Nutritional And Functional Potential Of Pumpkin (Cucurbita Moschata) Pulp And Pequi (Caryocar Brasiliensecamb.) Peel Flours

The purpose of this paper was to develop and characterize pumpkin pulp flour (Cucurbita moschata) and pequi peel flour (Caryocar brasilienseCamb.) in order to evaluate their nutritional and functional potential for the development of healthier products. The flours were developed and characterized by proximal composition, sodium, total sugars, phenolic compounds and carotenoids content, and in vitro antioxidant capacity by ABTS, FRAP and beta-carotene/linoleic acid system methods. The means and the standard deviations were calculated for all data. Pearson correlation analysis between phenolics and antioxidant activities results was carried out, using SPSS Statistics 17.0 software. The pumpkin pulp flour presented high levels of dietary fiber (21.95 g/100 g), total sugars (51.88 g/100 g), protein (11.08 g/100 g) and carotenoids (249.04 mu g/g), low levels of sodium (27.28 mg/100 g), and high antioxidant capacity by the beta-carotene/linoleic acid system (73.00% protection). The pequi peel flour presented high levels of dietary fiber (42.09 g/100 g) and phenolic compounds (20,893.73 mg GAE/100 g), low levels of sodium (22.84 mg/100 g), and high antioxidant capacity by ABTS (2105.18 mu M trolox/g), FRAP (6292.11 mu M ferrous sulfate/g) and beta-carotene/linoleic acid system (92.94% protection) methods. Both flours can be used for the development of healthy foods.