Caracterização físico-química de tortas padrão e desengorduradas do algodão branco e colorido

Abstract

Herbaceous cotton (Gossypium hirsutum L.), originating in Central America, is considered the most important vegetable fiber in the world. Cotton, in addition to producing the most used fiber in the world, produces the seed, which is in high demand by several companies, as it serves as raw material for ruminant animal feed, such as bran and cake, and for human consumption. In view of the importance of cotton for the Brazilian economy, mainly due to its use in the various links in the agroindustry, the present work had the general objective of evaluating cakes obtained from the seeds of the cultivars BRS 293 (white cotton) and BRS Rubi (colorful cotton), characterizing them in terms of their physical-chemical constitution and antioxidant potential. The humidity was within the required parameters. The defatted cakes of both white and colored cotton seeds showed a high protein content, with values of (55.54) and (52.37), respectively. Additionally, high levels of phenolic compounds were detected in the BRS 293 and BRS Rubi standard cakes, with levels of 54.0 EAG/100 g and 50.72 EAG/100 g, respectively. However, they had lower levels of phenolic compounds, with values of 42.96 and 48.0, respectively. And they showed considerable antioxidant activity against ABTS 2,2-Azinobis radicals (3-ethylbenzothiazoline-6-sulfonic acid) and DPPH 1,1-diphenyl-2-picrylhydrazyl. The analysis revealed a significant antioxidant potential for the BRS 293 and BRS Rubi standard cakes, with values of 111.1 mmolTrolox/1g and 127.8 mmolTrolox/1g respectively, against the ABTS radical. As for the defatted cakes BRS 293 and BRS Rubi, the values found were 293.5 mmolTrolox/1g and 321.1 mmolTrolox/1g respectively. It was observed that ABTS antioxidant activity was more stable for samples that did not undergo lipid extraction, as is the case with standard cakes. Regarding the DPPH radical, the values for the BRS 293 and BRS Rubi standard cakes were (54.2) mmolTrolox/1g and 98.8 mmolTrolox/1g respectively, while for the defatted BRS 293 and BRS Rubi cakes they were 140.0 mmolTrolox /1g and 166.7 mmolTrolox/1g respectively. It appears, from the properties presented, that the cottonseed cakes have an antioxidant potential that can be used as a food additive, both human and animal.