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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dc.creatorAnna Cláudia de Freitas Loyola
dc.creatorViviane Dias Medeiros Silva
dc.creatorMauro Ramalho Silva
dc.creatorCamila Gonçalves Rodrigues
dc.creatorAmanda Neris dos Santos
dc.creatorJúlio Onésio Ferreria Melo
dc.creatorRodinei Augusti
dc.creatorCamila Argenta Fante
dc.date.accessioned2023-04-11T23:31:29Z
dc.date.accessioned2025-09-09T01:11:45Z
dc.date.available2023-04-11T23:31:29Z
dc.date.issued2021-05
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.21577/0103-5053.20200243
dc.identifier.issn01035053
dc.identifier.urihttps://hdl.handle.net/1843/51846
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of the Brazilian Chemical Society
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectBanana
dc.subjectEspectrometria de massas
dc.subjectPaper spray
dc.subject.otherGreen banana
dc.subject.otherFunctional potential
dc.subject.otherDrying
dc.subject.otherMass spectrometry
dc.subject.otherPaper spray
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 potential
dc.typeArtigo de periódico
local.citation.epage963
local.citation.issue5
local.citation.spage953
local.citation.volume32
local.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.
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/jbchs/a/N7J7jk5D6LZqGhLqPh44Vvh/

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