Use of paper spray-mass spectrometry to determine the chemical profile of ripe banana peel flour and evaluation of its physicochemical and antioxidant properties

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dc.creatorViviane Dias Medeiros Silva
dc.creatorPriscila Borges de Faria Arquelau
dc.creatorMauro Ramalho Silva
dc.creatorRodinei Augusti
dc.creatorJúlio Onésio Ferreira Melo
dc.creatorCamila Argenta Fante
dc.date.accessioned2022-04-01T21:18:27Z
dc.date.accessioned2025-09-09T01:32:09Z
dc.date.available2022-04-01T21:18:27Z
dc.date.issued2020-05
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.21577/0100-4042.20170521
dc.identifier.issn0100-4042
dc.identifier.urihttps://hdl.handle.net/1843/40709
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofQuímica nova
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectFarinha de casca de banana
dc.subjectEspectrometria de massas
dc.subjectAtividade antioxidante
dc.subject.otherAgricultural waste
dc.subject.otherBioactive compounds
dc.subject.otherFingerprints
dc.subject.otherIonization
dc.subject.otherTechnological properties
dc.titleUse of paper spray-mass spectrometry to determine the chemical profile of ripe banana peel flour and evaluation of its physicochemical and antioxidant properties
dc.typeArtigo de periódico
local.citation.epage585
local.citation.issue5
local.citation.spage579
local.citation.volume43
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://www.scielo.br/j/qn/a/8kD9xBHByyqB8S8rVtfK4jq/?lang=en

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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.pdf
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