Some properties of a high dietary fiber powder prepared from pineapple fruit shell were evaluated and compared to those of several commercial fruit fibers. Total dietary fiber (TDF) content (70.6%) was similar to some commercial dietary fibers from apple and citrus fruits; however, its sensory properties (neutral color and flavor) were better than those from commercial fibers above mentioned. The insoluble dietary fiber fraction amounted to 99% of the TDF. Major neutral sugars in soluble and insoluble dietary fiber were, respectively, xylose (36% of total sugar) and glucose (43% of total sugar). Total uronic acids (5.1%) and Klason lignin (11.2%) were also measured. Antioxidant activity (AA), a new property derived from the bioactive compounds associated with dietary fiber, was evaluated. At the concentration of 0.5 g of powdered sample/100 mL in the assay mixture, pineapple fiber showed a higher AA (86.7%) than orange peel fiber (34.6%), while commercial lemon and apple fibers did not exhibit any activity. Myricetin was the major polyphenol identified in pineapple fiber, which could be responsible for the AA shown. The AA together with its sensory properties, which would not interfere with those from the food to be added, make pineapple shell a suitable source of dietary fiber. Keywords: Pineapple byproducts; dietary fiber; antioxidant activity; polyphenols

No abstract

No abstract

Determination of moisture, crude fibre, fat, ash, total nitrogen and carbohydrates was carried out on almond hulls. The contents of P, K, Mg, Cu, Zn, Fe, Mn, Nosand B were also determined. Amino acid composition was established. The results are compared with analytical data on almond nuts.

The protein contents and amino-acid compositions of five Mediterranean almond varieties were determined. The protein contents were between 18 and 24 g/100 g of almond, according to variety. The content of each amino-acid, expressed in g/100 g of protein, was similar in all varieties. The essential amino-acid composition was compared with the FAO pattern of amino-acid requirements and to the protein of milk and eggs. Percentages of albumins, globulins, glutelins and prolamines were also determined.