Batata-doce colorida não-comercial: agregação de valor, caracterização bioativa e desenvolvimento de suco misto
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Data
2022-05-06
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Universidade Estadual Paulista (Unesp)
Resumo
A batata-doce (Ipomoea batatas L.) é uma planta perene de raiz tuberosa, considerada uma cultura de importância econômica e social em diversos países devido ao alto rendimento e ampla adaptabilidade. Possui alto valor nutricional, com excelentes teores de carboidratos, açúcares, minerais, aminoácidos (proteína), vitaminas, fibra alimentar e forte atividade antioxidante, pode ser consumida de várias formas. É uma cultura que faz jus ao crescente interesse da população em alimentos de qualidade nutricional e nutracêutica. Os refugos da produção e resíduos gerados podem ser usados para elaboração de subprodutos, agregando valor à produção, incluindo alto potencial como matéria-prima em segmentos industriais distintos. Neste trabalho estudamos os compostos bioativos e atividade antioxidantes de genótipos de batata-doce de polpa colorida, da colheita à elaboração de produtos. No primeiro capítulo observamos a presença destes compostos em polpas, casca e polpas + cascas dos genótipos 'BRS Amélia', 'CPNH 1365', 'CPNH 1358’,'JNRX1', ‘JNRX2 e 'JNRX7', além de avaliar as características físico-químicas das diferentes partes das raízes antes e após cozimento. Concluímos que a casca, geralmente descartada, pode ser uma fonte potencial de compostos bioativos. No segundo capítulo propomos a elaboração de um suco misto de batata-doce de polpa roxa (‘JNRX12’) com uvas híbridas (‘Bordô’, ‘BRS Cora’ e ‘BRS Violeta’) para a utilização das raízes fora do padrão. Além de apreciado sensorialmente, os sucos mistos apresentaram teores interessantes de compostos fenólicos, com destaque para antocianinas e aminas biogências e aminoácidos promotores da saúde. No terceiro capítulo avaliamos o perfil fitoquímico e potencial antioxidante dos genótipos de batata-doce de polpa colorida crus e quando submetidos ao cozimento por fervura, vapor, micro-ondas, forno convencional com e sem proteção de papel alumínio. Observamos que a variabilidade genética está ligada à extração e liberação dos compostos da matriz vegetal. A cocção em água fervente, comuns nos lares, não foi interessante pois reteve os compostos hidrossolúveis. Maior teor de fitoquímicos foram vistos em batatas-doces alaranjadas cozidas em micro-ondas e forno com ou sem proteção de papel alumínio. Em genótipos de polpa roxa, o uso de vapor, micro-ondas e forno com proteção de papel alumínio como tratamento térmico mostrou-se a melhor opção, pois apresentou maiores níveis de aminas benéficas, polifenóis e atividade antioxidante. Esperamos que este estudo contribuía na divulgação das propriedades funcionais e bioativas de raízes fora do padrão de batatas-doces de polpa colorida e seu potencial para elaboração de produtos e derivados, incentivando seu plantio e consumo.
