Nutritional and rheological evaluation of blends based on ora-pro-nóbis (Pereskia aculeata Miller) and wheat flour

Authors

DOI:

https://doi.org/10.33448/rsd-v9i11.9728

Keywords:

Pereskia aculeata; Physicochemical characterization; Antioxidants; Total phenolics.

Abstract

This work aimed to evaluate the nutritional and rheological quality of ora-pro-nobis flour (OPNF) and its influence on the replacement of wheat flour (WF), through the analysis of physicochemical parameters, determination of phenolic compounds, antioxidant activity and rheological analyzes of wheat flour and mixtures with 10 to 30% OPNF. Flour blends with 10%, 20% and 30% of OPNF in substitution of WF in flour base were evaluated. The OPNF showed higher values of lipids (2.87%), proteins (18.29%), fibers (44.13%), ash (11.19%), minerals (Ca, Mg, K, Na, Fe and Zn), beta-carotene (71.37 µg 100 g-1), lycopene (25.02 µg 100 g-1), total chlorophyll (24.40 µg 100 g-1), ABTS radical-scavenging capacity (15.02 μmol Trolox eq. g-1) and DPPH (IC 50 = 33.30 μmol mL-1 extract) in relation to WF. The flour blends with 10%, 20% and 30% of OPNF showed a higher nutritional value and antioxidant activity proportional to the increase on OPNF concentration. The increasing on the concentration of OPNF in flour blends reduced the values of the gluten strength (P), tenacity (W), extensibility (L), water absorption and falling number. Moreover, it increased the values of dough development time, dough stability and water absorption. The results of rheological analyzes indicate that flour blends of OPNF (10%, 20% and 30%) with WF have characteristics suitable for use in biscuits, baked cakes and breads. The data from this study demonstrate the nutritional value and technological potential of OPNF for the development of food products.

References

Agostini-Costa, T. S., Pêssoa, G. K. A., Silva, D. B., Gomes, I. S., & Silva, J. P. (2014). Carotenoid composition of berries and leaves from a Cactaceae – Pereskia sp. The Journal of Functional Foods, 2, 178-184. https://doi.org/10.1016/j.jff.2014.09.015

American Association of Cereal Chemists (AACC). (1995). Approved methods of the AACC (8th ed.). Saint Paul: AACC.

American Association of Cereal Chemists (AACC). (1999). Approved methods of the AACC (8th ed.). Saint Paul: AACC.

American Association of Cereal Chemists (AACC). (2000). Approved methods of the AACC (10th ed.). Saint Paul: AACC.

Anderson, R. A., Conway, H. F., Pfeifer, V. F., & Griffin Junior, L. (1969). Gelatinization of Corn Grits by Roll-and Extrusion-Cooking. Cereal Science Today, 14(1), 4-12. https://doi.org/10.1002/star.19700220408

Association of Official Analytical Chemists (AOAC). (2000). Official Methods of Analysis of Association of Official Analytical Chemists (17th ed.). Gaithersburg: Association of Official Analytical Chemists.

Association of Official Analytical Chemists (AOAC). (2016). Official Methods of Analysis of Association of Official Analytical Chemists (20th ed.). Gaithersburg: Association of Official Analytical Chemists.

Barbalho, S. M., Guiguer, E. L., Marinelli, O. S., Bueno, P. C. S., Pescinini-Salzedas, L. M., Santos, M. C. B., Oshiiwa, M., Mendes, C. G., Menezes, M. L., Nicolau, C. C. T., Otoboni, A. M., & Goulart, R. A. (2016). Pereskia aculeata Miller Flour: Metabolic Effects and Composition. Journal of Medicinal Food, 19(9), 890-894. https://doi.org/10.1089/jmf.2016.0052

Borchiani, C., Masmoudi, M., Besbes, S., Attia, H., Deroanne, C., & Blecker, C. (2011). Effect of date flesh fiber concentrate addition on dough performance and bread quality. Journal of Texture Studies, 42, 300-308. https://doi.org/10.1111/j.1745-4603.2010.00278.x

Brand-Wiliams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Food Science and Technology, 28, 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5

Brazilian Health Regulatory Agency (ANVISA). (2012). Resolution – RDC nº 54, November 12nd 2012. Technical Regulation on Complementary Nutritional Information. Brasília: Brazilian Health Regulatory Agency.

