Navegando por Autor "Stamford, Thayza Christina Montenegro"
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Artigo 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 MontenegroBackground: 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 breadArtigo 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 MontenegroThe 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