Sweet potato (Ipomoea batatas L.) is a perennial plant with tuberous roots, considered a crop of economic and social importance in several countries due to its high yield and wide adaptability. It has high nutritional value, with excellent levels of carbohydrates, sugars, minerals, amino acids (protein), vitamins, dietary fiber and strong antioxidant activity. Sweet potatoes can be eaten in a variety of ways. The waste products and generated residues can be used for the elaboration of by-products, in diversified products adding value to the production, including high potential as raw material in different industrial segments. It is a culture that lives up to the growing interest of the population in foods of nutritional and nutraceutical quality. In this work, we studied the bioactive compounds and antioxidant activity of colored-fleshed sweet potato genotypes, from harvest to product elaboration. In the first chapter we observed the presence of these compounds in pulp, peel and pulp + peel of the genotypes 'BRS Amélia', 'CPNH 1365', 'CPNH 1358', 'JNRX1', 'JNRX2 and 'JNRX7', in addition to evaluating the physical characteristics -chemistry of the different parts of the roots before and after cooking. We conclude that the bark, usually discarded, can be a potential source of bioactive compounds. In the second chapter we propose the elaboration of a mixed juice of sweet potato with purple pulp ('JNRX12') with hybrid grapes ('Bordô', 'BRS Cora' and 'BRS Violeta') for the use of non-standard roots. In addition to being sensorially appreciated, the mixed juices showed interesting levels of phenolic compounds, especially anthocyanins and biogenic amines and healthpromoting amino acids. In the third chapter, we evaluated the phytochemical profile and antioxidant potential of genotypes of sweet potato with colored pulp raw and when submitted to boiling, steam, microwave, conventional oven with and without aluminum foil protection. We observed that genetic variability is linked to the extraction and release of compounds from the plant matrix. Cooking in boiling water, common in homes, was not interesting because it retained the water-soluble compounds. Higher content of phytochemicals were seen in orange sweet potatoes cooked in a microwave and oven with or without foil protection. In purple pulp genotypes, the use of steam, microwave and oven with aluminum foil protection as heat treatment proved to be the best option, as it presented higher levels of beneficial amines, polyphenols and antioxidant activity. We hope that this study contributed to the dissemination of the functional and bioactive properties of non-standard colored pulp sweet potatoes and their potential for the elaboration of products and derivatives, encouraging their planting and consumption
Sweet potato (Ipomoea batatas L.) is a perennial plant with tuberous roots, considered a crop of economic and social importance in several countries due to its high yield and wide adaptability. It has high nutritional value, with excellent levels of carbohydrates, sugars, minerals, amino acids (protein), vitamins, dietary fiber and strong antioxidant activity. Sweet potatoes can be eaten in a variety of ways. The waste products and generated residues can be used for the elaboration of by-products, in diversified products adding value to the production, including high potential as raw material in different industrial segments. It is a culture that lives up to the growing interest of the population in foods of nutritional and nutraceutical quality. In this work, we studied the bioactive compounds and antioxidant activity of colored-fleshed sweet potato genotypes, from harvest to product elaboration. In the first chapter we observed the presence of these compounds in pulp, peel and pulp + peel of the genotypes 'BRS Amélia', 'CPNH 1365', 'CPNH 1358', 'JNRX1', 'JNRX2 and 'JNRX7', in addition to evaluating the physical characteristics -chemistry of the different parts of the roots before and after cooking. We conclude that the bark, usually discarded, can be a potential source of bioactive compounds. In the second chapter we propose the elaboration of a mixed juice of sweet potato with purple pulp ('JNRX12') with hybrid grapes ('Bordô', 'BRS Cora' and 'BRS Violeta') for the use of non-standard roots. In addition to being sensorially appreciated, the mixed juices showed interesting levels of phenolic compounds, especially anthocyanins and biogenic amines and healthpromoting amino acids. In the third chapter, we evaluated the phytochemical profile and antioxidant potential of genotypes of sweet potato with colored pulp raw and when submitted to boiling, steam, microwave, conventional oven with and without aluminum foil protection. We observed that genetic variability is linked to the extraction and release of compounds from the plant matrix. Cooking in boiling water, common in homes, was not interesting because it retained the water-soluble compounds. Higher content of phytochemicals were seen in orange sweet potatoes cooked in a microwave and oven with or without foil protection. In purple pulp genotypes, the use of steam, microwave and oven with aluminum foil protection as heat treatment proved to be the best option, as it presented higher levels of beneficial amines, polyphenols and antioxidant activity. We hope that this study contributed to the dissemination of the functional and bioactive properties of non-standard colored pulp sweet potatoes and their potential for the elaboration of products and derivatives, encouraging their planting and consumption
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Ipomoea batatas (L), Uvas híbridas, Tratamentos térmicos, Sucos mistos, Antioxidantes, Hybrid grapes, Heat treatments, Mixed juice, Antioxidants