Composition, Antinutrients and Antioxidant Capacity of Genipap (Genipa americana L.): Activity of Phenolic Constituents on the Thermal Stability of β-carotene

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Culinary Science & Technology Pub Date : 2021-04-16 DOI:10.1080/15428052.2021.1914263

Jéssica Ribeiro, H. Barros, Eduardo Macedo Viana, S. Gualberto, Andréa Silva, C. Souza, M. Zanuto, M. Silva

引用次数: 5

Abstract

ABSTRACT This work aims to characterize the genipap, a typical South American fruit, as to their nutritional composition, bioactive compounds, antioxidant capacity, and antinutrients, and to evaluate their action in the preservation of β-carotene subjected to high temperatures. It has great nutritional quality, high content of dietary fiber (4.64 g.100 g−1), carotenoids (874.49 mg.100 g−1), iron (15.94 mg.100 g−1), calcium (458.44 mg.100 g−1), and potassium (350.42 mg.100 g−1), and reduced amount of antinutrients. There is strong positive correlation between the phenolic constituents and antioxidant capacity. An extract was able to inhibit 50% of β-carotene oxidation.

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根尼帕(Genipa americana L.)的组成、抗营养成分和抗氧化能力:酚类成分对β-胡萝卜素热稳定性的影响

摘要本研究旨在研究一种典型的南美水果——金尼帕果的营养成分、生物活性成分、抗氧化能力和抗营养成分，并评价其在高温下保存β-胡萝卜素的作用。其营养价值高，膳食纤维(4.64 g.100 g - 1)、类胡萝卜素(874.49 mg)含量高。100 g−1)，铁(15.94 mg。100 g−1)，钙(458.44 mg。100 g−1)，钾(350.42 mg。100 g−1)，并减少抗营养素的量。酚类成分与抗氧化能力呈正相关。提取物能够抑制50%的β-胡萝卜素氧化。

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

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations