Ilex paraguariensis is known to contain compounds with antioxidant properties, such as phenolic acids, and its stimulant properties are attributed to methylxanthines, such as caffeine. The aims of ...this study were to evaluate the phenolic, methylxanthinic, and tannin composition of a mate residue (mate powder), to compare the quali-quantitative phenolic composition and the antioxidant potential of extracts obtained from distinct solvent systems. Among the extracts prepared with different solvents, the 80% methanol extract showed the highest total polyphenol content (11.51 g/100 g) and antioxidant activity. HPLC analysis showed that 4,5 dicaffeoylquinic acid is the major component of the phenolic fraction of mate powder. The caffeine, theobromine, and tannin contents in mate powder were 1.01, 0.10, and 0.29 g/100 g, respectively. Consumption of mate powder would significantly contribute to antioxidant and stimulant intake, providing high amounts of phenolic acids, tannins, and methylxanthines with biological effects potentially beneficial for human health. Practical Application: This article contributes to the minimization of residues in yerba-mate processing.
Starches are important food biopolymers with gelling properties that are well explored by the food industry for texture and physical food characteristic control. Brazil contributes to a large part of ...the starches produced world wide, but the modified starches used are imported and expensive. The objective of this work was to develop a hydroxypropylated starch from cassava starch, at a lower price and in conditions in accordance with Brazilian reality. Dihydroxypropylstarch (DHPS) was produced with a less expensive and less harmful substituting molecule, chloropropylene glycol. DHPS physical chemistry properties, retrogradation and micro structural characteristics were studied and compared with native corn, cassava starches and a commercial hydroxypropylated (HPS) cassava starch, with an extensive use in the food industry. DHPS showed the highest values for swelling power and viscosity, low retrogradation and higher freezing-thawing stability, compared with HPS, cassava and native corn starches. The microstructure of DHPS remained unmodified when compared with commercial HPS. Retrogradation and physical chemistry properties are superior to DHPS, which would indicate its use in industrial food production.
The objective of this research was to evaluate the chemical composition, microstructure, and antioxidant capacity of king palm flour obtained from residues from organic king palm (
Archontophoenix ...alexandrae) processing. King palm flour exhibited high levels of dietary fibre (70.85%) and total ash (3.27%); low contents of protein (3.51%) and lipid (0.91%). Iron, magnesium, calcium and potassium contents were 7.31, 517.03, 801.33 and 1041.95
mg/100
g, respectively. The high concentration of glucose, xylose and arabinose suggests the presence of some polysaccharides, such as cellulose and hemicelluloses (xyloglucans and arabinoxylans). Methanol and aqueous extracts of king palm flour showed 1.27 and 0.95
mg/g (Gallic Acid Equivalents) of total polyphenols, respectively. Methanol extract yielded the best antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl (DPPH
) and 2,2′-azino-di(3-ethylbenzthiazoline sulphonate) (ABTS
+) methods. The micrographs of leaf sheath showed the presence of druses, which are characterized as calcium oxalate deposition, contributing to the calcium content in king palm flour. The presence of primary and secondary cell walls lignified in leaf sheath contributed to high levels of dietary fibre detected in king palm flour.
The aim of this work was to evaluate the chemical properties of the residues from erva-mate processing and also to determine the candy-making performance with addition of residues from erva-mate on ...consumers’ acceptance and purchase intent of this new product. The candies containing different amounts of mate powder were evaluated through overall acceptability test and purchase intent. Mate powder showed high contents of dietary fiber, total ash, and total polyphenols. The total dietary fiber content of the mate candies ranged from 5.7 to 6.29% on a dry matter basis. Supplementation with mate powder caused significant increases in polyphenol and mineral contents of mate candies. The incorporation of mate powder increased the hardness of the candies and produced desirable results in their nutritional characteristics. The sensory tests indicated that mate candies were acceptable and approved in relation to purchase intent.
The goal of this study was to evaluate the microstructure and the chemical composition of mate (
Ilex paraguariensis) bark. The results of this study showed existence of periderm and suggest the ...presence of phenolic compounds linked to sources of dietary fibre in the sclerenchyma and in the suber. Mate bark showed significantly higher concentrations of dietary fibres, minerals and total polyphenols when compared to those detected in mate leaves. Only protein, lipid, and condensed tannins were detected in larger amounts in the leaves. The presence of uronic acid in the samples reveals the presence of pectin and confirms its identification through fluorescence micrography of mate bark. The monosaccharide composition of the
I. paraguariensis not only helps to confirm its authenticity but also suggests the presence of less branched and more insoluble polymers in mate bark, which is consistent with the detection of a higher content of insoluble fibres in this tissue.
The replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude at levels of 0-30% was investigated for its ...effects on the chemical and physical characteristics of gluten-free dough and cookies. Cookies containing 10, 20 and 30% of king palm flour were analysed by twenty-one celiac consumers through preference-ranking test. Ash, minerals, and dietary fibre contents increased in cookies that were added with king palm flour. Compared with the control dough, the incorporation of king palm flour increased the firmness and decreased the adhesiveness of dough samples. The incorporation of king palm flour increased the hardness of cookies in relation to the control dough. None of the cookies differed significantly (P > 0.05) in the lightness (L*) parameter. All formulations produced cookies with hue angles around 60, which indicate a tendency to brown colour. The study reveals that the incorporation of king palm flour showed desirable results in nutritional characteristics, because of the increase of the dietary fibre and minerals contents. In this study, the cookies preferred by celiac consumers were those containing 10 and 20% of king palm flour (P > 0.05).
