Chemical Composition and Functional Properties of Dietary Fiber Concentrates Obtained from Peach Palm By-Product

Giombelli, Cristiane; Raspe, Djéssica T.; Donadone, Dayara B. S.; Silva, Camila da; Barros, Beatriz C. B.

doi:10.21577/0103-5053.20230003

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Journal of the Brazilian Chemical Society

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Article • J. Braz. Chem. Soc. 34 (7) • July 2023 • https://doi.org/10.21577/0103-5053.20230003 copy

Chemical Composition and Functional Properties of Dietary Fiber Concentrates Obtained from Peach Palm By-Product

Authorship SCIMAGO INSTITUTIONS RANKINGS

The aim of this study was to produce and to characterize dietary fiber concentrates (DFCs) obtained from the peach palm by-product (PPB). Subcritical water extraction (SWE) and aqueous extractions at low pressure in magnetic (LPMS) and orbital (LPOS) stirring were carried out to DFCs production. DFCs and the untreated PPB were analyzed for composition, functional properties, scanning electron microscopy and infrared spectroscopy. The aqueous extraction treatments increased the total dietary fiber content, due to the removal of sugars (88.7-99.6%) and the partial leaching of proteins and ashes. The DFC obtained by SWE had the highest content of soluble and insoluble dietary fiber. The methods of aqueous extraction changed the structure of fiber components, that becomes more porous and fragmented, improving the functional properties, as water and oil absorption. Cellulose was the most abundant component of the samples and the alteration in its conformation was observed in the infrared spectra. The principal component analysis showed that the changes on the composition and functional properties were associated with the treatments applied. DFCs produced in this work, specially by SWE, are considered interesting alternatives to promote the utilization of peach palm by-product as a fiber-rich component.

Keywords:
Bactris gasipaes; pressurized liquid; sugars; cellulose; principal component analysis

Component	SWE	LPMS	LPOS	UPPB
Total reducing sugars / (g 100 g^-1)	0.02 ± 0.00^d	0.41 ± 0.01^c	0.60 ± 0.03^b	5.32 ± 0.01^a
Ashes / (g 100 g^-1)	1.43 ± 0.05^d	2.45 ± 0.03^c	3.32 ± 0.11^b	6.40 ± 0.00^a
Proteins / (g 100 g^-1)	6.50 ± 0.26^b	6.81 ± 0.28^b	6.45 ± 0.20^b	8.64 ± 0.02^a
Total dietary fiber / (g 100 g^-1)	86.65 ± 0.35^a	75.15 ± 1.19^b	73.95 ± 1.34^b	54.47 ± 4.13^c
Insoluble dietary fiber / (g 100 g^-1)	80.21 ± 3.00^a	72.40 ± 0.33^b	69.33 ± 0.57^b	52.10 ± 0.14^c
Soluble dietary fiber / (g 100 g^-1)	6.20 ± 0.31^a	3.60 ± 0.00^b	3.70 ± 0.15^b	3.19 ± 0.55^b
Hemicellulose / (g 100 g^-1)	11.25 ± 0.49^a	11.98 ± 0.60^a	10.43 ± 0.38^a	12.35 ± 4.60^a
Cellulose / (g 100 g^-1)	52.00 ± 2.26^a	46.71 ± 3.52^a	46.00 ± 1.13^a	28.75 ± 2.34^b
Lignin / (g 100 g^-1)	7.80 ± 0.30^a	6.80 ± 0.60^a	4.80 ± 0.00^b	3.39 ± 0.31^b
Uronic acids / (g 100 g^-1)	2.99 ± 0.10^a	3.43 ± 0.04^a	3.27 ± 0.05^a	2.52 ± 0.06^c

Parameter	SWE	LPMS	LPOS	UPPB
Parameter	Functional properties
WSI / (g 100 g-¹1 Peach Palm Production in Brazil, http://www.noticiasagricolas.com.br/noticias/hortifruti/236662-palmeira-pupunha-se-destaca-como-materia-prima-do-palmito-e-na-preservacao-de-arvoresnativas, accessed in December 2022. http://www.noticiasagricolas.com.br/noti... )	1.20 ± 0.00^c	3.10 ± 0.15^b	3.50 ± 0.15^b	14.90 ± 0.35^a
WAI / (g g-¹1 Peach Palm Production in Brazil, http://www.noticiasagricolas.com.br/noticias/hortifruti/236662-palmeira-pupunha-se-destaca-como-materia-prima-do-palmito-e-na-preservacao-de-arvoresnativas, accessed in December 2022. http://www.noticiasagricolas.com.br/noti... )	10.52 ± 0.59^a	8.80 ± 0.21^b	7.90 ± 0.21^c	7.05 ± 0.10^d
OAI / (g g-¹1 Peach Palm Production in Brazil, http://www.noticiasagricolas.com.br/noticias/hortifruti/236662-palmeira-pupunha-se-destaca-como-materia-prima-do-palmito-e-na-preservacao-de-arvoresnativas, accessed in December 2022. http://www.noticiasagricolas.com.br/noti... )	6.40 ± 0.10^a	5.60 ± 0.02^b	5.41 ± 0.06^b	3.41 ± 0.05^c
SV / (mL g-¹1 Peach Palm Production in Brazil, http://www.noticiasagricolas.com.br/noticias/hortifruti/236662-palmeira-pupunha-se-destaca-como-materia-prima-do-palmito-e-na-preservacao-de-arvoresnativas, accessed in December 2022. http://www.noticiasagricolas.com.br/noti... )	13.50 ± 0.71^a	13.00 ± 0.71^a	12.50 ± 0.71^a	10.00 ± 0.00^b
	Color parameters
L^*	70.85 ± 0.25^b	68.89 ± 1.42^b	80.07 ± 0.83^a	80.80 ± 0.31^a
a^*	3.12 ± 0.10^a	2.51 ± 0.15^b	1.28 ± 0.20^d	0.59 ± 0.11^c
b^*	21.82 ± 0.10^b	23.60 ± 0.73^a	21.73 ± 0.61^b	23.90 ± 0.53^a
C^*	31.54 ± 0.46^a	29.90 ± 1.41^a	23.40 ± 0.40^b	24.22 ± 0.66^b
H	81.90 ± 0.13^d	83.92 ± 0.23^c	93.40 ± 0.54^a	91.41 ± 0.25^b

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