Caracterização físico-química e bioativa do Figo-da-Índia (Opuntia ficus-indica) e farinha de Algaroba (Prosopis juliflora) e avaliação sensorial de produtos derivados

Abstract

Objectives: To determine the physicochemical properties of and investigate the bioactive substances, such as phenolic compounds and betalains, and antioxidant activity in Opuntia fruit (Indian fig) and Prosopis juliflora (mesquite) bean-pod flour, in order to assess their potential as functional food ingredients. Material and Methods: The total phenolic content was determined by the FolinCiocalteu method, betalain pigments were measured by spectrophotometry and the antioxidant activity by the DPPH radical-scavenging method. Juice blends, made by mixing the local cajá (Spondias mombin or 'hog plum') fruit and Indian fig pulp, were subjected to sensory evaluation by Quantitative Descriptive Analysis. Cereal bars prepared with and without mesquite flour were compared by a sensory discrimination method. Results: Low acidity, high sugar and considerable phenolic and betalain contents and antioxidant activity were found in the Opuntia fruits. Prosopis flour had high levels of protein, sugar and fiber. The sensory attributes that best described Opuntia-cajá blends were sweetness, acidity, yellow-orange color, body, turbidity and distinctive cajá flavor. Regarding cereal bars made with and without Prosopis flour, texture was the only sensory attribute perceived as different (p<0.05) during the sensory discrimination analysis. Conclusion: This study shows that the mixed fruit pulp and mesquite flour are satisfactory as ingredients in food formulations. The bioactive and technological potential of these semiarid underexploited species of fruit and legume flour was also demonstrated.