Efeitos do tratamento térmico em fatores antinutricionais de plantas alimentícias não convencionais (PANC) da Região Amazônica

Abstract

Non-conventional food plants (PANC) stand out as alternatives to a diet more and more constituted of ultra-processed foods and by inequality in access to healthy feeding creating spaces called food deserts, specially in big cities. However, given that little is communally known about their uses or even about the safety of consumption of many plants, studies that help do broaden the knowledge in this area are important and this work sought to determine the effect of common thermal treatments, such as blanching and cooking could have in amount of oxalic acid present in two PANC “cipó-kupá” (Cissus gongyloides) and purple taro (Xanthosoma violaceum), the acid was quantified via spectrophotometry through the reduction of potassium permanganate by the oxalic acid. Also the proximate composition was determined according to AOAC and minerals were quantified via Fire Atomic Absorption Spectrophotometry. For both species it was found the thermal treatment reduces the levels of oxalic acid making the consumption safe, especially for the leaves and petioles of purple taro, but also in the rhizome. For the “cipó-kupá”, however, such reduction wasn’t observed, given that most of the antinutritional factor is present as calcium oxalate, which is not soluble in water.