Proximate composition and antioxidant evaluation of the pulp of Mauritia flexuosa L. f. from Cariri Ceará.
DOI:
https://doi.org/10.24979/ambiente.v1i1.940Keywords:
Buriti, Functional foods, DPPH, FRAPAbstract
Knowledge about the composition of regional foods is of paramount importance for the nutritional orientation of the population. The fruits of Mauritia flexuosa L. f. are a food source that has been generating interest due to their chemical and pharmacological composition The objective of this study was to evaluate the centesimal composition and the antioxidant activity of M. flexuosa fruits from the Cariri cearense. Its pulp was analyzed to determine humidity, total acidity, pH, proteins, reducing and non-reducing glycids, ashes, lipids and vitamin C. DPPH and FRAP tests were performed with the obtained pulp fractions. All analyzes were carried out in triplicate, with the mean and standard deviation being determined. The pulp showed contents of 21.68% moisture, 12.29% total acidity, 3.84 pH, 58.48% proteins, 39.10% and 8.40% reducers and non-reducers, respectively, as well as values of 3.82% ashes, 5.91% lipids and 60.63 mg / 100g of vitamin C. The ethyl acetate fraction showed antioxidant potential in both analyzes. Thus, due to its nutritional content, the consumption of buriti fruit can be encouraged, both in industrial use as in product enrichment.
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