Beverage of Brazil Nut and Bocaiuva Almond Enriched with Minerals: Technological Quality and Nutritional Effect in Male Wistar Rats

Abstract

The objective of this work was to evaluate the properties of beverages formulated with Brazil nuts (Bertholletia excelsa Bonpl) and bocaiuva almonds (Acrocomia aculeata (Jacq.) Lodd. Ex Mart.). Five beverages were developed with Brazil nut, bocaiuva almond, and water (m/m/v), as follows: (i) NB, nut:water, 1:10; (ii) AB, almond:water, 1:10; (iii) NAB1, 1:0.1:10, nut:almond:water; (iv) NAB5, nut:almond:water, 1:0.5:10; and (v) NAB10, nut:almond:water, 1:1:10. The physicochemical, chemical, technological, and microbiological parameters were evaluated. After heat treatment (HT) and enrichment with minerals, the beverages that demonstrated stability in these characteristics were tested in a biological assay. The physical and biochemical parameters of male Wistar rats were evaluated after administering beverages for 28 days. HT decreased the total phenolic content and the antioxidant activity; however, it guaranteed microbiological safety. Mineral supplementation changed the colors and increased the pH values of the beverages. After the beverages were administered, the Wistar rats in the (i) NB group showed decreases in retroperitoneal adipose tissue, total cholesterol, and triglycerides; (ii) those in the AB group exhibited decreased triglycerides contents; and (iii) those in the NAB10-group presented decreased liver weights. The beverages evaluated in this study demonstrate a protective effect against risk factors such as fat accumulation in the liver, retroperitoneal adipose tissue, and hypercholesterolemia.

Keywords: heat treatment; plant-based milk; supplementation; triglycerides.

Figure 1

pH value, sedimentation (%), and osmolality (mOsm/kg) in beverages with Brazil nut and bocaiuva almond (CT) after heat treatment (HT) (A–C) and supplemented with 25 mg of calcium plus 0.35 mg of iron and 250 mg of calcium plus 3.5 mg of iron (5 and 50% DRIs of minerals, respectively) (D–F). Different lowercase letters indicate statistical differences between beverages with the same treatment (CT, HT, 5%, or 50%) according to Tukey’s test. Different capital letters indicate statistical significance between different treatments (CT and HT or 5% and 50%) in the same beverage (p < 0.05) according to Tukey’s test.

Figure 2

Total phenolic compounds (A) and antioxidant activity were measured using DPPH (B) and ABTS (C) methods in the bocaiuva almond and Brazil nut beverages. Different lowercase letters indicate statistical differences in similarly treated beverages (CT or HT), and different uppercase letters indicate statistical differences between CT and HT (p < 0.05) according to Tukey’s test.

Figure 3

Liver weight (A), retroperitoneal tissue (B), epididymal tissue (C), perirenal tissue (D), soleus tissue (E), extensor digitorum longus tissue (F), kidney weight (G), and interscapular brown adipose (H) in Wistar rats after administering (28 days) beverages produced with Brazil nut and bocaiuva almond and supplemented with 25 mg of calcium plus 0.35 mg of iron (5% DRIs of minerals). Different letters indicate statistical differences according to one-way ANOVA between the groups evaluated (p < 0.05).

Figure 4

Fasting glucose (A), triglyceride (B), total cholesterol (C), HDL cholesterol (D), lipid content in liver (E), and glycogen content in liver (F) of Wistar rats after administering (28 days) beverages produced with Brazil nut and bocaiuva almond and supplemented with 25 mg of calcium plus 0.35 mg of iron (5% DRIs of minerals). Different letters indicate statistical differences according to one-way ANOVA between the groups evaluated (p < 0.05).