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Abstract(s)
O elevado consumo de frutas gera anualmente um grande volume de subprodutos, que são constituídos por cascas, sementes e polpas, assim como por frutas sem calibre que não podem ser comercializadas. O aproveitamento destas matrizes visa a sua valorização como promotores de saúde, ao mesmo tempo que diminuem danos ambientais gerados por descartes incorretos e promovem a sustentabilidade do setor agroalimentar.
Nesse sentido, o presente trabalho visou a caracterização nutricional, química e bioativa de farinhas obtidas a partir de cascas de 4 variedades de citrinos: laranja (FL), tangerina (FT), lima (FLA) e limao (FLO), com o propósito de avaliar o seu potencial como ingrediente funcional. Após a aquisição e secagem de cada uma das frutas in natura, elas foram lavadas, descascadas manualmente, e as cascas foram secas. As cascas secas foram trituradas e obtidas as farinhas. Em seguida foi realizada uma extração hidroelétrica em uma parte das amostras, para fins de analises das bioatividades.
O teor em humidade, cinzas, proteínas, gorduras, hidratos de carbono, fibras, e energia foram determinados seguindo as metodologias oficiais de analise (AOAC). Em todas as farinhas produzidas a agua destacou-se como o principal componente, tendo percentagens superiores a 70%, com destaque para a farinha de limao com 82,32%. Com isso, a farinha de limão foi também a que apresentou maiores diferenças relativamente as restantes, demonstrando os menores teores de gordura, proteína, hidrato de carbono, fibras, e consequentemente, menor valor energético. Por sua vez, a farinha de lima foi a que apresentou o maior valor de cinzas, proteínas e fibras.
A nível químico, a quantificação dos ácidos orgânicos foi realizada por cromatografia liquida ultra-rápida acoplada a um detetor de fotodiodos (UFLC-DAD). Entre os ácidos orgânicos identificados, o acido quinico foi o maioritário nas amostras FLA e FLO, numa quantidade de 3,7 } 0,2 g/100g e 3,5 } 0,1 g/100g, respetivamente, e nao foram detetados nas amostras FL e FT. Por sua vez, o acido cítrico apresentou maior quantidade na FL (5,8 } 0,2 g/100g) e FT (16,39 } 0,04 g/100g) e nao foi detetado na FLA e FLO. Os compostos fenolicos foram determinados por cromatografia liquida de alta eficiência acoplada a um detetor de arranjo de diodos e a um espectrómetro de massa com ionização por eletrospray (HPLC-DAD-ESI/MS), tendo sido identificados quarenta e seis compostos nao-antocianicos, dos quais vinte e nove sao flavonoides e dezassete ácidos fenolicos e derivados. Dentre as farinhas estudadas, a FLA foi a que apresentou maior quantidade de compostos fenolicos, com predominância dos flavonoides hesperidina (23.48 }0.19 mg/g) seguido pelo limocitrol-O-hexosideo-O-deoxihexosideo (13.24 }0.16 mg/g) e limocitrin-glucosil-3-hidroxi-3-metil-glutaril-glucosideo (6.42 }0.23 mg/g). Os acidos gordos foram quantificados por cromatografia gasosa com deteção de ionização de chama (GC-FID), tendo-se identificado 19 ácidos gordos individuais no total, dos quais o acido linoleico (C18:2n6c), seguido pelo acido ƒ¿-linolenico (C18:3n3), acido oleico (C18:1n9c) e acido palmitico (C16:0) se destacaram como maioritários em todas as amostras. A quantificação de açúcares livres foi realizada através de um sistema de cromatografia liquida de alta eficiência acoplada a um detetor de índice de refração (HPLC-RI), onde foi possível identificar a presença de frutose, glucose, sacarose e trealose, em todas as variedades.
