Abstract
In this study the antioxidant capacity and content of polyphenolic compounds in the fruit of Banana Passion Fruit (Passiflora mollisima Baley) before and after spray drying was evaluated. The high water content makes horticultural foods highly perishable and limited shelf life. Drying methods ensure microbiological stability of the fruit, although they may induce nutraceutical losses in the final product due to high temperatures used. The results revealed preservation of the antioxidant capacity determined by the spectrophotometric ABTS and DPPH techniques and by fluorescence ORAC assay, obtaining 77.3, 84.2 and 82.1 % respectively. The results suggest that the spray-drying is a suitable technique for dehydration of Banana Passion Fruit (Passiflora mollisima baley) and may be useful for other food matrices.
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