| Revista: | Anais da Academia Brasileira de Ciencias |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000436166 |
| ISSN: | 0001-3765 |
| Autores: | Silveira, Melissa G1 Picinin, Camila T.R2 Cirillo, Marcelo Angelo3 Freire, Juliana M4 Barcelos, Maria de Fátima P2 |
| Instituciones: | 1Universidade Federal de Lavras, Departamento de Nutricao, Lavras, Minas Gerais. Brasil 2Universidade Federal de Lavras, Departamento de Ciencia dos Alimentos, Lavras, Minas Gerais. Brasil 3Universidade Federal de Lavras, Departamento de Ciencias Matematicas, Lavras, Minas Gerais. Brasil 4Universidade Federal de Lavras, Departamento de Quimica, Lavras, Minas Gerais. Brasil |
| Año: | 2020 |
| Volumen: | 92 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Analítico, descriptivo |
| Resumen en inglés | Pereskia grandifolia Haworth (PGH) and Pereskia aculeata Miller (PAM) are recognized sources of proteins; dietary fiber; vitamins and minerals make this plant leaves, raw, cooked, and braised, an important ally against protein and micronutrient deficiencies. One of the main problems is the presence of antinutritional factors that may interfere in the digestibility and bioavailability of some nutrients. The objective was to evaluate the amino acid profile and the chemical score of the raw leaves and the effects of heating media and time on the total dietary fiber, minerals, trypsin inhibition, oxalic acid and tannins of leaves of PGH and PAM. The samples had similar amino acid profiles and total dietary fiber. With regard to antinutritional compounds, heating the leaves of PGH led to a decrease in trypsin inhibition, primarily after the first minutes of wet cooking. Oxalic acid and tannins predominated in both species. Considering the interaction with time, the variables related to iron and zinc minimized the tannin responses in PGH and PAM, respectively. Heating media and times interfered with the chemical components present in the leaves of Pereskia species and led to high antinutrient retention after heat treatment |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Angiospermas, Plantas comestibles, Análisis nutricional, Contenido mineral, Oxalatos, Taninos, Inhibidores de tripsina, Pereskia grandifolia, Pereskia aculeata, Cactaceae |
| Keyword: | Food chemistry, Angiosperms, Edible plants, Nutritional analysis, Mineral content, Oxalates, Tannins, Trypsin inhibitors, Pereskia grandifolia, Pereskia aculeata, Cactaceae |
| Texto completo: | Texto completo (Ver HTML) Texto completo (Ver PDF) |
