| Autor: |
Macedo MCC; Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil., Correia VTDV; Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil., Silva VDM; Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35702-031, Brazil., Pereira DTV; Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas 130862-862, Brazil., Augusti R; Departamento de Química, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil., Melo JOF; Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35702-031, Brazil., Pires CV; Departamento de Engenharia de Alimentos, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35702-031, Brazil., de Paula ACCFF; Departamento de Ciências Agrárias, Campus Bambuí, Instituto Federal de Educação, Ciência e Tecnologia de Minas Gerais, Bambuí 38900-000, Brazil., Fante CA; Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil. |
| Abstrakt: |
In 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. |
