Data/hora: 01/06/2024 15:05:07

Biblioteca(s): 	Epagri-Sede.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	Internacional - A	
Data corrente: 	09/11/2020	
Data da última atualização: 	09/11/2020	
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.	
Título: 	Feijoa (Acca sellowiana) peel flours: A source of dietary fibers and bioactive compounds.	
Ano de publicação: 	2020	
Fonte/Imprenta: 	Food Bioscience, Chicago, v. 38, n. 4, p. 1-8, 2020.	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Acca sellowiana; Agricultural waste; Dietary fibers; Fruit by-product; Fruit peel; Pineapple guava.	
Categoria do assunto: 	F Plantas e Produtos de Origem Vegetal	
URL: 	http://intranetdoc.epagri.sc.gov.br/producao_tecnico_cientifica/DOC_47324.pdf	
Registro original: 	Epagri-Sede (Epagri-Sede)	
Exemplares: 	Epagri-Sede - (105102-1) - UPC - AP - DD -  -  -  - DIS