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

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Abstract

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.

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Abbreviations

GAE:

Gallic acid equivalent

IDF:

Insoluble dietary fiber

MAC:

Mango co-product

OHC:

Oil holding capacity

PAC:

Pineapple co-product

PFC:

Passion fruit co-product

SDF:

Soluble dietary fiber

TDF:

Total dietary fiber

WHC:

Water holding capacity

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Acknowledgments

The authors acknowledge Demarchi, for providing the co-products, “Fundação de Amparo à Pesquisa do Estado de São Paulo” for financial support (Grant 2012/03347-9), and “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior”, for the scholarship (no 8849/12-9).

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Authors and Affiliations

  1. Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, Avenida Pádua Dias 11, CP 9, CEP 13418-900, Piracicaba, São Paulo, Brazil

    Miriam Mabel Selani, Adna Prado Massarioli, Severino Matias de Alencar & Solange Guidolin Canniatti Brazaca

  2. The Food Processing Center, Department of Food Science and Technology, University of Nebraska, 1901 North 21 Street, 68588-6205, Lincoln, NE, USA

    Andreia Bianchini, Wajira S. Ratnayake & Rolando A. Flores

Authors
  1. Miriam Mabel Selani
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  2. Andreia Bianchini
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  3. Wajira S. Ratnayake
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  4. Rolando A. Flores
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  6. Severino Matias de Alencar
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Correspondence to Solange Guidolin Canniatti Brazaca.

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Selani, M.M., Bianchini, A., Ratnayake, W.S. et al. Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products. Plant Foods Hum Nutr 71, 137–144 (2016). https://doi.org/10.1007/s11130-016-0531-z

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