Page 332 - Natural Antioxidants, Applications in Foods of Animal Origin

Antioxidant Dietary Fiber: An Approach to Develop Healthy 311
VetBooks.ir fiber (AA ) had half the value of DL-α tocopherol and 23 times lower than

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orange peel fiber; the AA of commercial butylated hydroxyanisole (BHA)
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was half the value of lime fiber. The HPLC analyses of the polyphenols
extracted from orange and lime peels fibers showed the presence of caffeic
and FAs, as well as naringin, hesperidin, and myricetin in both fruit fibers.
The different antioxidant power of these fibers could be in part explained
by the presence of ellagic acid, quercetin and kaempferol in lime peel fiber
which are strong antioxidant polyphenols.
Lemon (Citrus limon cv Fino) possesses the highest antioxidant potential
among citrus fruits and it is the most suitable fiber for dietary prevention of
cardiovascular and other diseases (Gorinstein et al., 2001). Lario et al. (2004)
used lemon juice industry by-products to obtain high DF powder. The effect
of processing variables (direct drying, and washing previous to drying) on
functional properties, fiber content and type, microbial quality and physi-
cochemical properties of the fiber were evaluated. The fiber had good func-
tional and microbial qualities as well as favorable physicochemical char-
acteristics to be used in food formulations. It was observed that processing
conditions affected fiber composition and properties. Water holding capacity
was enhanced by washing and slightly decreased by the reduction in fiber
particle size. Oil holding capacity was not affected by those factors. Acid
detergent and neutral detergent fibers were highest in powder from washed
lemon residue. Washing prevented fiber browning during drying as reflected
in color parameters. Washing water rinsed green components.
High DF powders from Persian and Mexican lime peels were prepared
and their fiber composition and antioxidant capacities were determined
(Ubando-Rivera et al., 2005). The TDF contents of both varieties were high;
70.4 and 66.7%, respectively. Both lime peel varieties had an appropriate
ratio of soluble/insoluble fractions. The water-holding capacities of fiber
concentrates were high (6.96–12.8 g/g) which was related to the SDF which
was higher in the DF concentrate of Mexican lime. Fiber concentrates of
Persian lime peel had greater polyphenol contents than those of Mexican
lime peel. The polyphenols associated with the DF in both lime peel vari-
eties showed a good antioxidant activity. It was suggested that from a nutri-
tional standpoint, DF lime concentrates may be suitable as food additives.

8.5.1.5 AÇAÍ PALM

Açaí (Euterpe oleracea), also known as cabbage palm, is a tropical species
which bears a dark purple, berry-like fruit, clustered into bunches. Recently,