Composição centesimal, compostos bioativos e modelagem da curva de desidratação para perda de massa de Viola × wittrockiana

Abstract

Edible flowers contain proteins, lipids, starch, vitamins, important minerals for healthy eating, as well as bioactive compounds recognized for their potential human health effects. Due to the high perishability of flowers, marketing is a challenge, and drying is a method that contributes to the preservation of the product. Thus, the objective of the present study was to verify the mass loss through the use of mathematical models semiteórico and epiricos after the application of heat, as well as to evaluate the centesimal composition, total phenolic compounds and antioxidant capacity of Viola × wittrockiana flowers. The flowers were dried at 30 ° C in an air circulating oven until constant weight, after which the physical-chemical analyzes of acidity, pH and SST were carried out in the same and in natura flowers. The centesimal composition of Viola × wittrockiana dehydrated is 84.69% moisture, 8.29% carbohydrates, 2.51% proteins, 2.41% crude fiber, 1.04% ash, 0.40% lipids and 49% , 43 caloric value. The in natura and dehydrated flowers presented 109 and 301 mg GAE / g phenolic compounds and oxidant activity in percentage of inhibition is 90.67 and 94.93% and antioxidant activity 44.00 and 49.00 mg Trolox / 100g, respectively. Dehydration proved to be an efficient method for flower conservation, since the bioactive compounds did not show large losses after the application of this process, and the model described by Midilli et al. Was the model that best suited the proposed data. Among the mathematical models evaluated, the one by Midilli et al. was the one that best described the mass loss curve of Viola ×wittrockiana.