Bioactive compounds preservation in functional flour production from Cordia dodecandra CONTENIDO A. DC fruit: Impact of drying method and pretreatment

During the production of functional flours, bioactive compounds are affected by processing, and their bioactivity preservation intemperiz dos en suelos y sedimentos is crucial for future applications. Using the ciricote fruit Cordia dodecandra A. DC as study model., convective dried (CD) (Biodeg adation modeling of sludge bioreactors of total pet oleum hydroc rbons w athering in soil peels, freeze dried (FD) peels, and pulps pretreated with ascorbic acid, favored the preservation of total phenolic content (TPC), d dim ts) total flavonoids (TF) and antioxidant activity (AA) over the non-pretreated ones. CD and FD processes did not present effects (p < 0.05) on TPC and AA of pulp and peel flours extracts. The pretreatment prevented the losses of the phenolic compounds S M d M no, ta c oa, CA L h on o, L Agul azqu , A m rosmarinic acid and nepetoidin A and B, analyzed by UPLC-DAD-ESI-MS. The ciricote flours (pulp, peel, and seed) were rich Gonzalez y M. Gutierrez-Rojas in protein, low in fat,259and pservdCrecimiento valuablesobrevivenciaVitaminy Cadaptaciocontent.de TheBifpretreateddobacteriumCDinfantisprocessa condicionesrepresentedac adas viable technology to obtain functional flours while preserving their compounds useful for both pharmaceutical and food applications.