SUSTAINABLE EXPLOITATION OF THE CAATINGA PASSION FRUIT: CHARACTERIZATION AND BIOACTIVITY OF PEEL FLOUR FOR FOOD APPLICATIONS

The Caatinga passion fruit (Passiflora cincinnata Mast.) is an underutilized native Brazilian species whose coproducts, particularly the peel, contain high levels of dietary fiber and bioactive compounds. Producing flour from this residue represents a sustainable strategy, with potential applications as a functional food ingredient. In this context, given the challenges associated with diet-related diseases, agro-industrial waste generation, and economic vulnerability in rural areas, valorizing this resource may contribute to health promotion, waste reduction, and the strengthening of sustainable production chains. This study aimed to evaluate the physicochemical properties, antioxidant activity, and bioactivity of flour obtained from Caatinga passion fruit peel (FMC), with a view to its potential use as a food ingredient. Moisture, ash, protein content (Kjeldahl method), pH (AOAC, 2012), and water activity were determined, along with total phenolic content and condensed and hydrolyzable tannins (Chandran and Indira, 2016), antioxidant capacity using the FRAP and ORAC methods (Rufino et al., 2021), and ascorbic acid content (Pearson, 1976). FMC exhibited low moisture content (7.45%) and water activity (0.41), indicating favorable microbiological stability. Its nutritional composition was noteworthy, with a protein content of 16.81% and an ash content of 6.11%, suggesting its potential as a mineral-source ingredient, in addition to its low lipid content (3.12%). The acidic pH (3.80) and titratable acidity (2.45%) may contribute to oxidative stability and product preservation. The flour exhibited a substantial total phenolic content (8.63 mg GAE/g), as well as hydrolyzable and condensed tannins (2.54–17.76 mg TAE/g) and ascorbic acid (36.90 mg/100 g). These findings are consistent with the antioxidant activity determined using the FRAP and ORAC methods (45.91–48.26 μM Trolox equivalents g⁻¹ DW), highlighting the flour as a relevant source of natural antioxidants. Overall, the results demonstrate that FMC exhibits favorable microbiological stability, a promising nutritional composition, a significant presence of bioactive compounds, and high antioxidant activity, positioning it as a sustainable and nutritious alternative for use as a functional food ingredient.