Development and Chemical Characterization of Pequi Pericarp Flour (Caryocar brasiliense Camb.) and Effect of in vitro Digestibility on the Bioaccessibility of Phenolic Compounds

Autor: Santos,Bárbara O., Tanigaki,Maurício, Silva,Mauro R., Ramos,Ana Luiza C. C., Labanca,Renata A., Augusti,Rodinei, Melo,Júlio O. F., Takahashi,Jacqueline A., Araújo,Raquel L. B. de

Publikováno v: Journal of the Brazilian Chemical Society, Volume: 33, Issue: 9, Pages: 1058-1068, Published: 26 AUG 2022
Journal of the Brazilian Chemical Society v.33 n.9 2022
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ

The pequi pericarp corresponds to the largest portion of the fruit and has a high nutritional value, but it is discarded as an agro-industrial residue. The present study aimed to prepare and characterize flours from the pequi pericarp in terms of the

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532022000901058&lng=en&tlng=en