Delwiche, S. R., Vinyard, B. T., & Bettge, A. D. (2015). Repeatability precision of the falling number procedure under standard and modified methodologies. Cereal Chemistry, 92(2), 177-184. DOI: 10.1094/CCHEM-07-14-0156-R

Fernandes, A. F., Pereira, J., Germani, R., & Oiano-Neto, J. (2008). Effect of the partial replacement of wheat flour for potato skin flour (Solanum tuberosum L.). Food Science and Technology, 28, 56-65. http://dx.doi.org/10.1590/S0101-20612008000500010

Ferreira, M. S. L., Santos, M. C. P., Moro, T. M. A., Basto, G. J., Andrade, R. M. S., & Gonçalves, E. C. B. A. (2015). Formulation and characterization of functional foods based on fruit and vegetable residue flour. Food Science and Technology, 52(2), 822-830. DOI: 10.1007/s13197-013-1061-4

Ferruzzi, M. G., & Blakeslee, J. (2007). Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives. Nutrition Research, 27(1), 1-12. https://doi.org/10.1016/j.nutres.2006.12.003

Garcia, J. A. A., Corrêa, R. C. G., Barros, L., Pereira, C., Abreu, R. M. V., Alves, M. J., Calhelha, R. C., Bracht, A., Peralta, R. M., & Ferreira, I. C. F. R. (2019). Phytochemical profile and biological activities of ‘Ora-pro-nobis’ leaves (Pereskia aculeata Miller), an underexploited superfood from the Brazilian Atlantic Forest. Food Chemistry, 294(1), 302-308. https://doi.org/10.1016/j.foodchem.2019.05.074

Godoy, H. T., & Rodriguez-Amaya, D. B. (1998). Occurrence of cis isomers of provitamins A in Brazilian vegetables. Journal of Agricultural and Food Chemistry, 46(8), 3081-3086. https://doi.org/10.1021/jf9708655

Hassanbaglou, B., Hamid, A. A., Roheeyati, A. M., Saleh, N. M., Abdulamir, A. B., Khatib, A., & Sabu, M. C. (2012). Antioxidant activity of different extracts from leaves of Pereskia bleo (Cactaceae). Journal of Medicinal Plants Research, 6(15), 2932-2937. DOI: 10.5897/JMPR11.760

Institute of Medicine. (1997). Dietary reference intakes for calcium, phosphorus, magnesium, vitamin D, and fluoride. Washington, D.C.: National Academy Press.

Institute of Medicine. (2002). Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Washington D.C.: National Academy Press.

Institute of Medicine. (2004). Dietary reference intakes for water, potassium, sodium, chloride, and sulfate. Washington D.C.: National Academy Press.

Institute of Medicine. (2005). Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. Washington D.C.: National Academy Press.

Institute of Medicine. (2006). Dietary reference intakes the essential guide to nutrient requirements. Washington, D.C.: National Academy Press.

Jani, G.K., Shah, D.P., Prajapati, V.D., Jain, V.C. (2009). Gums and mucilages: versatile excipients for pharmaceutical formulations. Asian J Biomed Pharmaceut. Sci., 4(5), 308-322. ISSN: 2249 - 622X.

Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Modern Food Microbiology (7th ed.). New York: Springer.

