المؤلفون: Loyola, Anna Cláudia F. e, Silva, Viviane D. M., Silva, Mauro R., Rodrigues, Camila G., Santos, Amanda N. dos, Melo, Júlio O. F., Augusti, Rodinei, Fante, Camila A.

المصدر: Journal of the Brazilian Chemical Society. May 2021 32(5)

مصطلحات موضوعية: green banana, functional potential, drying, mass spectrometry, paper spray

الوصف: Green Cavendish banana peel and pulp flours were obtained by three drying methods: oven dryer at 70 °C; air fryer at 180 °C and domestic oven at 180 °C, being the latter two new possibilities. Bioactive constituents using paper spray ionization mass spectrometry (PS-MS), phenolic identification and quantification by ultra-performance liquid chromatography with UV-Visible detection (UPLC/UV-Vis) and antioxidant capacity were evaluated. Phenolic acids showed distinct thermal stability between the treatments. Gallic acid was the predominant compound, ranging from (29.56 to 1211.74 mg 100 g-1) and had higher concentration than that found in other bananas described in literature. Green Cavendish banana flour is an advantageous source of bioactive compounds and antioxidant capacity, especially its peel. 26 compounds were identified by PS-MS: phenolics, organic acids, sugars, amino acid, phytosterol, iridoid and coumarin derivatives. Green Cavendish banana flour has great functional potential, and the air fryer can be a promising alternative for drying.

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الوصول الحر: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532021000500953Test

المؤلفون: Loyola,Anna Cláudia F. e, Silva,Viviane D. M., Silva,Mauro R., Rodrigues,Camila G., Santos,Amanda N. dos, Melo,Júlio O. F., Augusti,Rodinei, Fante,Camila A.

المصدر: Journal of the Brazilian Chemical Society v.32 n.5 2021
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ

مصطلحات موضوعية: green banana, food and beverages, drying, paper spray, functional potential, mass spectrometry

الوصف: Green Cavendish banana peel and pulp flours were obtained by three drying methods: oven dryer at 70 °C; air fryer at 180 °C and domestic oven at 180 °C, being the latter two new possibilities. Bioactive constituents using paper spray ionization mass spectrometry (PS-MS), phenolic identification and quantification by ultra-performance liquid chromatography with UV-Visible detection (UPLC/UV-Vis) and antioxidant capacity were evaluated. Phenolic acids showed distinct thermal stability between the treatments. Gallic acid was the predominant compound, ranging from (29.56 to 1211.74 mg 100 g-1) and had higher concentration than that found in other bananas described in literature. Green Cavendish banana flour is an advantageous source of bioactive compounds and antioxidant capacity, especially its peel. 26 compounds were identified by PS-MS: phenolics, organic acids, sugars, amino acid, phytosterol, iridoid and coumarin derivatives. Green Cavendish banana flour has great functional potential, and the air fryer can be a promising alternative for drying.

وصف الملف: text/html

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=od______3056::fa34040f576e56722e4b12e10bc22cb2Test
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532021000500953Test