Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1168634
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorGODOY, R. C. B. de
dc.contributor.authorFERREIRA, C. de L. F.
dc.contributor.authorNADOLNY, J. M.
dc.contributor.authorCARDARELLI, H. R.
dc.contributor.authorSANTOS, F. P.
dc.contributor.authorLEONEL, M.
dc.date.accessioned2024-10-30T13:54:11Z-
dc.date.available2024-10-30T13:54:11Z-
dc.date.created2024-10-30
dc.date.issued2024
dc.identifier.citationFood and Nutrition Sciences, v. 15, n. 10, p. 921-940, 2024.
dc.identifier.issn2157-944X
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1168634-
dc.description“Pinhão”, the seed of Araucaria angustifolia, is an important food, being part of the eating habits of Indigenous communities. In this study, we evaluated the oligosaccharide content, resistant starch and the growth of probiotic bacteria. GF4 (1-fructofuranosylnystose) was the main fructo-oligosaccharides found, in higher contents compared to other food sources. Maltooligosaccharides (MOS) represented the main part of the oligosaccharides profile of Bra- zilian pine seeds. In descending order of importance was maltoheptaose (G7), maltohexose (G6) and maltotriose (G3). The starches from the variety Sanct josephi presented the highest amount of resistant starch that could stimulate probiotic strains, mainly B. breve and L. plantarum, and may have a prebiotic effect, potentially promoting health benefits. This study advances the understanding of the chemical composition of the main portion of the “pinhão” enhancing awareness of its potential as a healthy food source, contributing to different uses and indirectly with the species preservation.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectMaltooligosaccharides
dc.subjectLactiplantibacillus plantarum
dc.subjectFrutofuranosilnistose
dc.subjectAmido resistente
dc.titleEvaluation of the potential of Araucaria angustifolia seeds as source of Oligosaccharides, resistant starch and growth of probiotic bacteria.
dc.typeArtigo de periódico
dc.subject.thesagroPinhão
dc.subject.thesagroAraucária Angustifólia
dc.subject.thesagroProduto Florestal
dc.subject.nalthesaurusFructooligosaccharides
dc.subject.nalthesaurusResistant starch
dc.subject.nalthesaurusBifidobacterium breve
riaa.ainfo.id1168634
riaa.ainfo.lastupdate2024-10-30
dc.identifier.doi10.4236/fns.2024.1510059
dc.contributor.institutionROSSANA CATIE BUENO DE GODOY, CNPF; C.L. DE LUCES FORTES FERREIRA, UNIVERSIDADE FEDERAL DE VIÇOSA; JAQUELINE MOURA NADOLNY, UNIVERSITY OF QUEENSLAND; HAÍSSA ROBERTA CARDARELLI, UNIVERSIDADE FEDERAL DA PARAÍBA; FERNANDA PEREIRA SANTOS, UNIVERSIDADE FEDERAL DA PARAÍBA; MAGALI LEONEL, UNIVERSIDADE ESTADUAL PAULISTA "JÚLIO DE MESQUITA FILHO".
Aparece nas coleções:Artigo em periódico indexado (CNPF)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
FoodNutrSciec-2024-Godoy-et-al.pdf1.39 MBAdobe PDFThumbnail
Visualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace