Major physicochemical and antioxidant changes during peach-palm (Bactris gasipaes H.B.K.) flour processing

Carolina Rojas-Garbanzo; Ana Mercedes Pérez; María Lourdes Pineda Castro; Fabrice Vaillant

doi:10.1051/fruits/2012035

All issues

Volume 67 / No 6 (November-December 2012)

Fruits, 67 6 (2012) 415-427

References

Free Access

Issue		Fruits Volume 67, Number 6, November-December 2012


Page(s)		415 - 427
DOI		https://doi.org/10.1051/fruits/2012035
Published online		26 October 2012

De Rosso V.V., Mercadante A.Z., Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits, J. Agric. Food Chem. 55 (2007) 5062–5072. [CrossRef] [PubMed] [Google Scholar]
De Sá M., Rodríguez-Amaya D., Carotenoid composition of cooked green vegetables from restaurants, Food Chem. 83 (2003) 595–600. [CrossRef] [Google Scholar]
Leterme P., Buldgen A., Estrada F., Londoño A.M., Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia, Food Chem. 95 (2006) 644–652. [CrossRef] [Google Scholar]
Vaillant F., Pérez A., Dávila I., Dornier M., Reynes M., Colorant and antioxidant properties of red-purple pitahaya (Hylocereus sp.), Fruits 60 (2005) 3–12. [CrossRef] [EDP Sciences] [Google Scholar]
Prasad K.N., Chew L.Y., Khoo H.E., Yang B., Azlan A., Ismail A., Carotenoids and antioxidant capacities from Canarium odontophyllum Miq. Fruit, Food Chem. 124 (2011) 1549–1555. [CrossRef] [Google Scholar]
Fahrasmane L., Ganou B., Aurore G., Harnessing the health benefits of plant biodiversity originating from the American tropics in the diet, Fruits 62 (2007) 213–222. [CrossRef] [EDP Sciences] [Google Scholar]
Georgé S., Brat P., Alter P., Amiot M., Rapid determination of polyphenols and vitamin C in plant-derived products, J. Agric. Food Chem. 53 (2005) 1370–1373. [CrossRef] [PubMed] [Google Scholar]
Suja K., Jalayekshmy A., Arumughan C., Free radical scavenging behaviour of antioxidant compounds of sesame ( Sesamun indicum L.) in DPPH system, J. Agric. Food Chem. 52 (2004) 912–915. [Google Scholar]
Brown M., Ferruzzi M., Nguyen M., Cooper D., Eldridge A., Schwartz S., White W., Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduce salad dressing as measured with electrochemical detection, Am. J. Clin. Nutr. 80 (2004) 396–403. [PubMed] [Google Scholar]
Rodríguez-Amaya D., Assessment of the provitamin A contents of foods – the Brazilian experience, J. Food Compos. Anal. 9 (1996) 196–230. [CrossRef] [Google Scholar]
Wrolstad R.E., Bioactive food compounds, in: Wrolstad R.E., Acree T., Decker E., Renner M., Reid D., Schwartz S., Shoemaker C., Smith D., Sporns P. (Eds.), Handbook of food analysis (Vol. 2), Wiley–Interscience, New Jersey, U.S.A., 1994. [Google Scholar]
Pérez-Mateos M., Bravo L., Goya L., Gómez-Guillén C., Montero P., Quercetin properties as a functional ingredient in omega-3-enriched fish gels fed to rats, J. Sci. Food Agr. 85 (2005) 1651–1659. [CrossRef] [Google Scholar]
Jatunov S., Quesada S., Díaz C., Murillo E., Carotenoid composition and antioxidant activity of the raw and boiled fruit mesocarp of six varieties of Bactris gasipaes, Arch. Latinoam. Nutr. 60 (2010) 99–104. [PubMed] [Google Scholar]
Rojas-Garbanzo C., Pérez A.M., Bustos-Carmona J., Vaillant F., Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour, Food Res. Int. 44 (2011) 2377–2384. [CrossRef] [Google Scholar]
Contreras-Calderón J., Calderón-Jaimes L., Guerra-Hernández E., García-Villanova B., Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia, Food Res. Int. 44 (7) (2010) 2047–2053, http://dx.doi.org/10.1016/j.foodres.2010.11.003. [CrossRef] [Google Scholar]
Clement C., Weber J.C., Van Leeuwen C., Astorga D.M., Cole L.A., Arguello H., Why extensive research and development did not promote use of peach palm fruit in Latin America, Agrofor. Syst. 61 (2004) 195–206. [CrossRef] [Google Scholar]
Yuyama L., Aguiar J., Yuyama K., Clement C., Macedo S., Favaro D., Afonso C., Vasconcellos M., Pimentel S., Badolato E., Vannuncchi H., Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil, Int. J. Food Sci. Nutr. 54 (2003) 49–56. [PubMed] [Google Scholar]
Blanco-Metzler A., Montero-Campos M., Fernández-Piedra M., Mora Urpí J., Pejibaye palm fruit contribution to human nutrition, Principes 36 (2) (1992) 66–69. [Google Scholar]
Anon., Official methods of analysis, Assoc. Off. Anal. Chem. (16th ed), AOAC Int., Maryland, U.S.A., 1999. [Google Scholar]
Jones J.B., Wolfe B., Mills H.A., Plant analysis handbook: A practical sampling, preparation, analysis and interpretation guide, Micro-Macro Publ., Athens, U.S.A., 1991. [Google Scholar]
Schweizer S.L., Coward H.L., Vásquez A.M., Metodología para análisis de suelos, plantas y aguas, Minist. Agric. Costa Rica, Bol. Téc. 68 (1980) 32. [Google Scholar]
Southgate D.A.T., Determination of food carbohydrates, Elsevier Sci. Publ., Barking, U.K., 1991. [Google Scholar]
Schiedt K., Liaaen-Jensen S., Isolation and analysis, in: Britton G., Liaaen-Jensen S., Pfander H. (Eds.), Carotenoids: Isolation and analysis (Vol. 1A), Birkhäuser Verlag, Basel, Switz., 1995. [Google Scholar]
Huang D., Ou B., Hampsch-Woodill M., Flanagan J., Prior R., High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handing system coupled with a microplate fluorescence reader in 96-well format, J. Agric. Food Chem. 50 (2002) 4437–4444. [CrossRef] [PubMed] [Google Scholar]
Gonnet J., Colour effects of copigmentation of anthocyanins revisited – I.A colorimetric definition using the CIELAB scale, Food Chem. 63 (1998) 409–441. [CrossRef] [Google Scholar]
Fernández-Piedra M., Blanco-Metzler A., Mora-Urpí J., Contenido de ácidos grasos en cuatro poblaciones de pejibaye, Bactris gasipaes (Palmae), Rev. Biol. Trop. 43 (1995) 61–66. [PubMed] [Google Scholar]
Pénicaud C., Achir N., Dhuique-Mayer C., Dornier M., Bohuon P., Degradation of β-carotene during fruit and vegetables processing or storage: reactions mechanisms and kinetics aspects: a review, Fruits 66 (2011) 417–440. [CrossRef] [EDP Sciences] [Google Scholar]
Anon., Standard for wheat flour CODEX-STAN 152-1895 (Rev.1 – 1995), Codex Alimentarius (OMS/FAO), Washington, D.C, U.S.A., 1995. [Google Scholar]
Clement C.R., Pejibaye Bactris gasipaes (Palmae), in: Smartt J., Simmonds N.W., Evolution of crop plants (2nd ed.), Longman, London, U.K., 1995. [Google Scholar]
Boye J., Zare F., Pletch A., Pulse protein: processing, characterization, functional properties and application in food and feed, Food Res. Int. 43 (2) (2010) 414–431. [CrossRef] [Google Scholar]
Anon., Guidelines on nutritional labeling CAC/GL2-1895, Codex Alimentarius (OMS/FAO), Washington, D.C, U.S.A., 2011. [Google Scholar]
Nicoli M.C., Anese M., Parpinel M., Influence of processing on the antioxidant properties of fruit and vegetables, Trends Food Sci. Tech. 10 (1999) 94–100. [CrossRef] [Google Scholar]
Manach C., Scalbert A., Morand C., Rémésy C., Jiménez L., Polyphenols: food sources and bioavailability, Am. J. Clin. Nutr. 79 (2004) 727–747. [Google Scholar]
Miglio C., Chiavaro E., Visconti A., Fogliano V., Pellegrini N., Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables, J. Agric. Food Chem. 56 (2008) 139–147. [CrossRef] [PubMed] [Google Scholar]
Scott K.J., Rodríguez-Amaya D., Pro-vitamin A carotenoid conversion factors retinol equivalents – fact or fiction?, Food Chem. 69 (2000) 125–127. [CrossRef] [Google Scholar]
Almeida E., Arroxelas V., Sucupira M., Polyphenol, ascorbic acid and total carotenoids in common fruits and vegetables, Braz. J. Food Tech. 2 (2006) 89–94. [Google Scholar]
Gancel A.L., Feneuil A., Acosta O., Pérez A.M., Vaillant F., Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus), Food Res. Int. 44 (2010) 2243–251. [CrossRef] [Google Scholar]
Wu X., Beecher G., Holden J., Haytowitz D., Gebhardt S., Prior R., Lipophilic and hydrophilic antioxidant capacities of common foods in the United States, J. Agric. Food Chem. 52 (2004) 4026–4037. [Google Scholar]
Aguilera Y., Estrella I., Benítez V., Esteban R.M., Martín-Cabrejas M.A., Bioactive phenolic compounds and functional properties of dehydrated bean flours, Food Res. Int. 44 (2011) 774–780. [CrossRef] [Google Scholar]

[1] De Rosso V.V., Mercadante A.Z., Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits, J. Agric. Food Chem. 55 (2007) 5062–5072. [CrossRef] [PubMed] [Google Scholar]

[2] De Sá M., Rodríguez-Amaya D., Carotenoid composition of cooked green vegetables from restaurants, Food Chem. 83 (2003) 595–600. [CrossRef] [Google Scholar]

[3] Leterme P., Buldgen A., Estrada F., Londoño A.M., Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia, Food Chem. 95 (2006) 644–652. [CrossRef] [Google Scholar]

[4] Vaillant F., Pérez A., Dávila I., Dornier M., Reynes M., Colorant and antioxidant properties of red-purple pitahaya (Hylocereus sp.), Fruits 60 (2005) 3–12. [CrossRef] [EDP Sciences] [Google Scholar]

[5] Prasad K.N., Chew L.Y., Khoo H.E., Yang B., Azlan A., Ismail A., Carotenoids and antioxidant capacities from Canarium odontophyllum Miq. Fruit, Food Chem. 124 (2011) 1549–1555. [CrossRef] [Google Scholar]

[6] Fahrasmane L., Ganou B., Aurore G., Harnessing the health benefits of plant biodiversity originating from the American tropics in the diet, Fruits 62 (2007) 213–222. [CrossRef] [EDP Sciences] [Google Scholar]

[7] Georgé S., Brat P., Alter P., Amiot M., Rapid determination of polyphenols and vitamin C in plant-derived products, J. Agric. Food Chem. 53 (2005) 1370–1373. [CrossRef] [PubMed] [Google Scholar]

[8] Suja K., Jalayekshmy A., Arumughan C., Free radical scavenging behaviour of antioxidant compounds of sesame ( Sesamun indicum L.) in DPPH system, J. Agric. Food Chem. 52 (2004) 912–915. [Google Scholar]

