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|Type:||Artigo de evento|
|Title:||Effect Of Grinding And Soaking On The Reduction Of Cyanogenic Compounds In The Albedo Of Yellow Passion Fruit [efeito Da Trituração E Imersão Em água Na Redução Dos Compostos Cianogênicos Do Albedo De Maracujá Amarelo]|
|Abstract:||The importance of the functional compounds present in some plant residues has increased the amount of research on their use in human feeding. Brazil is the largest World producer of passion fruit, mainly yellow variety (Passiflora edulis Sims f. flavicarpa Degener), annually producing about 478 thousand tonnes, mostly used for fresh consumption and juice production. The albedo represents from 12% to 32% by weight of the mature yellow passion fruit, containing about 20% pectin (soluble fibre) on a dry weight basis, but has cyanogenic compounds, such as prunasin, amigdalin and sambunigrin. The objective of this research was to evaluate the effect of grinding and of soaking in water on the reduction of cyanogenic compounds in yellow passion fruit albedo. Yellow passion fruits were obtained from a commercial producer with at least 85% of the skin already yellow. The effect of grinding was evaluated using three particle sizes, and the effect of soaking in water (proportion 1:3) evaluated for 6 days (144 h) at room temperature (average temperature 28.5°C). The contents of total cyanogenic compounds (TCC), cyanogenic glycosides (CG) and non-glycosidic cyanogenic compounds (NGCC) were determined. The soaking process of the albedo causes parcial losses of the cyanogenic glycosides, however, despite the significant effect of the soaking time, TCC and CG contents remained high. Under the conditions of the experiment, very limited action by the microbial flora was observed and virtually none by the endogenous enzymes in the degradation of the cyanogenic glycosides throughout the immersion period, independent of albedo particle size.|
|Appears in Collections:||Artigos e Materiais de Revistas Científicas - Unicamp|
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