ANALYSIS OF TOTAL PHENOLIC COMPOUNDS CONTENT AND ANTIOXIDANT ACTIVITY OF TEA PREPARED WITH PINEAPPLE CROWN FLOUR

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  • Presentation type: Pôster
  • Track: Food Science and Nutrition (CN)
  • Keywords: fruit and vegetable residues; Bioactive compounds; infusion;
  • 1 Programa de Pós Graduação em Alimentos e Nutrição (PPGAN), Universidade Federal do Estado do Rio de Janeiro (UNIRIO)
  • 2 Programa de Pós Graduação em Alimentos e Nutrição (PPGAN)/ Universidade Federal do Estado do Rio de Janeiro (UNIRIO)
  • 3 Departamento de Ciência de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
  • 4 UNIVERSIDADE DO ESTADO DO RIO DE JANEIRO

ANALYSIS OF TOTAL PHENOLIC COMPOUNDS CONTENT AND ANTIOXIDANT ACTIVITY OF TEA PREPARED WITH PINEAPPLE CROWN FLOUR

Talita Braga de Brito Nogueira

Programa de Pós Graduação em Alimentos e Nutrição (PPGAN), Universidade Federal do Estado do Rio de Janeiro (UNIRIO)

Abstract

Pineapple (Ananas comosus) is a tropical fruit widely consumed in the world. In recent years, studies with its inedible parts (peel, stalk, bagasse, and crown) have been growing. Pineapple crown has shown promising results in antioxidant activity and bioactive compound profile. Tea is a beverage traditionally consumed in several countries and can bring health benefits. This work aims to evaluate the antioxidant activity of teas obtained from pineapple crown flour (PCF) at different infusion times. Pineapple crowns were defoliated, washed, crushed, and dried in a ventilated oven (65°C/12h and 90°C/1h). The dried samples were ground in a Ball Mill. The tea was obtained by adding 2 g of PCF in 70 mL of distilled water at 90 °C. After 5, 10, and 15 min, the solution was filtered on filter paper, transferred to a volumetric flask, and made up to 100 mL. The total phenolic content (TPC), the total flavonoid content (TFC), and the antioxidant activity (DPPH, FRAP, ABTS, and ORAC methods) were determined on a microplate reader. TPC of tea increased with time, ranging from 7.20 ± 0.51 to 10.25 ± 0.29 mg GAE.100 mL-1. PCF teas showed differences in TFC, with values between 1.28 ± 0.02 and 1.92 ± 0.06 mg Catechin Eq. 100 mL-1. For the antioxidant activities (µg Trolox Eq. 100 mL-1), the mean values of 209.63 ± 19.47 (DPPH), 290.48 ± 76.88 (FRAP), 318.38 ± 62.13 (ABTS) and 370.76 ± 67.50 (ORAC) were observed. The 5-minute time showed lower TPC and lowered antioxidant activity, and there was no statistical difference between 10 and 15 min times. Usually, the infusion time does not exceed 10 min; therefore, it is considered an efficient time to extract these compounds. PCF tea showed interesting TPC and antioxidant activity, proposing a good and new alternative for using the pineapple crown.

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