[9] Brown M., Ferruzzi M., Nguyen M., Cooper D., Eldridge A., Schwartz S., White W., Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduce salad dressing as measured with electrochemical detection, Am. J. Clin. Nutr. 80 (2004) 396–403. [PubMed] [Google Scholar]

[10] Rodríguez-Amaya D., Assessment of the provitamin A contents of foods – the Brazilian experience, J. Food Compos. Anal. 9 (1996) 196–230. [CrossRef] [Google Scholar]

[11] Wrolstad R.E., Bioactive food compounds, in: Wrolstad R.E., Acree T., Decker E., Renner M., Reid D., Schwartz S., Shoemaker C., Smith D., Sporns P. (Eds.), Handbook of food analysis (Vol. 2), Wiley–Interscience, New Jersey, U.S.A., 1994. [Google Scholar]

[12] Pérez-Mateos M., Bravo L., Goya L., Gómez-Guillén C., Montero P., Quercetin properties as a functional ingredient in omega-3-enriched fish gels fed to rats, J. Sci. Food Agr. 85 (2005) 1651–1659. [CrossRef] [Google Scholar]

[13] Jatunov S., Quesada S., Díaz C., Murillo E., Carotenoid composition and antioxidant activity of the raw and boiled fruit mesocarp of six varieties of Bactris gasipaes, Arch. Latinoam. Nutr. 60 (2010) 99–104. [PubMed] [Google Scholar]

[14] Rojas-Garbanzo C., Pérez A.M., Bustos-Carmona J., Vaillant F., Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour, Food Res. Int. 44 (2011) 2377–2384. [CrossRef] [Google Scholar]

[15] Contreras-Calderón J., Calderón-Jaimes L., Guerra-Hernández E., García-Villanova B., Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia, Food Res. Int. 44 (7) (2010) 2047–2053, http://dx.doi.org/10.1016/j.foodres.2010.11.003. [CrossRef] [Google Scholar]

[16] Clement C., Weber J.C., Van Leeuwen C., Astorga D.M., Cole L.A., Arguello H., Why extensive research and development did not promote use of peach palm fruit in Latin America, Agrofor. Syst. 61 (2004) 195–206. [CrossRef] [Google Scholar]

[17] Yuyama L., Aguiar J., Yuyama K., Clement C., Macedo S., Favaro D., Afonso C., Vasconcellos M., Pimentel S., Badolato E., Vannuncchi H., Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil, Int. J. Food Sci. Nutr. 54 (2003) 49–56. [PubMed] [Google Scholar]

[18] Blanco-Metzler A., Montero-Campos M., Fernández-Piedra M., Mora Urpí J., Pejibaye palm fruit contribution to human nutrition, Principes 36 (2) (1992) 66–69. [Google Scholar]

[19] Anon., Official methods of analysis, Assoc. Off. Anal. Chem. (16th ed), AOAC Int., Maryland, U.S.A., 1999. [Google Scholar]

[20] Jones J.B., Wolfe B., Mills H.A., Plant analysis handbook: A practical sampling, preparation, analysis and interpretation guide, Micro-Macro Publ., Athens, U.S.A., 1991. [Google Scholar]

[21] Schweizer S.L., Coward H.L., Vásquez A.M., Metodología para análisis de suelos, plantas y aguas, Minist. Agric. Costa Rica, Bol. Téc. 68 (1980) 32. [Google Scholar]

[22] Southgate D.A.T., Determination of food carbohydrates, Elsevier Sci. Publ., Barking, U.K., 1991. [Google Scholar]

[23] Schiedt K., Liaaen-Jensen S., Isolation and analysis, in: Britton G., Liaaen-Jensen S., Pfander H. (Eds.), Carotenoids: Isolation and analysis (Vol. 1A), Birkhäuser Verlag, Basel, Switz., 1995. [Google Scholar]

