Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues

• Autores: Roberta T.P. Correia, Kátia C. Borges, María F. Medeiros, María F. Genovese
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 18, Nº 6, 2012, págs. 539-548
• Idioma: inglés
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• Resumen

  • Tropical fruit residues consisting of seeds, peels and residual pulp generated as by-products of fruit processing industry were investigated for bioactive compounds, the in vitro antioxidant capacity as well as alpha-glucosidase and alpha-amylase inhibitory activities. Cyanidin, quercetin, ellagic acid (EA) and proanthocyanidins were found in acerola, jambolan, pitanga and cajá-umbu residue powders. Acerola powder had the highest phenolic content (8839.33?mg catechin equivalents (CE)/100?g) and also high-ascorbic acid (AA) concentration (2748.03?mg/100?g), followed by jambolan and pitanga. The greatest 1,1-Diphenyl-2-picrylhydrazyl (DPPH) inhibition was observed for jambolan (436.76?mmol Trolox eq/g) followed by pitanga (206.68?mmol Trolox eq/g) and acerola (192.60?mmol Trolox eq/g), while acerola had the highest ferric reducing antioxidant power (FRAP) assay result (7.87?mmol Trolox eq/g). All fruit powders exhibited enzymatic inhibition against alpha-amylase (IC50 ranging from 3.40 to 49.5?mg CE/mL) and alpha-glucosidase (IC50 ranging from 1.15 to 2.37?mg CE/mL). Therefore, acerola, jambolan and pitanga dried residues are promising natural ingredients for food and nutraceutical manufacturers, due to their rich bioactive compound content.