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. 2022 Nov 26;11(23):3814.
doi: 10.3390/foods11233814.

Physical, Nutritional, and Bioactive Properties of Mandacaru Cladode Flour (Cereus jamacaru DC.): An Unconventional Food Plant from the Semi-Arid Brazilian Northeast

Ana Cristina S Martins  1 , Gracy Kelly V de V Medeiros  2 , Jaielison Yandro P da Silva  2 , Vanessa B Viera  1 , Paternak de S Barros  3 , Marcos Dos S Lima  4 , Marcelo S da Silva  5 , Josean F Tavares  5 , Yuri M do Nascimento  5 , Evandro F da Silva  6 , Juliana K B Soares  1 , Evandro L de Souza  2 , Maria Elieidy G de Oliveira  2
Affiliations

Physical, Nutritional, and Bioactive Properties of Mandacaru Cladode Flour (Cereus jamacaru DC.): An Unconventional Food Plant from the Semi-Arid Brazilian Northeast

Ana Cristina S Martins et al. Foods. .

Abstract

In this study, we evaluated the physical, nutritional, and bioactive properties of mandacaru cladode flour (Cereus jamacaru DC.). The granulometric profile revealed particles with non-uniform geometry, flakiness, a rectangular tendency, and a non-homogeneous surface, with particle sizes ranging from 20 to 60 µm. The flour presented low water activity (0.423), a moisture content of 8.24 g/100 g, high ash (2.82 g/100 g), protein (5.18 g/100 g), and total carbohydrate contents (74.48 g/100 g), and low lipid contents (1.88 g/100 g). Mandacaru flour is an excellent source of insoluble dietary fiber (48.08 g/100 g), calcium (76.33%), magnesium (15.21%), and potassium (5.94%). Notably, 1H NMR analysis revealed the presence of N-methyltyramine. Using HPLC chromatography, glucose was identified as the predominant sugar (1.33 g/100 g), followed by four organic acids, especially malic acid (9.41 g/100 g) and citric acid (3.96 g/100 g). Eighteen phenolic compounds were detected, with relevant amounts of kaempferol (99.40 mg/100 g), myricetin (72.30 mg/100 g), and resveratrol (17.84 mg/100 g). The total phenolic compounds and flavonoids were 1285.47 mg GAE/100 g and 15.19 mg CE/100 g, respectively. The mean in vitro antioxidant activity values were higher using the FRAP method (249.45 µmol Trolox TEAC/100 g) compared to the ABTS•+ method (0.39 µmol Trolox TEAC/g). Finally, the ascorbic acid had a content of 35.22 mg/100 g. The results demonstrate the value of mandacaru as a little-explored species and an excellent matrix for the development of flours presenting good nutritional value and bioactive constituents with excellent antioxidant potential.

Keywords: Cactaceae; bioactive compounds; drying; nutritional composition; unconventional plant food.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
MF micrographs at 100× to 4000× magnification performed in SEM. Magnifications: (a) 100×, (b) 250×, (c) 500×, (d) 1000×, (e) 2000× and (f) 4000×.
Figure 2
Figure 2
MF particle size (1000×).
Figure 3
Figure 3
1H NMR spectrum of MF (a), 1H NMR spectrum expansion in the region of 2.5–0.6 ppm of MF (b), 1H NMR spectrum expansion in the region of 5.3-3.0 ppm of MF (c) and 1H NMR spectrum expansion in the region of 8.8–6.0 ppm of MF (d).
Figure 3
Figure 3
1H NMR spectrum of MF (a), 1H NMR spectrum expansion in the region of 2.5–0.6 ppm of MF (b), 1H NMR spectrum expansion in the region of 5.3-3.0 ppm of MF (c) and 1H NMR spectrum expansion in the region of 8.8–6.0 ppm of MF (d).
Figure 3
Figure 3
1H NMR spectrum of MF (a), 1H NMR spectrum expansion in the region of 2.5–0.6 ppm of MF (b), 1H NMR spectrum expansion in the region of 5.3-3.0 ppm of MF (c) and 1H NMR spectrum expansion in the region of 8.8–6.0 ppm of MF (d).
Figure 3
Figure 3
1H NMR spectrum of MF (a), 1H NMR spectrum expansion in the region of 2.5–0.6 ppm of MF (b), 1H NMR spectrum expansion in the region of 5.3-3.0 ppm of MF (c) and 1H NMR spectrum expansion in the region of 8.8–6.0 ppm of MF (d).
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