Introduction. Several studies have demonstrated that food
processing affects nutrients such as bioactive compounds, protein, starch, fat, fiber,
minerals and antioxidant capacity. Our study examined how heat changes the physicochemical
composition and antioxidant capacity of peach-palm fruit (Bactris
gasipaes H.B.K.) during flour production. Materials and methods.
Five commercial batches of fruit were assessed for total contents of phenolic compounds
and carotenoids, and hydrophilic oxygen radical absorbance capacity (H-ORAC). The fruit
was then cooked and eventually processed into flour. Results and discussion.
No significant changes were found for contents of fat, protein, starch and dietary fiber
during flour production. Cooked peach-palm fruit is a source of Mg, Mn, Cu and K, with
100 g of fruit containing between 5% and 13.5% of the recommended daily intake. Cooking
also increased carotenoids by 17%, thus helping to compensate for the 28% loss during
drying. No stage of processing affected polyphenol contents or H-ORAC.
Conclusion. Because of its high bioactive compound content, peach-palm
flour shows potential for use in the development of functional foods.