Segovia Gómez Francisco, Almajano Pablos María Pilar
Chemical Engineering Dept, Univ. Politècnica de Catalunya, Avda, Diagonal, 647, Barcelona, 08028, Spain.
J Food Sci. 2016 Jul;81(7):C1622-8. doi: 10.1111/1750-3841.13341.
Pineapple (Ananas comosus) is consumed in the form of chunks (canned), cubes, fruit salad, and also in juices, concentrates, and jams. In the processes to produce these products, the waste generated represents a high percentage of the total fruit. Some studies have shown that residues of certain fruits, such as pineapple, have the same antioxidant activity as the fruit pulp. So although these residues are discarded, they could be used as an alternative source of polyphenols, as natural antioxidants. This study is focused on the antioxidant activity of wastes obtained in the production of pineapple products and their application. The polyphenols' scavenging activity was determined by the oxygen radical antioxidant capacity assay. The antioxidant potential was determined in emulsions (o/w) and in muffins, where the primary oxidation products (by peroxide value, PV) and the secondary oxidation products (by thiobarbituric acid reactive substances) were analyzed. In addition the muffins were analyzed by means of a triangular sensory test. The PV method showed that pineapple waste extracts caused a reduction in oxidation products of 59% in emulsions and 91% in the muffins. The reduction in TBARs values for emulsions were 27% and for muffins were 51%. The triangular sensory test showed that the samples containing the extract were not distinguished from the control (α = 0.05).
菠萝（凤梨）通常以块状（罐装）、立方体状、水果沙拉的形式食用，也被制成果汁、浓缩汁和果酱。在生产这些产品的过程中，产生的废料占水果总量的比例很高。一些研究表明，某些水果的残渣，如菠萝残渣，与果肉具有相同的抗氧化活性。所以尽管这些残渣被丢弃，但它们可以作为多酚的替代来源，用作天然抗氧化剂。本研究聚焦于菠萝制品生产过程中产生的废料的抗氧化活性及其应用。通过氧自由基抗氧化能力测定法来确定多酚的清除活性。在乳液（油包水）和松饼中测定抗氧化潜力，分析初级氧化产物（通过过氧化值，PV）和次级氧化产物（通过硫代巴比妥酸反应性物质）。此外，通过三角感官测试对松饼进行分析。PV法表明，菠萝废料提取物使乳液中的氧化产物减少了59%，使松饼中的氧化产物减少了91%。乳液中硫代巴比妥酸反应物值的降低率为27%，松饼中为51%。三角感官测试表明，含有提取物的样品与对照样品没有区别（α = 0.05）。
