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| 63. |  | EBERHARDT, D. S.; NOLDIN, J. A.; SCHIOCCHET, M. A.; BACHA, R. E.; KNOBLAUCH, R.; MARSCHALEK, R.; VIEIRA, J.; LEITES, A.; JEZUS, N. B. de. Sistema de producao Clearfield de arroz: manejo da lavoura em sistema pre-germinado. Florianopolis; Epagri, 2007. 14 p. (Epagri. Boletim Didatico, 72).| Biblioteca(s): Epagri-Sede. |
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| 64. | | NOLDIN, J. A.; MARQUES, L. F.; BACHA, R. E.; ISHIY, T.; ALFONSO MOREL, D. Unidades demonstrativas e de observação de arroz irrigado em Santa Catarina. In: REUNIAO DA CULTURA DO ARROZ IRRIGADO, 16., 1987, Balneario Camboriu, SC. Anais... Florianopolis, SC: Empasc, 1987. p.166-173| Biblioteca(s): Epagri-Sede. |
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Registro Completo
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
09/11/2020 |
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Data da última atualização: |
09/11/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
Internacional - A |
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Autoria: |
ALMEIDA, J. S. O.; DIAS, C. O.; ARRIOLA, N. D.; FREITAS, B. S. M.; FRANCISCO, A.; PETKOWICZ, C. L.; ARAUJO, L.; GUERRA, M. P.; NODARI, R. O.; AMBONI, R. D. |
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Título: |
Feijoa (Acca sellowiana) peel flours: A source of dietary fibers and bioactive compounds. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Food Bioscience, Chicago, v. 38, n. 4, p. 1-8, 2020. |
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Idioma: |
Inglês |
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Conteúdo: |
Feijoa (Acca sellowiana) is an important native fruit from Southern Brazil with potential beneficial health effects,
whose peels are usually discarded. The main objectives of the study were to obtain and characterize both macro
and microelements to explore the technological properties of feijoa peel flours (FPF) as an alternative source of
bioactive ingredients. Feijoa fruits? peel were processed for the elaboration of two formulations of FPF, using two
different sets of raw materials: only the mesocarp (FPF1) or with both the epicarp and mesocarp (FPF2). Both FPF
were compared for their physicochemical content, monosaccharide composition, technological properties,
bioactive compounds and in vitro antioxidant activity. Both FPF did not differ significantly in their ash, insoluble
dietary fiber and phosphorus contents. Both FPF were rich in potassium and calcium. FPF2 showed higher values
of acidity and pH, as well as of crude protein, total lipid, soluble dietary fiber and total dietary fiber contents than
FPF1. Nevertheless, both FPF were classified as high in dietary fibers (45?48%). Predominant monosaccharides
included glucose (34?43%) and xylose (33?37%), followed by uronic acid (9?12%). FPF1 showed higher waterholding
capacity than FPF2, however, they did not differ in their oil-holding capacity. Moreover, FPF were rich in
total phenolics, total flavonoids and carotenoids, which showed comparable antioxidant capacity in vitro. Thus,
this study confirmed the feasibility of using feijoa peel by-products as flours with potential application in sustainable
and functional food products. MenosFeijoa (Acca sellowiana) is an important native fruit from Southern Brazil with potential beneficial health effects,
whose peels are usually discarded. The main objectives of the study were to obtain and characterize both macro
and microelements to explore the technological properties of feijoa peel flours (FPF) as an alternative source of
bioactive ingredients. Feijoa fruits? peel were processed for the elaboration of two formulations of FPF, using two
different sets of raw materials: only the mesocarp (FPF1) or with both the epicarp and mesocarp (FPF2). Both FPF
were compared for their physicochemical content, monosaccharide composition, technological properties,
bioactive compounds and in vitro antioxidant activity. Both FPF did not differ significantly in their ash, insoluble
dietary fiber and phosphorus contents. Both FPF were rich in potassium and calcium. FPF2 showed higher values
of acidity and pH, as well as of crude protein, total lipid, soluble dietary fiber and total dietary fiber contents than
FPF1. Nevertheless, both FPF were classified as high in dietary fibers (45?48%). Predominant monosaccharides
included glucose (34?43%) and xylose (33?37%), followed by uronic acid (9?12%). FPF1 showed higher waterholding
capacity than FPF2, however, they did not differ in their oil-holding capacity. Moreover, FPF were rich in
total phenolics, total flavonoids and carotenoids, which showed comparable antioxidant capacity in vitro. Thus,
this study confirmed the feasibility ... Mostrar Tudo |
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Palavras-Chave: |
Acca sellowiana; Agricultural waste; Dietary fibers; Fruit by-product; Fruit peel; Pineapple guava. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02468naa a2200301 a 4500
001 1130129
005 2020-11-09
008 2020 bl uuuu u00u1 u #d
100 1 $aALMEIDA, J. S. O.
245 $aFeijoa (Acca sellowiana) peel flours$bA source of dietary fibers and bioactive compounds.$h[electronic resource]
260 $c2020
520 $aFeijoa (Acca sellowiana) is an important native fruit from Southern Brazil with potential beneficial health effects, whose peels are usually discarded. The main objectives of the study were to obtain and characterize both macro and microelements to explore the technological properties of feijoa peel flours (FPF) as an alternative source of bioactive ingredients. Feijoa fruits? peel were processed for the elaboration of two formulations of FPF, using two different sets of raw materials: only the mesocarp (FPF1) or with both the epicarp and mesocarp (FPF2). Both FPF were compared for their physicochemical content, monosaccharide composition, technological properties, bioactive compounds and in vitro antioxidant activity. Both FPF did not differ significantly in their ash, insoluble dietary fiber and phosphorus contents. Both FPF were rich in potassium and calcium. FPF2 showed higher values of acidity and pH, as well as of crude protein, total lipid, soluble dietary fiber and total dietary fiber contents than FPF1. Nevertheless, both FPF were classified as high in dietary fibers (45?48%). Predominant monosaccharides included glucose (34?43%) and xylose (33?37%), followed by uronic acid (9?12%). FPF1 showed higher waterholding capacity than FPF2, however, they did not differ in their oil-holding capacity. Moreover, FPF were rich in total phenolics, total flavonoids and carotenoids, which showed comparable antioxidant capacity in vitro. Thus, this study confirmed the feasibility of using feijoa peel by-products as flours with potential application in sustainable and functional food products.
653 $aAcca sellowiana
653 $aAgricultural waste
653 $aDietary fibers
653 $aFruit by-product
653 $aFruit peel
653 $aPineapple guava
700 1 $aDIAS, C. O.
700 1 $aARRIOLA, N. D.
700 1 $aFREITAS, B. S. M.
700 1 $aFRANCISCO, A.
700 1 $aPETKOWICZ, C. L.
700 1 $aARAUJO, L.
700 1 $aGUERRA, M. P.
700 1 $aNODARI, R. O.
700 1 $aAMBONI, R. D.
773 $tFood Bioscience, Chicago$gv. 38, n. 4, p. 1-8, 2020.
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