Drying Optimization by evaluating the antioxidant activity of waste (seed/ peel) of passion fruit

Vanessa Jorge dos Santos, Polyana Batoqui França Biondo, Eliza Marine Rotta, Damila Rodrigues Morais, Jesuí Vergílio Visentainer


The passion fruit is one of the most produced in Brazil as well as being highly functional power consumed due, however, their waste (peel and seed) are often discarded, causing a lot of problems. Thus, to add value to waste was evaluated the antioxidant activity (phenolic compounds, flavonoids, DPPH and FRAP) of the seed and peel (in natura, dehydrated and lyophilized) of passion fruit drying optimizing methods for this analysis. The kiln drying process not concentrated antioxidant compound showed similar values to the in natura peel, however, the lyophilized peel and the seed obtained very significant values related to antioxidant activity. Therefore, due to its nutritional and antioxidant power and to avoid waste and environmental pollution, the passion fruit waste can be reused industrially producing and / or enriching the formulation of foods.

DOI: 10.14685/rebrapa.v5i2.161



recycling; antioxidant activity; drying optimization

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DOI: 10.14685/rebrapa.v5i2.161


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