Physical, Nutritional, and Bioactive Properties of Mandacaru Cladode Flour (<i>Cereus jamacaru</i> DC.): An Unconventional Food Plant from the Semi-Arid Brazilian Northeast
Ana Cristina S. Martins,
Gracy Kelly V. de V. Medeiros,
Jaielison Yandro P. da Silva,
Vanessa B. Viera,
Paternak de S. Barros,
Marcos dos S. Lima,
Marcelo S. da Silva,
Josean F. Tavares,
Yuri M. do Nascimento,
Evandro F. da Silva,
Juliana K. B. Soares,
Evandro L. de Souza,
Maria Elieidy G. de Oliveira
Affiliations
Ana Cristina S. Martins
Academic Health Unit, Center of Education and Health, Federal University of Campina Grande, Cuité 58175-000, Brazil
Gracy Kelly V. de V. Medeiros
Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
Jaielison Yandro P. da Silva
Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
Vanessa B. Viera
Academic Health Unit, Center of Education and Health, Federal University of Campina Grande, Cuité 58175-000, Brazil
Paternak de S. Barros
Department of Mechanical Engineering, Pernambuco Polytechnic School, Federal University of Pernambuco, Recife 50670-901, Brazil
Marcos dos S. Lima
Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina 56302-100, Brazil
Marcelo S. da Silva
Post-Graduate Program in Bioactive Natural and Synthetic Products, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
Josean F. Tavares
Post-Graduate Program in Bioactive Natural and Synthetic Products, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
Yuri M. do Nascimento
Post-Graduate Program in Bioactive Natural and Synthetic Products, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
Evandro F. da Silva
Institute for Research in Drugs and Medicines—IPeFarM, Federal University of Paraíba, João Pessoa 58051-900, Brazil
Juliana K. B. Soares
Academic Health Unit, Center of Education and Health, Federal University of Campina Grande, Cuité 58175-000, Brazil
Evandro L. de Souza
Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
Maria Elieidy G. de Oliveira
Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
In this study, we evaluated the physical, nutritional, and bioactive properties of mandacaru cladode flour (Cereus jamacaru DC.). The granulometric profile revealed particles with non-uniform geometry, flakiness, a rectangular tendency, and a non-homogeneous surface, with particle sizes ranging from 20 to 60 µm. The flour presented low water activity (0.423), a moisture content of 8.24 g/100 g, high ash (2.82 g/100 g), protein (5.18 g/100 g), and total carbohydrate contents (74.48 g/100 g), and low lipid contents (1.88 g/100 g). Mandacaru flour is an excellent source of insoluble dietary fiber (48.08 g/100 g), calcium (76.33%), magnesium (15.21%), and potassium (5.94%). Notably, 1H NMR analysis revealed the presence of N-methyltyramine. Using HPLC chromatography, glucose was identified as the predominant sugar (1.33 g/100 g), followed by four organic acids, especially malic acid (9.41 g/100 g) and citric acid (3.96 g/100 g). Eighteen phenolic compounds were detected, with relevant amounts of kaempferol (99.40 mg/100 g), myricetin (72.30 mg/100 g), and resveratrol (17.84 mg/100 g). The total phenolic compounds and flavonoids were 1285.47 mg GAE/100 g and 15.19 mg CE/100 g, respectively. The mean in vitro antioxidant activity values were higher using the FRAP method (249.45 µmol Trolox TEAC/100 g) compared to the ABTS•+ method (0.39 µmol Trolox TEAC/g). Finally, the ascorbic acid had a content of 35.22 mg/100 g. The results demonstrate the value of mandacaru as a little-explored species and an excellent matrix for the development of flours presenting good nutritional value and bioactive constituents with excellent antioxidant potential.
