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  • 标题:Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
  • 其他标题:Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
  • 本地全文:下载
  • 作者:SILVA, Jéssyca Santos ; ORTIZ, Daniela Weyrich ; GARCIA, Lismaíra Ginçalves Caixeta
  • 期刊名称:Food Science and Technology (Campinas)
  • 印刷版ISSN:0101-2061
  • 电子版ISSN:1678-457X
  • 出版年度:2020
  • 卷号:40
  • 期号:4
  • 页码:810-816
  • DOI:10.1590/fst.21419
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 摘要:

    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.

  • 关键词:Ananas comosus; Musa sp.; Litchi chinensis; Carica papaya.
  • 其他关键词:Ananas comosus;Musa sp.;Litchi chinensis;Carica papaya
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