Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies

Abstract Jaboticaba (Plinia cauliflora) is a Brazilian native fruit which can be consumed in natura form, and also as processed food. The skin has a significant biological nutritional potential. The present study aimed to evaluate the bioactive compounds of the jaboticaba skin and of the jaboticaba skin flour (JSF), and its application in cookie. Physicochemical analyses to determine the bioactive compounds and antioxidant activity (TEAC and FRAP) of jaboticaba skin and JSF were performed. Skin presented high content of phenolic compounds, anthocyanins, flavonoids and condensed tannins, strengthening that this composition exhibited considerable levels of antioxidant activity. The JSF presented considerable carbohydrate contents, phenolic compounds and antioxidant activity, besides being a source of fibers. The cookies were prepared by replacing 2.5%, 5.0% and 7.5% of the total amount of whole wheat flour in the recipe by JSF. The formulations presented positive increases of bioactive compounds, contributing with the potential of antioxidant activity. All formulations were well accepted in the sensory evaluation.

摘要 嘉宝果（Plinia cauliflora）是一种原产于巴西的水果，既可鲜食，也可加工为食品。其果皮具备显著的生物活性与营养潜力。本研究旨在评估嘉宝果皮及嘉宝果皮粉（jaboticaba skin flour, JSF）中的生物活性成分，并探究其在曲奇中的应用。本研究通过理化分析测定了嘉宝果皮与嘉宝果皮粉的生物活性成分及抗氧化活性（采用TEAC与FRAP两种检测方法）。结果显示，嘉宝果皮中酚类物质、花青素、黄酮类化合物及缩合单宁含量较高，证实其具备可观的抗氧化活性。嘉宝果皮粉不仅含有丰富的碳水化合物、酚类成分与抗氧化活性物质，同时也是膳食纤维的优质来源。本研究以嘉宝果皮粉分别替代配方中2.5%、5.0%及7.5%的全麦粉总添加量，制备了多款曲奇产品。各配方曲奇的生物活性成分含量均得到正向提升，抗氧化活性潜力亦得到增强。所有配方曲奇在感官评价中均获得了良好的接受度。