Trabalho de Conclusão de Curso - Graduação

Determinação in vitro dos compostos bioativos no albedo de maracujá (Passiflora edulis)

The passion fruit industry during pulp and juice processing generates tons of waste, such as albedo. But this by­product has an important nutritional value and potential to provide a protective effect against degenerative and chronic diseases. Therefore, the aim of this study...

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Autor principal: ROSÁRIO, Rosely Carvalho do
Grau: Trabalho de Conclusão de Curso - Graduação
Publicado em: 2023
Assuntos:
Passiflora edulis
Albedo de maracujá
Compostos bioativos
Potencial tecnológico
Passiflora edulis
Passion fruit albedo
Bioactive compounds
Technological potential
CNPQ::CIENCIAS DA SAUDE::NUTRIÇÃO
Acesso em linha: https://bdm.ufpa.br:8443/jspui/handle/prefix/5484
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spelling oai:https:--bdm.ufpa.br:8443:prefix-54842023-04-04T03:06:22Z Determinação in vitro dos compostos bioativos no albedo de maracujá (Passiflora edulis) ROSÁRIO, Rosely Carvalho do SANTOS, Orquídea Vasconcelos dos http://lattes.cnpq.br/9446483074995655 https://orcid.org/0000-0001-5423-1945 Passiflora edulis Albedo de maracujá Compostos bioativos Potencial tecnológico Passiflora edulis Passion fruit albedo Bioactive compounds Technological potential CNPQ::CIENCIAS DA SAUDE::NUTRIÇÃO The passion fruit industry during pulp and juice processing generates tons of waste, such as albedo. But this by­product has an important nutritional value and potential to provide a protective effect against degenerative and chronic diseases. Therefore, the aim of this study was to determine in vitro the bioactive compounds in the albedo of passion fruit (Passiflora edulis). The methodologies applied followed internationally accepted and recommended guidelines for the following analyzes of the albedo in natura and FAMDE obtained: preparation and yield of albedos flour, particle size analysis, physicochemical characteristics, contents of bioactive compounds, pectin, technological potential and morphology. The kiln dehydrated albedo resulted in a yield of 9.76%, and from this a semi­fine powdered flour (75.8%) was prepared, with quality within that recommended by the current national legislation, with its moisture content in 4.95%. The dehydration of this residue provided effective physicochemical characteristics for conservation (Aw= 0.374, pH= 5.293 and ATT=0.99) and good quality (SST= 1.5°Brix and AR=40.72%). In addition, the presence of bioactive compounds was evidenced, mainly in the flour, as traces of polyphenols (18.88 mg AGE/100g), flavonoids (13.51 mg/100g), anthocyanins (1.74 mg/100g) and chlorophyll b (69.65 mg/100g), highlighting a considerable amount of vitamin C (377.36 mg/100g). FAMDE presented fiber bundles in their morphology and relevant pectin concentration (40.5%). Finally, the technological and functional properties of FAMDE were: CAA (862.4%), ISA (12.5%), CAO (252.7%), CEM (22.87%), CFE and EE (not significant), and gelling capacity of 14%, suitable values for applications in the food industry. It was concluded that the use of passion fruit albedo for flour preparation pointed to its results potentially applicable to human health and the food industry, in addition to a reduction in environmental disposal. A indústria do maracujá durante processamento de polpa e suco gera toneladas de resíduos, como albedo. Mas esse subproduto tem um importante valor nutricional e potencial para proporcionar efeito protetor contra doenças degenerativas e crônicas. Portanto, o objetivo deste estudo foi determinar in vitro os compostos bioativos no albedo de maracujá (Passiflora edulis). As metodologias aplicadas seguiram orientações internacionalmente aceitas e recomendadas, para seguintes análises do albedo in natura e FAMDE obtidos: elaboração e rendimento da farinha de albedos, análise granulométrica, características físico­químicas, teores de compostos bioativos, pectina, potencial tecnológico e morfologia. O albedo desidratado por estufa resultou em um rendimento de 9,76%, e deste foi elaborado uma farinha de pó semi­fino (75, 8%), com qualidade dentro do precozinado pela legislação nacional vigente, com o seu teor de umidade em 4,95 %. A desidratação deste resíduo proporcionou características físico­quimicas eficazes na conservação (Aw= 0,374, pH= 5,293 e ATT=0,99) e uma boa qualidade (SST= 1,5°Brix e AR=40,72%). Além disso, evidenciou­se a presença de compostos bioativos principalmente na farinha, como traços de polifenóis (18,88 mg AGE/100g), flavonoides (13,51 mg/100g), antocianinas (1,74 mg/100g) e clorofila b (69,65 mg/100g), com destaque a uma quantidade considerável de vitamina C (377,36 mg/100g). A FAMDE apresentou feixes de fibras em sua morfologia e concentração relevante de pectina (40,5%). Por fim, as propriedades tecnológicas e funcionais da FAMDE foram: CAA (862,4%), ISA, (12,5%), CAO (252,7%), CEM (22,87%), CFE e EE (não significantes), e capacidade gelificante em 14%, valores adequados para aplicações em indústria alimentícia. Concluiu­se que o aproveitamento do albedo do maracujá para elaboração de farinha apontou em seus resultados potencialmente aplicáveis à saúde humana e na indústria alimentícia, além de redução do descarte ambiental. 