Nutritional quality and bioactive compounds of partially defatted baru almond flour

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dc.creatorAna Paula Silva SIQUEIRA
dc.creatorMaria Teresa Bertoldo PACHECO
dc.creatorMaria Margareth Veloso NAVES
dc.date2015
dc.date.accessioned2026-07-07T04:21:55Z
dc.descriptionThis study aimed to investigate the nutritional quality and bioactive potential of partially defatted baru (Dipteryx alataVog.) almond flour (BAF). The flour’s proximate and mineral compositions, total phenolic, tocopherols and carotenoids contents, antioxidant capacity, trypsin inhibitor and amino acid analyses were performed. An experiment was conducted with 24 male Wistar rats in order to evaluate the flour’s protein quality. BAF has high protein, fiber and mineral contents (iron, zinc, magnesium and copper), and it is a source of calcium. BAF presented relevant amounts of total phenolics (625 mg/100g) and good antioxidant capacity (130 μmol/Trolox eq). Autoclaved BAF showed essential amino acids profile, digestibility and protein quality better than in natura BAF. Autoclaved BAF might be used for human consumption as a source of quality protein and bioactive compounds, in healthy diets and processed foods.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940120019
dc.identifier.urihttp://hdl.handle.net/123456789/459281
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.35
dc.subjectAgrociencias
dc.titleNutritional quality and bioactive compounds of partially defatted baru almond flour
dc.typeartículo científico

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