Navegando por Autor "Ribeiro, Penha Patrícia Cabral"

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Análise sensorial de bolo elaborado a partir da farinha do resíduo obtido por prensagem da semente de faveleira (Cnidoscolus quercifolius)
(Universidade Federal do Rio Grande do Norte, 2019-11-29) Corrêa, Bianca Batista Motta; Damasceno, Karla Suzanne Florentino da Silva Chaves; Penha Patrícia Cabral Ribeiro; Ribeiro, Penha Patrícia Cabral; Cunha, Josiane Araújo da
O processamento de alimentos gera grandes quantidades de resíduos que são rotineiramente desprezados em todo o mundo. Esses resíduos podem ser utilizados como matéria-prima para o enriquecimento nutricional de novos alimentos, como produtos de panificação, agregando fibras, vitaminas e minerais. A semente de faveleira (Cnidoscolus quercifolius ou Cnidoscolus phyllacanthus) apresenta albume rico em óleo comestível podendo passar por processo de extração do óleo, gerando assim um resíduo. Esse resíduo, por sua vez, é pouco aplicado e detém grande potencial para introdução em produtos de panificação, apresentando rica fonte de fenólicos, principalmente flavonoides. Dessa forma, esse trabalho teve como objetivo elaborar bolos a partir da farinha do resíduo proveniente da prensagem da semente de faveleira (FRPSF) e avaliar suas características sensoriais. Três formulações foram utilizadas no desenvolvimento dos bolos: A (controle- 0% de adição FRPSF e 100% de farinha de trigo), B (25% de FRPSF e 75% de farinha de trigo) e C (50% de FRPSF e 50% de farinha de trigo). Em seguida, as formulações foram avaliadas sensorialmente utilizando testes afetivos de aceitação global, intenção de compra e Just About Right (JAR). As formulações testadas não apresentaram diferença significativa (p>0,05), exibindo scores positivos para todos os testes afetivos realizados. Dessa forma, a utilização da FRPSF em produtos de panificação permitiu o aproveitamento de um resíduo alimentar, concedeu a elaboração de um novo produto e possibilitou um possível incremento nutricional, com potencial de mercado para comercialização.
Bioactive properties of faveleira (cnidoscolus quercifolius) seeds, oil and press cake obtained during oilseed processing
(Plos One, 2017-08) Damasceno, Karla Suzanne Florentino da Silva Chaves; Ribeiro, Penha Patrícia Cabral; Silva, Denise Maria de Lima e; Assis, Cristiane Fernandes de; Correia, Roberta Targino Pinto
To the best of our knowledge, this is the first report in the literature concerning the bioactive properties of faveleira products. This work focuses on the physicochemical evaluation of faveleira oil, as well as it investigates the bioactive properties of faveleira seeds, faveleira oil and the press cake obtained during the oilseed processing. The seeds were cold pressed and the following tests were performed: physicochemical characteristics (acidity, peroxide values, moisture and volatile matter, density and viscosity) and fatty acid profile of faveleira oil; total phenolic and flavonoid content of faveleira seed and press cake; antibacterial activity of seed, oil and press cake; and antioxidant activity (DPPH radical scavenging activity, reducing power assay, total antioxidant capacity, superoxide radical scavenging assay and oxygen radical absorbance capacity) of seed, oil and press cake. Our work demonstrated that the faveleira seed oil has low acidity (0.78 ± 0.03% oleic acid) and peroxide value (1.13 ± 0.12 mEq/1000g), associated with the relevant