Tropical fruit peel powders as functional ingredients: Evaluation of their bioactive compounds and antioxidant activity

被引：83
|
作者：
Can-Cauich, Cesar A. [1 ]
Sauri-Duch, Enrique [1 ]
Betancur-Ancona, David [2 ]
Chel-Guerrero, Luis [2 ]
Gonzalez-Aguilar, Gustavo A. [3 ]
Cuevas-Glory, Luis F. [1 ]
Perez-Pacheco, Emilio [4 ]
Moo-Huchin, Victor M. [1 ]
机构：
[1] Inst Tecnol Merida, Av Tecnol Km 4-5, Merida 97118, Yucatan, Mexico
[2] Univ Autonoma Yucatan, Fac Ingn Quim, Periferico Norte Km 33-5,Tablaje Catastral 13615, Merida 97203, Yucatan, Mexico
[3] Res Ctr Food & Dev CLAD AC, Carretera Victoria Km 0-6, Hermosillo 83000, Sonora, Mexico
[4] Inst Tecnol Super Calkini, Cuerpo Acad Bioproc, Av Ah Canul, Calkini 24900, Campeche, Mexico
来源：
JOURNAL OF FUNCTIONAL FOODS | 2017年 / 37卷
关键词：
Functional foods; Fruit peel; Phenolic compounds; Tropical fruits; NEPHELIUM-LAPPACEUM; ELLAGIC ACID; CAPACITY; EXTRACTS; L; RAMBUTAN; SEEDS; PULP;
D O I：
10.1016/j.jff.2017.08.028
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Fruit by-products such as peel often contain more bioactive compounds than the edible portion. Extracts of eleven tropical fruit peels were found to have high bioactive compound contents and high antioxidant activity. Green sugar apple and purple sugar apple peels had the highest total phenolics content, total flavonoids and antioxidant activity values. Total flavonoids and total phenolic compounds content were highly correlated to antioxidant activity as quantified by the ABTS, DPPH and reducing power assays. The three antioxidant activity assays were highly correlated (P <= 0.05) (ABTS vs. DPPH, R = 0.98; ABTS vs. Reducing power, R = 0.97; DPPH vs. Reducing power, R = 0.96). Purple sugar apple peel had the highest catechin content. The eleven analysed tropical fruit peels are promising sources of bioactive ingredients with antioxidant properties and potential applications in the design of functional foodstuffs or as food preservatives. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：501 / 506
页数：6
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