Passion fruit and apple: from residues to antioxidant, antimicrobial and anti-Alzheimer’s potential
| Autor: | Denise Simim Lima, Nathália Barroso Almeida Duarte, Débora Luiza Costa Barreto, Geane Pereira de Oliveira, Jacqueline Aparecida Takahashi, Sabrina Pinheiro Fabrini, Denise Sande |
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| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | Ciência Rural, Vol 48, Iss 9 (2018) |
| Druh dokumentu: | article |
| ISSN: | 1678-4596 0103-8478 |
| DOI: | 10.1590/0103-8478cr20180076 |
| Popis: | ABSTRACT: The waste in the fruit production chain, including the juice and pulp industries, produces large quantities of leftover husks, seeds and bagasse. This volume of waste generates huge environmental and economic impact. The objective of this research was to determine the potential of using residues from passion fruit (Passiflora edulis) and apple (Malus domestica) varieties in the production of functional flours. Passion fruit flour showed greater reduction of DPPH (EC50%: 50.4μg/mL) radicals, showing antioxidant potential, as well as a more efficient inhibition of Staphylococcus aureus (71.3±1.2μg/mL), with a modest; however efficient, inhibition of acetylcholinesterase (10%). All Apple flours were good antioxidants and the fuji apple flour stood out inhibiting Pseudomonas aeruginosa (78.6±3.1μg/mL). All the residues showed potential for use as a functional product either as a source of antioxidants, a natural (antimicrobial) preservative for dry foods or supplementary use by patients with Alzheimer’s disease. |
| Databáze: | Directory of Open Access Journals |
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