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Preparation, phytochemical and bromatological evaluation of flour obtained from the acerola (Malpighia punicifolia) agroindustrial residue with potential use as fiber source

2020; Elsevier BV; Volume: 134; Linguagem: Inglês

10.1016/j.lwt.2020.110142

1096-1127

Silvaneide Alves Monteiro, Manuella Macêdo Barbosa, Francisco Felipe Maia da Silva, Rosimary Fernandes Bezerra, Keliane da Silva Maia,

Heavy Metals in Plants

Residues obtained from the juice industry have been underused. The acerola residue is rich in fiber, carotenoids and anthocyanins. The objective of this paper was the preparation, phytochemical and bromatological evaluation of flour obtained from the acerola agroindustrial residue, rich in fiber and antioxidant compounds, to be used as a new ingredient in the food industry. Juice residues were obtained through donation from The Federal Institute of Rio Grande do Norte and dried at a temperature of 60 °C, in a forced air oven, for 96 h. After dehydration, the bagasse was ground in an industrial blender for 5 min, obtaining the flour. The bagasse and flour were submitted to centesimal composition analysis. The carotenoid and anthocyanin contents in the bagasse and residue were calculated to show the antioxidant potential. The results showed that the acerola residue flour could be used as food supplement or as ingredient in food, because it showed high levels of fiber (77%). It was observed that the antioxidant activity in hexane and ethanol extracts of the flour demonstrated its efficiency with carotenoid (300 μg/100 g) and anthocyanin sources (2011μg/100 g).