Propriedades físicas, nutricionais e bioativas de farinhas do cladódio de Palma (Opuntia fícus-indica L.) obtidas por diferentes métodos de secagem.

Abstract

The forage cactus (Opuntia ficus-indica L.) is a cactus native to Mexico with wide distribution in arid and semi-arid areas of the world. Its phylloclades have a nutritional composition rich in bioactive compounds such as betalains, vitamin C, carotenoids, minerals and fibers. In this context, drying is presented as an alternative for the preservation and concentration of nutrients. This study aimed to develop and characterize the physical, nutritional and bioactive properties of palm phylloclade flours obtained by freeze-drying (PL) and drying in an air circulation oven (PE). The physical, physical chemical, microbiological and technological characteristics, sugar and organic acid profile, antioxidant potential and phenolic profile of the flours were evaluated. The granulometric profile revealed that palm flours had irregular particles with scaly surface and geometry, and low water activity (PE: 0.410 and PL: 0.501), moisture content of (PE: 5.8 g/100 g and PL: 12 .1 g/100 g), ash content (PE: 18.18 g/100 g and PL: 16.18 g/100 g), protein content (PE:14.17% and PL: 7.27%) , and a low lipid content (PE: 1.92 g/100 g and PL: 1.44 g/100 g). Palm flours have total dietary fiber (PE: 41.12 g/100 g and PL: 41.93 g/100 g), potassium (PE: 7.3% and PL: 2.93%), chlorine (PE: 5.44% and PL: 1.67%) and calcium (PE: 0.91% and PL: 0.96%). The flours presented glucose (PE: 3.75 g/100g and PL: 2.07 g/100 g) and fructose (PE: 4.76 g/100 g and PL: 2.87 g/100g), which were also found in both flours citric, malic, succinic, lactic and formic acids. Total phenolic compounds were higher in PE (799.83 mg AGE/100 g), as well as total flavonoids (189.16 mg EC/100 g) and FRAP (7.04 µmol TEAC/g). ABTS concentrations were higher in PL (10.01 µmol TEAC/g) as well as ascorbic acid levels (36.90 mg/100 g). The main phenolic compounds found were catechin (5.73 mg/100 g) and procyanidin B2 (4.54 mg/100 g) in PL, and in PE procyanidin B1 (9.91 mg/100 g) and acid caffeic acid (4.31 mg/100 g). The results obtained demonstrate that the flour obtained by drying in an oven was superior to the lyophilized flour because it concentrated more nutrients and preserved more antioxidants, proving to be an excellent food matrix, thus being able to be inserted in the human diet, as well as in the insertion of new products.