Open AccessPhysical chemical characterization, bioactive compounds and antioxidant activity of Pachira aquatica Aublet almonds
Author(s) -
Silvia Myrelly Tavares da Silva,
Rômulo Alves Morais,
Douglas Martins da Costa,
Jamayle Silva Teles,
Rosimeire Mendes Rodrigues,
Cláudia Cristina Auler do Amaral Santos,
Guilherme Nobre Lima do Nascimento,
Raimunda Bonfim Cantanhede Filha,
Caroline Roberta Freitas Pires
Publication year - 2020
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v9i7.4391
Subject(s) - chemistry , food science , antioxidant , titratable acid , carotenoid , dpph , botany , organic chemistry , biology
The Pachira aquatica Aublet, belonging to the Malvaceae family, is a tree of variable size, annually produces large quantities of capsule type fruits, in which its seeds remain stored. Even though it is commonly found in southern Mexico and Brazil, there are few studies on its composition. Therefore, the objective of this study is to demonstrate the characteristics of this fruit by means of physical analyzes and to evaluate the bioactive compounds of the almonds in the raw, cooked and roasted forms. Type of research laboratory and quantitative. The almonds showed high content of lipids (above 30%), proteins (above 15%), pH (above 5.66), total soluble solids (above 15º Brix) and total titratable acidity (above 3%). The roasted almond had a higher content of phenolic compounds, flavonoids and carotenoids. In the raw form, a higher content of antioxidant activity, anthocyanins and condensed tannins was obtained. The cooked almond presented intermediate values in all data on bioactive compounds and antioxidant activity.