Actas de congresos
Effect Of Grinding And Soaking On The Reduction Of Cyanogenic Compounds In The Albedo Of Yellow Passion Fruit [efeito Da Trituração E Imersão Em água Na Redução Dos Compostos Cianogênicos Do Albedo De Maracujá Amarelo]
Registro en:
Revista Brasileira De Toxicologia. , v. 18, n. 1, p. 63 - 69, 2005.
14152983
2-s2.0-27844472783
Autor
Matsuura F.C.A.U.
Folegatti M.I.S.
Miranda M.S.
Menezes H.C.
Institución
Resumen
The importance of the functional compounds present in some plant residues has increased the amount of research on their use in human feeding. Brazil is the largest World producer of passion fruit, mainly yellow variety (Passiflora edulis Sims f. flavicarpa Degener), annually producing about 478 thousand tonnes, mostly used for fresh consumption and juice production. The albedo represents from 12% to 32% by weight of the mature yellow passion fruit, containing about 20% pectin (soluble fibre) on a dry weight basis, but has cyanogenic compounds, such as prunasin, amigdalin and sambunigrin. The objective of this research was to evaluate the effect of grinding and of soaking in water on the reduction of cyanogenic compounds in yellow passion fruit albedo. Yellow passion fruits were obtained from a commercial producer with at least 85% of the skin already yellow. The effect of grinding was evaluated using three particle sizes, and the effect of soaking in water (proportion 1:3) evaluated for 6 days (144 h) at room temperature (average temperature 28.5°C). The contents of total cyanogenic compounds (TCC), cyanogenic glycosides (CG) and non-glycosidic cyanogenic compounds (NGCC) were determined. The soaking process of the albedo causes parcial losses of the cyanogenic glycosides, however, despite the significant effect of the soaking time, TCC and CG contents remained high. Under the conditions of the experiment, very limited action by the microbial flora was observed and virtually none by the endogenous enzymes in the degradation of the cyanogenic glycosides throughout the immersion period, independent of albedo particle size. 18 1 63 69 (2000) Official Methods of Analysis 17.Ed., , Arlington: AOAC Bainbridge, Z., Harding, S., French, L., Kapinga, R., Westby, A., A study of the role of tissue disruption in the removal of cyanogens during cassava root processing (1998) Food Chemistry, 62 (3), pp. 291-297 Bolhuis, G.G., The toxicity of cassava roots (1954) Netherlands Journal of Agricultural Science, 2, pp. 176-185 Bradbury, J.H., Bradbury, M.G., Egan, S.V., Comparison of methods of analysis of cyanogens in cassava (1994) Acta Horticulturae, 375, pp. 87-96 Brimer, L., Tunçel, G., Nout, M.J.R., Simple screening procedure for microorganisms to degrade amygdalin (1993) Biotechnology Techniques, 7, pp. 683-687 Cardoso, C.E.L., Souza, J.S., Lima, A.A., Coelho, E.F., Aspectos econômicos (1999) O Cultivo Do Maracujá, pp. 109-117. , LIMA, A. A. (ed.). Cruz das Almas: Embrapa Mandioca e Fruticultura Chassagne, D., Crouzet, J., A cyanogenic glycoside from Passiflora edulis fruits (1998) Phytochemistry, 49 (3), pp. 757-759 Chassagne, D., Crouzet, J.C., Bayonove, C.L., Baumes, R.L., Identification and quantification of passion fruit cyanogenic glycosides (1996) Journal of Agricultural and Food Chemistry, 44 (12), pp. 3817-3820 (1988) Report of the Eighth Session of the Codex Coordinating Committee for Africa, , Cairo: FAO/WHO Dufour, D.L., Cassava in Amazonia: Lessons in utilization and safety from native peoples (1994) Acta Horticulturae, 375, pp. 175-182. , Wageningen, november Gomes, F.P., (1987) A Estatística Moderna Na Pesquisa Agropecuária. 