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Bioactive compounds, antioxidant activity, and minerals in flours prepared with tropical fruit peels

Sabino, L.B.S. and Gonzaga, M.L.C. and Soares, D.J. and Lima, A.C.S. and Lima, J.S.S. and Almeida, M.M.B. and Sousa, P.H.M. and Figueiredo, R.W. (2015) Bioactive compounds, antioxidant activity, and minerals in flours prepared with tropical fruit peels. Acta Alimentaria, 44 (4). pp. 520-526. ISSN 0139-3006

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Abstract

This study is aimed at performing the determination of bioactive compounds, antioxidant activity, and the identification of the minerals in the flours produced with the tropical fruit peels of mango, papaya, melon, and pineapple. The results showed that the papaya peel flour has the highest amount of ascorbic acid and lycopene when compared with the other studied flours. The mango peel flour has a high content of total extractable polyphenols and a high antioxidant activity. Regarding the mineral content, the by-product of melon stood out with 523.24±26.12 mg/100 g of potassium, 104.15±3.52 mg/100 g of calcium and 6.62±0.30 mg/100 g of iron. The flours prepared with mango, papaya, melon, and pineapple peels are potential sources of bioactive compounds and minerals, also presenting good antioxidant activity, being, therefore, recommended to be used in food products to improve the nutritional quality of the product.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: Erika Bilicsi
Date Deposited: 13 Jun 2016 05:53
Last Modified: 31 Dec 2016 00:15
URI: http://real.mtak.hu/id/eprint/36186

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