2023-04-03T11:29:24Z 2023-04-03T11:29:24Z 2021 Trabalho de Conclusão de Curso - Graduação ROSÁRIO, Rosely Carvalho do. Determinação in vitro dos compostos bioativos no albedo de maracujá (Passiflora edulis). Orientadora: Orquídea Vasconcelos dos Santos. 2021. 102 f. Trabalho de Conclusão de Curso (Bacharelado em Nutrição)-Faculdade de Nutrição, Instituto de Ciências da Saúde, Universidade Federal do Pará, Belém, 2021. Disponível em: https://bdm.ufpa.br:8443/jspui/handle/prefix/5484. Acesso em:. https://bdm.ufpa.br:8443/jspui/handle/prefix/5484 Acesso Aberto Disponível na internet via correio eletrônico: bibsaude@ufpa.br
institution Biblioteca Digital de Monografias - UFPA
collection MonografiaUFPA
topic Passiflora edulis
Albedo de maracujá
Compostos bioativos
Potencial tecnológico
Passiflora edulis
Passion fruit albedo
Bioactive compounds
Technological potential
CNPQ::CIENCIAS DA SAUDE::NUTRIÇÃO
spellingShingle Passiflora edulis
Albedo de maracujá
Compostos bioativos
Potencial tecnológico
Passiflora edulis
Passion fruit albedo
Bioactive compounds
Technological potential
CNPQ::CIENCIAS DA SAUDE::NUTRIÇÃO
ROSÁRIO, Rosely Carvalho do
Determinação in vitro dos compostos bioativos no albedo de maracujá (Passiflora edulis)
topic_facet Passiflora edulis
Albedo de maracujá
Compostos bioativos
Potencial tecnológico
Passiflora edulis
Passion fruit albedo
Bioactive compounds
Technological potential
CNPQ::CIENCIAS DA SAUDE::NUTRIÇÃO
description The passion fruit industry during pulp and juice processing generates tons of waste, such as albedo. But this by­product has an important nutritional value and potential to provide a protective effect against degenerative and chronic diseases. Therefore, the aim of this study was to determine in vitro the bioactive compounds in the albedo of passion fruit (Passiflora edulis). The methodologies applied followed internationally accepted and recommended guidelines for the following analyzes of the albedo in natura and FAMDE obtained: preparation and yield of albedos flour, particle size analysis, physicochemical characteristics, contents of bioactive compounds, pectin, technological potential and morphology. The kiln dehydrated albedo resulted in a yield of 9.76%, and from this a semi­fine powdered flour (75.8%) was prepared, with quality within that recommended by the current national legislation, with its moisture content in 4.95%. The dehydration of this residue provided effective physicochemical characteristics for conservation (Aw= 0.374, pH= 5.293 and ATT=0.99) and good quality (SST= 1.5°Brix and AR=40.72%). In addition, the presence of bioactive compounds was evidenced, mainly in the flour, as traces of polyphenols (18.88 mg AGE/100g), flavonoids (13.51 mg/100g), anthocyanins (1.74 mg/100g) and chlorophyll b (69.65 mg/100g), highlighting a considerable amount of vitamin C (377.36 mg/100g). FAMDE presented fiber bundles in their morphology and relevant pectin concentration (40.5%). Finally, the technological and functional properties of FAMDE were: CAA (862.4%), ISA (12.5%), CAO (252.7%), CEM (22.87%), CFE and EE (not significant), and gelling capacity of 14%, suitable values for applications in the food industry. It was concluded that the use of passion fruit albedo for flour preparation pointed to its results potentially applicable to human health and the food industry, in addition to a reduction in environmental disposal.
author_additional SANTOS, Orquídea Vasconcelos dos
author_additionalStr SANTOS, Orquídea Vasconcelos dos
format Trabalho de Conclusão de Curso - Graduação
author ROSÁRIO, Rosely Carvalho do
title Determinação in vitro dos compostos bioativos no albedo de maracujá (Passiflora edulis)
title_short Determinação in vitro dos compostos bioativos no albedo de maracujá (Passiflora edulis)
title_full Determinação in vitro dos compostos bioativos no albedo de maracujá (Passiflora edulis)
title_fullStr Determinação in vitro dos compostos bioativos no albedo de maracujá (Passiflora edulis)
title_full_unstemmed Determinação in vitro dos compostos bioativos no albedo de maracujá (Passiflora edulis)
title_sort determinação in vitro dos compostos bioativos no albedo de maracujá (passiflora edulis)
publishDate 2023
url https://bdm.ufpa.br:8443/jspui/handle/prefix/5484
_version_ 1787155487618236416
score 11.753896

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