Antioxidant and functional properties of a high dietary fibre powder from carambola (Averrhoa carambola L.) pomace

Abstract

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 (P < 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. © 2014 Institute of Food Science and Technology.