Fatty acid profile, mineral content and bioactive compounds of cocoa spreads supplemented with baru almonds (Dipteryx alata Vog.)

被引：6

作者：

Campidelli, M. L. L. ^{[1
]}

Souza Carneiro, J. D. ^{[1
]}

Souza, E. C. ^{[1
]}

Magalhaes, M. L. ^{[1
]}

Dos Reis, G. L. ^{[1
]}

Vilas Boas, E. V. B. ^{[1
]}

机构：

[1] Fed Univ Lavras UFLA, Lavras, MG, Brazil

来源：

GRASAS Y ACEITES | 2020年 / 71卷 / 04期

关键词：

Bioactive compounds; Brazilian Cerrado; High-Performance Liquid Chromatography; New Products; Oilseeds; ANTIOXIDANT ACTIVITY; EXTRACTION; PHENOLICS; FOOD;

D O I：

10.3989/gya.0809192

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The present study aimed to perform a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, profile of fatty acids and minerals in spreads supplemented with different contents of baru almonds. The addition of baru almonds (P1 treatment) enhanced the concentrations of vitamin C, antioxidants, gallic acid, calcium, magnesium, sulfur, manganese and oleic acid. In contrast, the absence of this oil in P3 treatment resulted in an increase in the concentrations of vanillin, p-coumaric acid, ferric acid, o-coumaric acid, linoleic acid and saturated and polyunsaturated fatty acids. When the tannin, beta-carotene/linoleic acid, trans-cinnamic acid, monounsaturated fatty acids, hypocholesterolemic and hypercholesterolemic fatty acid contents and atherogenic and thrombogenic indices were evaluated, no significant (p > 0.05) differences were detected between treatments.

引用

页数：12

共 30 条

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