Avaliação de compostos antioxidantes e flavonóides totais de diferentes formulações de paçocas acrescidas de farinha de ora-pro-nóbis (Pereskia aculeata miller).

Abstract

Due to a poor quality diet, continuous and excessive consumption of processed, ultra-processed and high caloric density foods, the number of chronic diseases has been increasing. The need and desire of consumers for new products rich in nutrients and bioactive compounds has aroused the interest of the food industry, and Non-Conventional Food Plants (PANC), which are native or cultivated edible species and not consumed among the population because they are considered weeds, are still little known in the food market and among the population. With the emergence of new research, they have been demonstrating the ability to enrich new products, thus contributing to the prevention of diseases due to the presence, in significant amounts, of proteins, minerals, vitamins, bioactive compounds and antioxidants, with emphasis on Ora-Pro Nóbis (Pesreskia aculeata Miller).The objective of this research was to determine and evaluate the content of Total Phenolic Compounds and Total Flavonoids and, through the FRAP and ABTS+ method, the Antioxidant Activity in Ora-Pro-Nóbis Flour and, in four different formulations, of Peanut Paçocas and Chestnut Paçocas of Cashews with or without Ora-Pro-Nóbis flour (Pereskia aculeata Miller): Peanut-based paçoca (PA), Peanut-based paçoca added with Ora-Pro-Nóbis (PAO), Peanut-based paçoca Cashew (PC) and Paçoca based on Cashew Nuts added with Ora-Pro-Nóbis (PCO). Therefore, it is laboratory research, quantitative and experimental, carried out at the Food Technology Laboratory of the Federal

University of Campina Grande (UFCG / CES), Cuité-PB campus. The results showed that Ora- Pro-Nóbis Flour contains in its composition, in considerable numbers, Total Phenolic

Compounds (228.44 ± 0.31 mg EAG/100g) and Total Flavonoids (87.39 ± 0.42 mg EC /100g) higher than those found in other studies in its Fruit and in the Leaf Extract isolated from this plant, in addition, they also have an antioxidant capacity of 0.36 ± 0.01 μmol TE/g by the FRAP method and 5.43 ± 0.18 μmol TE/g by the ABTS method. The PAO and PCO had higher contents of Total Phenolic Compounds and Total Flavonoids and greater Antioxidant capacity (FRAP and ABTS) than paçocas without Ora-Pro-Nóbis Flour. Therefore, it was shown that the use of PANC Ora-Pro-Nóbis flour increased the antioxidant potential of Paçocas, showing a potential not only for the food industry, which aims to serve increasingly demanding consumers, who have been looking for foods that bring benefits the health.