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Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit

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 wer...

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Main Authors: Santos, Mara Núbia Guimarães dos, Silva, Edson Pablo da, Godoy, Helena Teixeira, Silva, Flávio Alves da, Celestino, Sonia Maria Costa, Pineli, Lívia de Lacerda de Oliveira, Damiani, Clarissa
Format: Artigo
Language: English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2019
Subjects:
Cagaita
Frutas - conservação
Plantas - compostos bioativos
Online Access: http://repositorio.unb.br/handle/10482/33359
https://dx.doi.org/10.1590/fst.03117
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spelling ir-10482-333592019-06-05T13:52:25Z Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit Santos, Mara Núbia Guimarães dos Silva, Edson Pablo da Godoy, Helena Teixeira Silva, Flávio Alves da Celestino, Sonia Maria Costa Pineli, Lívia de Lacerda de Oliveira Damiani, Clarissa Cagaita Frutas - conservação Plantas - compostos bioativos 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. 2019-01-02T13:50:50Z 2019-01-02T13:50:50Z 2018 Artigo SANTOS, Mara Núbia Guimarães dos et al. Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit. Food Science and Technology, Campinas, v. 38, n. 4, p. 600-605, out./dez. 2018. DOI: http://dx.doi.org/10.1590/fst.03117. Disponível em: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400600&lng=en&nrm=iso. Acesso em: 05 jun. 2019. Epub Aug 27, 2018. http://repositorio.unb.br/handle/10482/33359 https://dx.doi.org/10.1590/fst.03117 en Acesso Aberto Food Science and Technology - (CC BY) - This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Acesso em: 05 jun. 2019. application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos
institution REPOSITORIO UNB
collection REPOSITORIO UNB
language English
topic Cagaita
Frutas - conservação
Plantas - compostos bioativos
spellingShingle Cagaita
Frutas - conservação
Plantas - compostos bioativos
Santos, Mara Núbia Guimarães dos
Silva, Edson Pablo da
Godoy, Helena Teixeira
Silva, Flávio Alves da
Celestino, Sonia Maria Costa
Pineli, Lívia de Lacerda de Oliveira
Damiani, Clarissa
Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit
description 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.
format Artigo
author Santos, Mara Núbia Guimarães dos
Silva, Edson Pablo da
Godoy, Helena Teixeira
Silva, Flávio Alves da
Celestino, Sonia Maria Costa
Pineli, Lívia de Lacerda de Oliveira
Damiani, Clarissa
author_sort Santos, Mara Núbia Guimarães dos
title Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit
title_short Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit
title_full Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit
title_fullStr Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit
title_full_unstemmed Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit
title_sort effect of freezing and atomization on bioactive compounds in cagaita (eugenya dysenterica dc) fruit
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2019
url http://repositorio.unb.br/handle/10482/33359
https://dx.doi.org/10.1590/fst.03117
_version_ 1641989048205574144
score 13.657419

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