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Juice from king palm ( Archontophoenix alexandrae ) leaf sheathes: chemical characterisation and use in soft drink formulation
Author(s) -
Tramonte Karina Cardoso,
Provesi João Gustavo,
Albuquerque E Silva Iolanda Moreira Dutra,
Murakami Aureanirne Negrão,
Maraschin Marcelo,
De Mello Castanho Amboni Renata Dias,
Amante Edna Regina
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02695.x
Subject(s) - food science , palm , gallic acid , chemistry , orange (colour) , ingredient , orange juice , residue (chemistry) , antioxidant , biochemistry , quantum mechanics , physics
Summary The heart of palm is a food extracted from several species of palm trees. Only 10–20% of the raw material is transformed into canned hearts of palm, therefore this agro‐industry generates a large quantity of solid residue. The aim of this work was to extract and characterise a juice produced from this solid residue. This extract is compared with the traditional fruit juices (orange and pineapple juices), obtaining higher contents of minerals, such as magnesium (22.80 mg/100 g) and potassium (276.90 mg/100 g), phenolic compounds (gallic, 3,4‐dihydroxybenzoic, chlorogenic, syringic and caffeic acids) and high free radical scavenging capacity (expressed as 2,2‐diphenyl‐1‐picrylhydrazyl), which suggest high antioxidant activity. Additionally, a new soft drink was formulated using this king palm juice as its main ingredient. The soft drink samples formulated with this juice had high sensory acceptability and high intention of consumption, which suggests an important and low‐cost application for this industrial residue.