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The amount of fruit residues is increasing and many of these residues have potential to be applied in diets, sometimes processing cannot take place immediately, being necessary preservation processes and verification of the most appropriate way of application, such as production. The best way to conserve mango peel should be verified. For this purpose, the application of principal component analysis becomes feasible since it groups samples according to their characteristics. This work aims to use principal component analysis for physicochemical characterization of mango shell flours under enzymatic inhibitors and refrigeration. The mangoes were purchased from the Garanhuns-PE trade. They were sanitized, peeled and separated into three groups: control (without inhibitors) and two treatments with B (2.0% AA + 2.0% CaCl2) and D (1.5% AA + 1.5% CaCl2) inhibitors. They were stored in transparent lid containers under refrigeration at 7 ° C for 8 days. Then the shells were dried (60 ° C / 24 h), crushed and sieved. Physicochemical analyzes were performed in triplicate: total soluble solids, pH, total titratable acidity, water activity, reducing sugars, moisture content, lipids, fiber, protein and ash, antioxidant activity ABTS and DPPH. The results were subjected to principal component analysis using the XLSTAT 2014 software. Mango peel flours with the addition of enzyme inhibitors showed values within the requirements of the legislation for the physicochemical characteristics in the eight days of treatment. They were also less susceptible to microbial contamination with higher antioxidant activity compared to control. Treatment B flour is better in relation to moisture, water and ash activity and can be used as a food supplement..

UTILIZAÇÃO DE ANÁLISE DE COMPONENTES PRINCIPAIS PARA CARATERIZAÇÃO FÍSICO-QUÍMICA DE FARINHAS DE CASCA DE MANGA SOB AÇÃO DE INIBIDORES ENZIMÁTICOS E REFRIGERAÇÃO