Jackfruit seed flour as a innovate substitute to chocolate aroma: phenol and aroma characterization, deactivation of biological free radical, and antinflamatory activity in extracts and beverages with jackfruit seed flours

Abstract

Roasted jackfruit seeds flour (FJS) is an innovative ingredient, derived to agro-industrial waste. However, today jackfruit seeds present technological and nutritional properties such as solubility and starch properties. Recently, dry and fermented FJS have been characterized as innovative ingredients with aromatic properties similar to cocoa powder. Thus, many other applications for this ingredient can be studied and developed. Once incorporated into the human diet, the natural ingredients, especially the seeds, have bioactive compounds with therapeutic properties that are rare for the jackfruit seeds. Thus, this research has as objectives: to characterize the chemical, aromatic and bioactive composition of beverages with flakes roasted from FJS; to evaluate the capacity of deactivation of reactive oxygen species and the anti-inflammatory activity of FJS. Tools will be used, including USP / ESALQ / LAN (Bio-guided analysis of bioactive compounds), as well as partnerships between three other research centers: São Carlos USP, Piracicaba Unicamp and University Flavor Center Of Reading-UK. These partnerships will provide, respectively, results of anti-inflammatory activity and aromatic profile of volatile compounds when the jackfruit flour is added to food formulations, as well as development of olfactometry coupled to gas chromatography on the USP campus of Piracicaba and São Carlos.