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metadata.artigo.dc.title: Assessment of chemical, nutritional and bioactive properties of Annona crassiflora and Annona muricata wastes
metadata.artigo.dc.creator: Menezes, Evandro Galvão Tavares
Oliveira, Érica Resende
Carvalho, Gabriel Ribeiro
Guimarães, Isabela Costa
Queiroz, Fabiana
metadata.artigo.dc.subject: Fatty acids
Food residue
Ácidos graxos
Resíduo alimentar
metadata.artigo.dc.publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Dec-2019
metadata.artigo.dc.identifier.citation: MENEZES, E. G. T.; OLIVEIRA, E. R.; CARVALHO, G. R.; GUIMARÃES, I. C.; QUEIROZ, F. Assessment of chemical, nutritional and bioactive properties of Annona crassiflora and Annona muricata wastes. Food Science and Technology, Campinas, v. 39, p. 662-672, Dec. 2019. Suplemento 2.
metadata.artigo.dc.description.abstract: Recently, many researches have become available in order to value agroindustrial waste and by-products through processes that exploit these wastes and transform them into new value-added products. Thus, this study aimed to assess the chemical composition (proximate analysis, mineral profile, pectic substances, carbohydrates), fatty acid profile, and bioactive compounds of two major exotic fruit wastes (seeds), marolo and soursop, largely found in one of the richest Brazilian biomes, the Savannah. Soursop and marolo seeds showed significant fat (295.1 and 311.3 g kg-1 d.b., respectively), protein (149.9 and 188.7 g kg-1 d.b., respectively), and fiber (426.7 and 351.1 g kg-1 d.b., respectively) contents. Marolo seeds were found to be the richest in phenolic compounds (32043.1 mg GAE kg-1 d.b.) and also presented the highest DPPH• scavenging activity (91.25%). The major phenolic compound found in marolo and soursop seeds was rutin. Among the fatty acids found in both seeds, the ones with unsaturated chains were predominant, such as oleic acid (48.54% for marolo, and 40.35% for soursop seeds). The seeds analyzed were found to be sources of Cu and Mg. Marolo and soursop seeds were found to be a good source of nutritional compounds and an alternative to obtain compounds of interest to be used in the development of food produce, pharmaceutical, and cosmetic products.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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