Plant Foods for Human Nutrition

, Volume 71, Issue 2, pp 137–144 | Cite as

Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products

  • Miriam Mabel Selani
  • Andreia Bianchini
  • Wajira S. Ratnayake
  • Rolando A. Flores
  • Adna Prado Massarioli
  • Severino Matias de Alencar
  • Solange Guidolin Canniatti Brazaca
Original Paper


The aim of this study was to determine the physicochemical, functional and antioxidant properties of mango (MAC), pineapple (PAC) and passion fruit (PFC) co-products in order to evaluate them as ingredients for food application. Proximate composition showed low fat content (0.95–5.64 g/100 g), and high levels of dietary fiber. In pineapple and passion fruit co-products, dietary fiber represented more than 50 % of the sample. Low pH, water activity, along with high acidity indicated that these co-products would not be easily susceptible to deterioration as food ingredients. Pineapple and passion fruit co-products had significant (p < 0.05) water holding capacity (4.96 and 4.31 g water/g sample, respectively), however oil holding capacity was low (1.59–1.85 g oil/g sample) for the three matrices studied. Regarding the phenolic content, values ranged from 3.78 to 4.67 mg gallic acid equivalent/g, with MAC showing the highest content. Through high performance liquid chromatography analysis, six compounds were identified and quantified (gallic acid, p-coumaric acid, ferulic acid, caffeic acid, epicatechin, and mangiferin) in the fruit co-products. As observed for the phenolic content, the highest antioxidant activity (p < 0.05) was found in MAC when measured by both DPPH and ABTS methods. The results indicated that the fruit co-products under evaluation could be used as functional ingredient to provide dietary fiber and natural antioxidants to food products.


Byproducts Pineapple Mango Passion fruit Dietary fiber Antioxidants 



Gallic acid equivalent


Insoluble dietary fiber


Mango co-product


Oil holding capacity


Pineapple co-product


Passion fruit co-product


Soluble dietary fiber


Total dietary fiber


Water holding capacity



The authors acknowledge Demarchi, for providing the co-products, “Fundação de Amparo à Pesquisa do Estado de São Paulo” for financial support (Grant 2012/03347-9), and “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior”, for the scholarship (no 8849/12-9).

Compliance with Ethical Standards

This article does not contain any studies with human or animal subjects.

Conflict of Interest

The authors declare no conflict of interest.


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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  • Miriam Mabel Selani
    • 1
  • Andreia Bianchini
    • 2
  • Wajira S. Ratnayake
    • 2
  • Rolando A. Flores
    • 2
  • Adna Prado Massarioli
    • 1
  • Severino Matias de Alencar
    • 1
  • Solange Guidolin Canniatti Brazaca
    • 1
  1. 1.Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura “Luiz de Queiroz”Universidade de São PauloPiracicabaBrazil
  2. 2.The Food Processing Center, Department of Food Science and TechnologyUniversity of NebraskaLincolnUSA

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