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<p>The present study aimed to characterization and evaluation of in vitro bioaccessibility of bioactive compounds in pineapple residue flours. The crown flour had a high content of protein (7.03 ± 0.25%), and the flours from the peel and residue presented lipid content of 0.70 ± 0.01%. The industrial waste flour had a higher content of phenolic compounds (1055.56 ± 27.11&#xa0;mg of gallic acid/100&#xa0;g dry weight) and flavonoid (809 ± 53&#xa0;mg of quercetin/100&#xa0;g dry weight). The peel flour showed higher yields of antioxidant capacity (38.7 ± 2.5&#xa0;µmol of Trolox equivalent/g dry weight). Phenolics showed a high percentage of bioaccessibility (71.8% for peel flour to 89.7% for pulp pomace flour), and bioaccessibility for flavonoids varied from 38.1% for pulp pomace flour to 51.0–55.2% for peel, crown and industrial waste flours. Data indicate that pineapple residue flours are important natural sources of nutritional and bioactive compounds, which present promising potential applications in food/nutraceutical industries.</p>

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Pineapple residue flour: characterization and evaluation of in vitro bioaccessibility of bioactive compounds

  • 期刊论文

  • 发表日期：

    2026年1月6日

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  • Amanda Nayane da Silva Ribeiro,
  • Gabriel Olivo Locatelli,
  • Leandro Finkler,
  • Thyago Moreira de Queiroz,
  • Raquel de Melo Barbosa,
  • Christine Lamenha Luna Finkler

摘要

The present study aimed to characterization and evaluation of in vitro bioaccessibility of bioactive compounds in pineapple residue flours. The crown flour had a high content of protein (7.03 ± 0.25%), and the flours from the peel and residue presented lipid content of 0.70 ± 0.01%. The industrial waste flour had a higher content of phenolic compounds (1055.56 ± 27.11 mg of gallic acid/100 g dry weight) and flavonoid (809 ± 53 mg of quercetin/100 g dry weight). The peel flour showed higher yields of antioxidant capacity (38.7 ± 2.5 µmol of Trolox equivalent/g dry weight). Phenolics showed a high percentage of bioaccessibility (71.8% for peel flour to 89.7% for pulp pomace flour), and bioaccessibility for flavonoids varied from 38.1% for pulp pomace flour to 51.0–55.2% for peel, crown and industrial waste flours. Data indicate that pineapple residue flours are important natural sources of nutritional and bioactive compounds, which present promising potential applications in food/nutraceutical industries.