The potential of pequi by-products as substrates for the production of flours rich in antioxidant dietary fibers was evaluated. Dietary fiber contents ranged from 39.8 to 43.3g/100g with pectic polysaccharide fraction constituted of rhamnogalacturonans and hemicellulose fraction consisted of arabinogalactans, xylans and glucomannans. Total polyphenols, non-extractable proanthocyanidins (NEPA) and carotenoid contents of the flours were determined (respectively, 15.5-17.4g GAE/100g, 215.54-346.84mg/100g and 2116.52-3499.03μg/100g). The antioxidant capacities of pequi by-product flours (986.94-1154.42μM TE/g ABTS; 44.43-48.02g/g DPPH; and 3027.31-3216.27μmol FeSO/g FRAP) were found to be exceptionally higher than those of fruits and fruits by-products reported in the literature. Exocarp removal promoted no significant changes in the technological properties of the flour, except for color. Results showed promising prospects for future exploitation of pequi peel as a potential source of dietary fiber and natural antioxidants.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.