Farinha De Casca De Manga: Propriedades Tecnológicas E Perfil De Compostos Fenólicos

Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis)

“…Passion fruit albedo flour showed a water absorption capacity (WAC) of 862.4% (8.6 g H 2 O/g flour). This result is higher than that verified by Miranda et al (2017) for passion fruit albedo flour (501.56%), by Oliveira et al (2016) for purple passion fruit albedo flour (549.84%) and by Chagas et al (2020) for mango peel flour (717.19%). These differences between albedo flours from the same fruit in different studies may be related to the processes (such as milling, drying, heating or extrusion cooking) to which they were submitted.…”

“…The passion fruit albedo flour had an average oil absorption capacity (OAC) of 252.7%, which corresponds to 2.53 g oil per g of flour. The value found was lower than the value found in passion fruit peel flour (298%) by Duarte et al (2017) and higher than that found for mango peel flour (86.47%) studied by Chagas et al (2020). However, a similar value was found in studies by Miranda et al (2017) and Borges et al (2021) for passion fruit albedo flour (262.62%) and açaí residue flour (2.47 g/g), respectively.…”

“…Different values when compared to our study can be attributed to the analysis method used in our research (spectrophotometry), which differed from the method used by Reis et al (2018) (highperformance liquid chromatography). In addition, other fruits present higher amounts in their byproducts and flours than in this study, as in the skins melon (364.01 μg g -1 ) (Miller et al, 2020) and pomelo (241 mg AGE/100 g) (Rodrigues et al, 2021) as well as in the peel flours yellow passion fruit albedo (0.64 mg GAE/g) (López-Vargas et al, 2013), Tanduk banana (54.60 mg GAE/g) (Bakar et al, 2018), and mango (83.72 mg AGE/g) (Chagas et al, 2020).…”

“…This reduction was also reported in the study by Miranda et al (2017) for the same byproduct of yellow passion fruit with 95.77% moisture, resulting in flour with 4.33% moisture. Considering the dehydrated flours of fruit byproducts in an oven, higher moisture contents were obtained in the albedo of dried yellow passion fruit at 70 °C (5.13%) (Silva et al, 2019), dried orange passion fruit peel at 60 °C (14.56%) (Reis et al, 2018), dried açaí residue at 60 °C (9.06%) (Borges et al, 2021) and dried mango peel at 60 °C (14.14%) (Chagas et al, 2020).…”

Evidence for antioxidant and anti‐inflammatory potential of mango (Mangifera indicaL.) in naproxen‐induced gastric lesions in rat

“…These compounds were previously identified in mango peel, pulp, seed, and bark (Gómez-Caravaca et al, 2016) and on the occurrence of this compound in M. indica, peak 7 was identified as mangiferin (Dorta et al, 2014). Peak 9 showed 152 u (galloyl moiety) more than peak 7 and was identified as mangiferin-O-gallate (Berardini et al, 2004;Dorta et al, 2014) Dorta et al, 2014;Gómez-Caravaca et al, 2016) hexose (162 Da), pentose (132 Da), and rhamnose (146 Da) moieties; according to the fragmentation partners, they were identified as quercetin-O-hexoside, quercetin-O-pentoside, and quercetin-O-rhamnoside, respectively (Brito et al, 2007;Chagas et al, 2020;Dorta et al, 2012;Michodjehoun-Mestres et al, 2009). Peak 16 showed a precursor ion at…”