Please use this identifier to cite or link to this item:
http://hdl.handle.net/1843/59349
Type: | Artigo de Periódico |
Title: | Passion fruit and apple: from residues to antioxidant, antimicrobial and anti-Alzheimer’s potential |
Other Titles: | Maracujá e maçã: de resíduos ao potencial antioxidante, antimicrobiano e anti-Alzheimer |
Authors: | Denise Simimlima Nathália Barroso Almeida Duarte Débora Luiza Costa Barreto Geane Pereira de Oliveira Jacqueline Aparecida Takahashi Sabrina Pinheiro Fabrini Denise Sande Santos |
Abstract: | The waste in the fruit production chain, including the juice and pulp industries, produces large quantities of leftover husks, seeds and bagasse. This volume of waste generates huge environmental and economic impact. The objective of this research was to determine the potential of using residues from passion fruit (Passiflora edulis) and apple (Malus domestica) varieties in the production of functional flours. Passion fruit flour showed greater reduction of DPPH (EC50%: 50.4μg/mL) radicals, showing antioxidant potential, as well as a more efficient inhibition of Staphylococcus aureus (71.3±1.2μg/mL), with a modest; however efficient, inhibition of acetylcholinesterase (10%). All Apple flours were good antioxidants and the fuji apple flour stood out inhibiting Pseudomonas aeruginosa (78.6±3.1μg/mL). All the residues showed potential for use as a functional product either as a source of antioxidants, a natural (antimicrobial) preservative for dry foods or supplementary use by patients with Alzheimer’s disease. |
Abstract: | O desperdício na cadeia produtiva de frutos, incluindo as indústrias de suco e polpa, produz grandes quantidades de resíduos, como cascas, sementes e bagaços. Esse volume de resíduos gera impacto ambiental e econômico. O objetivo deste trabalho foi determinar o potencial de aproveitamento de resíduos de maracujá (Passiflora edulis) e de variedades de maçã (Malus domestica) na produção de farinhas funcionais. A farinha de maracujá apresentou maior redução de radicais DPPH (EC50%: 50,4μg/mL), demonstrando potencial antioxidante, maior inibição de Staphylococcus aureus (71,3±1,2μg/mL) e da acetilcolinesterase (10%). Todas as farinhas de maçã foram boas antioxidantes e a fuji destacou-se inibindo Pseudomonas aeruginosa (78,6±3,1μg/mL). Todos os resíduos mostraram potencial para aproveitamento como produto funcional, seja como fonte de antioxidantes, conservante natural (antimicrobiano) para alimentos secos ou uso suplementar no tratamento de Alzheimer. |
Subject: | Antioxidantes Resíduos industriais - Aspectos ambientais |
language: | eng |
metadata.dc.publisher.country: | Brasil |
Publisher: | Universidade Federal de Minas Gerais |
Publisher Initials: | UFMG |
metadata.dc.publisher.department: | ICX - DEPARTAMENTO DE QUÍMICA |
Rights: | Acesso Aberto |
metadata.dc.identifier.doi: | https://doi.org/10.1590/0103-8478cr20180076 |
URI: | http://hdl.handle.net/1843/59349 |
Issue Date: | 2018 |
metadata.dc.url.externa: | https://www.scielo.br/j/cr/a/zLNyrrVvrKyzZM63MKxqzcL/?lang=en |
metadata.dc.relation.ispartof: | Ciência Rural |
Appears in Collections: | Artigo de Periódico |
Files in This Item:
File | Description | Size | Format | |
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Passion fruit and apple_ from residues to antioxidant, antimicrobial and anti-Alzheimer’s potential.pdf | 431.76 kB | Adobe PDF | View/Open |
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