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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40709
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dc.creatorViviane Dias Medeiros Silvapt_BR
dc.creatorPriscila Borges de Faria Arquelaupt_BR
dc.creatorMauro Ramalho Silvapt_BR
dc.creatorRodinei Augustipt_BR
dc.creatorJúlio Onésio Ferreira Melopt_BR
dc.creatorCamila Argenta Fantept_BR
dc.date.accessioned2022-04-01T21:18:27Z-
dc.date.available2022-04-01T21:18:27Z-
dc.date.issued2020-05-
dc.citation.volume43pt_BR
dc.citation.issue5pt_BR
dc.citation.spage579pt_BR
dc.citation.epage585pt_BR
dc.identifier.doi10.21577/0100-4042.20170521pt_BR
dc.identifier.issn0100-4042pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40709-
dc.description.resumoIn this work, the peels of ripe banana (Musa sp.), variety “Prata”, were used to prepare a flour, which was evaluated for its physicochemical characteristics and antioxidant activity. The characterization of its chemical profile was performed by a fast and simple method: paper spray-mass spectrometry. This flour had high carbohydrate content and total dietary fiber, and significant amount of total phenolic compounds with antioxidant activity. In addition, this flour exhibited higher water-holding, oil-holding and swelling capacities than those of fruit by-products reported in the literature. Fourier-transform infrared spectroscopy confirmed the presence of functional groups of cellulose, hemicellulose, and lignin, constituents of insoluble dietary fiber. By the paper spray-mass spectrometry technique, it was possible to suggest the presence of 26 substances such as organic acids, phenolic acids, flavonoids, sugars, quinones, and terpenoids. Thus, this study demonstrated that the ripe banana peel flour has potential application as an ingredient for functional foods.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentICX - DEPARTAMENTO DE QUÍMICApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofQuímica novapt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectAgricultural wastept_BR
dc.subjectBioactive compoundspt_BR
dc.subjectFingerprintspt_BR
dc.subjectIonizationpt_BR
dc.subjectTechnological propertiespt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherFarinha de casca de bananapt_BR
dc.subject.otherEspectrometria de massaspt_BR
dc.subject.otherAtividade antioxidantept_BR
dc.titleUse of paper spray-mass spectrometry to determine the chemical profile of ripe banana peel flour and evaluation of its physicochemical and antioxidant propertiespt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.scielo.br/j/qn/a/8kD9xBHByyqB8S8rVtfK4jq/?lang=enpt_BR
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USE OF PAPER SPRAY-MASS SPECTROMETRY TO DETERMINE THE CHEMICAL PROFILE OF RIPE BANANA PEEL FLOUR AND EVALUATION OF ITS PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES.pdf417.24 kBAdobe PDFView/Open
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