Abstract
Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds, however, high moisture content limits its use. Drying is a low cost and great potential alternative for using. This study aimed to evaluate the phenolic compounds content, in vitro antioxidant capacity and total carotenoid, anthocyanins and vitamin C contents of pineapple (Ananas comosus), banana (Musa sp.), lychee (Litchi chinensis) and papaya (Carica papaya) peels, fresh and oven dried at 55 °C. Phenolic compounds, total carotenoids, anthocyanins, vitamin C contents and the antioxidant capacity of flours, were also significantly higher, indicating that the drying process promoted the concentration of these components, and constitute an excellent alternative to use these coproducts as a source of nutrients.
Highlights
Fruit consumption has become increasingly important in the human nutrition due to its nutrient composition and potential health effects (Feliciano et al, 2010)
Ripe pineapple (Ananas comosus), banana (Musa sp), and papaya (Carica papaya) fruits were provided by CEASA - GO (State of Goias Supply Centers) and transported in polyvinyl chloride (PVC) trays to the Laboratory of Food Chemistry and Biochemistry, Faculty of Pharmacy, Federal University of Goias
Sanitized lychee (Litchi Chinensis) peels from pulp processing were provided by the company Frutos do Brasil
Summary
Fruit consumption has become increasingly important in the human nutrition due to its nutrient composition and potential health effects (Feliciano et al, 2010). They can be consumed fresh or processed, for example in the form of juices, pulps, jellies, among others. Various parts of fruits and vegetables such as peels, stems, seeds and pulp are removed, which results in a considerable nutritional loss since these parts contain large amounts of nutritional compounds (Ayala-Zavala et al, 2010). Seeds, and unused pulp of fruits generated in the different processing stages are considered co-products and usually discarded (Ajila et al, 2007). Mango, and pineapple, for example, co‐products can represent up to 60% by weight of fruit (Ayala‐Zavala et al, 2010)
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