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Camila Argenta Fantehttp://lattes.cnpq.br/0342621968094479Raquel Linhares Bello de AraujoThaís Rotsen Correahttp://lattes.cnpq.br/4232719087987306Anna Cláudia de Freitas e Loyola2020-07-15T00:08:46Z2020-07-15T00:08:46Z2019-08-14http://hdl.handle.net/1843/33788A banana (Musa sp.) é uma das frutas mais cultivadas no mundo e tem um importante papel econômico e social. Como fonte acessível de compostos fenólicos, esta fruta tem atraído bastante atenção, porém, poucos estudos foram realizados com banana verde, sendo que a utilização de farinhas obtidas a partir da casca e da polpa da banana verde poderia auxiliar na ingestão desses compostos. As alterações na composição fenólica são de grande complexidade, pois variam de acordo com o alimento, cultivares e por diferentes tratamentos térmicos e processamentos. Nesse contexto, o objetivo deste trabalho foi avaliar o potencial funcional da farinha de casca e de polpa de banana verde (Musa AAA) Cavendish cv. ‘Nanicão’ empregando-se os equipamentos: Air Fryer (180 ºC), Estufa com circulação de ar (70 ºC) e Forno a gás (180 ºC). As farinhas obtidas foram caracterizadas quanto aos parâmetros de coloração, rendimento, atividade de água, umidade, perfil de compostos fenólicos por cromatografia líquida (UPLC-UV/Vis), perfil químico por espectrometria de massas com ionização por paper spray (PS-MS) e atividade antioxidante. As farinhas apresentaram-se finas e homogêneas de coloração amarelo claro (polpa) e marrom (casca), com teor de umidade em consonância com a legislação e atividade de água com valores inferiores a 0,60. O teor de compostos fenólicos foi obtido pelo método de Folin Ciocalteau sendo observado maior conteúdo na farinha da casca em relação à polpa e maiores teores nas farinhas obtidas no equipamento Air Fryer seguidas da Estufa com circulação de ar e Forno a gás, o que corrobora com os valores obtidos para atividade antioxidante pelo método de DPPH. Maior atividade antioxidante também foi observada na farinha de casca obtida no equipamento Air Fryer pelo método ABTS e nas farinhas de cascas em relação às polpas para a técnica de FRAP. Pelo método UPLC-UV/Vis, foram encontrados na farinha de casca de banana: ácido clorogênico, ácido cafeico, ácido elágico, rutina e catequina, sendo o ácido gálico o composto majoritário. O ácido gálico e catequina foram os mais importantes contribuintes para a atividade antioxidante nas farinhas de banana verde obtidas no equipamento Air Fryer, e ácido gálico para as farinhas obtidas nos equipamentos Estufa e Forno. Na caracterização por PS-MS, foram identificados a presença de ácidos fenólicos, flavonoides, β-sitosterol e os compostos sugeridos como umbeliferona e morronisídeo, todos observados no equipamento Air Fryer. Esses resultados sugerem que as farinhas de banana verde Cavendish, em especial as cascas, podem ser consideradas um alimento com potencial funcional e o equipamento Air Fryer um método alternativo de secagem.The banana (Musa sp.) is one of the most cultivated fruits in the world and have an important economic and social role. As an cheap source of phenolic compounds, this fruit has attracted a great deal of attention, but few studies have been carried out with green banana, and the use of flour obtained from the peel and green banana pulp could help in the ingestion of these compounds. The changes in phenolic composition are very complex, as they vary according to the food, cultivars and different heat treatments and processing. In this context, the objective of this work was to evaluate the functional potential of peel flour and green banana pulp (Musa AAA) Cavendish cv. 'Nanicão' using the equipment: Air Fryer (180ºC), oven drier with air circulation (70ºC) and natural gas oven (180ºC). The obtained flours were characterized in terms of coloration, yield, water activity, moisture, profile of phenolic compounds by liquid chromatography (UPLC-UV / Vis), chemical profile by paper spray ionization mass spectrometry (PS-MS) and antioxidant activity. The flours were thin and homogeneous in light yellow (pulp) and brown (peel), with a moisture content in accordance with legislation and water activity with values lower than 0.60. The content of phenolic compounds was obtained by the method of Folin Ciocalteau, with a higher content in the peel flour in relation to the pulp and higher in the flours obtained in the Air Fryer equipment followed by the oven drier with air circulation and natural gas oven, which corroborates with the values obtained for antioxidant activity by DPPH method. Higher antioxidant activity was also observed in the peel flour obtained in the Air Fryer equipment by the ABTS method and in the peels flours in relation to the pulps for the FRAP technique. By the UPLC-Uv/Vis method, were found in banana peel flour: chlorogenic acid, caffeic acid, ellagic acid, rutin and catechin, with gallic acid being the major compound. Gallic acid and catechin were the most important contributors to antioxidant activity in green banana flour obtained in the Air Fryer, and gallic acid for flours obtained in the oven drier with air circulation and natural gas oven. In the characterization by PS-MS, the presence of phenolic acids, flavonoids, β-sitosterol and the compounds suggested as umbelliferone and morroniside, all observed on the Air Fryer. These results suggest that Cavendish green banana flour, in particular peels, can be considered a food with functional potential and Air Fryer equipment an alternative method of drying.porUniversidade Federal de Minas GeraisPrograma de Pós-Graduação em Ciência de AlimentosUFMGBrasilFARMACIA - FACULDADE DE FARMACIABanana verdePotencial funcionalSecagemEmprego de espectrometria de massas com ionização paper spray para determinação do perfil químico da farinha de casca e de polpa da banana verde Cavendish (musa AAA) e avaliação do seu potencial funcionalinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGORIGINALDISSERTAÇÃO FINAL - Anna Cláudia.pdfDISSERTAÇÃO FINAL - Anna Cláudia.pdfapplication/pdf3292104https://repositorio.ufmg.br/bitstream/1843/33788/1/DISSERTA%c3%87%c3%83O%20FINAL%20-%20Anna%20Cl%c3%a1udia.pdfafc90ef991a23f4c5b909932bb137be4MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-82119https://repositorio.ufmg.br/bitstream/1843/33788/2/license.txt34badce4be7e31e3adb4575ae96af679MD521843/337882020-07-14 21:08:46.107oai:repositorio.ufmg.br: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Repositório InstitucionalPUBhttps://repositorio.ufmg.br/oaiopendoar:2020-07-15T00:08:46Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
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