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Keywords:

  • Antioxidant activity;
  • carambola pomace;
  • functional properties;
  • high dietary fibre powder;
  • polyphenols

Summary

The use of carambola pomace as a raw material for the production of a high dietary fibre powder (HDFP) was investigated. A face-centred design was used to study the effects of extraction conditions, namely water-to-pomace ratio, time and temperature, on both reducing sugars (RS) and total extractable polyphenols (EPP) contents of fibre concentrate. RS content decreased by increasing extraction times and water-to-pomace ratios, while EPP tend to diminish by increasing temperature and contact time (< 0.01). Selected HDFPs showed an EPP content in the range of 5.0–6.1 g GAE 100 g−1 dry basis (db), with antioxidant activities between 386.2–443.9 and 204.7–228.6 μmol Trolox equivalents g−1 db according to FRAP and ABTS assays, respectively. HDFP obtained at 55 °C, 5 min and 2:1 water-to-pomace ratio exhibited the highest EPP content, total dietary fibre (84.0% db) and dietary indigestible fraction (61.3% db). This product can be considered as a potential valuable food ingredient considering their oil retention and swelling capacities.