Mini cakes prepared with press-cake flour obtained from the oil extraction from araticum seeds ( Annona crassiflora mart.)

This study aimed to reuse the residue of oil extraction from araticum seeds (AS) (press-cake) applied in mini-cake formulation, partially replacing wheat flour. AS and formulations with different proportions of press-cake flour from araticum seeds (PCFAS) were investigated. The proportions were 0, 5, 10, 15, and 20% of PCFAS in partial replacement of wheat flour. AS, PCFAS, and mini cakes were evaluated for chemical composition, total phenolics, and antioxidant capacity using the FRAP, DPPH, and ABTS methods. The partial wheat flour substitution effects were evaluated by texture, shear, and color parameters. The PCFAS incorporation significantly influenced the mini cakes, providing greater firmness, shear strength, browning of the core, and increased antioxidant capacity. According to the results, AS and PCFAS have high antioxidant capacity and phenolic concentration. The mini cake with 20% PCFAS was considered the best formulation due to an increase in protein, lipid, and antioxidant capacity.

The same compounds found in other parts of the plant are present in the chemical composition of seeds.The seeds are considered an excellent source of fiber, mineral, and phenolic compounds, and they have a high concentration of proteins and lipids (Coelho & Salas-Mellado, 2014).Seeds contain several bioactive substances that are wasted, many of them being rich in phenolic compounds (Menezes et al., 2019;Storck et al., 2013).Seed and leaves of araticum have been used to prepare infusions with antidiarrheal, antitumor, and menstruation-inducing properties and to treat Chagas disease (Formagio et al., 2015).Also, the seed has high free radical scavenging capacity and high antioxidant activity (Prado et al., 2020).
According to Sousa et al. (2020), the residues (i.e., leaves, bark, roots, and seeds) contain various highly nutritious substances.There are already several studies aiming at sustainably applying these residues, adding value to other products, or even developing new ones.These initiatives collaborate with food quality improvement of people and create employment and income opportunities (Gomes et al., 2016;Ueda et al., 2022).Thus, this material can be converted into commercial products or raw materials for secondary processes if appropriate technology is used.
In this context, this study aimed to characterize the araticum seed (AS) and the press-cake flour from araticum seeds (PCFAS) and evaluate the effect of different proportions of PCFAS in the chemical and physical properties of mini cakes.

Obtaining the araticum press-cake flour
AS (Annona crassiflora Mart.) were supplied by a pulp producer from Minas Gerais, MG, and transported in plastic boxes to the Food Engineering sector at the Agronomy School, the Universidade Federal de Goiás.The AS were cleaned with running water and centrifuged to remove dirt, and part of the seeds were stored for further analysis.Another part of the seeds were dried in a air-forced oven at 60°C for 24 h, crushed in a Vitalex ® low-speed blender OP 30791, and pressed with a hydraulic press of 15 tons for 20 min to extract oil from the AS.After the oil was extracted, the residue (press-cake) was dried in an air-forced oven at 60°C for 24 h, crushed in a low-speed blender Vitalex ® OP 30791, sieved with a 120-mesh sieve, and roasted at 120°C for 12 h in an oven.Then, the flour from the araticum press-cake (PCFSA) was obtained.Shortly after its preparation, it was used in the mini-cake preparation and packed in opaque plastic at 5°C until the analyses were carried out.

Preparation of the mini cakes
The mini-cake preparation started by weighing the ingredients (Table 1), namely, sugar, margarine, milk, eggs, and vanilla essence and then mixing them with an Arno ® mixer.After 2 min, wheat flour and PCFAS were added until a homogeneous mass was obtained, and, finally, the chemical yeast was added.The ingredients for making the mini cakes were acquired locally in Goiânia, Goiás, except the PCFSA described above.The dough was baked in 50 g portions in a paper mold no.0 for 20 min in a Layr ® Luxo electric oven, which was previously heated to 180°C.Five replicates of each formulation were made.The mini cakes were cooled to room temperature and frozen at -8°C until physical and chemical analyses were carried out.

