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Characterization and evaluation of biological and antioxidant activity properties of freeze-dried pulp enriched with bioactive compounds from the seed of tamarind (Tamarindus indica)

Grant number: 12/06806-4
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): September 01, 2012
Effective date (End): May 31, 2015
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Helena Teixeira Godoy
Grantee:Danilo Santos Souza
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Currently, Brazil is a country with the greatest potential for production of tropical fruits in the world. However, poor, techniques of post-harvest increases the amount of losses that, consequently, reduces the use and consumption of essential compounds in the fruits. Moreover, the lack of choice of fruit processing industries on the reuse of waste reinforce the losses of these nutrients and bioactive. The tamarind is a tropical fruit well adapted to the Brazilian climate. In its natural form is rich in minerals, sugars, vitamins and compounds responsible for functional properties such as phenolics and tocopherols. However, the seed that has a good of these compounds is little reused for food. Thus, the project aims to produce a conjugated product composed of tamarind pulp and seeds to take advantage of the functional properties and at the same time maintain acceptable sensory characteristics. The bioactive compounds present in tamarind (pulp and seed), will be characterized and qualified, and evaluation of their antioxidant activity, biological and sensory quality of the freeze-dried product. The technique of high resolution liquid chromatography coupled to mass spectroscopy (LC/MS) is used to determine and quantify the phenolics such as phenolic acids, tocopherols and tannins. Since fatty acids are identified and quantified by gas chromatography. The evaluation of antioxidant activity assays will be using FRAP, DPPH, ABTS and ORAC. The hemolytic activity is used to determine the safety of the human body samples. To determine the best formulation of the mix of pulp and seed extract freeze-dried, sensory tests will be used for acceptance and difference of control combined with higher antioxidant activity. Expected to obtain a healthy product that serves as the basis for preparation of other food products tamarind with high antioxidant potential while presenting acceptable sensory quality.

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
SOUZA, DANILO SANTOS; PIMENTEL SOUZA, JANE DELANE REIS; COUTINHO, JANCLEI PEREIRA; FERREIRA DA SILVEIRA, TAYSE FERREIRA; BALLUS, CRISTIANO AUGUSTO; TEIXEIRA FILHO, JOSE; ANDRE BOLINI, HELENA MARIA; GODOY, HELENA TEIXEIRA. Application of Tamarind Waste Extracts to Improve the Antioxidant Properties of Tamarind Nectars. PLANT FOODS FOR HUMAN NUTRITION, v. 75, n. 1, p. 70-75, MAR 2020. Web of Science Citations: 0.
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
SOUZA, Danilo Santos. Characterization and evaluation of the antioxidant capacity of freeze-dried pulp enriched with aqueous extract of tamarind (Tamarindus indica) seed. 2015. Doctoral Thesis - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos Campinas, SP.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.