SILVA, G. V. A.; http://lattes.cnpq.br/9850833759810404; SILVA, Gerbson Vicente de Andrade.
Abstract:
A Chestnut (Terminallia catappa Linn), belonging to the family Combretaceae, develops in tropical and subtropical regions, its fruits are sources of nutrients, but little used in human food. The objective of this study was to characterize the bioactive compounds of the green maturing cashew fruit, as well as its flour. After collection, fruits were selected according to the color of the bark, as castanets were pulped (pulp + bark), quantified in relation to their bioactive compounds and brought to a greenhouse with air circulation, subjected to 80 ºC for 24 hours. In the flour, a centesimal composition stood out in the high content of fibers and carbohydrates being of 17,100 ± 0,06 and 63,768 ± 0,18, respectively. In the bioactive compounds, the total phenolic compounds and antioxidant capacity, in the flour with 16502.310 mg GAE.100g-1 and EC50 3,344 mg.L-1, respectively, have greater vision, by items, excellent contents, being worth emphasizing that the Ascorbic acid content was influenced by the proportional price. In general, a green chestnut meal can be used as a raw material for the elaboration of food by-products, where it is seen as an alternative in the comparison of foods, being an alternative in the diet, of great nutritional and economic interest for an industry.
