Physico-chemical characteristics of flours obtained from raw, roasted and autoclaved Cucurbita, Passiflora and Annona seeds
Luis Artica Mallqui
Facultad de Ingeniería en Industrias Alimentarias, Universidad Nacional del Centro, Pje Borges 094, Urb Gonzales, El Tambo, Huancayo, Peru
Contribution: Conceptualization (equal), Formal analysis (equal), Investigation (equal), Methodology (equal), Writing - original draft (equal)
Search for more papers by this authorMery Baquerizo Canchumanya
Facultad de Ciencias Aplicadas, Universidad Nacional del Centro, Pje Borges 094, Urb Gonzales, El Tambo, Huancayo, Peru
Contribution: Formal analysis (equal), Investigation (equal), Methodology (equal), Writing - review & editing (equal)
Search for more papers by this authorHermes Rosales Papa
Facultad de Ingeniería en Industrias Alimentarias, Universidad Nacional del Centro, Pje Borges 094, Urb Gonzales, El Tambo, Huancayo, Peru
Contribution: Formal analysis (equal), Investigation (equal), Methodology (equal), Writing - review & editing (equal)
Search for more papers by this authorCorresponding Author
Gilbert Rodríguez
Facultad de Ingeniería, Universidad Nacional del Santa, Urb. Bellamar s/n, Chimbote, Peru
Correspondent: E-mail: [email protected]
Contribution: Supervision (equal), Writing - review & editing (equal)
Search for more papers by this authorElza Aguirre
Facultad de Ingeniería, Universidad Nacional del Santa, Urb. Bellamar s/n, Chimbote, Peru
Contribution: Supervision (equal), Writing - review & editing (equal)
Search for more papers by this authorAlyssa Hidalgo
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via Celoria 2, 20133 Milan, Italy
Contribution: Project administration (equal), Supervision (equal), Writing - review & editing (equal)
Search for more papers by this authorLuis Artica Mallqui
Facultad de Ingeniería en Industrias Alimentarias, Universidad Nacional del Centro, Pje Borges 094, Urb Gonzales, El Tambo, Huancayo, Peru
Contribution: Conceptualization (equal), Formal analysis (equal), Investigation (equal), Methodology (equal), Writing - original draft (equal)
Search for more papers by this authorMery Baquerizo Canchumanya
Facultad de Ciencias Aplicadas, Universidad Nacional del Centro, Pje Borges 094, Urb Gonzales, El Tambo, Huancayo, Peru
Contribution: Formal analysis (equal), Investigation (equal), Methodology (equal), Writing - review & editing (equal)
Search for more papers by this authorHermes Rosales Papa
Facultad de Ingeniería en Industrias Alimentarias, Universidad Nacional del Centro, Pje Borges 094, Urb Gonzales, El Tambo, Huancayo, Peru
Contribution: Formal analysis (equal), Investigation (equal), Methodology (equal), Writing - review & editing (equal)
Search for more papers by this authorCorresponding Author
Gilbert Rodríguez
Facultad de Ingeniería, Universidad Nacional del Santa, Urb. Bellamar s/n, Chimbote, Peru
Correspondent: E-mail: [email protected]
Contribution: Supervision (equal), Writing - review & editing (equal)
Search for more papers by this authorElza Aguirre
Facultad de Ingeniería, Universidad Nacional del Santa, Urb. Bellamar s/n, Chimbote, Peru
Contribution: Supervision (equal), Writing - review & editing (equal)
Search for more papers by this authorAlyssa Hidalgo
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via Celoria 2, 20133 Milan, Italy
Contribution: Project administration (equal), Supervision (equal), Writing - review & editing (equal)
Search for more papers by this authorSummary
Fruit seeds often have interesting nutritional characteristics as well as antinutrients, which may be inactivated by thermal processes. The aim of this work was to study the characteristics of flours obtained from raw, roasted or autoclaved (121 °C, 10 min) seeds of Cucurbita maxima, Cucurbita ficifolia, Passiflora ligularis, Annona cherimola and Annona muricata by analysing their chemical composition, protein in vitro digestibility, content of antinutrients (tannins, phytates and oxalates) and functional properties. All the flours presented high protein (15.3–36.7 g/100 g) and fat (22.7–41.8 g/100 g) contents. Roasting and autoclaving increased in vitro protein digestibility (from 45.6% to 57.8% and 72.1%, respectively) and decreased antinutrient content (from 100.3 to 75.6 and 82.0 mg tannins/100 g; from 158.1 to 137.8 and 104.0 mg phytates/100 g; from 19.6 to 12.8 and 13.3 mg oxalates/100 g, respectively). Water and oil absorption capacities increased, while emulsion and foaming capacities as well as bulk density decreased during thermal processing. The flours from autoclaved seeds showed improved nutritional and functional characteristics and could be considered as functional food ingredients for direct human consumption and/or in food mixtures. Future studies should be performed to evaluate the presence of allergens and other possible risk factors.
Conflict of interest
The authors declare no competing interests.
Open Research
Peer review
The peer review history for this article is available at https://www.webofscience.com/api/gateway/wos/peer-review/10.1111/ijfs.16959.
Data availability statement
Not applicable.
Supporting Information
| Filename | Description |
|---|---|
| ijfs16959-sup-0001-TableS1.docxWord 2007 document , 22.3 KB |
Table S1. Chemical composition (g/100 g; mean ± standard deviation) of flours from raw, roasted and autoclaved seeds of C. maxima, C. ficifolia, P. ligularis, A. cherimola and A. muricata. |
| ijfs16959-sup-0002-TableS2.docxWord 2007 document , 14.3 KB |
Table S2. Mean weight and dimensions (± standard deviation) of the raw seeds of C. maxima, C. ficifolia, P. ligularis, A. cherimola and A. muricata. |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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Demonstrates that dry and wet heat treatments can reduce antinutrients such as tannins, phytate, alkaloids and oxalates in pumpkin seeds.
The paper studies different innovative and conventional technologies for the recovery of nutraceuticals from pumpkin seeds (Curcubita sp.).
This work is the first demonstrating the antiproliferative effects of crude extracts obtained from seeds of A. cherimola in human stomach gastric adenocarcinoma cells.
The proximate composition and mineral content of edible seeds of Passiflora species are studied, concluding that they can be used for pharmaceutical and nutraceutical purposes.
This paper demonstrates that the cooking process is effective in reducing the levels of antinutritional factors (lectins, phytic acid, total and soluble oxalates) in legume seeds.
