Curcuma longa L. leaves: Characterization (bioactive and antinutritional compounds) for use in human food in Brazil
| Autor: | Tatianne Ferreira de Oliveira, Ellen Caroline Silvério Vieira, Monick Cristina Braga |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Dietary Fiber
Antioxidant Food Handling medicine.medical_treatment Dry basis Carbohydrates Color Food chemistry Antioxidants Analytical Chemistry Freeze-drying 0404 agricultural biotechnology Curcuma Phenols medicine Humans Fiber Food science Microwaves Plant Proteins Human food Nitrates biology Chemistry Plant Extracts 04 agricultural and veterinary sciences General Medicine Proximate composition biology.organism_classification 040401 food science body regions Plant Leaves Freeze Drying Metals Tannins Brazil Food Science |
| Zdroj: | Food chemistry. 265 |
| ISSN: | 1873-7072 |
| Popis: | This study evaluated the physicochemical characterization of Curcuma longa L. leaves with respect to proximate composition, mineral content, the presence of antinutritional factors, content of bioactive compounds and antioxidant capacity, and color measurements of leaves in natura and leaves subjected to microwave drying, oven drying, and freeze-drying methods. The proximate composition showed appreciable levels of protein (39.5 g.100 g−1), carbohydrates (44.74 g.100 g−1), total fiber (34.47 g.100 g−1), soluble fiber (22.65 g.100 g−1), insoluble fiber (11.81 g.100 g−1), ash (13.81 g.100 g−1), and low lipid contents (2.47 g.100 g−1). No cyanogenic compounds were detected in both samples. Freeze-drying stood out as the method that led to the greatest reductions of the bioactive compounds (33.12–73.86%, dry basis) and antioxidant capacity when compared to the leaves in natura. Microwave drying was the preservation method that produced dry leaves with higher content of bioactive compounds and antioxidant capacity. Therefore, microwave drying produced dehydrated Curcuma longa L. leaves with the highest bioactive compounds and antioxidant activity. |
| Databáze: | OpenAIRE |
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