Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil

• Autor(a) principal: Morais,Damila R.
• Data de Publicação: 2017
• Outros Autores: Rotta,Eliza M., Sargi,Sheisa C., Bonafe,Elton G., Suzuki,Rúbia M., Souza,Nilson E., Matsushita,Makoto, Visentainer,Jesuí V.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Journal of the Brazilian Chemical Society (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017000200308
• topic: fruit composition; pulp; seed; raw peel; oven dried peel; freeze dried peel

The proximate composition, mineral contents and fatty acid composition of different parts (peel, pulp and seeds) of seven tropical fruits were evaluated. Beyond that, this study aims to evaluate the effect of drying processing on peels. Pulp and peel showed highest moisture values (65.7-93.3%), while the seed ranged from 5.8 to 67.2%. The drying processing of peels decreased moisture values (2.3-18.7%). Furthermore, drying processing did not affect ash contents, total crude protein, lipids and fiber values and fatty acid composition for avocado, pineapple, banana, papaya, passion fruit, watermelon and melon. A wide range of mineral contents was noted in different parts of fruit and calcium and potassium were found in larger quantities (25.4 to 4808 mg per 100 g). The fruits exhibited essential fatty acids as omega-6 and omega-3 with the largest contents observed in the peels and seeds (31.4 to 1970 mg per 100 g).