Chemical analysis
The Guignard test (Essers et al., 1993) was used for cyanogenic compound analysis.The tannin content was estimated by the Folin-Denis method, according to the AOAC method (2012), and the results are expressed in milligrams of tannic acid/mL.
The AOAC method (2012) was used to determine moisture, protein, and ash.The total lipid determination was carried out according to the method developed by Bligh and Dyer (1959).The total carbohydrate amount was determined by the difference between 100 and the sum of moisture, proteins, lipids, and ashes.
The energy value was calculated by the relationship between the carbohydrate, protein, and lipid proportions, as described by Merril and Watt (1973).Titratable acidity was determined according to the AOAC method (2012).Water activity was determined using an Aqualab device (Aqualab CX-2).
Extracts were prepared with solvents of different polarities to determine the reducing and antioxidant capacities by the FRAP, DPPH, and ABTS methods.In the absence of light, 2.5 g of sample was homogenized with 50 mL of ethyl ether.The solution was filtered until dripping ceased, and the volume of ethyl ether retained in the sample was completed, thus obtaining the ether extract.The residue was recovered and dried in a oven at 40°C, weighed, and homogenized at 20 times the weight of the residue (mg) in mL of ethyl alcohol.The volume of ethyl alcohol retained in the filtration was completed, obtaining the alcoholic extract.The residue was recovered and dried in a oven at 40°C, weighed, and homogenized at 20 times the weight of the residue (mg) in mL of distilled water.The volume retained in the filtration was completed, obtaining the aqueous extract.The residue was recovered, dried in an oven at 105°C, and weighed to determine the concentration.
The content of total phenolic compounds was determined by the Folin-Ciocalteou method (Zieliński & Kozłowska, 2000).The antioxidant activity was carried out using the free radical scavenging of DPPH by capturing the ABTS + º free radicals (Rufino et al., 2007) and by the iron-reduction method, FRAP (Rufino et al., 2006).All analyses were performed in triplicate.

Physical analysis of FTSA and mini cakes
The instrumental color parameters were determined using a colorimeter (Colo Quest, XE, USA), according to the CIELab system.The results were expressed in L*, a*, and b*.The parameters C* and hº were calculated using Equations 1 and 2, respectively.Instrumental color analyses were performed in five replicates with five repetitions: (1) (2) The texture profile parameters (TPA) and shear strength (SF) of the mini cakes were determined in a texture meter (Stable Micro Systems, TA.XT.Plus, Godalming, England), using TPA probe P/36 with 1 mm s -1 speed at the pre-test, test, and posttest, and the deformation rate of 40%.For the SF cutting board, the pre-test and test speeds were 1 and the post-test speed was 10 mm s -1 , with a deformation rate of 150%.The analyses were made in quintuplicate.

Statistical analysis
The randomized experimental design with five treatments was used.Mini cakes without and with wheat flour replaced by AS flour in the proportions of 5, 10, 15, and 20% were evaluated.The Tukey's test compared the means at a 5% significance level for mini cakes and the t-test for PCFAS and AS, using the SISVAR software, version 5.0.BRAGA et al.

