MOURA, H. V.; http://lattes.cnpq.br/9091115467775585; MOURA, Henrique Valentim.
Resumo:
In view of the high production of agro-industrial waste and its high nutritional potential,
husks and seeds prove to be a viable option for incorporation in various products, however,
it is necessary, however, to have the correct technological application to transform these in
natura residues into flours. The objective of this work was to characterize barks and seeds
of trapiá (Crataeva tapia L.) regarding chemical, physical, physical-chemical and bioactive
compounds parameters, as well as obtaining flours at different temperatures (50, 60, 70 and
80 °C) for each residue followed by its characterization similarly to raw material in natura,
choosing the best one for each residue. The Midilli model was the best fit to the
experimental data of the drying kinetics of both residues, observing that the variation of
Gibbs free energy increased with increasing temperature, while enthalpy and entropy
decreased. The barks and seeds of the trapiá proved to be sources of bioactive compounds
with emphasis on phenolic compounds and ascorbic acid. Flours also showed good values
for phenolic compounds, showing technological characteristics of interest such as free flow
and low cohesiveness. The shell flour obtained at 70 °C and the seed flour obtained at 80
°C were those with the best characterization, with emphasis on the phenolic content of
844.38 mg/100 g for shell flour and 300.28 mg/100 g for seed flour, thus being chosen for
the characterization of the antioxidant capacity of free radicals DPPH and ABTS, phenolic
profile and degradation kinetics of total phenolics, mineral profile, crude fiber and water
adsorption isotherm at 25 °C. These flours had antioxidant potential, with a predominance
of rutin in the shell residue, while the seed residue showed a predominance of procyanidin
B2, still presenting good mineral contents, with high magnesium values, as well as crude
fiber content above 35%. The moisture adsorption isotherms were well adjusted by the
GAB model, for the shell flour obtained at 70 °C, while the peleg model obtained a better
fit for the seed flour obtained at 80 °C.