Antinutrientes e atividade antioxidante da farinha de subprodutos do mamão

Abstract

Antinutrients interfere with the absorption of nutrients, causing damage to health, when ingested in high amounts. Due to this fact, the objective of this study was to determine antinutrients, trypsin inhibitors, oxalates, nitrates and phytates in papaya peel and seed flours, in order to ensure their possible use in food formulations. Antioxidant activity and compounds related to this activity, such as carotenoids, vitamin C and phenolic compounds were also analyzed. The observed levels of antinutrients were low, within the allowed daily intake limit, and did not preclude the use of papaya peel and seed flours as a nutritional source. Trypsin inhibitor was not found in the peel flour of both cultivars and nitrate levels were not detected in any of the analyzed flours. Papaya peel flour obtained higher values for content of antioxidant compounds and in the assessment of antioxidant activity, related to the seed flour. The antioxidant potential of papaya peel and seed flours was proved by the β-carotene/linoleic acid test. The industry can use these by-products to enrich products and new food formulations to avoid dropping the papaya peels and seeds on the environment.