Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products

Autor(es)

Selani, Miriam Mabel ^[1] ; Bianchini, Andreia ^[2] ; Ratnayake, Wajira S. ^[2] ; Flores, Rolando A. ^[2] ; Massarioli, Adna Prado ^[1] ; de Alencar, Severino Matias ^[1] ; Canniatti Brazaca, Solange Guidolin ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Agroind Alimentos & Nutr, Ave Padua Dias 11, CP 9, BR-13418900 Piracicaba, SP - Brazil

^[2] Univ Nebraska, Dept Food Sci & Technol, Food Proc Ctr, 1901 North 21 St, Lincoln, NE 68588 - USA

• Tipo de documento: Artigo Científico
• Fonte: PLANT FOODS FOR HUMAN NUTRITION; v. 71, n. 2, p. 137-144, JUN 2016.
• Citações Web of Science: 12

Resumo

The aim of this study was to determine the physicochemical, functional and antioxidant properties of mango (MAC), pineapple (PAC) and passion fruit (PFC) co-products in order to evaluate them as ingredients for food application. Proximate composition showed low fat content (0.95-5.64 g/100 g), and high levels of dietary fiber. In pineapple and passion fruit co-products, dietary fiber represented more than 50 % of the sample. Low pH, water activity, along with high acidity indicated that these co-products would not be easily susceptible to deterioration as food ingredients. Pineapple and passion fruit co-products had significant (p < 0.05) water holding capacity (4.96 and 4.31 g water/g sample, respectively), however oil holding capacity was low (1.59-1.85 g oil/g sample) for the three matrices studied. Regarding the phenolic content, values ranged from 3.78 to 4.67 mg gallic acid equivalent/g, with MAC showing the highest content. Through high performance liquid chromatography analysis, six compounds were identified and quantified (gallic acid, p-coumaric acid, ferulic acid, caffeic acid, epicatechin, and mangiferin) in the fruit co-products. As observed for the phenolic content, the highest antioxidant activity (p < 0.05) was found in MAC when measured by both DPPH and ABTS methods. The results indicated that the fruit co-products under evaluation could be used as functional ingredient to provide dietary fiber and natural antioxidants to food products. (AU)

• Processo FAPESP: 12/03347-9 - Resíduos do processamento de frutas e óleo de canola como substitutos parciais de gordura em hambúrguer bovino
• Beneficiário: Solange Guidolin Canniatti Brazaca
• Modalidade de apoio: Auxílio à Pesquisa - Regular