首页> 外文OA文献 >Antioxidant Capacity And Chemical Composition Of Passion Fruit Peel (passifl Ora Edulis [capacidade Antioxidante E Composição Química Da Casca De Maracujá (passifl Ora Edulis)]
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Antioxidant Capacity And Chemical Composition Of Passion Fruit Peel (passifl Ora Edulis [capacidade Antioxidante E Composição Química Da Casca De Maracujá (passifl Ora Edulis)]

机译:西番莲果的抗氧化能力和化学成分[西番莲果的抗氧化能力和化学成分]

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摘要

The aim of the study was to evaluate the chemical composition of fl our obtained from the peel of passion fruit and their antioxidant activity in vitro. The fruits were cleaned, the peels were separated from pulp, dried in an oven with circulating air and ground to obtain the fl our. The centesimal composition was determined and the polyphenols present in the peel were extracted by three methodologies. Total phenolic content and antioxidant activity were determined using three different methods (scavenging of 2,2-diphenyl-1-picrylhydrazyl - DPPH free radical, Ferric Reducing Antioxidant Power - FRAP e Oxigen Radical Absorbance Capacity - ORAC). The results show that the fl our has high fi ber content (65.22±0.27%) and 74% of which correspond to insoluble fraction. Although the results of total polyphenol indicate that there is a predominance of compounds with hydrophilic characteristics in the peel, the evaluation of the antioxidant activity of the extracts showed that the antioxidant power of lipophilic compounds present in the methanol / acetone extract was superior to the compounds present in the aqueous and ethanol extracts. The results of this study demonstrate that the passion fruit peel could be used as a source of fi ber and antioxidants, however , its incorporation into food formulations must address their physical, chemical and sensory, to ensure their best use and acceptance among consumers.
机译:该研究的目的是评估从百香果果皮中获得的果肉的化学组成及其体外抗氧化活性。清洗水果,将果皮与果肉分离,在烤箱中用循环空气干燥并研磨,得到薄片。确定百分组成,并通过三种方法提取果皮中存在的多酚。使用三种不同的方法测定总酚含量和抗氧化活性(清除2,2-二苯基-1-吡啶并肼基-DPPH自由基,还原铁抗氧化剂能力-FRAP e氧自由基吸收能力-ORAC)。结果表明,该纤维具有较高的纤维含量(65.22±0.27%),其中74%对应于不溶部分。尽管总多酚的结果表明在果皮中主要存在具有亲水特性的化合物,但对提取物的抗氧化活性的评估表明,甲醇/丙酮提取物中存在的亲脂性化合物的抗氧化能力优于该化合物存在于水和乙醇提取物中。这项研究的结果表明,百香果皮可以用作纤维和抗氧化剂的来源,但是,将其掺入食品配方中必须解决其物理,化学和感官问题,以确保其在消费者中得到最佳使用和接受。

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