Sousa Júnior, Francisco Canindé deGalvão, Djalma Lopes2023-12-212023-12-212023-12-01GALVÃO, Djalma Lopes. Estabilidade de compostos fenólicos presentes em farinhas obtidas a partir de resíduos de cajá (Spondias mombin L.) e umbu (Spondias tuberosa) submetidas a diferentes temperaturas. Orientador: Francisco Canindé de Sousa Júnior. 2023. 29 f. Trabalho de Conclusão de Curso (Graduação em Farmácia) - Departamento de Farmácia, Universidade Federal do Rio Grande do Norte, UFRN, 2023.https://repositorio.ufrn.br/handle/123456789/56689The processing of cajá (Spondias mombin L.) and umbu (Spondias tuberosa) fruits, important fruits of socio-biodiversity in the Northeast, generates as by-products significant amounts of seeds, raw material with added value, with great potential for the development of new products. In this context, the present study aimed to evaluate the stability of the phenolic compounds present in flours obtained from the residues of the seeds of these fruits, when subjected to different temperatures, simulating bread-making. Posteriorly, the residues were dried and crushed until flour. The flours were then subjected to roasting for 6 minutes at temperatures of 165, 170, 175, and 180 ºC. Then, the samples were evaluated to the color and concentration of total phenolic compounds. Color parameters varied significantly between samples, showing darkening with increasing temperature. Phenolic compounds were partially degraded after cooking, with an average loss of 13.27 (2.45)% for cajá residues and 17.35 (4.12)% for umbu residues, but there was no significant difference between the temperatures tested. It was concluded that the phenolic compounds from cajá and umbu residues remained partially stable at typical baking temperatures. It is suggested, then, the possible incorporation of these residues in the food industry.SubprodutosBy-productsAproveitamento sustentávelSustainable usePanificaçãoBakingbachelorThesisCNPQ::CIENCIAS DA SAUDE