2020-05

USE OF PAPER SPRAY-MASS SPECTROMETRY TO DETERMINE THE CHEMICAL PROFILE OF RIPE BANANA PEEL FLOUR AND EVALUATION OF ITS PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES

In this work, the peels of ripe banana (Musa sp.), variety “Prata”, were used to prepare a flour, which was evaluated for its physicochemical characteristics and antioxidant activity. The characterization of its chemical profile was performed by a fast and simple method: paper spray-mass spectrometry. This flour had high carbohydrate content and total dietary fiber, and significant amount of total phenolic compounds with antioxidant activity. In addition, this flour exhibited higher water-holding, oil-holding and swelling capacities than those of fruit by-products reported in the literatur...

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