Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil

Morais, Damila Rodrigues de; Rotta, Eliza Mariane; Sargi, Sheisa Cyléia; Bonafé, Elton Guntendorfer; Suzuki, Rúbia Michele; Souza, Nilson Evelázio de; Matsushita, Makoto; Visentainer, Jesuí Vergílio

doi:10.5935/0103-5053.20160178

Cited by 88 publications

(108 citation statements)

References 14 publications

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“…The ash content indicated that PFF might be a good source of minerals. The previous report about PFF indicated 5.8-7.2% for moisture, 5.2-7.1% for ash, 7.9-10% for protein, 42-57% for dietary fiber, and 0.7-5.64% for lipids in its composition [3,10]. These results are in accordance with the present study, except for the lipid content.…”

Section: Proximate Compositionsupporting

confidence: 83%

“…According to Morais et al [3], peels and seeds of tropical fruits usually present higher amounts of nutrients, such as proteins, fiber, lipids, and minerals, than their pulps, which demonstrate their nutritional relevance for human nutrition. The main component of PFF was the dietary fiber (64.0%) with insoluble fiber presenting the largest contribution (50.4%) as compared to soluble fiber (13.6%).…”

Section: Proximate Compositionmentioning

confidence: 99%

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Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

et al. 2018

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Peels and seeds are the primary by-products of the passion fruit agroindustry. This study was designed to evaluate the potential of passion fruit peel and seeds flour (PFF) as a source of fiber and minerals to enhance the functional properties of drinkable yogurt. Proximate composition, mineral content, technological (pH, viscosity, color, and syneresis), and microbiological analyses (lactic acid bacteria, as well as yeast and mold counts), acceptance test, descriptive sensory analysis, and shelf life assessments were analyzed. Drinkable yogurts fortified with PFF showed higher fiber levels (both soluble and insoluble) and mineral content (potassium, magnesium, and manganese). Incorporation of PFF increased the viscosity and promoted changes in the color parameters of yogurts. During storage, the pH and the number of viable lactic acid bacteria decreased while the syneresis and yeast and mold counts increased. The shelf life of drinkable yogurts was estimated to be 21 days. Regarding sensorial aspects, drinkable yogurt fortified with 2% of PFF was considered the most viable product for market exploitation. The present contribution indicates that the use of passion fruit by-products in the development of drinkable yogurts is a viable alternative which can be explored for nutritional, technological, and sensory purposes by the food industry.

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Section: Proximate Compositionsupporting

confidence: 83%

Section: Proximate Compositionmentioning

confidence: 99%

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

et al. 2018

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“…There is a correlation with the content of Ca, Zn and P reported by El-Badry et al (2014). For the quantities determined by Cu, Mn and Zn there is correlation with the data obtained by Egbuonu (2015), and for Mg, Na and Fe with the data presented by Morais et al (2017). Differences may be due to the varieties and pedoclimatic conditions of the plant development.…”

Section: Resultssupporting

confidence: 56%

“…These agro-wastes generate pollution problems and also take place a loss of valuable nutrients and biologically active components (Morais et al, 2017). Watermelon is a sweet fruit of summer, with high moisture content (El-Badry et al, 2014; Egbuonu, 2015).…”

Section: Introductionmentioning

confidence: 99%

Minerals and Total Polyphenolic Content of Some Vegetal Powders

Tufeanu¹,

Georgescu²,

Frum³

et al. 2017

BUASVMCN-ASB

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The total polyphenolic content and minerals were determined for chia seeds, Psyllium husks and watermelon rind powder. The minerals content was performed by using the Inductively Coupled Plasma Optical Emissions Spectrometer and Atomic Absorption Spectrometer, technique FIAS-Furnace (for Se). The sample with the highest content of polyphenols was chia (2.69 mg GAE/g s.) followed by the watermelon rind powder. Reduced amounts of polyphenols were found in the Psyllium husks. Also, the total polyphenol concentration increased with the increase of the extraction time on the ultrasonic water bath. Minerals analysis indicated that powders obtained from chia seeds and watermelon rind contained large amounts of potassium, calcium, phosphorus and magnesium. The most abundant mineral in the Psyllium husks powder was found potassium, followed by calcium. In conclusion, these powders can be used as ingredients for functional food and food supplements production due to the high nutritional content and bioactive properties.

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“…The proximate composition of BP used in the current study was within the range reported by other researchers; 40-64 % carbohydrate, protein 0.09-10.44%, 17-35% crude fibre and 0.85-13.4% ash (Anhwange, 2008;Romelle et al, 2016;Morais et al, 2017). In addition to these, BP has been shown to be rich in essential amino acids, dietary fibre, polyunsaturated fatty acids, iron and potassium (Ibitoye, 2005;Juarez-Garcia et al, 2006).…”

Section: Resultssupporting

confidence: 48%

Gibberellic Acid Production by Fusarium moniliforme and Aspergillus niger Using Submerged Fermentation of Banana Peel

Omojasola

Adejoro

2018

Not Sci Biol

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The present study aimed to produce gibberellic acid through fermentation using banana (Musa sapientum) peel waste as substrate. Banana peel, a domestic and industrial waste, constitutes a potential source of cheap fermentable substrate for the production of other value-added products. Fusarium moniliforme ATCC 10052 and Aspergillus niger CBS 513.88 were used as fermenting organisms. The substrate was dried, ground and its proximate composition determined. The powdered substrate was added to a modified CzapekDox broth (a semisynthetic medium), with Carboxyl methylcellulose (CMC) as control. The fermentation conditions were: pH 5.5; inoculum size 1% (5 × 10 5 spores/mL F. moniliforme) (2 × 10 6 spores/mL A. niger); substrate concentration 2 g; temperature 25 ± 2 o C; fermentation time 7 days. The fermentation was optimized by varying pH, inoculum size, substrate concentration and fermentation time. The extracted GA was subjected to infra-red spectroscopy using FT-IR. The parameters which gave the highest GA yields were thereafter combined in a single fermentation. The results of proximate analysis of banana peel substrate revealed 8.65% moisture, 9.54% protein, 5.40% lipids, 11.45% ash, 22.34% crude fibre, and 42.62% carbohydrate. The GA yields of 13.55 g/L and 12.44 g/L were produced from the banana peel substrate and 3.62 and 2.61 g/L from the CMC control by F. moniliforme and A. niger respectively. Under optimized conditions, F. moniliforme produced 17.48 g/L GA, while A. niger produced 13.50 g/L. Extracted GA was similar to standard GA sample and the present results support the potential use of banana peel for fermentative GA production.

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Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil

Cited by 88 publications

References 14 publications

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Minerals and Total Polyphenolic Content of Some Vegetal Powders

Gibberellic Acid Production by Fusarium moniliforme and Aspergillus niger Using Submerged Fermentation of Banana Peel

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