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Type: Artigo
Title: Chemical composition and antioxidant activity of monguba (Pachira aquatica) seeds
Author: Rodrigues, Alexsandra Pereira
Pereira, Gustavo Araujo
Ferreira Tome, Pedro Henrique
Arruda, Henrique Silvano
Eberlin, Marcos Nogueira
Pastore, Glaucia Maria
Abstract: Monguba fruit has a seed with a chestnut-like flavor that can be consumed boiled, fried, and roasted. These nutritious seeds also have been used in popular medicine to treat several diseases. Nevertheless, the nutritional and functional potential of monguba seed is still underexploited. In this sense, we investigated the nutritional and functional components of monguba seeds. These seeds showed high total content of sugars, mainly sucrose, whereas the content of the raffinose family oligosaccharides was low. The mineral assay showed high amount of minerals, namely potassium, calcium, magnesium and zinc, which indicate that monguba seeds can be a new source of these minerals. UHPLC-ESI-MS/MS analysis showed caffeic, ferulic and 4-hydroxybenzoic acids as the main phenolic compounds, mainly in the esterified form, in these seeds. Monguba seed showed high lipid content, in which the main compounds were palmitic acid and gamma-tocopherol. The soluble and insoluble phenolic fractions from monguba seeds showed high antioxidant activity measured by the oxygen radical absorption capacity (ORAC) and the trolox equivalent antioxidant capacity (TEAC) assays. Therefore, the monguba seeds have great potential to be explored by food, pharmaceutical and cosmetic industries due to their chemical composition
Subject: Carboidratos
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2019.01.014
Date Issue: 2019
Appears in Collections:IQ - Artigos e Outros Documentos
FEA - Artigos e Outros Documentos

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