Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit
| Autor: | Mara Nubia Guimarães dos Santos, Lívia de Lacerda de Oliveira Pineli, Flávio Alves da Silva, Helena Teixeira Godoy, Edson Pablo da Silva, Clarissa Damiani, Sonia Maria Costa Celestino |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Antioxidant DPPH medicine.medical_treatment lcsh:TX341-641 engineering.material Frutas - conservação 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology stomatognathic system lcsh:Technology (General) medicine Food science spray drying Sugar Eugenia dysenterica DC conservation methods 030109 nutrition & dietetics ABTS bioactive compounds Pulp (paper) Plantas - compostos bioativos Cagaita 04 agricultural and veterinary sciences 040401 food science Proanthocyanidin chemistry Polyphenol engineering lcsh:T1-995 Trolox lcsh:Nutrition. Foods and food supply Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Issue: ahead, Published: 27 AUG 2018 Food Science and Technology v.38 n.4 2018 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Repositório Institucional da UnB Universidade de Brasília (UnB) instacron:UNB Food Science and Technology, Iss 0 (2018) |
| Popis: | The aim of this study was to evaluate the effect of freezing and atomization on bioactive compounds in cagaita fruit. The levels of total phenolics, total flavonoids, condensed tannins, vitamin C, β-carotene, the antioxidant potential assessed by DPPH and ABTS, sugar profile, and mineral profile were all evaluated. High levels of total polyphenols (881.95 mg/100 g), total flavonoids (42.93 mg/100 g) and condensed tannins (67.00 mg/100 g) were detected in atomized cagaita pulp. A higher content of vitamin C was found in fresh cagaita pulp (29.75 mg/100 g), compared to frozen pulp, or atomized pulp, which had levels of 24.64 mg/100 g and 20.38 mg/100 g, respectively. Atomized pulp had the highest antioxidant activity as assessed using the ABTS method (517.04 µmol Trolox/g), compared with frozen pulp (357.73 µmol Trolox/g) and fresh cagaita pulp (276.07 µmol Trolox/g). The drying method demonstrated the best performance with respect to fruit preservation. |
| Databáze: | OpenAIRE |
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