Journal
FOOD CHEMISTRY
Volume 199, Issue -, Pages 471-478Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.12.022
Keywords
Kiwi fruit (Actinidia deliciosa) flour; Microbiological evaluation; Bioactive compounds; Dietary fiber
Funding
- Coordination of Improvement of Higher Education Personnel (CAPES)
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The objective of this study was to analyze the physicochemical and microbiological properties, as well as the bioactive compounds, of flour made from the skin and bagasse of two varieties (Bruno and Monty) of kiwi fruit (Actinidia deliciosa) at two stages of maturation. The flour made with kiwi fruit peel from both varieties showed higher levels of bioactive compounds and antioxidant activity that the flour made with bagasse from both varieties. The flour made with green kiwi fruit skin from the Bruno variety had higher DPPH values and levels of phenolic compounds (1262.34 mg GAE/100 g flour), while the Monty variety showed higher FRAP values, vitamin C (189.06 mg/100 g flour), flavonoids (486.47 mg/100 g flour), chlorophylls (12.13 mg/100 g flour) and carotenoids (246.91 mu g/100 g flour). Flour made from kiwi fruit bagasse can be used to reduce agro-industrial waste. This flour is a promising ingredient which can be used to enrich products providing dietary fiber and bioactive compounds, as well as antioxidant action. (C) 2015 Elsevier Ltd. All rights reserved.
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