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Major physicochemical and antioxidant changes during peach-palm (Bactris gasipaes H.B.K.) flour processing

Published online by Cambridge University Press:  26 October 2012

Carolina Rojas-Garbanzo ,
Ana Mercedes Pérez ,
María Lourdes Pineda Castro  and
Fabrice Vaillant
Carolina Rojas-Garbanzo*
Affiliation:
CITA-UCR, 11501–2060 San José, Costa Rica,. carolina.rojasgarbanzo@ucr.ac.cr, ana.perez@ucr.ac.cr
Ana Mercedes Pérez
Affiliation:
CITA-UCR, 11501–2060 San José, Costa Rica,. carolina.rojasgarbanzo@ucr.ac.cr, ana.perez@ucr.ac.cr
María Lourdes Pineda Castro
Affiliation:
Esc. Tecnol. Aliment., UCR, 11501–2060 San José, Costa Rica,; maria.pinedacastro@ucr.ac.cr
Fabrice Vaillant
Affiliation:
CIRAD-Persyst, UMR 95 Qualisud, TA B-95 / 16, 73 rue Jean-François Breton, F-34398 Montpellier cedex 5, France,; fabrice.vaillant@cirad.fr
*
* Correspondence and reprints
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Abstract

Introduction. Several studies have demonstrated that food processing affects nutrients such as bioactive compounds, protein, starch, fat, fiber, minerals and antioxidant capacity. Our study examined how heat changes the physicochemical composition and antioxidant capacity of peach-palm fruit (Bactris gasipaes H.B.K.) during flour production. Materials and methods. Five commercial batches of fruit were assessed for total contents of phenolic compounds and carotenoids, and hydrophilic oxygen radical absorbance capacity (H-ORAC). The fruit was then cooked and eventually processed into flour. Results and discussion. No significant changes were found for contents of fat, protein, starch and dietary fiber during flour production. Cooked peach-palm fruit is a source of Mg, Mn, Cu and K, with 100 g of fruit containing between 5% and 13.5% of the recommended daily intake. Cooking also increased carotenoids by 17%, thus helping to compensate for the 28% loss during drying. No stage of processing affected polyphenol contents or H-ORAC. Conclusion. Because of its high bioactive compound content, peach-palm flour shows potential for use in the development of functional foods.

Keywords

Costa RicaBactris gasipaesfruitsprocessingdryingproximate compositioncarotenoidspolyphenolsantioxidantsCosta RicaBactris gasipaesfruitstraitementséchagecomposition globalecaroténoïdepolyphénolantioxydantCosta RicaBactris gasipaesfrutasprocesamientosecadocomposición aproximadacarotinoidespolifenolesantioxidantes
Type
Original article
Information
Fruits , Volume 67 , Issue 6 , October 2012 , pp. 415 - 427
Copyright
© 2012 Cirad/EDP Sciences

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