Konica Minolta. (2019). Identifying Color Differences Using L*a*b* or L*C*H* Coordinates. Disponível: https://sensing.konicaminolta.us/us/blog/identifying-color-differences-using-l-a-b-or-l-c-h-coordinates/

Marchylo, B. A., Dexter, J. E., Clarke, F. R., Clarke, J. M., & Preston, K. R. (2001). Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes. Canadian Journal of Plant Science, 81, 611-620. https://doi.org/10.4141/P00-133

Martin, A. A., Freitas, R. A., Sassaki, G. L., Evangelista, P. H. L., & Sierakowski, M. R. (2017). Chemical structure and physical-chemical properties of mucilage from the leaves of Pereskia aculeata. Food Hydrocolloids, 70(1), 20-28. https://doi.org/10.1016/j.foodhyd.2017.03.020

Nagata, M., & Yamashita, I. (1992). Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit. The Japanese Society for Food Science and Technology, 39(10), 925-928. https://doi.org/10.3136/nskkk1962.39.925

Pinto, N. C. C., Machado, D. C., Silva, J. M., Conegundes, J. L. M., Gualberto, A. C. M., Gameiro, J., Chedier, L. M., Castañon, M. C. M. N., & Scio, E. (2015). Pereskia aculeata Miller leaves present in vivo topical anti-inflammatory activity in models of acute and chronic dermatites. Journal of Ethnopharmacology, 173(1), 330-337. https://doi.org/10.1016/j.jep.2015.07.032

Re, R., Pelegrini, N., Proteggente, A., Pannala, A., Yang, M., & Riceevans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3

Rodriguez-Amaya, D. B. (2001). A guide to carotenoid analysis in foods. Washington, D.C.: ILSI.

Sibanda, T., Ncube, T., & Ngoromani, N. (2015). Rheological properties and bread making quality of white grain sorghum-wheat flour composites. International Journal of Food Science and Nutrition Engineering, 5(4), 176-182. DOI: 10.5923/j.food.20150504.03

Silva, A. P. G., Spricigo, P. C., Freitas, T. P., Acioly, T. M. S., Alencar, S. M., & Jacomino, A. P. (2018). Ripe Ora-pro-nobis (Pereskia aculeata Miller) fruits express high contents of bioactive compounds and antioxidant capacity. Revista Brasileira de Fruticultura, 40(3), e-749. https://doi.org/10.1590/0100-29452018749

Stahl, W., & Sies, H. (2005). Bioactivity and protective effects of natural carotenoids. Biochimica et Biophysica Acta, 1740(2), 101-107. https://doi.org/10.1016/j.bbadis.2004.12.006

Swain, T., & Hills, W. E. (1959). The phenolic constituents of Punnus domestica. The quantitative analysis of phenolic constituents. Journal of the Science of Food and Agriculture, 19, 63-68. https://doi.org/10.1002/jsfa.2740100110

Takeiti, C. Y., Antonio, G. C., Motta, E. M. P., Collares-Queiroz, F. P., & Park, K. J. (2009). Nutritive evaluation of a non-conventional leafy vegetable (Pereskia aculeata Miller). International Journal of Food Sciences and Nutrition, 60 (Suppl. 1), 148-160. https://doi.org/10.1080/09637480802534509

Weickert, M. O., & Pfeiffer, A. F. H. (2018). Impact of dietary fiber consumption on insulin resistance and the prevention of type 2 diabetes. Journal of Nutrition, 148(1), 7-12. https://doi.org/10.1093/jn/nxx008

Zhang, L., Cheng, L., Jiang, L., Wang, Y., Yang, G., & He, G. (2010). Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat. Journal of the Science of Food and Agriculture, 90, 2462-2468. DOI: 10.1002/jsfa.4107

Zhishen, J., Mengcheng, T., Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64, 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2

Downloads

Published

17/11/2020

How to Cite

Trentin, M. M. ., Bampi, M., & Dinon, A. Z. (2020). Nutritional and rheological evaluation of blends based on ora-pro-nóbis (Pereskia aculeata Miller) and wheat flour. Research, Society and Development, 9(11), e3469119728. https://doi.org/10.33448/rsd-v9i11.9728

Issue

Section

Agrarian and Biological Sciences