Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders.

Autor:	Nunes JC; Escola de Nutrição, Universidade Federal do Estado do Rio de Janeiro, Av. Pasteur, 296, 3° andar, 22290-240 Rio de Janeiro, Brazil., Lago MG; Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil., Castelo-Branco VN; Laboratório de Biotecnologia de Alimentos, Faculdade de Farmácia, Universidade Federal Fluminense, Rua Mário Viana, 523, 24241-000 Rio de Janeiro, Brazil., Oliveira FR; Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil., Torres AG; Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, CT, Bloco A, laboratório 528A, 21941-909 Rio de Janeiro, Brazil., Perrone D; Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, CT, Bloco A, laboratório 528A, 21941-909 Rio de Janeiro, Brazil., Monteiro M; Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil. Electronic address: mariana@nutricao.ufrj.br.
Jazyk:	angličtina
Zdroj:	Food chemistry [Food Chem] 2016 Apr 15; Vol. 197 (Pt A), pp. 881-90. Date of Electronic Publication: 2015 Nov 12.
DOI:	10.1016/j.foodchem.2015.11.050
Abstrakt:	We studied the chemical composition of oven and freeze dried guava powders for future use as antioxidant-rich flavour enhancers. Among thirty-one volatiles in guava powders, terpenes were predominant, even after both drying processes. In contrast, esters and aldehydes, volatiles characteristic of fresh guava fruit, appeared to have been decreased by drying. Insoluble phenolics were predominant and among the sixteen compounds identified, quercetin-3-O-rutinoside and naringenin corresponded to 56% of total phenolics. Drying processes decreased total phenolics contents by up to 44%. Oven drying promoted the release of insoluble flavonoids, generating mainly quercetin. Antioxidant capacity also decreased due to both drying processes, but guava powders still presented similar antioxidant capacity in comparison to other tropical fruit powders. Our results suggest that oven drying is a viable option for the production of a functional ingredient that would improve the phenolic content of cereal foods while adding desirable guava flavour. (Copyright © 2015 Elsevier Ltd. All rights reserved.)
Databáze:	MEDLINE
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