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Food Science and Technology

versão On-line ISSN 1678-457X

Resumo

SILVA, Cintia Pereira Da et al. Chemical composition and antioxidant activity of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour. Food Sci. Technol (Campinas) [online]. 2014, vol.34, n.3, pp.597-603. ISSN 1678-457X.  https://doi.org/10.1590/1678-457x.6405.

The Brazilian Savannah, known as "Cerrado," has an extensive biodiversity, but it is under explored. Among the native vegetables is the jatobá-do-cerrado (Hymenaea stigonocarpa Mart.), a legume with great potential for exploration for its content of dietary fiber. Legumes are an important source of nutrient compounds, such as phenolic compounds and vitamins that have antioxidant properties. This study aimed at determining the chemical composition and antioxidant activity of the jatobá flour. The jatobá flour showed high fiber content (insoluble and soluble fiber 47.8 and 12.8 g.100 g - 1, respectively), significant amounts of carotenoids such as beta-carotene and lutein, and some minerals such as calcium: 145 mg.100 g - 1, magnesium: 125 mg.100 g - 1, and potassium: 1352 mg.100 g - 1. The jatobá flour extracted with different solvents (water, methanol, and acetone) exhibited antioxidant activity by the DPPH, FRAP, and ORAC methods. The solvent used in the extraction affected the total phenolic content and antioxidant activity. Acetone extraction produced the best results. Therefore, the jatobá flour is an ingredient that can be used to develop new products with properties that promote health.

Palavras-chave : jatobá-do-cerrado; fiber; antioxidant activity; functional food.

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