Bioactive compounds, antioxidant activity, and minerals in flours prepared with tropical fruit peels
2015
Sabino, L.B.S. | Gonzaga, M.L.C. | Soares, D.J. | Lima, A.C.S. | Lima, J.S.S. | Almeida, M.M.B. | Sousa, P.H.M. | Figueiredo, R.W.
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.
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