Effect of roasting on the nutritional value and antioxidant components of Maya nut (Brosimum alicastrum: Moraceae)

Q3 Agricultural and Biological Sciences Revista Chapingo, Serie Horticultura Pub Date : 2019-01-01 DOI:10.5154/r.rchsh.2019.03.007

Cris del Carmen Quintero-Hilario, Félix Esparza-Torres, M. R. García-Mateos, M. C. Ybarra-Moncada, Lyzbeth Hernández-Ramos

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引用次数: 3

Abstract

T he study of foods with antioxidant properties has increased considerably in recent years due to the interest in nutraceutical compounds and their contributions to health. However, there are some seeds with antioxidant components that remain underutilized or unused, such as the Maya nut, the seed of Brosimum alicastrum Swartz (family Moraceae), which was consumed by the ancient Maya and other Mesoamerican peoples. The Maya nut is known in the region today as capomo , nuez de maya , mojo or ram ó n . The objective of this research was to evaluate the contents of minerals, nutritional compounds and antioxidants in fresh Maya nuts and with two roasting treatments (medium and high roasting at 90 °C for 20 and 35 min, respectively). In general, roasting did not affect the nutritional quality of the seeds, although the concentration of lipids and flavonoids decreased significantly ( P ≤ 0.05). Roasting significantly increased ( P ≤ 0.05) the content of condensed tannins

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焙烧对玛雅坚果营养价值及抗氧化成分的影响

近年来，由于对营养化合物及其对健康的贡献的兴趣，对具有抗氧化特性的食品的研究大大增加。然而，有些含有抗氧化成分的种子仍然未被充分利用或未被使用，例如玛雅坚果，古玛雅人和其他中美洲民族食用的Brosimum alicastrum Swartz(桑科)的种子。玛雅坚果在今天被称为capomo, nuez de Maya, mojo或ram ó n。本研究的目的是评估新鲜玛雅坚果的矿物质、营养化合物和抗氧化剂的含量，并进行两种烘烤处理(90°C中烘烤和高烘烤，分别为20和35分钟)。总的来说，焙烧对种子的营养品质没有影响，但其脂类和类黄酮浓度显著降低(P≤0.05)。焙烧显著提高了浓缩单宁含量(P≤0.05)

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