Use of paper spray mass spectrometry for determining the chemical profile of reen Cavendish Banana (Musa AAA) peel and pulp flours and evaluation of its functional potential
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Universidade Federal de Minas Gerais
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Artigo de periódico
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Membros da banca
Resumo
Green Cavendish banana peel and pulp flours were obtained by three drying methods: oven dryer at 70 °C; air fryer at 180 °C and domestic oven at 180 °C, being the latter two new possibilities. Bioactive constituents using paper spray ionization mass spectrometry (PS-MS), phenolic identification and quantification by ultra-performance liquid chromatography with UV-Visible detection (UPLC/UV-Vis) and antioxidant capacity were evaluated. Phenolic acids showed distinct thermal stability between the treatments. Gallic acid was the predominant compound, ranging from (29.56 to 1211.74 mg 100 g-1) and had higher concentration than that found in other bananas described in literature. Green Cavendish banana flour is an advantageous source of bioactive compounds and antioxidant capacity, especially its peel. 26 compounds were identified by PS-MS: phenolics, organic acids, sugars, amino acid, phytosterol, iridoid and coumarin derivatives. Green Cavendish banana flour has great functional potential, and the air fryer can be a promising alternative for drying.
Abstract
Assunto
Tecnologia de alimentos, Banana, Espectrometria de massas, Paper spray
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Green banana, Functional potential, Drying, Mass spectrometry, Paper spray
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https://www.scielo.br/j/jbchs/a/N7J7jk5D6LZqGhLqPh44Vvh/