Format

Send to

Choose Destination
Food Chem. 2016 May 15;199:471-8. doi: 10.1016/j.foodchem.2015.12.022. Epub 2015 Dec 10.

Characterization of physiochemical and microbiological properties, and bioactive compounds, of flour made from the skin and bagasse of kiwi fruit (Actinidia deliciosa).

Author information

1
Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria - UFSM, Santa Maria, RS, Brazil. Electronic address: marcelasoquetta@hotmail.com.
2
Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria - UFSM, Santa Maria, RS, Brazil. Electronic address: flaviass_vet@hotmail.com.
3
Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria - UFSM, Santa Maria, RS, Brazil. Electronic address: enghuerta@bol.com.br.
4
Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria - UFSM, Santa Maria, RS, Brazil. Electronic address: nutr.sabrinasm@hotmail.com.
5
Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria - UFSM, Santa Maria, RS, Brazil. Electronic address: claudiasr37@yahoo.com.br.
6
Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria - UFSM, Santa Maria, RS, Brazil. Electronic address: nelcindoterra@gmail.com.

Abstract

The objective of this study was to analyze the physicochemical and microbiological properties, as well as the bioactive compounds, of flour made from the skin and bagasse of two varieties (Bruno and Monty) of kiwi fruit (Actinidia deliciosa) at two stages of maturation. The flour made with kiwi fruit peel from both varieties showed higher levels of bioactive compounds and antioxidant activity that the flour made with bagasse from both varieties. The flour made with green kiwi fruit skin from the Bruno variety had higher DPPH values and levels of phenolic compounds (1262.34 mg GAE/100g flour), while the Monty variety showed higher FRAP values, vitamin C (189.06 mg/100g flour), flavonoids (486.47 mg/100g flour), chlorophylls (12.13 mg/100g flour) and carotenoids (246.91 μg/100g flour). Flour made from kiwi fruit bagasse can be used to reduce agro-industrial waste. This flour is a promising ingredient which can be used to enrich products providing dietary fiber and bioactive compounds, as well as antioxidant action.

KEYWORDS:

Bioactive compounds; Dietary fiber; Kiwi fruit (Actinidia deliciosa) flour; Microbiological evaluation

PMID:
26775997
DOI:
10.1016/j.foodchem.2015.12.022
[Indexed for MEDLINE]
Free full text

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center