SciELO - Scientific Electronic Library Online

 
vol.45 número2Propriedades antioxidantes, quantificação e estabilidade das betalaínas da casca da pitaya (Hylocereus undatus)Fenólicos, flavonoides, taninos totais e atividade antioxidante de fava conservada em banco de germoplasma índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

Compartilhar


Ciência Rural

versão impressa ISSN 0103-8478

Resumo

QUEIROZ, Estela de Rezende; ABREU, Celeste Maria Patto de; SANTOS, Cláudia Mendes dos  e  SIMAO, Anderson Assaid. Chemical and phytochemical composition of flours from skin and seeds of 'Bengal' lychee (Litchi chinensis Sonn). Cienc. Rural [online]. 2015, vol.45, n.2, pp.329-334. ISSN 0103-8478.  https://doi.org/10.1590/0103-8478cr20140106.

This study had the objective to determine the chemical and phytochemical composition of flours from skin and seeds of 'Bengal' lychees (Litchi chinensis Sonn), Sapindaceae family. Proximate composition, total energy value, soluble solids, pH, acidity and levels of phenolic compounds, anthocyanins, flavonoids, minerals, sugars, vitamin C and the phytochemical screening were determined. Lychee skin flour presented the highest levels of flavonoids, vitamin C, phenolic compounds, anthocyanins, lipids, proteins, ash and fiber, while the seed flour stood out for the contents of potassium, sulfur, copper, and zinc. Both flours were positive for reducing sugars, protein and amino acids, tannins, catechins, flavonoids, depsides and depsidones. Only the skin flour showed a positive result for alkaloids. The flours made from lychee by-products were promising sources of nutrients and bioactive substances; however, their biological properties need to be further studied.

Palavras-chave : use of by-products; bioactive substances; minerals; phytochemical screening; Litchi chinensis Sonn.

        · resumo em Português     · texto em Português     · Português ( pdf )