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Effect of canning on the antioxidant activity, fiber content, and mechanical properties of different parts of peach palm heart
Author(s) -
Stevanato Natália,
Ribeiro Taís Helena,
Giombelli Cristiane,
Cardoso Taís,
Wojeicchowski José Pedro,
Danesi Eliane Dalva Godoy,
Bolanho Barros Beatriz Cervejeira
Publication year - 2020
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.14554
Subject(s) - palm , food science , antioxidant , carotenoid , chemistry , dietary fiber , dpph , fiber , botany , biology , biochemistry , physics , organic chemistry , quantum mechanics
This study aimed to investigate the effects of canning on the antioxidant activity, fiber content, and mechanical properties of peach palm heart ( Bactris gasipaes ). The edible portions––basal, central, and apical––were submitted to the canning process and evaluated during storage. The central portion had the lowest values of hardness (2.21 N) and dietary fiber (45.62 g 100 g −1 on dry basis). Cellulose was the major fiber component (>82%). Canning decreased the values of elasticity (25%–62%), phenolics (38%–56%), carotenoids (17%–27%), and antioxidant activity (16%–35%). The storage (120 days) did not affect the pH and vacuum pressure values of the canned products, but it caused a decrease in the contents of phenolics (7%–33%), carotenoids (22%–33%), and antioxidant activity (30%–76%), in relation to the initial time. Canning is an alternative to peach palm heart commercialization, but it causes nutritional losses. Practical applications Peach palm heart is rich in bioactive compounds and has high commercial value, but it corresponds to only 16% of the harvested plant weight. Heart of palm is commonly sold in canned form. The central portion is the most valuable because of its lower fiber content and hardness, but apical and basal parts can also be used. This study investigated how canning affects dietary fibers, antioxidants compounds, and mechanical properties (such as hardness and elasticity) of different portions of peach palm heart. The results may guide the development of strategies to promote better utilization of the edible parts of palm stems.