Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels
Due to their nutritional and sensorial characteristics, tropical fruits like guava, mamey sapote, and passion fruit are regularly incorporated into daily diets. Their by-products, especially peels, are approximately 10 to 35% of their weight and possess an important content of bioactive compounds, s...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-11-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Techno-Functional-and-Bioactive-Properties-and-Chemical-Composition-of-Guava-Mamey,173218,0,2.html |
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| author | Leticia X. López-Martínez Mónica A. Villegas-Ochoa J. Abraham Domínguez-Avila Elhadi M. Yahia Gustavo A. Gonzalez-Aguilar |
| author_facet | Leticia X. López-Martínez Mónica A. Villegas-Ochoa J. Abraham Domínguez-Avila Elhadi M. Yahia Gustavo A. Gonzalez-Aguilar |
| author_sort | Leticia X. López-Martínez |
| collection | DOAJ |
| description | Due to their nutritional and sensorial characteristics, tropical fruits like guava, mamey sapote, and passion fruit are regularly incorporated into daily diets. Their by-products, especially peels, are approximately 10 to 35% of their weight and possess an important content of bioactive compounds, such as dietary fiber and phenolics. The nutritional, technological, physio-functional properties and phenolic compound compositions of guava, mamey sapote, and passion fruit peels were studied. Peels had promising techno- and physio-functional characteristics, good dietary fiber contents (45.18-61.42 g/100 g), and phenolic profiles with ferulic acid, gallic acid, p -coumaric, and catechin as the main compounds. Peel powders also showed excellent DPPH radical scavenging activity (125.3–252.4 µmol TE/100 g) and Trolox equivalent antioxidant capacity, TEAC (369.2–656.8 µmol TE/100 g). The α-amylase and lipase inhibitory activity varied from 28.15 to 51.4% and 30.89 to 57.15%, respectively. Higher values of α-glucosidase inhibition capacity were found, ranging from 51.64 to 70.32%. The chemical composition and properties reported in the present work suggest that peel powders of these guava, mamey sapote, and passion fruit could be used as constituents in different foods, such as bakery and meat goods, with beneficial health effects like control of hyperglycemia, improved intestinal function, and control of overweight; however, more studies are necessary for animal models and humans to confirm these bioactivities conclusively. |
| format | Article |
| id | doaj-art-09a7cf0bb16a4c8cb4c68e30b6d6c72a |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-11-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-09a7cf0bb16a4c8cb4c68e30b6d6c72a2025-02-03T00:54:49ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-11-0173431132110.31883/pjfns/173218173218Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit PeelsLeticia X. López-Martínez0https://orcid.org/0000-0002-5572-5434Mónica A. Villegas-Ochoa1https://orcid.org/0000-0001-5559-1694J. Abraham Domínguez-Avila2https://orcid.org/0000-0001-6220-1623Elhadi M. Yahia3https://orcid.org/0000-0002-3557-8975Gustavo A. Gonzalez-Aguilar4https://orcid.org/0000-0002-7452-286XCONAHCYT-CIAD, Centro de Investigación en Alimentación y Desarrollo, A.C. Carr. Gustavo Enrique Astiazarán Rosas 46, Col. La Victoria, Hermosillo, Sonora 83304, MexicoCentro de Investigación en Alimentación y Desarrollo, A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, MexicoCONAHCYT-CIAD, Centro de Investigación en Alimentación y Desarrollo, A.C. Carr. Gustavo Enrique Astiazarán Rosas 46, Col. La Victoria, Hermosillo, Sonora 83304, MexicoFacultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, Querétaro 76230, MexicoCentro de Investigación en Alimentación y Desarrollo, A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, MexicoDue to their nutritional and sensorial characteristics, tropical fruits like guava, mamey sapote, and passion fruit are regularly incorporated into daily diets. Their by-products, especially peels, are approximately 10 to 35% of their weight and possess an important content of bioactive compounds, such as dietary fiber and phenolics. The nutritional, technological, physio-functional properties and phenolic compound compositions of guava, mamey sapote, and passion fruit peels were studied. Peels had promising techno- and physio-functional characteristics, good dietary fiber contents (45.18-61.42 g/100 g), and phenolic profiles with ferulic acid, gallic acid, p -coumaric, and catechin as the main compounds. Peel powders also showed excellent DPPH radical scavenging activity (125.3–252.4 µmol TE/100 g) and Trolox equivalent antioxidant capacity, TEAC (369.2–656.8 µmol TE/100 g). The α-amylase and lipase inhibitory activity varied from 28.15 to 51.4% and 30.89 to 57.15%, respectively. Higher values of α-glucosidase inhibition capacity were found, ranging from 51.64 to 70.32%. The chemical composition and properties reported in the present work suggest that peel powders of these guava, mamey sapote, and passion fruit could be used as constituents in different foods, such as bakery and meat goods, with beneficial health effects like control of hyperglycemia, improved intestinal function, and control of overweight; however, more studies are necessary for animal models and humans to confirm these bioactivities conclusively.http://journal.pan.olsztyn.pl/Techno-Functional-and-Bioactive-Properties-and-Chemical-Composition-of-Guava-Mamey,173218,0,2.htmltropical fruitsphenolic profileantioxidant potentialenzyme inhibitionglucose adsorption capacityfat/oil binding capacitysodium cholate binding capacity |
| spellingShingle | Leticia X. López-Martínez Mónica A. Villegas-Ochoa J. Abraham Domínguez-Avila Elhadi M. Yahia Gustavo A. Gonzalez-Aguilar Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels Polish Journal of Food and Nutrition Sciences tropical fruits phenolic profile antioxidant potential enzyme inhibition glucose adsorption capacity fat/oil binding capacity sodium cholate binding capacity |
| title | Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels |
| title_full | Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels |
| title_fullStr | Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels |
| title_full_unstemmed | Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels |
| title_short | Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels |
| title_sort | techno functional and bioactive properties and chemical composition of guava mamey sapote and passion fruit peels |
| topic | tropical fruits phenolic profile antioxidant potential enzyme inhibition glucose adsorption capacity fat/oil binding capacity sodium cholate binding capacity |
| url | http://journal.pan.olsztyn.pl/Techno-Functional-and-Bioactive-Properties-and-Chemical-Composition-of-Guava-Mamey,173218,0,2.html |
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