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Effect of cooking on polyphenols and antioxidant activity of Araucaria angustifolia seed coat and evaluation of phytochemical and microbiological stability over storage

Sant'Anna, Voltaire, Sfoglia, Natalia M., Mercali, Giovana D., Corrêa, Ana Paula F., Brandelli, Adriano
International journal of food science & technology 2016 v.51 no.8 pp. 1932-1936
Araucaria angustifolia, antioxidant activity, antioxidants, bacteria, cooking, drying, heat treatment, polyphenols, seed coat, seeds, storage time, yeasts
The objective of this work was to evaluate the effect of cooking on total phenolic content and antioxidant activity of the coat of pinhão. Moreover, the dried powder, obtained after seed coat cooking and drying, was stored for 90 days at 25 °C, and stability of polyphenols and antioxidant activity, as well as, growth of viable bacteria and fungi were evaluated. Results showed that polyphenol content was increased in the residue submitted to cooking from 25 to 51 mg GAE g⁻¹. DPPH radical scavenging capability decreased from 93% to 88% after the heat treatment, and 2,2'‐azino‐bis(3‐ethylbenzothiazoline)‐ 6‐sulfonic acid radical scavenging was not affected. Pinhão seed coat did not present iron‐chelating capacity. The coat from cooked seeds presented low growth of viable bacteria, but was suitable to yeast multiplication during storage period under ambient conditions. No degradation of phenolics and compounds with antioxidant activity was observed during the storage conditions.