Buriti (Mauritia flexuosa L. f.) fruit by-products flours: Evaluation as source of dietary fibers and natural antioxidants

• Published in: Food chemistry 2019-01, Vol.270, p.53-60
• Main Authors: Resende, Laís M., Franca, Adriana S., Oliveira, Leandro S.
• Format: Article
• Language: English
• Subjects: Agricultural waste valorization; Antioxidant potential; Antioxidants - analysis; Arecaceae - chemistry; Buriti; Dietary fiber; Dietary Fiber - analysis; Flour - analysis; Fruit; Non-extractable proanthocyanidins
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2018.07.079

•Flours from buriti processing by-products were produced and characterized.•All flours were characterized as high dietary fiber powders.•Flours had expressive amounts of non-extractable proanthocyanidins (NEPA).•Peel flours had higher antioxidant activity, phenolics, NEPA and carotenoids.•Flours were shown to be potential sources of dietary fiber and natural antioxidants. Buriti by-products flours were evaluated as sources of dietary fibers and natural antioxidants. All flours presented chemical characteristics that allowed classification as high dietary fiber powders. Presence of pectic polysaccharides, arabinoxylans and xyloglucans was inferred by the neutral monosaccharides profile. Peels and defatted pulp flours are highlighted as those with higher antioxidant potential (total extractable polyphenols and antioxidant activities by DPPH and FRAP) compared to endocarp and manually-produced bran flours. Carotenoids content were also higher in the peels flours. All produced flours showed expressive amounts of total non-extractable proanthocyanidins (NEPA). Buriti peels flours NEPA levels are among the highest values previously described in the literature. Blanching preserved the extractable polyphenols but not carotenoids or NEPA. Technological properties were influenced mainly by the size of the particles. Buriti by-products flours have potential to be used as sources of dietary fiber and natural antioxidants in food.