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Rufino M.S.M.,Federal University of Ceara | Alves R.E.,Postharvest Physiology and Technology Laboratory | Brito E.S.,Postharvest Physiology and Technology Laboratory | Tabernero M.,Hospital Universitario La Paz | And 2 more authors.
Acta Horticulturae | Year: 2012

Tropical fruits are rich sources of dietary fibre and associated phytochemicals, e.g., polyphenols. Some of them, such as palm (Arecaceae) fruits have high oil content. However, methodologies for the determination of dietary fibre were developed for foods with low oil content. Therefore, in this work we propose an alternative methodology to analyze the dietary fibre (DF) content of lipid-rich fruits, using Açaí palm (Euterpe oleraceae) as a model. As lipids may interfere with enzymatic activity, two strategies to avoid excess of fat during the analysis should be considered: i) include an enzymatic step with pancreatic lipase and bile porcine extract or ii) a sample preparation step using an organic solvent to remove the fat content. It was concluded that removing lipid content from sample by petroleum ether pretreatment may be more efficient than by lipase digestion. In this case, subsequent enzymatic treatment may be enhanced, increasing the release of polyphenols belonging to different classes. These observations should be confirmed with further studies. Source


Rufino M.D.S.M.,Rural University | Rufino M.D.S.M.,Institute for Food Science and Technology and Nutrition ICTAN CSIC | Rufino M.D.S.M.,Federal University of Ceara | Perez-Jimenez J.,Institute for Food Science and Technology and Nutrition ICTAN CSIC | And 6 more authors.
International Journal of Food Science and Technology | Year: 2010

Several tropical fruits have been described as natural sources of dietary fibre (DF) and phenolic compounds, associated with different health effects. The aim of this work was to ascertain the DF, phenolic compounds content (including non-extractable polyphenols, mostly associated with DF) and antioxidant capacity in acerola fruits and cashew apples from selected clones. 'BRS 236' acerola fruits presented a high antioxidant capacity because of the combination of both extractable polyphenols and l-ascorbic acid (providing together a Folin value of 170 kg-1 g d.m.). 'CCP 76' cashew apples contained 28 g kg-1 d.m. of extractable polyphenols and 13 g kg-1 d.m. of ascorbic acid as well as a high amount of non-extractable condensed tannins (52 g kg-1 d.m.). DF content was of 260 g kg-1 d.m. in acerola fruit and of 209 g kg-1 d.m. in cashew apple. Acerola fruits and cashew apple should therefore be considered as new natural sources of DF and phenolic compounds. © 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology. Source

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