Development and characterization of yellow passion fruit peel flour (Passiflora edulis f. flavicarpa)

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dc.creatorMaria Clara Coutinho Macedo
dc.creatorVinícius Tadeu da Veiga Correia
dc.creatorViviane Dias Medeiros Silva
dc.creatorDébora Tamires Vitor Pereira
dc.creatorRodinei Augusti
dc.creatorJúlio Onésio Ferreira Melo
dc.creatorChristiano Vieira Pires
dc.creatorAna Cardoso Clemente Filha Ferreira de Paula
dc.creatorCamila Argenta Fante
dc.date.accessioned2025-09-03T11:39:49Z
dc.date.accessioned2025-09-08T23:45:27Z
dc.date.available2025-09-03T11:39:49Z
dc.date.issued2023-05-25
dc.format.mimetypepdf
dc.identifier.doi10.3390/metabo13060684
dc.identifier.issn22181989
dc.identifier.urihttps://hdl.handle.net/1843/84799
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.rightsAcesso Aberto
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectFarinha
dc.subjectMaracujá
dc.subject.otherAlimentos funcionais
dc.subject.otherCompostos bioativos
dc.subject.otherPassiflora edulis
dc.subject.otherResíduos agrícolas
dc.subject.otherSustentabilidade
dc.titleDevelopment and characterization of yellow passion fruit peel flour (Passiflora edulis f. flavicarpa)
dc.typeArtigo de periódico
local.citation.epage17
local.citation.issue6
local.citation.spage1
local.citation.volume13
local.description.resumoIn this study, the peels of the yellow passion fruit (Passiflora edulis f. flavicarpa) were used to develop a flour that was evaluated in terms of its physicochemical, microscopic, colorimetric, and granulometric characteristics, its total phenolic compound and carotenoid contents, and its antioxidant capacity. Fourier Transform Infrared (FTIR) spectroscopy measurements were employed to investigate the constituent functional groups, compounds’ chemical profiles were assessed by Paper Spray Mass Spectrometry (PS-MS), and the compound’s chemical profiles were evaluated by Ultra-Performance Liquid Chromatography (UPLC). This flour presented a light color, heterogeneous granulometry, high carbohydrate, carotenoid, and total phenolic compound contents with high antioxidant capacity. Scanning Electron Microscopy (SEM) showed a particulate flour, which is supposed to contribute to its compactness. FTIR demonstrated the presence of functional groups corresponding to cellulose, hemicellulose, and lignin, constituents of insoluble dietary fiber. The PS-MS analysis suggested the presence of 22 substances, covering diverse component classes such as organic, fatty, and phenolic acids, flavonoids, sugars, quinones, phenylpropanoid glycerides terpenes, and amino acids. This research demonstrated the potential of using Passion Fruit Peel Flour (PFPF) as an ingredient for food products. The advantages of using PFPF comprise the reduction of agro-industrial waste, contribution to the development of a sustainable food system, and increment of food products’ functional profile. Moreover, its high content of several bioactive compounds can benefit consumers’ health.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://www.mdpi.com/2218-1989/13/6/684

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