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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/51846
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dc.creatorAnna Cláudia de Freitas Loyolapt_BR
dc.creatorViviane Dias Medeiros Silvapt_BR
dc.creatorMauro Ramalho Silvapt_BR
dc.creatorCamila Gonçalves Rodriguespt_BR
dc.creatorAmanda Neris dos Santospt_BR
dc.creatorJúlio Onésio Ferreria Melopt_BR
dc.creatorRodinei Augustipt_BR
dc.creatorCamila Argenta Fantept_BR
dc.date.accessioned2023-04-11T23:31:29Z-
dc.date.available2023-04-11T23:31:29Z-
dc.date.issued2021-05-
dc.citation.volume32pt_BR
dc.citation.issue5pt_BR
dc.citation.spage953pt_BR
dc.citation.epage963pt_BR
dc.identifier.doihttps://doi.org/10.21577/0103-5053.20200243pt_BR
dc.identifier.issn01035053pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/51846-
dc.description.resumoGreen 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.pt_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.ispartofJournal of the Brazilian Chemical Society-
dc.rightsAcesso Abertopt_BR
dc.subjectGreen bananapt_BR
dc.subjectFunctional potentialpt_BR
dc.subjectDryingpt_BR
dc.subjectMass spectrometrypt_BR
dc.subjectPaper spraypt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherBananapt_BR
dc.subject.otherEspectrometria de massaspt_BR
dc.subject.otherPaper spraypt_BR
dc.titleUse 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 potentialpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.scielo.br/j/jbchs/a/N7J7jk5D6LZqGhLqPh44Vvh/pt_BR
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