Effect of roasting temperature on the physicochemical characteristics, phenolic content and bioactive potential of Spondias spp. seed flours

The present study aimed to evaluate the effect of roasting temperature on physicochemical characteristics, phenolic content, and bioactive potential of yellow mombin (Spondias mombin L.) and Brazil plum (Spondias tuberosa) seed flours. The flours were characterized and roasted at 165 °C, 170 °C, 175 °C, and 180 °C for 6 min. After treatment, the samples were evaluated concerning color, total phenolic compounds, antioxidant activity, enzyme inhibition and technological properties. Thermogravimetric analysis and differential scanning calorimetry results showed a thermal resistance of the flours up to approximately 200 °C. The color parameters varied significantly between samples, darkening with increasing temperature. Phenolic compounds were partially degraded after roasting. However, the values obtained still guarantee the maintenance of antioxidant capacity, with IC₅₀ (50% radical scavenging activity) values of up to 9.38 mg/mL, and in vitro hypoglycemic activity greater than 70%. Furthermore, all technological properties of the flours remained stable after roasting. Therefore, Spondias spp. seed flours after roasting can be used as a functional ingredient by the food industry.