concentration of linoleic acid (53.56%). It was observed that important phenolics (398.89 ± 6.34 mg EAG/100 g), especially flavonoids (29.81 ± 0.71 mg RE/g) remain in the press cake, which indicates that the by-product of the faveleira oilseed production constitutes a rich residual source of bioactive compounds. No bacterial growth inhibition was detected, but all samples including faveleira seeds, press cake, oil and its fractions have potent antioxidant activities, mainly the press cake, with oxygen radical absorbance capacity of 28.39 ± 4.36 μM TE/g. Our results also show that faveleira oil has potential to be used as edible oil and the press cake should be used to contain the most antioxidants from seed
Caracterização físico-químicas do óleo da semente de faveleira (Cnidoscolus quercifolius) e avaliação das propriedades bioativas da semente, do óleo e da torta
(2016-11-11) Ribeiro, Penha Patrícia Cabral; Damasceno, Karla Suzanne Florentino da Silva Chaves; ; http://lattes.cnpq.br/0325141188932441; ; http://lattes.cnpq.br/7813872496119130; Aquino, Jailane de Souza; ; http://lattes.cnpq.br/8153908179932184; Passos, Thais Souza; ; http://lattes.cnpq.br/9685790797554876
A faveleira (Cnidoscolus quercifolius) possui sementes oleaginosas que podem ser utilizadas para obtenção de óleo vegetal. Uma das formas de obtenção do óleo é por meio da prensagem a frio, processo no qual, obtém-se, também, um coproduto chamado de torta. A semente e seus derivados têm potencial para ser utilizados na alimentação humana, e em virtude disso, o presente trabalho objetivou avaliar as características físico-químicas do óleo da semente de faveleira e investigar as propriedades bioativas da semente, da torta e do óleo. Para tanto, as sementes foram prensadas e as seguintes análises foram realizadas: caracterização físico-química (ácido graxo livre, índice de peróxido, umidade e matéria volátil, densidade e viscosidade) e perfil lipídico do óleo; conteúdo fenólico total e flavonoides totais na semente e na torta; atividade antibacteriana e atividade antioxidante (atividade de inibição do radical DPPH, teste do poder redutor, capacidade antioxidante total, sequestro do íon superóxido e capacidade de sequestro dos radicais oxigenados) na semente, no óleo e na torta. O óleo da semente de faveleira tem baixa acidez (0,78 ± 0,03% ácido óleo), baixo índice de peróxido (1,13 ± 0,12 mEq/1000g), baixa umidade (0,25 ± 0,03%) e valores de densidade (0,9136 ± 0,00 g/cm3) e viscosidade (0,0546 ± 0,00 Pa.s) comparáveis aos de outros óleos comestíveis. Esse óleo tem ainda, predominância de ácidos graxos insaturados (72,42%), principalmente os ácidos linoleico (53,56%) e oleico (17,78%). A semente de faveleira e a torta apresentaram quantidade considerável de conteúdo fenólico total (324,92 ± 6,69 mg EAG/100 g e 398,89 ± 6,34 mg EAG/100 g, respectivamente), incluindo os flavonoides totais (18,70 ± 1,23 mg RE/g e 29,81 ± 0,71 mg RE/g, respectivamente), sendo a torta aquela que apresentou maiores quantidades desses compostos bioativos. As amostras não apresentaram atividade antibacteriana, entretanto apresentaram atividade antioxidante, principalmente a torta, com capacidade de sequestro dos radicais oxigenados de 28,39 ± 4,36 μM TE/g. Sendo assim, o óleo da semente de faveleira obtido por prensagem a frio tem potencial para ser utilizado na alimentação humana e o coproduto da prensagem também deve ser aproveitado por conter a maioria dos compostos antioxidantes da semente.