A atividade antioxidante dos extratos foi avaliada por meio de tres ensaios: o ensaio da inibição da peroxidacao lipidica (TBARS), o ensaio de atividade captadora de radicais de DPPH e ensaio do poder redutor. A atividade antimicrobiana foi avaliada testando o potencial dos extratos contra um painel de seis bactérias (Gram-positivas: Staphylococcus aureus, Bacillus cereus, Listeria monicytogenes, e Gram-negativas: Escherichia coli, Salmonella Typhimurium, Enterobacter cloacae) e seis fungos (Aspergillus fumigatus, Aspergillus niger, Aspergillus versicolor, Penicillium funiculosum, Trichoderma viride e Penicillium verrucosum var. cyclopium). E a atividade antiproliferativa dos extratos foi avaliada em 4 linhas de celulas tumorais: AGS (adenocarcinoma gastrico) e CaCo-2 (adenocarcinoma de colon), MCF-7 (carcinoma de mama), NCI-H460 (carcinoma de pulmão), e uma linha de células nao tumorais (PLP2), utilizando o método sulforhodamina B. Os resultados demonstraram que as farinhas apresentaram um potencial antioxidante, antimicrobiano, antiproliferativo e anti-inflamatorio, com destaque para a FLA nas atividades antioxidante e antimicrobiana. Sendo essas caracteristicas importantes, que fazem com que esse subproduto seja de interesse para a industria alimentar e farmacêutica.
Tendo em vista a possível aplicação como ingrediente conservante natural, a farinha de lima foi selecionada para incorporação uma vez que foi a farinha com maior potencial bioativo. Neste sentido, procedeu-se a comparação de madalenas produzidas com farinha de trigo (MFT), com farinha de trigo com conservante sintético (MCS), madalena com 10% de farinha de lima (M10) e 20% de farinha de lima (M20). Notou-se que a farinha de lima foi capaz de proporcionar um aumento na conservação das madalenas. Quanto aos parâmetros fisico-quimicos, especificamente cor, atividade de agua, e textura, constatou-se que tempo de prateleira e o tipo de conservante utilizado influenciaram nos resultados.
Desta forma, a formulação de farinhas provenientes das cascas citrinos apresentam-se como uma boa solução para a valorização desses subprodutos, uma vez que os resultados comprovam o potencial funcional dos mesmos. A adição destas farinhas em alimentos poderá aumentar o potencial conservante dos produtos alimentares para alem de, ir de encontro as demandas do consumidor que procura uma alternativa de alimento funcional com consequentes benefícios para saúde. Para alem da utilização destes resíduos como potencial ingrediente natural com potencial aplicação para a industria alimentar, prevê-se a contribuição de forma positiva para a resolução de problemas económicos e ambientais preocupantes derivados do descarte deste tipo de resíduos.
The high consumption of fruits generates a large volume of by-products annually, consisting of peels, seeds, pulps, as well as undersized fruits that cannot be commercialized. The utilization of these matrices aims at their valorization as health promoters, while reducing environmental damage caused by incorrect disposal and promoting sustainability in the agri-food sector.In this regard, the present study aimed to characterize the nutritional, chemical, and bioactive properties of flours obtained from the peels of four citrus varieties: orange (FL), tangerine (FT), lime (FLA), and lemon (FLO), with the purpose of evaluating their potential as functional ingredients. After acquiring and drying each of the fresh fruits, they were washed, manually peeled, and the peels were dried. The dried peels were ground to obtain the flours. Subsequently, a hydroethanolic extraction was performed on a portion of the samples for bioactivity analysis. The moisture, ash, protein, fat, carbohydrates, fiber, and energy content were determined following official analysis methodologies (AOAC). In all the produced flours, water stood out as the main component, with percentages exceeding 70%, with lemon flour being the highest at 82.32%. Consequently, lemon flour also showed the lowest levels of fat, protein, carbohydrates, fiber, and consequently, lower energy value. On the other hand, lime flour exhibited the highest ash, protein, and fiber content. In terms of chemical