Publication
Comparative analysis of the nutritional composition of pulp and peel of prickly pear
| dc.contributor.author | Silva, M.A. | |
| dc.contributor.author | Albuquerque, T.G. | |
| dc.contributor.author | Pereira, P. | |
| dc.contributor.author | Ramalho, R. | |
| dc.contributor.author | Costa, H.S. | |
| dc.date.accessioned | 2019-03-08T19:09:22Z | |
| dc.date.available | 2019-03-08T19:09:22Z | |
| dc.date.issued | 2018-05 | |
| dc.description.abstract | Introduction: Nowadays, there are two major concerns of society, namely: (i) concern for health and demand for foods that may have health benefits; and (ii) increase of food waste produced by the food industry. The study of food and its by-products features can be one of the solutions for these two major concerns. Aim: In this study a comparative analysis was performed between the pulp and the by-product of prickly pear determining moisture, ash, total protein, total fat and dietary fibre contents. Methods: In 2017, the prickly pears were obtained at Herdade de Peliteiros (Silveiras, Montemor-o-Novo, Évora). For determination of moisture content, a gravimetric method was used applying a dry air oven, and the ash content was determined using the process of incineration at 525 °C. For total protein content, Kjeldahl method was applied, and for total fat, acid hydrolysis followed by extraction with petroleum ether using a Soxhlet apparatus. Finally, the dietary fibre content was determined by an enzymatic-gravimetric method. Results: With the results obtained, it was possible to verify that water is the main constituent of the pulp and peel of prickly pear, 83% and 84%, respectively. It was also found that the pulp had a higher content of total protein, total fat and dietary fibre than the by-product of prickly pear. However, the peel also shows considerable amounts of dietary fibre (2,8 g/100 g). Conclusions: In summary, both parts of prickly pear can be considered a good source of dietary fibre. This study may also contribute to promote the use of prickly pear by-product in the formulation of new food products and therefore to reduce food waste. | pt_PT |
| dc.description.sponsorship | This work was financed by INSA under the project BioCOMP (2012DAN730). Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/6143 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Instituto Nacional de Saúde Doutor Ricardo Jorge, IP | pt_PT |
| dc.subject | Prickly Pear | pt_PT |
| dc.subject | by-products | pt_PT |
| dc.subject | Nutritional Composition | pt_PT |
| dc.subject | Composição dos Alimentos | pt_PT |
| dc.title | Comparative analysis of the nutritional composition of pulp and peel of prickly pear | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Lisboa, Portugal | pt_PT |
| oaire.citation.title | XVII Congresso de Nutrição e Alimentação/ I Congresso Internacional de Nutrição e Alimentação, 10-11 maio 2018 | pt_PT |
| rcaap.rights | restrictedAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |