Evaluation of Cooking Methods in the Phenolic Content and Antioxidant Activity in Araucaria Angustifolia Seeds

Abstract

Araucaria angustifolia seeds (pinhão) are a typical and popular food source in the southern region of Brazil, which contain high amount of carbohydrates and dietary fibers. They are also rich in bioactive compounds highly beneficial to human health. The objective of this study was to evaluate three processing methods of the pinhão with a focus on their centesimal composition and its antioxidant properties, testing different types of solvents in the extraction of the phenolic compounds. The processed pinhão was evaluated in three different forms: raw, cooked flour and grits (toasted cooked pinhão). Centesimal composition, total phenolic content and the antioxidant capacity (DPPH) were measure in three different solvent extractors (0.1 g/mL): aqueous, ethanolic and hydroethanolic. The bioactive compounds obtained in the cooked pinhão flour showed the highest concentration of phenolic compounds and, consequently, the highest antioxidant activity. Comparing the solvents used, the hydroethanolic and aqueous extracts were the most efficient in the extraction of the bioactive compounds from the pinhão. Key Words: Bioactive compounds, extraction solvents, pinhão, DPPH.