Physicochemical composition, centesimal, and phytochemical profile of umbu seed flour (Spondias tuberosa Arruda)




Selected:Spondias tuberosa Arruda, food waste, food and nutrition security, recovery of agricultural waste


This study aimed to investigate the nutritional potential of umbu (Spondias tuberosa Arruda) seed flours. This was an experimental study. The seeds of the umbu fruit were subjected to an oven-drying process in order to obtain the flour. Subsequently, the analysis of the centesimal composition, physicochemical, mineral, and fatty acid profile, microbiological investigation, and the screening of bioactive phytochemicals of the umbu seed flours in hydroethanolic extracts were carried out. A completely randomized design (CID) was used, with three replications, and the results were expressed as means followed by standard deviation. Analysis of variance (ANOVA) was carried out, and the Tukey’s test was applied at a 5% probability level. It was possible to obtain flour from umbu seeds. It was observed that they contained significant amounts of insoluble dietary fiber (80.9 ± 0.55a g.100-1), protein (6.95 ± 0.10a g.100-1), and lipids (5.54 ± 1.13a g.100-1). The minerals present included zinc (1.87 ± 0.05b mg.100 g-1), manganese (14.36 ± 0.34c mg.100 g-1), and calcium (104.79 ± 0.92c mg.100 g-1). The flours had high levels of oleic monounsaturated fatty acids (33.10 ± 0.13a g.100-1), linoleic polyunsaturated fatty acids (38.06 ± 0.06b g.100-1), and palmitic saturated fatty acids (19.1 ± 0.04b g.100-1), in addition to considerable levels of phenolic compounds (276.21 ± 14.01a mg.g-1 GAE) and flavonoids (891.09 ± 9.01ª mg.g-1 rutin), with satisfactory sanitary conditions for Escherichia coli, Salmonella, Bacillus cereus molds, and yeasts. This study suggests that umbu seed meals can be considered relevant sources of dietary fiber, minerals, and natural antioxidants.


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Biografia do Autor

Maria Patrícia MILAGRES, Universidade Estadual do Sudoeste da Bahia, Departamento de Ciência e Tecnologia, Jequié, Bahia, Brazil.

Possui graduação em Ciências e Tecnologia de Laticínios pela Universidade Federal de Viçosa (2004), mestrado em Ciência e Tecnologia de Alimentos pela Universidade Federal de Viçosa (2008), e doutorado em Ciência e Tecnologia de Alimentos pela Universidade Federal de Viçosa (2012) . Atualmente é Professora Titular nível B da Universidade Estadual do Sudoeste da Bahia., e pesquisadora em nível de mestrado e doutorado do Programa de Pós-Graduação em Enfermagem e Saúde-UESB. Atua em pesquisas com temática de alimentação e saúde, segurança alimentar, fortalecimento da agricultura familiar, extensão inovadora. A atuação tem como base os aspectos tecnológicos, bioquímicos, microbiológicos, sensoriais e comportamentais visando o entendimento das escolhas alimentares da população e desenvolvendo alimentos que promovam saúde, sejam sensorialmente agradáveis, com tecnologias que respeitem o meio ambiente e a regionalidade de matérias-primas.


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Como Citar

FREITAS, E. do C., RIBEIRO, A. B., MIRANDA, A. da S., SANTANA, R. F., MATOS, T. B., GOMES, J. R., SANTANA, J. da M., & MILAGRES, M. P. (2024). Physicochemical composition, centesimal, and phytochemical profile of umbu seed flour (Spondias tuberosa Arruda). Food Science and Technology, 44.



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