ANTIOXIDANT CAPACITY OF PEQUI (Caryocar brasiliense Camb.) PULP IS PRESERVED BY FREEZE-DRYING AND LIGHT-RESISTANT PACKAGING

Abstract

-Pequi (Caryocar brasiliense Camb.) pulp is rich in bioactive compounds. However, seasonality and perishability limit its availability in the market. This work aimed to determine the physicochemical characteristics, including phenolic compounds and carotenoid concentrations, as well as the antioxidant capacity of lyophilized pequi pulp during storage in various packaging materials for 180 days. Pequi fruits were pulped, ground, freeze-dried and then vacuum packaged in transparent polyethylene (TP), polyethylene coated by aluminum foil (PA) and laminated foil (LA), respectively. The samples were stored under controlled temperature, humidity and luminosity. Proximate composition, phenolic compounds and carotenoids concentrations, and antioxidant capacity (DPPH• assay) were determined at the beginning of the study and the end of each month, during 180 days. Lyophilized pequi pulp had 48.87, 6.17, and 4.20 g.100 g -1 lipids, proteins, and total dietary fiber, respectively, and 556.79 kcal.100 g -1 energy. PA and LA had similar effects against light-induced carotenoid oxidation. Negative correlations between the phenolic compound concentration and storage period, and antioxidant capacity and storage period; and a positive correlation between antioxidant capacity and phenolic compound content were observed. Light-resistant packaging decreased the carotenoid loss. Among the packaging, LA preserved the phenolic compounds and antioxidant capacity most effectively. Index terms: antioxidants, carotenoids, Caryocar brasiliense, Cerrado, pequi. LIOFILIZAÇÃO E EMBALAGENS PROTEGIDAS DA LUZ PRESERVAM A CAPACIDADE ANTIOXIDANTE DA POLPA DE PEQUI (Caryocar brasiliense Camb.)RESUMO -A polpa de pequi apresenta quantidade elevada de compostos bioativos, contudo, sua sazonalidade e alta perecibilidade limitam sua disponibilidade no mercado. Este trabalho foi desenvolvido com o objetivo de determinar as características físico-químicas, o conteúdo de compostos fenólicos e de carotenoides, e a capacidade antioxidante da polpa liofilizada de pequi, e avaliar sua estabilidade durante 180 dias de armazenamento, em diferentes embalagens. Os frutos de pequi foram despolpados, e a polpa foi triturada, liofilizada e acondicionada a vácuo em três embalagens diferentes: polietileno transparente, polietileno revestida com papel alumínio e laminada (bopp metalizado com pet). As amostras foram armazenadas em condições controladas de temperatura, umidade e luminosidade. Foram determinadas a composição centesimal, os teores de compostos fenólicos e carotenoides e a capacidade antioxidante (DPPH•), no início do estudo e ao final de cada mês, por 180 dias. A polpa liofilizada de pequi apresentou 48,87 g.100g-1 de lipídios; 6,17 g.100g-1 de proteína; 4,20 g.100g-1 de fibra alimentar total, e valor energético de 556,79 kcal.100g-1. A proteção à oxidação dos carotenoides pela ação da luz foi igualmente eficaz com o uso da embalagem de polietileno revestida com papel alumínio e da embalagem laminada. Observou-se correlação negativa entre concentraç...

Quality of Roasted Baru Almonds Stored in Different Packages

“…When evaluating the effect of type of packaging on the content of total phenols in lyophilized pequi pulp stored for 180 days, Nascimento et al (2016) found that polypropylene + polyethylene terephthalate packaging was the most effective in preservation. The other packages tested were: transparent polyethylene and polyethylene containing aluminum foil.…”

Influence of the extraction process on the antioxidant capacity of pequi pulp extracts

“…In recent years, research has reported on the importance of the pequi in relation to antioxidant capacity, attributed mainly to pulp, due to its composition rich in compounds with antioxidant properties (Ferreira et al, 2021a;Ferreira et al, 2021b;Nascimento, Alves, Silva, & Naves, 2017;Pinheiro et al, 2018;Ribeiro, Fernandes, Alves, Margareth, & Naves, 2014).…”