Composition and functional properties of banana flour from different varieties

The chemical composition and some physico-chemical characteristics of the flour obtained from eight different banana varieties are presented. The flour was prepared by freeze-drying a homogenate of green banana pulp. Amylose, starch, dietary fiber, protein, ash, moisture and lipid contents were determined. Viscosity and gelatinization of starch were also investigated. Banana flour is rich in starch granules. Peak temperature of gelatinization varied from 68 to 76 degrees C according to the variety. All of them showed an increase in viscosity during cooling but the variety Ouro colatina showed more stability during shearing and cooling. Chemical composition of the flour also varied according to the variety. The range obtained were 61-76.5% starch, 19-23% amylose, 2.5-3.3% protein, 4-6% moisture, 0.3-0.8% lipids, 2.6-3.5% ashes, and 6-15.5% total fiber. Considering that the flour production is easier and faster than the isolation of the starch, it would be not only more practical but also less expensive to use the flour instead.5241700636

Antiproliferative and antioxidant activities of a tricin acylated glycoside from sugarcane (Saccharum officinarum) juice

From sugarcane juice, a flavone, identified by spectroscopic methods as tricin-7-O-beta-(6'-methoxycinnamic)-glucoside, was isolated, in addition to orientin. The tricin derivative was shown to have antioxidant activity higher than Trolox (R) by means of the DPPH assay and lower by the beta-carotene/linoleic acid system. It showed in vitro antiproliferative activity against several human cancer cell lines, with higher selectivity toward cells of the breast resistant NIC/ADR line. (c) 2007 Elsevier Ltd. All rights reserved.6881165117

Selenium status in preschool children receiving a Brazil nut-enriched diet

© 2015 Elsevier Inc. Objective: The Brazilian Amazon region has selenium (Se)-rich soil, which is associated with higher Se levels in populations fed locally grown produce. Brazil nuts are a major source of dietary Se and are included with meals offered to children enrolled in public preschool in Macapá. The aim of this study was to examine Se intake and status of these children. Methods: The Macapá group consisted of 41 children from a public preschool who received 15 to 30 g of Brazil nuts 3 d/wk. The control group included 88 children from the nearby city of Belém who did not receive Brazil nut-enriched meals. In both groups, school meals comprised ≥90% of the children's total food consumption. Selenium was assessed using hydride generation quartz tube atomic absorption spectroscopy in plasma, erythrocytes, nails, hair and urine. Dietary intakes (macronutrients and Se) were evaluated using the duplicate-portion method. Results: Both groups received inadequate intakes of energy and macronutrients. Selenium intake was excessive in both groups (155.30 and 44.40 μg/d, in Macapá and Belém, respectively). Intake was potentially toxic in Macapá on days when Brazil nuts were added to meals. Although biomarkers of Se exposure exceeded reference levels in the Macapá group, no clinical symptoms of Se overload (selenosis) were observed. Conclusions: The inclusion of Brazil nuts in school meals provided to children with already high dietary Se intakes increased Se levels and may result in an increased risk for toxicity. As selenosis is associated with some chronic diseases, we recommend continued monitoring of Se intake and status in this population

Papaya fruit ripening: Response to ethylene and 1-methylcyclopropene (1-MCP)

Ripening affects the quality and nutritional contents of fleshy fruits, and papayas are climacteric fruits very susceptible to postharvest losses due to the fast softening caused by ethylene. This paper reports the changes in respiration, ethylene production, and pulp color and firmness, along with the contents of soluble sugars and major carotenoids, during ripening of 'Golden' papaya, an important Brazilian cultivar that has been exported to North American and European markets. The results obtained for nontreated and ethylene- or 1-MCP-treated papaya suggest that 1-MCP can decrease the quality of treated fruit and that even the use of ethylene for triggering or inducing homogeneous ripening can result in lower quality when compared to that of fruit allowed to ripe naturally.55156118612