Chemical composition of faveleira (Cnidoscolus phyllacanthus) seeds collected in different seasons
(Revista Ceres, 2018-06) Damasceno, Karla Suzanne Florentino da Silva Chaves; Medeiros, Jovilma Maria Soares de; Ribeiro, Penha Patrícia Cabral; Freitas, Erika Paula Silva; Santos, Jéssica Anarellis Barbosa dos
Cnidoscolus phyllacanthus, popularly known as favela or faveleira, is a species of the caatinga vegetation highly resistant to drought, with high nutritional content, and having several uses. The objective of this work was to evaluate the influence of different seasons on the chemical composition of faveleira seeds in the region of Seridó/RN. The seeds collected in different seasons were separated into 3 lots (lot 1 - rainy season; lot 2 - initial dry season; lot 3 - prolonged dry season), ground, and analyzed for moisture, ash, lipids, protein, and carbohydrates. The chemical analysis the seeds showed predominance of lipids and proteins. The results showed that moisture was significant different (p < 0.05) between all the lots; the ash content in lot 1 was significantly (p < 0.05) lower (4.67 ± 0.18) than lot 3 (4.96 ± 0.08); and protein content was highest in lot 3 (30.42 ± 1.63) and significantly (p < 0.05) different from the others. There was a significant difference (p < 0.05) for lipids between the lots, with lot 2 showing the lowest content (21.57 ± 0.37). Significant difference (p < 0.05) was also found for carbohydrates between the lots, with lot 1 (14.37 ± 1.83) having the lowest content and lot 2 (39.17 ± 0.52) the highest content. The differences observed between the lots are attributed to the harvest of the seeds in different seasonal periods. The results show that the seasonal period influences the nutritional value of faveleira seeds, and that better forms of use need to be identified according to the period of harvesting
Cnidoscolus quercifolius: nutritional value, bioactive activity and potential application of seed and its derivatives in human nutrition
(Trends in Food Science & Technology, 2020-11) Damasceno, Karla Suzanne Florentino da Silva Chaves; Ribeiro, Penha Patrícia Cabral; Medeiros, Jovilma Maria Soares de
Background: Faveleira (Cnidoscolus quercifolius) is a plant native to Caatinga and resistant to drought periods. The seed of this plant is an oilseed and its nutritional composition may vary according to the presence or not of thorns and depending on the period in which it was collected. Different derivatives can be obtained from the seed: oil, press cake, flour, almond, and protein isolate. Scope and approach: This article aims to collect information about the faveleira, pointing out the gaps that have not been researched and underlining the nutritional value, bioactive activity and potential use of the seeds and their derivatives in human food. Key findings and conclusions: The faveleira seed can be used in several ways. Its derivatives have the potential to be used in human food and have bioactive compounds in their composition. Among these derivatives, oil is the most studied to date and the press cake stands out for its high antioxidant activity. In order to promote the use of faveleira seed and its derivatives in human food, further studies about other bioactive activities of oil, description and use of the various derivatives in food products, isolation of bioactive compounds and the viability of processing these derivatives at the industrial level are needed
Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods
(Food Science and Technology, 2019) Ribeiro, Karla Danielly da Silva; Silva, Denise Maria de Lima e; Dantas, Mariana Mesquita; Ribeiro, Penha Patrícia Cabral; Dimenstein, Roberto; Damasceno, Karla Suzanne Florentino da Silva Chaves; 0000-0002-2251-5967
This study aims to evaluate the physicochemical properties and tocopherol content in faveleira seed oil extracted using three methods (Bligh-Dyer, Soxhlet extractor, and cold-pressing). Each of the methods generated different yield percentages, with cold-pressing producing the least amount of oil. However, the cold-pressing method produced better quality oil with more desirable properties, including low acidity (1.56 ± 0.01% oleic acid) and low peroxide value (0.45 ± 0.09 mEq/1000 g). Cold-pressing resulted in higher quantities of tocopherols: 0.59 ± 0.12 mg/100 g of alpha-tocopherol and 20.97 ± 1.15 mg/100 g of beta + gamma-tocopherol. Faveleira seed oil, when extracted by cold-pressing, maintains better physicochemical quality, with the highest beta + gamma-tocopherol content.
Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods
(Food Science and Technology, 2019-06) Damasceno, Karla Suzanne Florentino da Silva Chaves; Ribeiro, Penha Patrícia Cabral; Silva, Denise Maria de Lima e; Dantas, Mariana Mesquita; Ribeiro, Karla Danielly da Silva; Dimeinstein, Roberto
This study aims to evaluate the physicochemical properties and tocopherol content in faveleira seed oil extracted using three methods (Bligh-Dyer, Soxhlet extractor, and cold-pressing). Each of the methods generated different yield percentages, with cold-pressing producing the least amount of oil. However, the cold-pressing method produced better quality oil with more desirable properties, including low acidity (1.56 ± 0.01% oleic acid) and low peroxide value (0.45 ± 0.09 mEq/1000 g). Cold-pressing resulted in higher quantities of tocopherols: 0.59 ± 0.12 mg/100 g of alpha-tocopherol and 20.97 ± 1.15 mg/100 g of beta + gamma-tocopherol. Faveleira seed oil, when extracted by cold-pressing, maintains better physicochemical quality, with the highest beta + gamma-tocopherol content
Elaboração de biscoito com farinha do resíduo da prensagem da semente de faveleira (Cnidoscolus quercifolius): avaliação sensorial
(Universidade Federal do Rio Grande do Norte, 2020-07-24) Silva, Camilla Gleyse do Nascimento; Damasceno, Karla Suzanne F. da Silva Chaves; Penha Patrícia Cabral Ribeiro; Damasceno, Karla Suzanne F. da Silva Chaves; Ribeiro, Penha Patrícia Cabral; Tavares, Romayana Medeiros de Oliveira
A faveleira apresenta enormes potenciais alimentícios e medicinais, em especial as suas sementes, as quais são oleaginosas com alto teor de proteínas, muito consumidas pela população local. Essas sementes quando prensadas liberam um alto teor de conteúdo lipídico com predominância de ácidos graxos insaturados, restando apenas seu resíduo chamado “torta” ou “farelo”. Esse resíduo da prensagem da semente pode tem potencial para ser utilizado como ingrediente em vários produtos alimentícios para o consumo humano, uma vez que é rico nutricionalmente, contendo alto teor de proteínas, compostos fenólicos e atividade antioxidante. Nesse sentido, esse estudo teve como objetivo principal o desenvolvimento de diferentes formulações de biscoito com a farinha do resíduo da prensagem da semente da faveleira (FRPSF), caracterizando-os sensorialmente. Foram elaboradas três formulações com diferentes níveis de substituição da farinha de trigo pela farinha do resíduo da prensagem da semente da faveleira: F1 (0% de FRPSF), F2 (com 25% de FRPSF) e F3 (com 50% de FRPSF), utilizando a mesma quantidade dos outros ingredientes. Participaram das análises 100 provadores não treinados, com idades entre 18 e 54 anos, de ambos os sexos. Foram aplicados três testes sensoriais, o de aceitação global, utilizando a escala hedônica estruturada de nove pontos, o teste Just About Right (JAR) para doçura e crocância, em uma escala de três pontos, e o Teste de Atitude utilizando umaa escala de 5 pontos. Para a aceitação global, as três formulações apresentaram índice de aceitabilidade positivo, superiores à 70%. No teste JAR todas receberam notas de sabor doce e crocância predominantemente ideais. Na intenção de compra todas as amostras receberam porcentagens acima de 50% de aceitação. De uma forma geral, as diferentes formulações do biscoito com ou sem adição de farinha do resíduo da semente de faveleira apresentaram resultados satisfatórios quanto à aceitação global, sabor doce, crocância e intenção de compra, considerados resultados bastante favoráveis para comercialização e aquisição desses produtos.
Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies
(Journal of The Science of Food and Agriculture, 2022-09) Damasceno, Karla Suzanne Florentino da Silva Chaves; Ribeiro, Penha Patrícia Cabral; Xavier Júnior, Francisco Humberto; Silva, Camilla Gleyse do Nascimento; Silva, Thainar Michelle Bezerra da; Corrêa, Bianca Batista Mota; Veras, Bruno Oliveira de; Cordeiro, Angela Maria Tribuzy de Magalhães; Vieira, Érica de Andrade; Sousa Júnior, Francisco Canindé de; Stamford, Thayza Christina Montenegro
Background: Food processing produces large volumes of waste that can be transformed into useful and relevant ingredients. The by-product of oil extraction from faveleira seeds is a potentially low-cost raw material that can be used for obtaining functional foods. This study aimed to analyze the physicochemical properties, chemical composition, and antioxidant activity of faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour (FSPCF). Additionally, the chemical composition, antioxidant activity, and physical, microbiological, and sensory aspects of cookies with 0, 25%, or 50% substitution of refined wheat flour (RWF) with FSPCF (0-FSPCF, 25-FSPCF, and 50-FSPCF cookies, respectively) were evaluated. Results: FSPCF exhibited good physicochemical properties, high antioxidant activity (0.45 ± 0.00 and 42.83 ± 1.30 g TE g−1 for the DPPH and ABTS methods, respectively), and high polyphenol content (particularly gallic acid at 21015.85 ± 4981.76 g kg−1) and is also rich in minerals and fiber (359.40 ± 1.10 g kg−1). Replacement of RWF with FSPCF increased the activity of antioxidants and the levels of polyphenols, ash, lipids, proteins, and fibers. The 50-FSPCF cookie possessed the highest linoleic acid content (97.50 ± 8.47 g kg−1). Flour replacement influenced the weight of the cookies without affecting the other physical characteristics. The cookies yielded good sensory acceptance and purchase intentions. Contamination was not detected. Conclusions: Faveleira flour possesses high nutritional and bioactive value and can be used as a functional ingredient in cookies and possibly in other bakery products such as bread
Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food
(Brazilian Journal of Food Technology, 2020) Damasceno, Karla Suzanne Florentino da Silva Chaves; Ribeiro, Penha Patrícia Cabral; Sousa Júnior, Francisco Canindé de; Assis, Cristiane Fernandes de; Veras, Bruno Oliveira de; Padilha, Carlos Eduardo de Araújo; Stamford, Thayza Christina Montenegro
The objective of the present study was to assess the phenolic compounds and antioxidant capacity of faveleira seed and press cake extracts. Phenolic profiles were assessed by Ultra-High Performance Liquid Chromatography (UHPLC). Furthermore, the Total Phenolic Content (TPC) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging were evaluated. The faveleira seed and press cake extracts are sources of natural phenolic compounds in human diet and have potent antioxidant activity. Gallic acid was the predominant phenolic compound in seed and press cake extracts. The study showed that faveleira seed and press cake extracts can be considered functional foods as well as a potential interest to the food industry
Prosopis juliflora: nutritional value, bioactive activity, and potential application in human nutrition
(Journal of the Science of Food and Agriculture, 2023-04) Damasceno, Karla Suzanne Florentino da Silva Chaves; Lemos, Ana Beatriz Silva de; Chaves, Gabriela; Ribeiro, Penha Patrícia Cabral
Prosopis juliflora is a xerophytic, nitrogen-fixing plant distributed in arid and semi-arid regions. The fruits of this plant are pods, which have seeds inside, and both pods and seeds have high nutritional value and bioactive potential. Different derivatives can be obtained from the pods and seeds: flour, starch, syrup, protein concentrate, and gums. This review aims to gather information from the literature on P. juliflora. It focuses on the nutritional value, bioactive activity, and technological application of pods, seeds, and their derivatives, highlighting their use in human nutrition and new research perspectives. The pod of P. juliflora can be used in several ways, as it has high levels of nutrients. It is used as a food supplement; it has antimicrobial effects and phytochemicals associated with other bioactive activity. Among the pod derivatives, flour is the most studied and can be widely used in bakery products. The seed of P. juliflora also has high nutritional potential and bioactive activity. Among its other derivatives, the gum stands out and can be used for various purposes in the food industry. To expand the use of pods, seeds, and their derivatives in human nutrition, further studies are needed on chemical composition, bioactive activity, toxicity, and nutritional, bioactive, technological, and sensory effects of their application in food products

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Navegando por Autor "Ribeiro, Penha Patrícia Cabral"