Abstract
This project proposed the study of the best means of extracting bioactive compounds present in the apple peel, from the industrial residues, and its application for the elaboration of cookies with functional properties. To this end, a dry extract of apple peel and industrial by-product was made by freeze-drying to replace wheat flour of the traditional formulation in different concentrations (2.5%, 5%, 7.5% 10%), analyzing the thermal stability of the compounds by comparing the raw and roasted mass. The extracts obtained were evaluated for total phenol content using the Folin-Ciocalteu (FT) reagent method, the antioxidant activity (AC) by the FRAP and ABTS method and the Liquid Chromatography (HPLC) analysis. The results showed that Extract of the by-product presented a higher concentration of total phenolics and antioxidant activity than the flour from the apple peel, as well as the stability of the compounds after cooking.
Highlights
Apple is one of the most consumed fruits in the world and its industrial use generates waste that is discarded and this byproduct is rich in bioactive compounds such as flavonoids (Rutin and Phloridzin), flavonols and phenolic acids (1)
It was verified that the extractions made on the same conditions of temperature, time and solvents had different responses, indicating a greater amount of bioactive compounds in the flour of the industrial residues, when compared to the flour made from the apples in natura
The results indicate that among the concentrations (2.5%, 5%, 7.5%, 10%) the cookie with the highest percentage of enrichment, offered a greater response in relation to the others
Summary
Apple is one of the most consumed fruits in the world and its industrial use generates waste that is discarded and this byproduct is rich in bioactive compounds such as flavonoids (Rutin and Phloridzin), flavonols (catechin and epicatechin) and phenolic acids ( chlorogenic acid and gallic acid) (1). These compounds may decrease oxidative damage, disfavoring the incidence of degenerative diseases, and help delay early aging (2).
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