Data/hora: 06/06/2024 08:01:54

Biblioteca(s): | Epagri-Sede.
Data corrente: | 10/04/2014
Data da última atualização: | 13/11/2014
Autoria: | COELHO, B.; MORESCO, R.; NUNES, E. C.; UARROTA, V. G.; MARASCHIN, M.; NEUBERT, E. O.; PERUCH, L. A. M.; GÓMEZ, C. U.
Título: | Quantification of flavonoids and carotenoids in cassava flours (Manihot esculenta Crantz) cultivated by family farmers in Santa Catarina, Brazil.
Ano de publicação: | 2012
Fonte/Imprenta: | In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY: "ADDRESSING GLOBAL FOOD SECURITY AND WELLNESS THROUGH FOOD SCIENCE AND TECHNOLOGY", 16., 2012, Foz do Iguaçú, PR. Anais... Foz do Iguaçu: UFoST, 2012.
ISBN: | 2304-7992
Idioma: | Português

Conteúdo:

The cassava (Manihot esculenta Crantz) is a species of high socio-economical importance for
human and animal nutrition and largely used for industrial purposes. Its flours show a high
regional specificity according to the manufacture method. This study aimed to quantify the
flavonoidic and carotenoidic compounds of flour samples of Branca da Penha (BP), Samambaia
(SM), Torta da Penha (TP), Amarelinha (AM), and Oriental (OR) genotypes, cultivated by family
farmers of Santa Catarina state and belonging to the EPAGRI¡¯s germoplasm bank. A staple
cassava flour was used as control. Flavonoids were extracted with ethanol and measured by
UV-vis spectrophotometry (420&#627;m) after reacting with a 2% AlCl3 methanolic solution.
Carotenoids were extracted with hexane: acetone: BHT (v/v, 100mg) and the absorbance
measured at 450&#627;m. The content of flavonoids varied between 0.46¿Ìg.g-1 (OR) to 1.55¿Ìg.g-1
(commercial variety, control ¿C P ¡Ü 0.05 Tukey). In its turn, the cassava flours presented a range
of total carotenoids of 0.39¿Ìg.g-1 (AM) to1.44 ¿Ìg.g-1 (OR). Carotenoids and flavonoids are
thermal labile compounds and the high temperatures used over the flour processing accounts
for degrading those metabolites in any extension. Besides, the root color is positively correlated
to the content of carotenoids, justifying the low amounts of pigments found in genotypes as they
all have white coloration. Given the severe shortage of information on chemical composition and
nutritional value of the biomasses in study, these results help to fill an information gap about
their nutritional value.

Palavras-Chave: | carotenoids; Cassava; Family farmers; flavonoids; Mandioca.
Categoria do assunto: | F Plantas e Produtos de Origem Vegetal
Registro original: | Epagri-Sede (Epagri-Sede)
Exemplares: | Epagri-Sede - (95556-1) - UPC - PL - DD -  -  -  - DIS