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Candice Costa Silva, Jordania; Medeiros Santos, Nayane; de Sousa Silva, Nayara; Cristina Silveira Martins, Ana; Maria Gomes Dutra, Larissa; Eduardo Alves Dantas, Carlos; dos Santos Lima, Marcos; Fechine Tavares, Josean; Sobral da Silva, Marcelo; Mangueira do Nascimento, Yuri; Ferreira da Silva, Evandro; Eduardo Vasconcelos de Oliveira, Carlos; Elieidy Gomes de Oliveira, Maria; Elias Pereira, Diego; Carolina dos Santos Costa, Ana; Carlo Rufino Freitas, Juliano; Késsia Barbosa Soares, Juliana; Bordin Viera, Vanessa
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 05/2024, Volume: 1239Journal Article
•Flour obtained in a greenhouse has a higher content of total phenolic compounds.•Drying by the greenhouse is beneficial in the preservation of nutrients.•The flour of the aroeira leaf is rich in total dietary fiber. The present work aimed at the development and characterization of aroeira leaf flour (Schinus terebinthifolius Raddi), obtained by lyophilization and drying in an air circulation oven. The technological, physical, physico-chemical, morphological, functional, and microbiological aspects were analyzed. Physico-chemical analysis identified the following properties with values provided respectively for fresh leaves (FOin) and flours (FES and FLIO): low water activity (0.984, 0.370, 0.387 g/100 g), moisture (64.52, 5.37, 7.97 g /100 g), ash (2.69, 6.51, and 6.89 g/100 g), pH (0.89, 4.45, 4.48 g/100 g), lipids (0.84, 1.67, 5.23 g/100 g), protein (3.29, 8.23, 14.12 g/100 g), carbohydrates (17.02, 53.12, 33.02 g/100 g), ascorbic acid (19.70, 34.20, 36.90 mg/100 g). Sources of fiber from plant leaves and flours (11.64, 25.1, 32.89 g/100 g) showed increased levels of luminosity. For NMR, the presence of aliphatic and aromatic compounds with olefinic hydrogens and a derivative of gallic acid were detected. The most abundant minerals detected were potassium and calcium. Micrographs identified the presence of irregular, non-uniform, and sponge-like particles. The main sugars detected were: fructose, glucose, and maltose. Malic, succinic, citric, lactic, and formic acids were found. Fifteen phenolic compounds were identified in the samples, highlighting: kaempferol, catechin, and caffeic acid. The values found for phenolics were (447, 716.66, 493.31 mg EAG/100 g), flavonoids (267.60, 267.60, 286.26 EC/100 g). Antioxidant activity was higher using the ABTS method rather than FRAP for analysis of FOin, FES, and FLIO. Since the flours of the aroeira leaf have an abundant matrix of nutrients with bioactive properties and antioxidant activity, they have a potential for technological and functional use when added to food.
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