Abstract：
The Cerrado is one of the most biodiverse biomes in the world, characterized by a wealth of native fruits with unique nutritional characteristics. In this sense, the social, economic, and environmental importance of fully utilizing food is widely recognized. Therefore, generally considered waste, fruit shells can be transformed into a coproduct with high added value. The objective of this work was to carry out a comprehensive assessment of the physicochemical properties, carbohydrate and fatty acid profile, phytochemical compounds, phenolic profile, and antioxidant potential of the recovered extracts of buriti (Mauritia flexuosa) shells in natura and dehydrated at 55 °C (flour). In addition, the functional properties were verified by thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FTIR) from buriti shell flour. The results indicated high fiber content and energy value for the sample processed at 55 °C (58.95 g/100 g and 378.91 kcal/100 g, respectively) and low lipid and protein content (1.03 g/100 g and 1.39 g/100 g, respectively). Regardless of the sample analyzed, maltose was the majority sugar (37.33 - 281.01 g/100 g). The main fatty acids detected were oleic acid (61.33 - 62.08 %) followed by palmitic acid (33.91 - 34.40 %). The analysis of the mineral profile demonstrated that the samples did not differ significantly from each other, showing that the drying process did not interfere with the results obtained (p ≤ 0.05). The analysis of individual phenolics allowed the identification of six phenolic compounds in buriti shells. However, it is possible to observe that the drying method had a positive and significant influence on the phenolic profile (p ≤ 0.05), with chlorogenic acid (2.63 - 8.27 mg/100 g) and trigonelline (1.06 - 41.52 mg/100 g), the majority compounds. On the other hand, it is important to highlight that buriti shells have a high content of carotenoids, mainly β-carotene (27.18 - 62.94 µg/100 g) and α-carotene (18.23 - 60.28 µg/100 g), also being positively influenced by the drying process at 55 °C (p ≤ 0.05). The dried shells showed a high content of phytochemical compounds and high antioxidant activity based on the different methods tested. The results show that buriti shell flour can be fully utilized and has nutritional and chemical aspects that can be applied to develop new sustainable, nutritious, and functional food formulations.
摘要：
Cerrado是世界上生物多样性最丰富的生物群落之一，其特点是丰富的具有独特营养特征的本地水果。在这个意义上,社会,经济,充分利用食物的环境重要性得到广泛认可。因此,通常被认为是废物，果壳可以转化为具有高附加值的副产品。这项工作的目的是对理化性质进行全面评估，碳水化合物和脂肪酸谱，植物化学化合物，酚醛型材,以及在natura中回收的buriti（毛里求斯flexuosa）壳提取物的抗氧化潜力，并在55°C（面粉）下脱水。此外,通过热重分析(TGA)验证了功能性能，扫描电子显微镜（SEM），和傅里叶变换红外光谱(FTIR)从buriti贝壳粉。结果表明，在55°C下处理的样品的纤维含量和能量值高（58.95g/100g和378.91kcal/100g，分别）和低脂和蛋白质含量（1.03g/100g和1.39g/100g，分别)。不管分析的样本，麦芽糖是大多数糖（37.33-281.01g/100g）。检测到的主要脂肪酸是油酸（61.33-62.08％），其次是棕榈酸（33.91-34.40％）。对矿物剖面的分析表明，样品之间没有显着差异，表明干燥过程不会干扰获得的结果（p≤0.05）。对单个酚类物质的分析可以鉴定出buriti壳中的六种酚类化合物。然而,可以观察到干燥方法对酚分布有积极和显著的影响（p≤0.05），与绿原酸（2.63-8.27毫克/100克）和三角碱（1.06-41.52毫克/100克），大多数化合物。另一方面,重要的是要强调的是，贝壳的类胡萝卜素含量很高，主要是β-胡萝卜素（27.18-62.94µg/100g）和α-胡萝卜素（18.23-60.28µg/100g），也受到55°C干燥过程的积极影响(p≤0.05)。基于所测试的不同方法,干燥的壳显示出高含量的植物化学化合物和高抗氧化活性。结果表明,布瑞提贝壳粉可以得到充分利用,具有营养和化学方面,可以应用于开发新的可持续,营养丰富,和功能性食品配方。
