Influence of buriti pulp (Mauritia Flexuosa L.) concentration on thermophysical properties and antioxidant capacity

被引：10

作者：

Camelo-Silva, Callebe ^{[1
]}

Sanches, Marcio Augusto Ribeiro ^{[1
]}

Brito, Renata Moraes ^{[2
]}

Devilla, Ivano Alessandro ^{[3
]}

Tussolini, Loyse ^{[1
]}

Pertuzatti, Paula Becker ^{[1
,2
]}

机构：

[1] Univ Fed Mato Grosso, Food Engn Course, BR-78600000 Barra Do Garcas, Mato Grosso, Brazil

[2] Univ Fed Mato Grosso, Post Grad Program Basic & Appl Immunol & Parasito, BR-78600000 Barra Do Garcas, Mato Grosso, Brazil

[3] State Univ Goias, Agr Engn Course, BR-75132903 Anapolis, Go, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 151卷

关键词：

Specific mass; Specific heat; Thermal conductivity; Thermal diffusivity; PHYSICAL-PROPERTIES; BIOACTIVE COMPOUNDS; PHENOLIC-COMPOUNDS; GUAVA JUICE; TEMPERATURE; FRUITS; CERRADO; DENSITY; PALM; OILS;

D O I：

10.1016/j.lwt.2021.112098

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to determine the thermophysical properties and antioxidant capacity of buriti pulp with concentrations of 7, 9, 11, 13, and 15 degrees Brix. Total solids and moisture content were determined in an oven, and the specific mass was determined by the pycnometer method, while the specific heat, thermal diffusivity, and thermal conductivity were obtained using the KD2 Pro thermal properties analyzer. The antioxidant capacity was determined by the 2,2 '-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. At high concentrations, total solids and specific mass increased while moisture content decreased, and the soluble solids concentration did not influence specific heat, thermal diffusivity, and thermal conductivity. The antioxidant capacity of buriti pulps ranged from 0.07 to 10.45 mu mol Trolox/g sample for the ABTS method and from 293.77 to 411.46 mu mol Trolox/g sample for the DPPH method.

引用

页数：8

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