Premium
Baru ( Dipteryx alata Vogel) almond and dairy desserts with baru regulates gastrointestinal transit in rats
Author(s) -
Cruz Pollyanogueira,
Gama Loyane Almeida,
Américo Madileine Francely,
Pertuzatti Paula Becker
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14167
Subject(s) - baru , food science , chemistry , gastrointestinal transit , medicine , philosophy , theology , islam , gastroenterology
The present study aimed to verify the antioxidant capacity in vitro of baru almond, evaluate the effect of baru intake on gastrointestinal transit and biochemical profile in rats and based on such results characterize the chemical composition of a baru‐enriched dairy dessert and analyze its effect in vivo. It was observed that traditional dairy desserts hastened the gastric emptying and delayed intestinal transit. Ingestion of dairy dessert with baru slowed gastric emptying and avoided the delay of intestinal transit time. After baru consumption, the biochemical profile was extremely favorable with reduced triglycerides and very low‐density lipoprotein, and increased high‐density lipoprotein‐c. The results show that baru almond is a good source of lipids, fibers, and antioxidants (1,179 mg GAE kg −1 sample by ABTS and 8,342 mg GAE kg −1 sample by ferric tripyridyltriazine). The dairy desserts with the highest content of baru normalized gastrointestinal transit compared to traditional dessert, and improved biochemical parameters in rats. Pratical applications In our work, we have developed a new dairy dessert with a Brazilian almond called Baru. The manuscript is significant because it demonstrates the presence of lipids, fibers, and antioxidants in high levels in baru almond and the health benefits associated with the intake of these compounds in dairy desserts.