| Autor: |
Souza DS; Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), R. Monteiro Lobato, 80 - Cidade Universitária, CEP, Campinas, SP, 13083-852, Brazil., Souza JDRP; Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), R. Monteiro Lobato, 80 - Cidade Universitária, CEP, Campinas, SP, 13083-852, Brazil., Coutinho JP; Department of Exact and Technological Sciences, State University of Santa Cruz, Rodovia BR-415, Km 16, Salobrinho, s/n, CEP, Ilhéus, BA, 45662-000, Brazil., da Silveira TFF; Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), R. Monteiro Lobato, 80 - Cidade Universitária, CEP, Campinas, SP, 13083-852, Brazil., Ballus CA; Department of Food Science and Technology, Centre for Agrarian Sciences, Federal University of Santa Maria, Av. Roraima 1000, CEP, Santa Maria, RS, 97105-900, Brazil., Filho JT; Faculty of Agricultural Engineering/ Instituto de Geociências, State University of Campinas (UNICAMP), Rua Cândido Rondon, 501 - Cidade Universitária, CEP, Campinas, SP, 13083-875, Brazil., Bolini HMA; Department of Food and Nutrition, Faculty of Food Engineering, State University of Campinas (UNICAMP), R. Monteiro Lobato, 80 - Cidade Universitária, CEP, Campinas, SP, 13083-852, Brazil., Godoy HT; Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), R. Monteiro Lobato, 80 - Cidade Universitária, CEP, Campinas, SP, 13083-852, Brazil. helenatg@unicamp.br. |
| Abstrakt: |
Tamarind fruits are consumed worldwide and their seeds have an underexploited potential. We assessed the effect of the addition of a freeze-dried aqueous of extract tamarind seed (FAE) at three concentration levels (0.3, 1.15 and 2%) on the antioxidant capacity (DPPH, ABTS, FRAP and ORAC) and concentrations of total phenolic compounds in tamarind pulp. Conditions used to prepare the aqueous extracts were established using multivariate optimization. Moreover, nectars prepared from pulps combined with FAE were subjected to sensory tests. Tamarind fruits from three geographic regions in Brazil (Minas Gerais, São Paulo and Bahia) that were harvested in 2013 and 2014 were used in the study. Generally, the freeze-dried aqueous extracts increased the concentrations of antioxidants in the pulp. The results revealed a positive correlation between the FAE concentration in the pulp and the antioxidant capacity of all samples, particularly samples from Bahia and Minas Gerais, which presented an increase of up to 1,942% in the ABTS method when 2% FAE was incorporated into the pulp, from approximately 40.1 to 209.1 mM Trolox /g dw and 13.4 to 143.4 mM Trolox /g dw , respectively. Sensory tests indicated the satisfactory acceptance and non-distinction between nectar samples to which FAE was or was not added when the FAE concentration was less than 2.3g FAE /L, regardless of the geographic origin of the samples. |
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