The proximate composition, mineral contents and fatty acid composition of different parts (peel, pulp and seeds) of seven tropical fruits were evaluated. Beyond that, this study aims to evaluate the effect of drying processing on peels. Pulp and peel showed highest moisture values (65.7-93.3%), while the seed ranged from 5.8 to 67.2%. The drying processing of peels decreased moisture values (2.3-18.7%). Furthermore, drying processing did not affect ash contents, total crude protein, lipids and fiber values and fatty acid composition for avocado, pineapple, banana, papaya, passion fruit, watermelon and melon. A wide range of mineral contents was noted in different parts of fruit and calcium and potassium were found in larger quantities (25.4 to 4808 mg per 100 g). The fruits exhibited essential fatty acids as omega-6 and omega-3 with the largest contents observed in the peels and seeds (31.4 to 1970 mg per 100 g).

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ABSTRACT. The peels of avocados, like other fruit peels, are commonly discarded, not knowing their potential use. In order to reuse avocado peel, the chemical and mineral compositions, total phenolic and flavonoid contents as well as antioxidant activities have been investigated by DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP(ferric-reducing antioxidant power) methods in in natura and dehydrated avocado peel. Dehydrated avocado-peel tea was manufactured and the antioxidant activity was evaluated, as well as their flavonoid and phenolic compound contents, and compared with other teas marketed. Avocado peel, especially dried avocado peel, contains major phenolic compounds (10,848.27 ± 162.34 mg GAE kg ) and phenolic and flavonoids contents highest than apple tea. The avocado-peel tea showed good antioxidant activity and had good acceptability by sensory analysis as a promising product.Keywords: avocado, fruit peels, DPPH, FRAP, sensorial analysis, functional foods.Uso da casca do abacate (Persea Americana)na formulação de chá: um produto funcional contendo compostos fenólicos e atividade antioxidante RESUMO. Cascas de frutas são comumente descartadas, assim como cascas de abacate, por desconhecimento do seu potencial uso. A fim de reutilizar a casca de abacate, determinou-se a composição química e de minerais, conteúdo de fenólicos totais e de flavonoides, bem como atividades antioxidantes por ensaios de DPPH (1,1-difenil-2-picrilhidrazil) e FRAP (poder antioxidante por redução do ferro) nas cascas in natura e desidratada. Formulou-se um chá com a casca de abacate, avaliou-se sua atividade antioxidante, bem como conteúdo de fenólicos e flavonoides e comparou-se com chás comercializados. Os resultados mostram que na casca de abacate desidratada contém compostos fenólicos (10.848,27 ± 162, ) e flavonoides (1.360,34 ± 188, ). O chá da casca de abacate desidratada apresentou atividade antioxidante por DPPH (1954DPPH ( .24 ± 87.92 e 2518.59 mg ET L -1 ) superior ao chá de maçã, assim como maior conteúdo de fenólicos e flavonoides. O chá de casca de abacate apresentou boa atividade antioxidante e boa aceitação por análise sensorial, mostrando ser um produto promissor.Palavras-chave: abacate, casca de frutas, DPPH, FRAP, análise sensorial, alimento funcional.