Open AccessCHARACTERIZATION AND IDENTIFICATION OF BIOACTIVE COMPOUNDS IN AGRO-FOOD WASTE FLOURS
Author(s) -
Camila Gonçalves Rodrigues,
Viviane Silva,
Anna Cláudia F. e Loyola,
Mauro Ramalho Silva,
Rodinei Augusti,
Júlio Onésio Ferreira Melo,
Lanamar de Almeida Carlos,
Camila Argenta Fante
Publication year - 2021
Publication title -
química nova
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.214
H-Index - 73
eISSN - 1678-7064
pISSN - 0100-4042
DOI - 10.21577/0100-4042.20170853
Subject(s) - context (archaeology) , ingredient , brewing , food science , food waste , chemistry , waste management , business , pulp and paper industry , environmental science , microbiology and biotechnology , engineering , biology , paleontology , fermentation
One of the recurrent problems of the agroindustry sector is the incorrect disposal of waste because of the complexity of the material, moisture, among other factors. Waste is not used in tonnage, but is systematically used. Examples of residues are malt bagasse and cassava peel, produced in large quantities in the brewing industry and flour production, respectively. In this context, the objective of this study was to evaluate bioactive compounds of flours produced from agroindustry waste to potentiate their use as an ingredient rich in antioxidants. The flours produced from agroindustry waste were evaluated for phenolic compounds, total carotenoids, antioxidant activity, and the attainment of phenolic profiles and fingerprints by paper spray mass spectrometry. It was possible to identify a broad class of compounds in both flours, such as phenolic acids, flavonoids, among others. The flours can be possibly included in food commodities or packaging formulation since they are natural antioxidants, thus adding value to these products and reducing environmental issues. However, further analysis is needed to ensure bioavailability as well as food safety