The present study evaluated the effects of thermal treatment on the physical, nutritional, and antinutritional characteristics of Brazilian red mombin seeds (Spondias purpurea L.), which were divided into three batches: in natura, dried, and roasted. When under moderate (50 °C) and high (130 °C) heat, the parameters evaluated were influenced by the drying process with heat positively impacting the variables studied by reducing water content in the food matrix. This allowed an increment of nutrients and phenolic compounds, identified using HPLC-DAD/UV–vis, and of vitamin C and total carotenoids, which may have contributed to the antioxidant capacity of the seeds. Considering the parameters evaluated in this study, roasted red mombin seeds are the best form of consumption for its high content of dietary fiber (85.27 g·100^–1), vitamin C (122.71 g·100^–1), and catechin (29.23 mg·100g^–1). In addition to the preservation of nutritional characteristics, the roasting process allowed reducing and/or eliminating antinutritional components as a 60% reduction in the value of the trypsin inhibitor.

中文翻译：

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不同干燥阶段对低估红Mom种子（Spondias purpurea L.）生物活性化合物抗氧化能力的影响

本研究评估了热处理对巴西红色苦瓜种子（Spondias purpurea L.）的物理，营养和抗营养特性的影响，该种子分为三批：自然中，干燥和烤制。当处于中等温度（50°C）和高温（130°C）时，干燥过程会影响所评估的参数，而热量会通过减少食物基质中的水分而积极影响所研究的变量。这样可以增加使用HPLC-DAD / UV-vis鉴定的养分和酚类化合物以及维生素C和总类胡萝卜素的含量，这可能有助于种子的抗氧化能力。考虑到本研究评估的参数，烤红苦参种子是食用的最佳形式，其膳食纤维含量高（85.27 g·100 ^–1），维生素C（122.71 g·100 ^–1）和儿茶素（29.23 mg ·100克^–1）。除了保持营养特性外，烘烤过程还可以减少和/或消除抗营养成分，因为胰蛋白酶抑制剂的价值降低了60％。