Characterization of the acerola industrial residues and prospection of their potential application as antioxidant dietary fiber source

AUTOR(ES)

CARMO, Jéssica Silva do, NAZARENO, Lailla Sabrina Queiroz, RUFINO, Maria do Socorro Moura

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

16/04/2018

RESUMO

Abstract The present work aimed to evaluate the residue generated by the processing industry of acerola juice as a natural source of nutritional compounds and dietary antioxidant fiber. The determination of the dietary fiber, extraction and determination of phenolic compounds and antioxidants associated with dietary fiber in triplicates, expressed as mean values ± standard deviation, were performed. The pulp and refiner residues showed high contents of bioactive compounds and polyphenols, both presented high content of total dietary fiber, associated to the antioxidant activity. It is concluded that it is a material of high functional value and with beneficial health properties, being able to add value to products that have it as raw material.

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