Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products

SILVA, Jéssyca Santos; ORTIZ, Daniela Weyrich; GARCIA, Lismaíra Ginçalves Caixeta; ASQUIERI, Eduardo Ramirez; BECKER, Fernanda Salamoni; DAMIANI, Clarissa

doi:10.1590/fst.21419

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Original Article • Food Sci. Technol (Campinas) 40 (4) • Oct-Dec 2020 • https://doi.org/10.1590/fst.21419 copy

Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
Ananas comosus; Musa sp.; Litchi chinensis; Carica papaya

	Moisture	Ashes	Proteins	Lipids	Carbohydrates	TEV
PP	82.05^a ± 0.09	4.83^a ± 0.31	5.75 ^a ± 0.38	2.14^a ± 0.12	87.27^b ± 0.46	391.39^a ± 1.10
PPF	5.36^b ± 0.06	4.36^b ± 0.04	5.34^a ± 0.09	1.69^b ± 0.18	88.60^a ± 0.18	391.01^a ± 1.00
BP	85.19^a ± 0.34	12.82^a ± 0.59	9.60^a ± 0.40	10.08^a ± 0.14	67.50^b ± 0.73	399.12^b ± 2.70
BPF	9.25^b ± 0.17	10.60^b ± 0.17	7.93^b ± 0.71	9.39^b ± 0.26	72.00^a ± 0.76	404.54^a ± 1.43
LP	71.11^a ± 0.35	2.75^b ± 0.09	4.12^a ± 0.33	3.75 ^a ± 0.27	89.38 ^a ± 0.30	407.74^a ± 1.16
LPF	8.45^b ± 0.11	3.36^a ± 0.07	4.89^a ± 0.86	3.01^b ± 0.13	88.74^a ± 0.86	401.60^b ± 0.73
YP	89.83^a ± 0.05	11.51^a ± 0.09	16.60^a ± 1.05	3.64^a ± 0.10	68.26^b ± 1.12	372.14^a ± 0.63
YPF	14.18^b ± 0.21	10.64^b ± 0.05	16.30^a ± 1.26	2.70^b ± 0.03	70.36^a ± 1.27	370.95^b ± 0.30

Phenolic compounds ^* * mg gallic acid equivalents (EAG) per 100 g sample,				Antioxidant capacity – FRAP^* ***** μmol FeSO 4 per g sample and
	Ethereal extract	Ethanolic extract	Aqueous extract		Ethereal extract	Ethanolic extract	Aqueous extract
PP	-	86.33^bA ± 10.71	76.91^bB ± 0.42	PP	12.33^bC ± 0.68	23.00^aB ± 1.91	24.92^bA ± 0.45
PPF	-	153.90^aB ± 8.72	328.41^aA ± 5.10	PPF	14.38^aC ± 0.95	17.60^bB ± 1.29	80.86^aA ± 1.22
BP	-	-	51.70^b ± 0.76	BP	3.42^bC ± 0.50	5.83^bB ± 0.39	15.83^bA ± 0.83
BPF	-	141.69B ± 6.97	272.71^aA ± 4.98	BPF	25.11^aA ± 1.43	24.90^aA ± 2.04	21.50^aB ± 1.12
LP	-	198.98^bA ± 15.55	47.44^bB ± 0.65	LP	20.76^aA ± 1.75	20.03^aA ± 0.99	17.80^bB ± 0.18
LPF	-	214.37^aB ± 14.92	443.60^aA ± 6.72	LPF	18.45^bB ± 1.48	19.87^aB ± 2.09	31.57^aA ± 0.94
YP	-	110.22^bA ± 16.64	86.21^bB ± 0.82	YP	12.09^aC ± 1.16	23.34^aA ± 1.56	15.83^bB ± 0.83
YPF	-	136.53^aB ± 5.45	532.33^aA ± 8.07	YPF	11.23^bC ± 1.24	15.05^bB ± 1.49	63.73^aA ± 2.26
Antioxidant capacity – ABTS^ μmol Trolox equivalents per g sample,				Antioxidant capacity – DPPH^** ****** % of DPPH radical discoloration. PP = pineapple peel. PPF = pineapple peel flour. BP = banana peel. BPF = banana peel flour. LP = lychee peel. LPF = lychee peel flour. YP = papaya peel. YPF = papaya peel. Equal capital letters, in the same row, for each sample and its flour, do not differ statistically from each other by the T test (p <0.05). Lower case letters, equal in the same column, for each analysis, do not differ statistically from each other by the Tukey test (p <0.05).
	Ethereal extract	Ethanolic extract	Aqueous extract		Ethereal extract	Ethanolic extract	Aqueous extract
PP	7.88^bC ± 0.68	12.67^bB ± 0.65	15.47^bA ± 0.48	PP	7.23^aB ± 0.72	5.46^bB ± 0.78	41.10^aA ±3.91
PPF	12.41^aC ± 0.72	17.83^aB ± 1.29	23.80^aA ± 0.69	PPF	4.93^bC ± 0.85	6.74^aB ± 0.71	13.55^bA ± 2.45
BP	7.63^bB ± 0.63	7.99^bB ± 0.88	15.00^bA ± 1.45	BP	-	9.88^aB ± 1.37	36.07^aA ± 5.97
BPF	14.82^aC ± 2.09	20.87^aB ± 0.73	24.86^aA ± 2.00	BPF	6.74^A ± 1.17	5.33^bB ± 0.75	6.76^bA ± 1.12
LP	11.47^bC ± 0.72	21.04^bB ± 1.79	24.86^aA ± 2.00	LP	18.81^aB ± 1.35	18.08^aB ± 1.70	20.44^aA ± 20.44
LPF	26.36^aB ± 2.95	31.34^aA ± 0.91	21.94^bC ± 1.22	LPF	17.77^aA ± 3.45	4.11^bC ± 0.74	8.98^bB ± 0.85
YP	11.60^bC ± 0.76	18.49^bB ± 0.86	19.50^bA ± 0.62	YP	2.75^bC ± 0.51	38.75^aA ± 4.31	20.60^aB ± 13.46
YPF	13.79^aC ± 0.71	20.01^aB ± 1.08	28.27^aA ± 1.36	YPF	6.73^aB ± 0.45	4.66^bC ± 0.74	9.99^bA ± 1.24

