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The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its composition. The objective was to evaluate the chemical, physical-chemical and antioxidant activity of eight varieties of acerola tree. The acerolas used in the research were the harvest 2015, 8 varieties: BRS 235 -Apodi, Mirandópolis, Waldy -CATI 30, BRS 238 -Frutacor, Okinawa, BRS 236 -Cereja, Olivier and BRS 237 -Roxinha, from the Active Bank Germplasm APTA Regional Alta Paulista in Adamantina -SP. Avaluated the following attributes: pH, titratable acidity, soluble solids, reducing sugar, instrumental color, ascorbic acid, total phenolics, flavonoids and antioxidant activity. The design was completely randomized, 8 varieties and 3 replications of 20 fruits each. Acerola fruit of the analyzed varieties prove to be good sources of phenolic compounds and antioxidant activity, ensuring its excellent nutritional quality relative to combat free radicals. The variety BRS 236 -Cereja presents higher ascorbic acid content, antioxidant activity and phenolic compounds, and the lowest value for flavonoid, which was higher than the other cultivars, especially Olivier and Waldy CATI-30. Key words: Antioxidants. Malpighia emarginata Sessé & Mociño ex DC. Polyphenols. Secondary metabolism. ResumoO aumento do consumo de acerola no Brasil foi desencadeado por ser considerada como alimento funcional principalmente por seus altos teores de ácido ascórbico, mas o fruto também apresenta alto valor nutritivo, elevado teores de compostos fenólicos, atividade antioxidante total, antocianinas e carotenoides em sua composição. O objetivo do trabalho foi avaliar as características químicas, físico-químicas e atividade antioxidante de oito cultivares de aceroleira. As acerolas utilizadas na pesquisa foram da safra 2015, de 8 cultivares: BRS 235 -Apodi, Mirandópolis, Waldy -CATI 30, BRS 238 -Frutacor, Okinawa, BRS 236 -Cereja, Olivier e BRS 237 -Roxinha, proveniente do Banco Ativo

The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its composition. The objective was to evaluate the chemical, physical-chemical and antioxidant activity of eight varieties of acerola tree. The acerolas used in the research were the harvest 2015, 8 varieties: BRS 235 -Apodi, Mirandópolis, Waldy -CATI 30, BRS 238 -Frutacor, Okinawa, BRS 236 -Cereja, Olivier and BRS 237 -Roxinha, from the Active Bank Germplasm APTA Regional Alta Paulista in Adamantina -SP. Avaluated the following attributes: pH, titratable acidity, soluble solids, reducing sugar, instrumental color, ascorbic acid, total phenolics, flavonoids and antioxidant activity. The design was completely randomized, 8 varieties and 3 replications of 20 fruits each. Acerola fruit of the analyzed varieties prove to be good sources of phenolic compounds and antioxidant activity, ensuring its excellent nutritional quality relative to combat free radicals. The variety BRS 236 -Cereja presents higher ascorbic acid content, antioxidant activity and phenolic compounds, and the lowest value for flavonoid, which was higher than the other cultivars, especially Olivier and Waldy CATI-30. Key words: Antioxidants. Malpighia emarginata Sessé & Mociño ex DC. Polyphenols. Secondary metabolism. ResumoO aumento do consumo de acerola no Brasil foi desencadeado por ser considerada como alimento funcional principalmente por seus altos teores de ácido ascórbico, mas o fruto também apresenta alto valor nutritivo, elevado teores de compostos fenólicos, atividade antioxidante total, antocianinas e carotenoides em sua composição. O objetivo do trabalho foi avaliar as características químicas, físico-químicas e atividade antioxidante de oito cultivares de aceroleira. As acerolas utilizadas na pesquisa foram da safra 2015, de 8 cultivares: BRS 235 -Apodi, Mirandópolis, Waldy -CATI 30, BRS 238 -Frutacor, Okinawa, BRS 236 -Cereja, Olivier e BRS 237 -Roxinha, proveniente do Banco Ativo