analysis, the quantification of organic acids was carried out using ultra-fast liquid chromatography coupled with a photodiode array detector (UFLC-DAD). Among the identified organic acids, quinic acid was the most abundant in FLA and FLO samples, with quantities of 3.7 ± 0.2 g/100g and 3.5 ± 0.1 g/100g, respectively, while it was not detected in FL and FT samples. Citric acid, on the other hand, was found in higher amounts in FL (5.8 ± 0.2 g/100g) and FT (16.39 ± 0.04 g/100g) and was not detected in FLA and FLO samples. Phenolic compounds were determined using high-performance liquid chromatography coupled with a diode array detector and an electrospray ionization mass spectrometer (HPLC-DAD-ESI/MS), and a total of forty-six non-anthocyanin compounds were identified, including twenty-nine flavonoids and seventeen phenolic acids and derivatives. Among the studied flours, FLA exhibited the highest amount of phenolic compounds, predominantly hesperidin (23.48±0.19 mg/g), followed by limocitrol-O-hexoside-O-deoxihexoside (13.24±0.16 mg/g) and limocitrin-glucosyl-3-hydroxy-3-methylglutaroyl-glucoside (6.42±0.23 mg/g). Fatty acids were quantifiedusing gas chromatography with flame ionization detection (GC-FID), and a total of nineteen individual fatty acids were identified, with linoleic acid (C18:2n6c), α-linolenic acid (C18:3n3), oleic acid (C18:1n9c), and palmitic acid (C16:0) being the major components in all samples. Free sugar quantification was performed using high-performance liquid chromatography with a refractive index detector (HPLC-RI), and the presence of fructose, glucose, sucrose, and trehalose was identified in all varieties. The antioxidant activity of the extracts was evaluated through three assays: the thiobarbituric acid reactive substances (TBARS) assay for lipid peroxidation inhibition, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assay, and the reducing power assay. The antimicrobial activity was assessed by testing the extracts' potential against a panel of six bacteria (Gram-positive: Staphylococcus aureus, Bacillus cereus, Listeria monicytogenes, and Gram-negative: Escherichia coli, Salmonella Typhimurium, Enterobacter cloacae) and six fungi (Aspergillus fumigatus, Aspergillus niger, Aspergillus versicolor, Penicillium funiculosum, Trichoderma viride, and Penicillium verrucosum var. cyclopium). The antiproliferative activity of the extracts was evaluated in four tumor cell lines: AGS (gastric adenocarcinoma), CaCo-2 (colon adenocarcinoma), MCF-7 (breast carcinoma), NCI-H460 (lung carcinoma), and one non-tumor cell line (PLP2), using the sulforhodamine B method. The results demonstrated that the flours exhibited potential antioxidant, antimicrobial, antiproliferative, and anti-inflammatory activities, with FLA standing out in antioxidant and antimicrobial activities. These characteristics are important and make this byproduct of interest to the food and pharmaceutical industries. Considering its potential application as a natural preservative ingredient, lime flour was selected for incorporation as it showed the highest bioactive potential. In this regard, muffins were compared using wheat flour (MFT), wheat flour with synthetic preservative (MCS), muffins with 10% lime flour (M10), and 20% lime flour (M20). It was observed that lime flour was capable of increasing the shelf life of the muffins. Regarding the physicochemical parameters, specifically color, water activity, and texture, it was found that shelf life and the type of preservative used influenced the results.Thus, the formulation of flours derived from citrus fruit peels presents a good solution for valorizing these byproducts, as the results confirm their functional potential. The addition of these flours to food can increase the preservation potential of food products and meet the demands of consumers seeking functional food alternatives with associatedhealth benefits. In addition to the potential application of these residues as natural ingredients in the food industry, their utilization is expected to positively contribute to the resolution of concerning economic and environmental problems derived from the disposal of this type of waste.
