BROMATOLOGICAL COMPOSITION OF PASSION FRUIT PEEL FLOUR (Passiflora nitida) AND EVALUATION OF THE EFFECT OF TIME ON ULTRASOUND-ASSISTED PECTIN EXTRACTION

Passiflora nitida Kunth is a species of passion fruit endemic to Brazil, popularly known as passion fruit, widely distributed in the North and Midwest regions of Brazil. Despite its agronomic potential, evidenced by its resistance to diseases such as anthracnose and its edible and sweet fruits, studies related to the species are still incipient in terms of chemical characterization and technological potential, mainly linked to the use of its by-products, such as the peels. In this sense, the present study aimed to evaluate the chemical composition of the flour obtained from the peels of P. nitida; and perform an ultrasound-assisted pectin extraction assay (50 % duty cycle, 60 % amplitude, solid-liquid ratio 1:33 and citric acid extractor solution pH 1.5), investigating the effect of time (5, 10, 15 and 20 minutes) on polymer yield. The bromatological analysis of the peel flour revealed a relevant nutritional composition, highlighting the high carbohydrate content (85.82±0.60) and low moisture content (3.09±0.26). Regarding extraction, high pectin yields were obtained, with the highest being in 10 minutes (24.91± 0.65). It is concluded that the P. nitida peel is a promising raw material, with great potential for valuing its by-products for pectin production, emphasizing the need for additional studies to fully explore its technological applications.