Physical-chemical analysis of AS and PCFAS
It is known that the ingestion of some raw almonds or seeds of unconventional fruits, which contain antinutritional factors, can cause digestive problems (Damiani et al., 2013).AS and PCFAS were evaluated for antinutritional components, and cyanogenic compounds were not detected.About tannins, in AS and PCFAS, the content of 8.26 ± 0.18 and 6.33 ± 0.15 mg tannic acid/mL was found, respectively.Therefore, the flour processing decreased the tannin content, which are phenolic compounds responsible for the astringency of many plant-origin products due to salivary glycoprotein precipitation causing lubricating power loss (Bruneton, 2009).
Tannins can be considered nutritionally undesirable because they precipitate proteins, inhibit digestive enzymes, and affect the use of vitamins and minerals.Other studies describe the beneficial actions of tannins, in which they can act as free radical scavengers, which intercept active oxygen forming stable radicals (Benevides et al., 2015;Hassan et al., 2020).
Table 2 shows the proximal composition, titratable acidity, and water activity (Aw) of AS and PCFAS.It is observed that the PC-FAS had lower levels of ash, lipids, and energy than AS (p < 0.05), possibly due to the partial removal of the lipid portion.Also, higher protein and carbohydrate levels were found in PCFAS than in AS due to water removal in the drying process.As for proteins, AS (13.93 ± 0.29%) and PCFAS (15.36 ± 0.55%) had high protein content.According to Brazil (2012), a food that is considered to have a high protein content must have a minimum of 12% protein.
Moisture and Aw are fundamental indexes related to chemical stability, microbiological deterioration, physiological changes, and general food quality, impacting perishability.The water content of the PCFAS is within the limit recommended by Brazilian legislation, which determines that the flour, cereal starch, and bran obtained can reach the maximum content of 15.0% (Brasil, 2005).Foods with Aw less than 0.6 are considered sanitary safe.Thus, the PCFAS can be considered a safe product, with less probability of microbial growth.
Acidity is related to flour conservation status, involving microbiological and chemical aspects (Oliveira et al., 2020).
Besides affecting the taste and odor of foods, it is related to the amount of the existing organic acids (Araújo et al., 2015).It is observed that the average value of the acidity of the PCFAS is 3.38% higher than the limit of 2.5% established by the legislation (Decree n 12.486 of 1978) for the corn starch (São Paulo, 1978).Phenolic compounds are classified as primary antioxidants acting mainly as scavengers of free radicals slowing or inhibiting lipid oxidation, thereby decreasing the formation of decomposition products that cause rancidity.In Table 3, it was observed that the contents of total phenolic compounds from AS and PCFAS had a significant difference in ethereal, alcoholic, and aqueous extracts (p > 0.05), in which PCFAS presented a higher value in ethereal extract and lower values in alcoholic and aqueous extracts.The highest phenolic compound concentration in AS is due to the maximum total phenolics found in the outer layers of seeds and grains (bark and pericarp) (Shahidi & Ambigaipalan, 2015).
Studies evaluating the most consumed fruits and vegetables in Brazil (pineapple, banana, orange, papaya, mandarin, broccoli, potato, tomato, onion, and carrot) determined the total reducing capacity ranging from 15.3 to 215.7 mg GAE/100 g in fresh weight (Faller & Fialho, 2009).Thus, PC-FAS has much higher values than the main phenolic sources of Brazilians, offering an alternative for people who seek healthy feeding practices.
The EC 50 values found for the aqueous extract and alcoholic extract of the AS are above those found in the literature, 0.03 and 0.42 mg/mL, respectively (Roesler et al., 2007).The difference can be attributed to the distinct methodology applied for extracting the compounds or the tested species.In the FRAP assay, more significant activity was found in the alcoholic extract of PCFAS regarding the AS (p < 0.05), and there was no significant difference (p < 0.05) in the ethereal and aqueous extracts.
It is observed that PCFAS has considerable macronutrient content and appreciable antioxidant capacity, which can be used to promote human food improvement and agro-industrial residue reduction.

