10.6084/m9.figshare.7100960.v1
Denise Simim Lima
Denise Simim
Lima
Nathália Barroso Almeida Duarte
Nathália Barroso Almeida
Duarte
Débora Luiza Costa Barreto
Débora Luiza Costa
Barreto
Geane Pereira de Oliveira
Geane Pereira de
Oliveira
Jacqueline Aparecida Takahashi
Jacqueline Aparecida
Takahashi
Sabrina Pinheiro Fabrini
Sabrina Pinheiro
Fabrini
Denise Sande
Denise
Sande
Passion fruit and apple: from residues to antioxidant, antimicrobial and anti-Alzheimer’s potential
SciELO journals
2018
Acetylcholinesterase
agroindustrial residues
antioxidant
natural preservative
2018-09-19 02:40:18
Figure
https://scielo.figshare.com/articles/figure/Passion_fruit_and_apple_from_residues_to_antioxidant_antimicrobial_and_anti-Alzheimer_s_potential/7100960
<div><p>ABSTRACT: The waste in the fruit production chain, including the juice and pulp industries, produces large quantities of leftover husks, seeds and bagasse. This volume of waste generates huge environmental and economic impact. The objective of this research was to determine the potential of using residues from passion fruit (Passiflora edulis) and apple (Malus domestica) varieties in the production of functional flours. Passion fruit flour showed greater reduction of DPPH (EC50%: 50.4μg/mL) radicals, showing antioxidant potential, as well as a more efficient inhibition of Staphylococcus aureus (71.3±1.2μg/mL), with a modest; however efficient, inhibition of acetylcholinesterase (10%). All Apple flours were good antioxidants and the fuji apple flour stood out inhibiting Pseudomonas aeruginosa (78.6±3.1μg/mL). All the residues showed potential for use as a functional product either as a source of antioxidants, a natural (antimicrobial) preservative for dry foods or supplementary use by patients with Alzheimer’s disease.</p></div>