-5891
E. C. Souza Federal University of Lavras - UFLA https://orcid.org/0000-0002-3369-4892
M. L. Magalhães Federal University of Lavras - UFLA https://orcid.org/0000-0001-8006-2487
E. E.C. Nunes Federal University of Lavras - UFLA https://orcid.org/0000-0002-1124-8066
P. B. Faria Federal University of Lavras - UFLA https://orcid.org/0000-0002-2890-5472
M. Franco State University of Santa Cruz - UESC https://orcid.org/0000-0002-7827-789X
E. V.B. Vilas Boas Federal University of Lavras - UFLA https://orcid.org/0000-0002-0252-695X

DOI:

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

Palabras clave:

Actividad antioxidante, Cerrado Brasileño, Compuestos bioactivos, Cromatografía líquida de alta resolución, Semillas oleaginosas

Resumen

Este estudio realizó una caracterización cromatográfica y espectrofotométrica de la presencia de compuestos bioactivos, antioxidantes, fenólicos, tocoferoles, esteroles y ácidos grasos en almendras del tipo baru “in natura” y sometidos a procesos de secado. Se detectó, en la almendra de baru “in natura”, altos contenidos de compuestos fenólicos, vitamina C, antioxidantes fenólicos, esteroles, ácidos grasos monoinsaturados totales y bajos índices de trombogénicos y aterogénicos. Durante el proceso de secado a 65 °C durante 30 minutos, se observó una disminución en los niveles de ácido cafeíco, ácido clorogénico, antocianinas, ácido p-cumárico, ácido ferúlico, ácido o-cumárico, quercetina y ácidos grasos poliinsaturados. De la misma manera se observó un aumento en los niveles de ácido gálico, rutina, catequina, ácido trans-cinámico, vanilina, ácido m-cumárico, tocoferoles, ácidos grasos monoinsaturados y actividad antioxidante (ORAC y DPPH). Cuando se sometió a una temperatura de 105 °C durante 30 minutos, presentó el mismo comportamiento, sin embargo, influyó en la reducción del contenido de vitamina C y ORAC y aumentó la presencia de flavonoides.

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