Farinha de casca de cajá-manga e elaboração de pão: avaliação dos compostos fenólicos e atividade antioxidante

Abstract

The food waste generated in the country has a great impact to the environment and society. The losses are observed in the entire production chain which promotes the need to use such waste in new food products. Fruit caja-manga (Spondias cytherea Sonn) belongs to the family of Anacardiaceae being found in the northern and northeastern Brazil. The fruit has good attributes to industrialization because of its flavor and distinctive aroma and can be used both in its fresh form and in processed form. Given the large number of fruit waste generated by industries and households to target these residues is a way to contribute to the environment. In this way, the bark of the caja-manga was used in the preparation of flour, in order to take advantage of this waste and increase the nutritional value of bread made with this flour. The flour of the caja-sleeve peel was evaluated as the amount of total phenolic compounds by Folin Ciocalteu method and the antioxidant activity by FRAP methods, DPPH and ABTS. Different formulations of breads were produced using a mixture of planning and evaluated functions phenolic compounds and antioxidant activity responses. The caja-sleeve peel flour showed levels of phenolic compounds of 291.29 mg gallic acid equivalent 100 g-1 extract, and antioxidant activity by the three methods applied ABTS, FRAP and DPPH presenting contents of 1153.3 uM trolox. 100 g-1 extract, 776.55 uM trolox. 100 g-1 extract and EC50 92.35 uM. 1-ml extract, respectively. The formulation of bread fruit with 10% flour had a higher content of phenolics when compared to the other formulations studied (p <0.05). The presence of phenolic compounds in the breads made with 5 and 10% (34, 7 and 47.3 mg gallic acid equivalent. 100 g flour-1, respectively) caja-sleeve peel flour was not sufficient to express antioxidant activity in breads in any of the methods evaluated.