Mangiferaindica L. （carabao mango）, AnnonaMuricata L. （soursop）, Citrofortunellamicrocarpa（calamansi）, and Musa acuminate x balbisianaColla （ABB Group） （plantain banana） have long been used in the processed ...Mangiferaindica L. （carabao mango）, AnnonaMuricata L. （soursop）, Citrofortunellamicrocarpa（calamansi）, and Musa acuminate x balbisianaColla （ABB Group） （plantain banana） have long been used in the processed food industries. However, the peelsof these fruits are normally disposed as waste or at most used as fertilizer and feeds. The objective of the study is to characterize the peels of these fruits as functional food/ingredient. Freeze-dried fruits peels of carabao mango, soursop, calamansi and plantain banana were analyzed for proximate composition, dietary fiber and phytonutrients contents, fermentability invitro and antioxidant activity. Results showed soursop peels having significantly higher soluble （12.75 g/100 g sample） and insoluble （62.55 g/100 g sample） dietary fiber among the fruit peels studied. All peels produced significant amounts of short chain fatty acids, propionate 〉 acetate 〉 butyrate. Carabao mango peels produced the highest amount of acetate while calamansipeels, the highest propionate （215.8± 3.6 mg/100 g）. Carabao mango and soursop peels have significantly greater total polyphenols, flavonoids, anthocyanidins andantioxidant activity. The study showed that fruit peels of carabao mango, soursop, calamansi and plantain banana can be potential functional food ingredients.展开更多
文摘Mangiferaindica L. （carabao mango）, AnnonaMuricata L. （soursop）, Citrofortunellamicrocarpa（calamansi）, and Musa acuminate x balbisianaColla （ABB Group） （plantain banana） have long been used in the processed food industries. However, the peelsof these fruits are normally disposed as waste or at most used as fertilizer and feeds. The objective of the study is to characterize the peels of these fruits as functional food/ingredient. Freeze-dried fruits peels of carabao mango, soursop, calamansi and plantain banana were analyzed for proximate composition, dietary fiber and phytonutrients contents, fermentability invitro and antioxidant activity. Results showed soursop peels having significantly higher soluble （12.75 g/100 g sample） and insoluble （62.55 g/100 g sample） dietary fiber among the fruit peels studied. All peels produced significant amounts of short chain fatty acids, propionate 〉 acetate 〉 butyrate. Carabao mango peels produced the highest amount of acetate while calamansipeels, the highest propionate （215.8± 3.6 mg/100 g）. Carabao mango and soursop peels have significantly greater total polyphenols, flavonoids, anthocyanidins andantioxidant activity. The study showed that fruit peels of carabao mango, soursop, calamansi and plantain banana can be potential functional food ingredients.