	Carotenoids ^* * mg total carotenoids,	Antocianinas ^ mg cyanidin-3-glucoside, and	Vitamin C ^* ***** mg ascorbic acid per 100 g sample. PP = pineapple peel. PPF = pineapple peel flour. BP = banana peel. BPF = banana peel flour. LP = lychee peel. LPF = lychee peel flour. YP = papaya peel. YPF = papaya peel. Equivalent letters, in the same column, for each sample and its respective flour, do not differ among themselves by the T test (p <0.05).
PP	0.009^b ± 0.00	-	571.55^b ± 43.53
PPF	0.03^a ± 0.00	-	2823.56^a ± 135.97
BP	0.003^b ± 0.00	-	272.03^b ± 36.09
BPF	0.04^a ± 0.00	-	1203.41^a ± 50.87
LP	-	1.25^b ± 0.14	347.87^b ± 15.02
LPF	-	9.57^a ± 0.07	2110.23^a ± 210.90
YP	0.06^b ± 0.00	-	210.62^b ± 32.29
YPF	0.13^a ± 0.00	-	2331.13^a ± 257.57

(a)				(b)
	ABTS	FRAP	DPPH		ABTS	FRAP	DPPH
FRAP	0.3433			FRAP	0.2832
DPPH	0.2958	0.0129		DPPH	-0.5689	-0.0186
Phenolics	0.4877*	0.3025	0.0420	Phenolics	-0.4371	0.0027	0.2994
Carotenoids	0.2515	0.0064	0.1131	Carotenoids	0.0447	-0.4359	0.3404
Vitamin C	-0.5959	0.0370	-0.2561	Vitamin C	-0.4272	0.4278^* * Significant, at p <0.05.	0.5822*
(c)				(d)
	ABTS	FRAP	DPPH		ABTS	FRAP	DPPH
FRAP	0.0432			FRAP	0.2315
DPPH	0.3955	-0.2698		DPPH	0.6571*	0.0778
Phenolics	-0.1713	0.6134*	0.0769	Phenolics	0.2133	0.1086	0.3291
Carotenoids	0.0223	-0.3868	-0.0195	Carotenoids	-0.1437	-0.5102	-0.0753
Vitamin C	0.0520	-0.3308	0.3683	Vitamin C	0.4860*	-0.2387	0.1309

(a)				(b)
	ABTS	FRAP	DPPH		ABTS	FRAP	DPPH
FRAP	-0.1290			FRAP	-0.1922
DPPH	0.2979	-0.2013		DPPH	-0.2541	-0.0479
Phenolics	-0.2795	-0.2362	0.1829	Phenolics	-0.0699	-0.5971	0.3043
Carotenoids	-0.0895	0.0234	0.0756	Carotenoids	-0.2256	-0.6719	0.3059
Vitamin C	-0.1527	-0.5623	0.3283	Vitamin C	-0.2112	0.2767	0.3757
(c)				(d)
	ABTS	FRAP	DPPH		ABTS	FRAP	DPPH
FRAP	0.1602			FRAP	0.1343
DPPH	0.5061*	-0.3960		DPPH	0.4780^* * Significant at p <0.05.	0.1958
Phenolics	0.0671	-0.3232	0.2383	Phenolics	0.1811	-0.1832	0.3120
Carotenoids	-0.4254	0.0693	-0.4713	Carotenoids	0.4477*	0.4786*	-0.0541
Vitamin C	-0.1067	0.4752*	-0.1237	Vitamin C	0.4872*	0.3824	0.4759*

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[1] *Corresponding author: damianiclarissa@hotmail.com