The high consumption of fruits generates a large volume of by-products annually, consisting of peels, seeds, pulps, as well as undersized fruits that cannot be commercialized. The utilization of these matrices aims at their valorization as health promoters, while reducing environmental damage caused by incorrect disposal and promoting sustainability in the agri-food sector.In this regard, the present study aimed to characterize the nutritional, chemical, and bioactive properties of flours obtained from the peels of four citrus varieties: orange (FL), tangerine (FT), lime (FLA), and lemon (FLO), with the purpose of evaluating their potential as functional ingredients. After acquiring and drying each of the fresh fruits, they were washed, manually peeled, and the peels were dried. The dried peels were ground to obtain the flours. Subsequently, a hydroethanolic extraction was performed on a portion of the samples for bioactivity analysis. The moisture, ash, protein, fat, carbohydrates, fiber, and energy content were determined following official analysis methodologies (AOAC). In all the produced flours, water stood out as the main component, with percentages exceeding 70%, with lemon flour being the highest at 82.32%. Consequently, lemon flour also showed the lowest levels of fat, protein, carbohydrates, fiber, and consequently, lower energy value. On the other hand, lime flour exhibited the highest ash, protein, and fiber content. In terms of chemical analysis, the quantification of organic acids was carried out using ultra-fast liquid chromatography coupled with a photodiode array detector (UFLC-DAD). Among the identified organic acids, quinic acid was the most abundant in FLA and FLO samples, with quantities of 3.7 ± 0.2 g/100g and 3.5 ± 0.1 g/100g, respectively, while it was not detected in FL and FT samples. Citric acid, on the other hand, was found in higher amounts in FL (5.8 ± 0.2 g/100g) and FT (16.39 ± 0.04 g/100g) and was not detected in FLA and FLO samples. Phenolic compounds were determined using high-performance liquid chromatography coupled with a diode array detector and an electrospray ionization mass spectrometer (HPLC-DAD-ESI/MS), and a total of forty-six non-anthocyanin compounds were identified, including twenty-nine flavonoids and seventeen phenolic acids and derivatives. Among the studied flours, FLA exhibited the highest amount of phenolic compounds, predominantly hesperidin (23.48±0.19 mg/g), followed by limocitrol-O-hexoside-O-deoxihexoside (13.24±0.16 mg/g) and limocitrin-glucosyl-3-hydroxy-3-methylglutaroyl-glucoside (6.42±0.23 mg/g). Fatty acids were quantifiedusing gas chromatography with flame ionization detection (GC-FID), and a total of nineteen individual fatty acids were identified, with linoleic acid (C18:2n6c), α-linolenic acid (C18:3n3), oleic acid (C18:1n9c), and palmitic acid (C16:0) being the major components in all samples. Free sugar quantification was performed using high-performance liquid chromatography with a refractive index detector (HPLC-RI), and the presence of fructose, glucose, sucrose, and trehalose was identified in all varieties. The antioxidant activity of the extracts was evaluated through three assays: the thiobarbituric acid reactive substances (TBARS) assay for lipid peroxidation inhibition, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assay, and the reducing power assay. The antimicrobial activity was assessed by testing the extracts' potential against a panel of six bacteria (Gram-positive: Staphylococcus aureus, Bacillus cereus, Listeria monicytogenes, and Gram-negative: Escherichia coli, Salmonella Typhimurium, Enterobacter cloacae) and six fungi (Aspergillus fumigatus, Aspergillus niger, Aspergillus versicolor, Penicillium funiculosum, Trichoderma viride, and Penicillium verrucosum var. cyclopium). The antiproliferative activity of the extracts was evaluated in four tumor cell lines: AGS (gastric adenocarcinoma), CaCo-2 (colon adenocarcinoma), MCF-7 (breast carcinoma), NCI-H460 (lung carcinoma), and one non-tumor cell line (PLP2), using the sulforhodamine B method. The results demonstrated that the flours exhibited potential antioxidant, antimicrobial, antiproliferative, and anti-inflammatory activities, with FLA standing out in antioxidant and antimicrobial activities. These characteristics are important and make this byproduct of interest to the food and pharmaceutical industries. Considering its potential application as a natural preservative ingredient, lime flour was selected for incorporation as it showed the highest bioactive potential. In this regard, muffins were compared using wheat flour (MFT), wheat flour with synthetic preservative (MCS), muffins with 10% lime flour (M10), and 20% lime flour (M20). It was observed that lime flour was capable of increasing the shelf life of the muffins. Regarding the physicochemical parameters, specifically color, water activity, and texture, it was found that shelf life and the type of preservative used influenced the results.Thus, the formulation of flours derived from citrus fruit peels presents a good solution for valorizing these byproducts, as the results confirm their functional potential. The addition of these flours to food can increase the preservation potential of food products and meet the demands of consumers seeking functional food alternatives with associatedhealth benefits. In addition to the potential application of these residues as natural ingredients in the food industry, their utilization is expected to positively contribute to the resolution of concerning economic and environmental problems derived from the disposal of this type of waste.
Description
Mestrado de dupla diplomação com Instituto Federal do Espírito Santo (IFES) - Campus Vila Velha
Keywords
Biorresíduos Subprodutos Bioatividade Citrinos Economia circular Ingredientes naturais