[24] Huang D., Ou B., Hampsch-Woodill M., Flanagan J., Prior R., High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handing system coupled with a microplate fluorescence reader in 96-well format, J. Agric. Food Chem. 50 (2002) 4437–4444. [CrossRef] [PubMed] [Google Scholar]

[25] Gonnet J., Colour effects of copigmentation of anthocyanins revisited – I.A colorimetric definition using the CIELAB scale, Food Chem. 63 (1998) 409–441. [CrossRef] [Google Scholar]

[26] Fernández-Piedra M., Blanco-Metzler A., Mora-Urpí J., Contenido de ácidos grasos en cuatro poblaciones de pejibaye, Bactris gasipaes (Palmae), Rev. Biol. Trop. 43 (1995) 61–66. [PubMed] [Google Scholar]

[27] Pénicaud C., Achir N., Dhuique-Mayer C., Dornier M., Bohuon P., Degradation of β-carotene during fruit and vegetables processing or storage: reactions mechanisms and kinetics aspects: a review, Fruits 66 (2011) 417–440. [CrossRef] [EDP Sciences] [Google Scholar]

[28] Anon., Standard for wheat flour CODEX-STAN 152-1895 (Rev.1 – 1995), Codex Alimentarius (OMS/FAO), Washington, D.C, U.S.A., 1995. [Google Scholar]

[29] Clement C.R., Pejibaye Bactris gasipaes (Palmae), in: Smartt J., Simmonds N.W., Evolution of crop plants (2nd ed.), Longman, London, U.K., 1995. [Google Scholar]

[30] Boye J., Zare F., Pletch A., Pulse protein: processing, characterization, functional properties and application in food and feed, Food Res. Int. 43 (2) (2010) 414–431. [CrossRef] [Google Scholar]

[31] Anon., Guidelines on nutritional labeling CAC/GL2-1895, Codex Alimentarius (OMS/FAO), Washington, D.C, U.S.A., 2011. [Google Scholar]

[32] Nicoli M.C., Anese M., Parpinel M., Influence of processing on the antioxidant properties of fruit and vegetables, Trends Food Sci. Tech. 10 (1999) 94–100. [CrossRef] [Google Scholar]

[33] Manach C., Scalbert A., Morand C., Rémésy C., Jiménez L., Polyphenols: food sources and bioavailability, Am. J. Clin. Nutr. 79 (2004) 727–747. [Google Scholar]

[34] Miglio C., Chiavaro E., Visconti A., Fogliano V., Pellegrini N., Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables, J. Agric. Food Chem. 56 (2008) 139–147. [CrossRef] [PubMed] [Google Scholar]

[35] Scott K.J., Rodríguez-Amaya D., Pro-vitamin A carotenoid conversion factors retinol equivalents – fact or fiction?, Food Chem. 69 (2000) 125–127. [CrossRef] [Google Scholar]

[36] Almeida E., Arroxelas V., Sucupira M., Polyphenol, ascorbic acid and total carotenoids in common fruits and vegetables, Braz. J. Food Tech. 2 (2006) 89–94. [Google Scholar]

[37] Gancel A.L., Feneuil A., Acosta O., Pérez A.M., Vaillant F., Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus), Food Res. Int. 44 (2010) 2243–251. [CrossRef] [Google Scholar]

[38] Wu X., Beecher G., Holden J., Haytowitz D., Gebhardt S., Prior R., Lipophilic and hydrophilic antioxidant capacities of common foods in the United States, J. Agric. Food Chem. 52 (2004) 4026–4037. [Google Scholar]

[39] Aguilera Y., Estrella I., Benítez V., Esteban R.M., Martín-Cabrejas M.A., Bioactive phenolic compounds and functional properties of dehydrated bean flours, Food Res. Int. 44 (2011) 774–780. [CrossRef] [Google Scholar]