title: Characterization of physiochemical and microbiological properties, and bioactive compounds, of flour made from the skin and bagasse of kiwi fruit (Actinidia deliciosa).
abstract: The objective of this study was to analyze the physicochemical and microbiological properties, as well as the bioactive compounds, of flour made from the skin and bagasse of two varieties (Bruno and Monty) of kiwi fruit (Actinidia deliciosa) at two stages of maturation. The flour made with kiwi fruit peel from both varieties showed higher levels of bioactive compounds and antioxidant activity that the flour made with bagasse from both varieties. The flour made with green kiwi fruit skin from the Bruno variety had higher DPPH values and levels of phenolic compounds (1262.34 mg GAE/100g flour), while the Monty variety showed higher FRAP values, vitamin C (189.06 mg/100g flour), flavonoids (486.47 mg/100g flour), chlorophylls (12.13 mg/100g flour) and carotenoids (246.91 μg/100g flour). Flour made from kiwi fruit bagasse can be used to reduce agro-industrial waste. This flour is a promising ingredient which can be used to enrich products providing dietary fiber and bioactive compounds, as well as antioxidant action.
authors.affiliation: Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria - UFSM, Santa Maria, RS, Brazil. Electronic address: marcelasoquetta@hotmail.com.
authors.forename: Marcela Bromberger
authors.initials: MB
authors.lastname: Soquetta
authors.affiliation: Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria - UFSM, Santa Maria, RS, Brazil. Electronic address: flaviass_vet@hotmail.com.
authors.forename: Flávia Santi
authors.initials: FS
authors.lastname: Stefanello
authors.affiliation: Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria - UFSM, Santa Maria, RS, Brazil. Electronic address: enghuerta@bol.com.br.
authors.forename: Katira da Mota
authors.initials: Kda M
authors.lastname: Huerta
authors.affiliation: Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria - UFSM, Santa Maria, RS, Brazil. Electronic address: nutr.sabrinasm@hotmail.com.
authors.forename: Sabrina Sauthier
authors.initials: SS
authors.lastname: Monteiro
authors.affiliation: Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria - UFSM, Santa Maria, RS, Brazil. Electronic address: claudiasr37@yahoo.com.br.
authors.forename: Claudia Severo
authors.initials: CS
authors.lastname: da Rosa
authors.affiliation: Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria - UFSM, Santa Maria, RS, Brazil. Electronic address: nelcindoterra@gmail.com.
authors.forename: Nelcindo Nascimento
authors.initials: NN
authors.lastname: Terra
mesh_terms: D029042:Actinidia / Q000737:chemistry*; D000975:Antioxidants / Q000032:analysis*; D002338:Carotenoids / Q000032:analysis*; D002482:Cellulose; D004043:Dietary Fiber / Q000032:analysis*; D005419:Flavonoids / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D005419:Flavonoids; D002338:Carotenoids; D002482:Cellulose; C027433:bagasse
keywords: Bioactive compounds; Dietary fiber; Kiwi fruit (Actinidia deliciosa) flour; Microbiological evaluation