Recebido em agosto/2014; Aceito em dezembro/2014. RESUMO:Avaliou-se o comportamento físico-químico e bioquímico do caqui 'Rama Forte' armazenado sob refrigeração em condição de atmosfera modificada passiva. Utilizou-se frutos colhidos com coloração da epiderme amarelo alaranjado, sendo, após seleção, acondicionados em bandejas de poliestireno expandido, revestidas por filme plástico de polietileno de baixa densidade (10 µm de espessura) e armazenados à 7 ± 1ºC e 85 ± 5% de UR, avaliados a cada cinco dias durante 20 dias. As análises realizadas foram perda de massa, atividade respiratória, coloração da polpa e do pericarpo, potencial hidrogeniônico (pH), acidez titulável (AT), sólidos solúveis (SS), atividade das enzimas polifenoloxidase (PPO), peroxidase (POD), compostos fenólicos totais, atividade antioxidante total (AAT), antocianinas e carotenóides totais. Ocorreu baixa porcentagem perda de massa nos frutos, que não alterou a qualidade dos mesmos que apresentam pico respiratório no quinto dia de armazenamento. Os valores de pH, SS e AT, assim como a atividade das enzimas PPO e POD, não alteraram significativamente durante o período experimental. Os compostos fenólicos totais, antocianinas e carotenóides totais decresceram após o quinto dia de armazenamento e os valores de AAT aumentaram durante o armazenamento. O armazenamento refrigerado associado à atmosfera modificada passiva foram efetivos na manutenção de parte dos parâmetros de qualidade avaliados, no entanto, pode ter influenciado na redução dos valores de antocianinas e carotenóides, compostos estes que são de interesse nutricional. Palavra-chave: Diospyrus kaki, pós-colheita, fruto climatérico PHYSIOCHEMICAL AND BIOCHEMICAL ASPECTS DURING THE REFRIGERATED STORAGE OF THE PERSIMMON IN PASSIVE MODIFIED ATMOSPHEREABSTRACT: Biochemical and physiochemical quality of 'Rama Forte' persimmon stored under refrigeration and passive modified atmosphere condition were evaluated. Persimmon fruits were picked up with orange yellow epidermis coloration, select and conditioned in trays of expanded polystyrene (EPS), covered by polyethylene plastic film of low density (PEBD) and stored under refrigeration (7 ± 1ºC) with 85 ± 5% of relative humidity, being appraised every five days, for 20 days. The analyzes performed were: weight loss, respiratory activity, hidrogenionic potential (pH), titratable acidity (AT), soluble solids content (SS), activity of the polyphenoloxidase enzymes (PPO) and peroxidase (PPO), total phenolics, total antioxidant activity (TAA ) total, anthocyanin and carotene. Weight loss occurred in fruits but the percentage was low and did not change the fruits quality that show peak during the fifth day of storage. The pH, SS and AT values did not change significantly during the experimental period. Not significantly activity enzymes for PPO and POD were checked. The total phenolics compounds decreased after the fifth day of storage and the values of AA rise up during the storage, not being found correlation among these parameters. The anthocyanin and ...

Beetroot is rich in bioactive compounds that may provide health benefits. However, vegetable tissues are physically and chemically damaged by cooking, causing major changes to compounds in cell membranes. The current study aimed to evaluate the influence of several cooking methods on bioactive compounds in beetroot. Four heat treatments were carried out: steam cooking, pressure cooking, baking in an oven, and boiling in water. Beets were matched in uniformity of size, color, and absence of defects. They were washed thoroughly in running water to remove dirt. Next, one of the four cooking methods was applied. After cooking, beets were peeled by hand. Analysis was carried out on both uncooked and cooked beets to evaluate antioxidant activity, content of phenolic compounds, pigments, flavonoids, and betalains. The experiment was completely randomized design (CRD) and carried out in triplicate. Data were subjected to analysis of variance (F test, p < 0.05) and mean values compared by Tukey test at 5% probability. There was no change in antioxidant activity or total phenolic and anthocyanin content by any of the cooking methods compared to that in raw beetroots. However, pressure-cooking resulted in lower carotenoid levels compared to that in raw beet. Furthermore, flavonoid and betalain content decreased by all the cooking methods. Key words: Antioxidants. Anthocyanins. Betalains. Beta vulgaris. Carotenoids. Flavonoids. ResumoA beterraba é rica em compostos bioativos, que possuem efeitos benéficos para o organismo humano. Porém o cozimento dos tecidos vegetais altera física e quimicamente as propriedades da parede celular, afetando o teor desses compostos. O objetivo do trabalho foi avaliar os compostos bioativos em beterrabas in natura e submetidas a diversas formas de cozimento. Foram realizados quatro tratamentos térmicos, sendo eles cocção a vapor, cocção na panela de pressão, no forno e na água em imersão. As beterrabas foram selecionadas visando a homogeneização do lote quanto ao tamanho, cor e ausência de injúrias e defeitos. Foram lavadas em água corrente para tirar as sujidades. Em seguida, levadas às quatro formas de cocção. Após os tratamentos térmicos, foram descascadas manualmente. As análises realizadas nas beterrabas in natura e cozidas foram a atividade antioxidante, teor de compostos fenólicos totais,