Nutritional potential of Vasconcellea quercifolia A. St.-Hil. green fruit flour

Q3 Agricultural and Biological Sciences Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI:10.1590/1981-6723.08021

Lilian de Fátima Ferreira da Silva, K. F. Rodrigues, E. Ethur, L. Hoehne, C. F. V. D. Souza, D. H. Bonemann, A. S. Ribeiro, E. Freitas

引用次数: 1

Abstract

Abstract Non-conventional food plants have a variety of bioactive compounds with nutritional value. Vasconcellea quercifolia A. St.-Hil., belonging to the Caricaceae family, is a dietary alternative with excellent nutritional composition. This study aimed at characterizing the nutritional composition of mountain papaya (V. quercifolia) green fruit flour, in order to incorporate it in a functional food. For that purpose, the flour was characterized regarding its macro and micronutrients, anti-nutritional factors, pH, water activity, and color. This flour showed contents of carbohydrate of 22.31%; protein of 9.65%; dietary fiber of 32.80%; lipids of 14.95%, 63.56% of which are unsaturated fatty acids, especially oleic acid; and ash of 9.10%, with higher concentrations for potassium, calcium and magnesium. Therefore, V. quercifolia flour had good nutritional characteristics and might be used as supplementary food.

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栓皮栎的营养潜力。青果粉

摘要:非常规食用植物具有多种具有营养价值的生物活性化合物。金合欢。属于加勒比科，是一种营养成分优良的膳食替代品。本研究旨在研究山木瓜青果粉的营养成分，以便将其纳入功能性食品中。为此，对面粉的宏量和微量营养素、抗营养因子、pH值、水活度和颜色进行了表征。该粉碳水化合物含量为22.31%;蛋白质9.65%;膳食纤维32.80%;脂质占14.95%，其中63.56%为不饱和脂肪酸，尤其是油酸;灰分9.10%，钾、钙、镁含量较高。因此，槲皮粉具有良好的营养特性，可作为辅食使用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science

CiteScore

2.20

自引率

0.00%

发文量

审稿时长

35 weeks

期刊介绍： The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.