3.Ed., p. 162. , Piracicaba: Potafos Produção Agrícola Municipal, , http://www.ibge.gov.br Kimball, L.B., Kertesz, Z.I., Pratical determination of size distribuition of suspended particles in macerated tomato products (1952) Food Technology, 6 (2), pp. 68-71 Lima, A.A., Cunha, M.A.P., (2004) Produção e Qualidade Na Passicultura, p. 396. , Cruz das Almas: Embrapa Mandioca e Fruticultura De Lima, D.C., Extração da pectina do maracujá (1971) Coletânea Do ITAL, 4, pp. 63-69 Lipitoa, S., Robertson, G.L., The enzymatic extraction of juice from yellow passion fruit pulp (1977) Tropical Science, 19 (2), pp. 105-112 Machado, S.S., Cardoso, R.L., Matsuura, F.C.A.U., Folegatti, M.I.S., Caracterizaçáo física e físico-química de frutos de maracujá amarelo provenientes da região de Jaguaquara, Bahia (2003) Magistra, 15 (2), pp. 229-233 Midio, A.F., Martins, D.I., (2000) Toxicologia de Alimentos, p. 295. , São Paulo: Livraria Varela Mlingi, N.V., Assey, V.D., Swai, A.B.M., Mclarty, D.G., Karlen, H., Rosling, H., Cyanide exposure from cassava consumption in northern Tanzania (1993) International Journal of Food Science and Nutrition, 44, pp. 137-144 Moran, E.A., Cyanogenetic compounds in plants and their significance in animal industry (1954) American Journal of Veterinary Research, 15 (54), pp. 171-176 Nambisan, B., Sundaresan, S., Effect of processing on the cyanoglucosides in cassava (1985) Journal of the Science of Food and Agriculture, 36, pp. 1197-1203 Nout, M.J.R., Tunçel, G., Brimer, L., Microbial degradation of amygdalin of bitter apricot seeds (Prunus armeniaca) (1995) International Journal of Food Microbiology, 24 (3), pp. 407-412 Oke, O.L., Eliminating cyanogens from cassava through processing: Technology and tradition (1994) Acta Horticulture, 375, pp. 163-174 Pontes, M.A.N., Holanda, L.F.F., Oriá, H.F., Barroso, M.A.T., Estudo dos subprodutos do maracujá (Passiflora edulis f. flavicarpa, Degener). I - Características físico-químicas das cascas e sementes (1986) Boletim Do CEPPA, 4 (2), pp. 32-39 Poulton, J.E., Cyanogenesis in plants (1990) Plant Physiology, 94, pp. 401-405 Reiser, S., Metabolic effects of dietary pectins related to human health (1987) Food Technology, 41 (2), pp. 91-99 Saenz, J.A., Nassar, M., Toxic effect of the fruit of Passiflora adenopoda D. C. on humans: Phytochemical determination (1972) Revista de Biologia Tropical, 20 (1), pp. 137-140 Scheneeman, B.O., Dietary Fiber: Physical and chemical properties, methods of analysis and physiological effects (1986) Food Technology, 40 (2), pp. 104-110 Sjostrom, G., Rosa, J.L.L., Estudos sobre as características físicas e composição química do maracujá amarelo cultivado no município de Entre Rios-BA (1977) Anais..., pp. 265-273. , Congresso Brasileiro de Fruticultura, 4, 1977. Salvador. Salvador: Sociedade Brasileira de Fruticultura Spencer, K.C., Seigler, D.S., Cyanogenesis of Passiflora edulis (1983) Journal of Agricultural and Food Chemistry, 31 (4), pp. 794-796 Stark, A., Madar, Z., Dietary fiber (1994) Functional Foods, pp. 183-201. , GOLDBERG, I. (ed.). New York: Chapman & Hall Tunçel, G., Nout, M.J.R., Brimer, L., The effects of grinding, soaking and cooking on the degradation of amygdalin of bitter apricot seeds (1995) Food Chemistry, 53, pp. 447-451 Tunçel, G., Nout, M.J.R., Brimer, L., Degradation of cyanogenic glycosides of bitter apricot seeds (Prunus armeniaca) by endogenous and added enzymes as affected by heat treatments and particle size (1998) Food Chemistry, 63 (1), pp. 65-69 Vetter, J., Plant cyanogenic glycosides (2000) Toxicon, 38, pp. 11-36 Westby, A., Choo, B.K., Cyanogen reduction during lactic fermentation of cassava (1994) Acta Horticulturae, Wageningen, 375, pp. 209-215