Physical, chemical and technological characteristics of Solanum lycocarpum A. St. - HILL (Solanaceae) fruit flour and starch

Fruit of wolf (Solanum lycocarpum A. St. - HILL), found in Brazilian cerrado, has been used in the initial ripening stage as flour and/or starch in popular medicine due to its hypoglycemiant action. The aim of this work was to study the occurrence of phytochemical compounds, physical, chemical and t...

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Published inFood research international Vol. 44; no. 7; pp. 2143 - 2150
Main Authors Clerici, M.T.P.S., Kallmann, C., Gaspi, F.O.G., Morgano, M.A., Martinez-Bustos, F., Chang, Y.K.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.08.2011
Subjects
Flour
Fruit of wolf
Resistant starch
Starch
ICP OES
C
Starch
hab
LS2
Resistant starch
Flour
L
UNIARARAS
WSI
LS3
PS1
Fruit of wolf
LF3
LF2
PF1
SEM
WAI
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Summary:Fruit of wolf (Solanum lycocarpum A. St. - HILL), found in Brazilian cerrado, has been used in the initial ripening stage as flour and/or starch in popular medicine due to its hypoglycemiant action. The aim of this work was to study the occurrence of phytochemical compounds, physical, chemical and technological characteristics of fruit of wolf flour and starch in the initial ripening stage. Flour and starch were extracted using known popularly and experimental methods (with sodium bisulfite) and chemical composition and technological characteristics were analyzed. The results were comparatively assessed by Tukey's test (p<0.05). The recommendation for use was the extraction of flour and starch products by previously removing peels and seeds of fruit of wolf. The most relevant finding in this study is the high content of fibers in flour (23g/100g) and high content of resistant starch (32g/100g) in the fraction of starch extracted from fruit of wolf, which can explain their use as hypoglycemic agent.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2011.01.060