Avaliação de compostos fenólicos, extração e caracterização de pectina em farinha de casca de banana (Musa AAA)

• Ano de defesa: 2013
• Autor(a) principal: Rebello, Ligia Portugal Gomes
• Orientador(a): Ramos, Afonso Mota
• Banca de defesa: Eller, Monique Renon , Vanzela, Ellen Silva Lago
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Atividade antioxidante; Gráu de esterificação; Ácido galacturônico; Massa molar; Açúcares neutros
• Palavras-chave em Inglês: Antioxidant activity, Degree of esterification; Galacturonic acid; Molar mass; Neutral sugars
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/485

Along the chain of banana processing a large amount of waste with potential for exploitation is generated. This study aimed to study the potential use of flour banana peel (Musa AAA) type Cavendish in obtaining pectin and determine the phenolic composition majoritarian this flour. Bananas with "degree of skin color, 5 ", according to Von scale Loesecke were sanitized and manually peeled. The shells were bleached and then dried in a tray drier with forced air to constant weight and then ground to powder mill to obtain flour. Then, the following determinations were made: moisture; ether extract; crude protein soluble and insoluble fiber, ash; glicidic fraction; calorific value and water activity. To study the extraction, two extracting agents were evaluated (citric acid and oxalic acid - ammonium oxalate, AOOA), and using a central composite design (CCD) with three independent variables (temperature, time and pH or concentration, depending on the extractor), totaling eighteen experiments for each extracting agent. From the adjusted models were determined appropriate extraction conditions: citric acid (80 ° C, 0.7 %, 80 min) and AOOA (0.25% ammonium oxalate, 75 oC, pH 2.8, using oxalic acid, 50 min). Pectins were analyzed for their chemical, physical, and structural. For purposes of comparison sample was also analyzed commercial citrus pectin. With regard to the phenolic content of the flour, the extracts exhibited high phenolic content (about 29 mg g- as GAE), mainly flavonoids polymerized (approximately 3952 mg.kg- 1), flavonol glycosides, procyanidin dimers of type B and flavan -3- ols monomer (about 126 mg.kg- 1). The high phenolic content in the extracts is probably responsible for the high antioxidant activity evidenced by three different methods: FRAP, 14 μM.g- 1; ABTS , 242 μM.g- 1 and ORAC, 436 μM.g- (expressed in Trolox equivalent). The results indicate that the banana peel (Musa AAA) type Cavendish feasible for the process of obtaining the meal and, due to the high fiber content, can be a great alternative to the xvenrichment of food products with raw material cost. Although the results show the banana peel as a potential source of pectin, the pectin extracted in this study did not meet the requirements of FAO standard commercial pectins. However the results show the use of banana peel as a cost effective source of bioactive phenolic compounds.