Systemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion

Author(s)

Santos, Y. J. S. ; Facchinatto, W. M. ; Rochetti, A. L. ; Carvalho, R. A. ; Le Feunteun, S. ; Fukumasu, H. ; Morzel, M. ; Colnago, L. A. ; Vanin, F. M.

• Document type: Journal article
• Source: Food Chemistry; v. 405, p. 9-pg., 2023-03-30.

Abstract

Although the Amazonian fruit pupunha (Bactris gasipaes) is rich in phenolic compounds, it is rarely consumed. Application could be expanded by transforming it into products with a longer shelf life. Therefore, the objective of this study was to produce pupunha flour (PF) from fruits harvested at different locations, characterize the flours using various physicochemical analyses and spectroscopic techniques, and evaluate its cytotoxic effects and in vitro protein digestion. PF were classified using principal component analysis and some dependencies on origin were detected. PF impaired protein digestion in vitro, probably due to the high content of phenolic compounds. The cytotoxicity results in L929 cells showed that the flours had cytotoxic potential. Therefore, it could be concluded that PF presented interesting physicochemical properties for its application in food development. However, the negative and undesirable effects on protein in vitro digestion and L929 cell viability indicated a potential risk for its use. (AU)

• FAPESP's process: 21/12694-3 - Applications of NMR and infrared spectroscopies in the non-destructive analysis of products and agroindustrial processes
• Grantee: Luiz Alberto Colnago
• Support Opportunities: Regular Research Grants
• FAPESP's process: 13/12693-0 - Study of functional French bread producing during the baking process: a local study to better understanding the technological and sensory properties of final product
• Grantee: Fernanda Maria Vanin
• Support Opportunities: Regular Research Grants
• FAPESP's process: 19/11479-1 - Inclusive and efficient food systems: effect of process on the functionality of alternative flours (chemical, structural and product digestibility properties)
• Grantee: Yves José de Souza Santos
• Support Opportunities: Scholarships in Brazil - Master
• FAPESP's process: 21/12270-9 - Homemade and industrialized baby food: a theoretical and practical assessment of quality, safety, classification and consumer perception aspects
• Grantee: Fernanda Maria Vanin
• Support Opportunities: Regular Research Grants
• FAPESP's process: 21/09897-0 - Digestibility of buriti (Mauritia flexuosa) fruit in a model food
• Grantee: Yves José de Souza Santos
• Support Opportunities: Scholarships abroad - Research Internship - Master's degree
• FAPESP's process: 18/03324-5 - Sustainable food production: a case study of Brazilian orange juice industry waste application.
• Grantee: Fernanda Maria Vanin
• Support Opportunities: Regular Research Grants