title: Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products.
abstract: The aim of this study was to determine the physicochemical, functional and antioxidant properties of mango (MAC), pineapple (PAC) and passion fruit (PFC) co-products in order to evaluate them as ingredients for food application. Proximate composition showed low fat content (0.95-5.64 g/100 g), and high levels of dietary fiber. In pineapple and passion fruit co-products, dietary fiber represented more than 50 % of the sample. Low pH, water activity, along with high acidity indicated that these co-products would not be easily susceptible to deterioration as food ingredients. Pineapple and passion fruit co-products had significant (p < 0.05) water holding capacity (4.96 and 4.31 g water/g sample, respectively), however oil holding capacity was low (1.59-1.85 g oil/g sample) for the three matrices studied. Regarding the phenolic content, values ranged from 3.78 to 4.67 mg gallic acid equivalent/g, with MAC showing the highest content. Through high performance liquid chromatography analysis, six compounds were identified and quantified (gallic acid, p-coumaric acid, ferulic acid, caffeic acid, epicatechin, and mangiferin) in the fruit co-products. As observed for the phenolic content, the highest antioxidant activity (p < 0.05) was found in MAC when measured by both DPPH and ABTS methods. The results indicated that the fruit co-products under evaluation could be used as functional ingredient to provide dietary fiber and natural antioxidants to food products.
authors.affiliation: Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Avenida Pádua Dias 11, CP 9, CEP 13418-900, Piracicaba, São Paulo, Brazil.
authors.forename: Miriam Mabel
authors.initials: MM
authors.lastname: Selani
authors.affiliation: The Food Processing Center, Department of Food Science and Technology, University of Nebraska, 1901 North 21 Street, 68588-6205, Lincoln, NE, USA.
authors.forename: Andreia
authors.initials: A
authors.lastname: Bianchini
authors.affiliation: The Food Processing Center, Department of Food Science and Technology, University of Nebraska, 1901 North 21 Street, 68588-6205, Lincoln, NE, USA.
authors.forename: Wajira S
authors.initials: WS
authors.lastname: Ratnayake
authors.affiliation: The Food Processing Center, Department of Food Science and Technology, University of Nebraska, 1901 North 21 Street, 68588-6205, Lincoln, NE, USA.
authors.forename: Rolando A
authors.initials: RA
authors.lastname: Flores
authors.affiliation: Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Avenida Pádua Dias 11, CP 9, CEP 13418-900, Piracicaba, São Paulo, Brazil.
authors.forename: Adna Prado
authors.initials: AP
authors.lastname: Massarioli
authors.affiliation: Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Avenida Pádua Dias 11, CP 9, CEP 13418-900, Piracicaba, São Paulo, Brazil.
authors.forename: Severino Matias
authors.initials: SM
authors.lastname: de Alencar
authors.affiliation: Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Avenida Pádua Dias 11, CP 9, CEP 13418-900, Piracicaba, São Paulo, Brazil. sgcbraza@usp.br.
authors.forename: Solange Guidolin
authors.initials: SG
authors.lastname: Canniatti Brazaca
mesh_terms: D031230:Ananas / Q000737:chemistry*; D000975:Antioxidants / Q000032:analysis* / Q000302:isolation & purification; D002851:Chromatography, High Pressure Liquid; D004043:Dietary Fiber / Q000032:analysis*; D005223:Fats / Q000032:analysis; D005525:Food-Processing Industry; D005638:Fruit / Q000737:chemistry; D031022:Mangifera / Q000737:chemistry*; D029598:Passiflora / Q000737:chemistry*; D010636:Phenols / Q000032:analysis* / Q000302:isolation & purification
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D005223:Fats; D010636:Phenols
keywords: Antioxidants; Byproducts; Dietary fiber; Mango; Passion fruit; Pineapple