Physical, Nutritional, and Bioactive Properties of Mandacaru Cladode Flour ( Cereus jamacaru DC.): An Unconventional Food Plant from the Semi-Arid Brazilian Northeast

• Published in: Foods 2022-11, Vol.11 (23), p.3814
• Main Authors: Martins, Ana Cristina S, Medeiros, Gracy Kelly V de V, Silva, Jaielison Yandro P da, Viera, Vanessa B, Barros, Paternak de S, Lima, Marcos Dos S, Silva, Marcelo S da, Tavares, Josean F, Nascimento, Yuri M do, Silva, Evandro F da, Soares, Juliana K B, Souza, Evandro L de, Oliveira, Maria Elieidy G de
• Format: Article
• Language: English
• Subjects: Aluminum; Antioxidants; Aridity; Ascorbic acid; bioactive compounds; Biological activity; Cactaceae; Cactus; Carbohydrates; Cereus jamacaru; Chemical properties; Citric acid; Dietary fiber; Drought; drying; Flavonoids; Flour; Food plants; Food products; Food science; High performance liquid chromatography; Ingredients; Kaempferol; Lipids; Liquid chromatography; Magnesium; Malic acid; Moisture content; Moisture effects; NMR; Nuclear magnetic resonance; Nutritional aspects; nutritional composition; Nutritive value; Organic acids; Phenolic compounds; Phenols; Reagents; Resveratrol; Scanning electron microscopy; Sodium; unconventional plant food; Vitamin E; Water activity; Water content; Water purification
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11233814

In this study, we evaluated the physical, nutritional, and bioactive properties of mandacaru cladode flour ( DC.). The granulometric profile revealed particles with non-uniform geometry, flakiness, a rectangular tendency, and a non-homogeneous surface, with particle sizes ranging from 20 to 60 µm. The flour presented low water activity (0.423), a moisture content of 8.24 g/100 g, high ash (2.82 g/100 g), protein (5.18 g/100 g), and total carbohydrate contents (74.48 g/100 g), and low lipid contents (1.88 g/100 g). Mandacaru flour is an excellent source of insoluble dietary fiber (48.08 g/100 g), calcium (76.33%), magnesium (15.21%), and potassium (5.94%). Notably, H NMR analysis revealed the presence of N-methyltyramine. Using HPLC chromatography, glucose was identified as the predominant sugar (1.33 g/100 g), followed by four organic acids, especially malic acid (9.41 g/100 g) and citric acid (3.96 g/100 g). Eighteen phenolic compounds were detected, with relevant amounts of kaempferol (99.40 mg/100 g), myricetin (72.30 mg/100 g), and resveratrol (17.84 mg/100 g). The total phenolic compounds and flavonoids were 1285.47 mg GAE/100 g and 15.19 mg CE/100 g, respectively. The mean in vitro antioxidant activity values were higher using the FRAP method (249.45 µmol Trolox TEAC/100 g) compared to the ABTS method (0.39 µmol Trolox TEAC/g). Finally, the ascorbic acid had a content of 35.22 mg/100 g. The results demonstrate the value of mandacaru as a little-explored species and an excellent matrix for the development of flours presenting good nutritional value and bioactive constituents with excellent antioxidant potential.