Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products

Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products

Abstract Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds, however, high moisture content limits its use. Drying is a low cost and great potential alternative for using. This study aimed to evaluate the phenolic compounds content, in vitro antioxidant capacity and total carotenoid, anthocyanins and vitamin C contents of pineapple (Ananas comosus), banana (Musa sp.), lychee (Litchi chinensis) and papaya (Carica papaya) peels, fresh and oven dried at 55 °C. Phenolic compounds, total carotenoids, anthocyanins, vitamin C contents and the antioxidant capacity of flours, were also significantly higher, indicating that the drying process promoted the concentration of these components, and constitute an excellent alternative to use these coproducts as a source of nutrients.

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Main Authors: SILVA,Jéssyca Santos, ORTIZ,Daniela Weyrich, GARCIA,Lismaíra Ginçalves Caixeta, ASQUIERI,Eduardo Ramirez, BECKER,Fernanda Salamoni, DAMIANI,Clarissa
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2020
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400810
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spelling oai:scielo:S0101-206120200004008102020-10-23Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-productsSILVA,Jéssyca SantosORTIZ,Daniela WeyrichGARCIA,Lismaíra Ginçalves CaixetaASQUIERI,Eduardo RamirezBECKER,Fernanda SalamoniDAMIANI,Clarissa Ananas comosus Musa sp. Litchi chinensis Carica papaya Abstract Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds, however, high moisture content limits its use. Drying is a low cost and great potential alternative for using. This study aimed to evaluate the phenolic compounds content, in vitro antioxidant capacity and total carotenoid, anthocyanins and vitamin C contents of pineapple (Ananas comosus), banana (Musa sp.), lychee (Litchi chinensis) and papaya (Carica papaya) peels, fresh and oven dried at 55 °C. Phenolic compounds, total carotenoids, anthocyanins, vitamin C contents and the antioxidant capacity of flours, were also significantly higher, indicating that the drying process promoted the concentration of these components, and constitute an excellent alternative to use these coproducts as a source of nutrients.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.40 n.4 20202020-12-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400810en10.1590/fst.21419
institution SCIELO
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country Brasil
countrycode BR
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databasecode rev-scielo-br
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region America del Sur
libraryname SciELO
language English
format Digital
author SILVA,Jéssyca Santos
ORTIZ,Daniela Weyrich
GARCIA,Lismaíra Ginçalves Caixeta
ASQUIERI,Eduardo Ramirez
BECKER,Fernanda Salamoni
DAMIANI,Clarissa
spellingShingle SILVA,Jéssyca Santos
ORTIZ,Daniela Weyrich
GARCIA,Lismaíra Ginçalves Caixeta
ASQUIERI,Eduardo Ramirez
BECKER,Fernanda Salamoni
DAMIANI,Clarissa
Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
author_facet SILVA,Jéssyca Santos
ORTIZ,Daniela Weyrich
GARCIA,Lismaíra Ginçalves Caixeta
ASQUIERI,Eduardo Ramirez
BECKER,Fernanda Salamoni
DAMIANI,Clarissa
author_sort SILVA,Jéssyca Santos
title Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
title_short Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
title_full Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
title_fullStr Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
title_full_unstemmed Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
title_sort effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
description Abstract Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds, however, high moisture content limits its use. Drying is a low cost and great potential alternative for using. This study aimed to evaluate the phenolic compounds content, in vitro antioxidant capacity and total carotenoid, anthocyanins and vitamin C contents of pineapple (Ananas comosus), banana (Musa sp.), lychee (Litchi chinensis) and papaya (Carica papaya) peels, fresh and oven dried at 55 °C. Phenolic compounds, total carotenoids, anthocyanins, vitamin C contents and the antioxidant capacity of flours, were also significantly higher, indicating that the drying process promoted the concentration of these components, and constitute an excellent alternative to use these coproducts as a source of nutrients.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2020
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400810
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