Physical-chemical analysis of mini cakes
Figure 1 shows the cross-sectional image of the mini cakes with partial replacement of wheat flour by PCFAS.
Table 4 presents the data from the color analysis of the PCFAS and the "crumb" of the mini cakes with partial wheat flour replacement by PCFAS, as well as its texture and shear strength parameters.
The color components were analyzed for color parameters, namely, L*, a*, b*, chroma, and hue.The value L* refers to the luminosity and C* refers to the chroma.Decreases in these parameters represent the darkening and intensity, respectively.Therefore, with the wheat flour substitution for PCFAS, there is a darkening and opacity increase inside the mini cakes, with a possible cause of non-enzymatic browning during baking.In the parameters a* and b*, a significant difference (p < 0.05) was observed with an increase in a* and a decrease in b*, that is, the mini cakes changing from a yellowish color in the formulation without PCFAS tending to brown in the formulation with a higher content of PCFAS.This color change can also be observed in the parameter hº, which refers to the hue.When close to 90º presents a yellow color, and its decrease tends to red, associated with parameter L*, the coloration tends to brown.
As described by Teotônio et al. (2021), the specific texture and volume of bakery products are the most important parameters from the point of view of consumers.The PCFAS addition caused a progressive increase (p < 0.05) in the parameters related to the firmness, hardness, chewability, and shear of the mini cakes in which the C20 formulation presented the highest values, probably influenced by the decrease in wheat flour, offering a product that requires greater strength for chewing.The softness of cakes is one of the determining criteria for their acceptability and consumption.Therefore, values higher than usual can create strangeness in the consumer (Golmakani et al., 2015).
Table 5 presents the results obtained from the proximal composition, titratable acidity, and water activity of the mini cakes with the wheat flour replacement by PCFAS and shows the values of total phenolic compounds and antioxidant activity by the DPPH, ABTS, and FRAP methods in the mini cakes.It is observed that, with the partial wheat flour replacement by PCFAS, there was an increase in ash (p < 0.05) and protein contents, from the replacement of 15% of wheat flour by PC-FAS (p < 0.05).The C20 mini cake was the one with the highest protein value.It should also be noted that the mini-cake formulations differed regarding the lipid content, as there was a wheat flour replacement by PCFAS.There was an increase (p < 0.05) in lipid content, which must be taken into account as lipids present in the AS have 67.76%unsaturated fatty acids (Luzia & Jorge, 2013).
The total titratable acidity content is related to the fermentation process or processing type that the product underwent (Chisté & Cohen, 2011), having an effect on the taste and odor of the food and relating to the amount of organic acid in the food (Araújo et al., 2015).It is observed that the titratable acidity content increased with the concentration of PCFAS in the mini cakes, which can be a differential in terms of flavor and stability during storage.
Based on the values of total phenolic compounds and antioxidant activity by the DPPH, ABTS, and FRAP methods in the mini cakes, it is noted that there was a significant difference in the formulations tested (p < 0.05).The higher the concentration of PCFAS, the higher the concentration of phenolic compounds and antioxidant activity.Thus, it is clear that processing did not affect the PCFAS antioxidant activity.Therefore, the consumption of the C20 mini cake can provide a good protein and lipid supply and antioxidant capacity, obtaining the benefit of reducing free radical production.

CONCLUSION
AS and PCFAS demonstrated considerable macronutrient values, in addition to a high concentration of phenolic compounds and antioxidant capacity.The PCFAS significantly altered the mini cakes.As PCFAS was added, there was an increase in the hardness, firmness, and darkening.Protein, lipid, and phenolic compound contents along with antioxidant capacity significantly increased.Therefore, the PCFAS as a 20% replacement proved a viable alternative for using this byproduct.

Figure 1 .
Figure 1.Cross sections of the mini cakes with partial replacement of the wheat flour by press-cake flour from araticum seeds.

Table 1 .
Composition of mini cakes with different replacement levels of wheat flour (WF) by the press-cake flour from the oil extraction from araticum seeds (PCFAS).

Table 2 .
Proximal composition, titratable acidity, and Aw of AS and PCFAS.
AS: araticum seeds; PCFAS: press-cake flour from araticum seeds.Data are expressed as mean ± standard deviation.Different letters on the same line indicate a significant difference (p < 0.05) by the t-test.
AS: araticum seeds; PCFAS: press-cake flour from araticum seeds.Data are expressed as mean ± standard deviation.Different letters on the same line indicate a significant difference (p < 0.05) measured by the t-test.

Table 5 .
Proximal composition, titratable acidity, and water activity of the mini cakes with replacement of WF by PCFAS and antioxidant activity (EC 50 , ABTS, and FRAP) and phenolic compounds from the mini cakes.: control mini cake; C5: mini cake with 5% of PCFAS; C10: mini cake with 10% of PCFAS; C15: mini cake with 15% PCFAS; C20: mini cake with 20% of PCFAS.Data are expressed as mean±standard deviation.N.D.: not detected.Different lowercase letters on the same line indicate significant differences (p < 0.05) measured by the Tukey's test. C