Caracterização Físico-Química E Compostos Bioativos De Goiabas 'Século Xxi' Ensacados Com TNT De Diferentes Cores

Zaicovski, Cristiane Brauer

doi:10.29327/246831.23.2-11

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“…Higher levels of anthocyanins were also verified by Zaicovski et al [ 46 ] when performing the quantification of bioactive compounds in guavas bagged with fabrics of different colors, observing an anthocyanin content of 9.49 mg/100 g in the control sample (not bagged) and values ranging from 10.28 to 16.04 mg/100 g in the ones covered, concluding that the color of the packaging material influences the pigment content. Higher levels of anthocyanins were also verified by Lemos et al [ 15 ], who, characterizing pulps, blends and jellies, observed values of 6.79 mg/100 g in acerola pulp and variations from 4.50 to 6.11 mg/100 g in acerola and jabuticaba blends in different proportions, including 1.52 mg/100 g in acerola jelly and from 1.56 to 1.96 mg/100 g in jellies of the blends.…”

Section: Resultssupporting

confidence: 61%

Physicochemical Aspects, Bioactive Compounds, Phenolic Profile and In Vitro Antioxidant Activity of Tropical Red Fruits and Their Blend

et al. 2023

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The combination of fruit pulps from different species, in addition to multiplying the offer of flavors, aromas and textures, favors the nutritional spectrum and the diversity of bioactive principles. The objective was to evaluate and compare the physicochemical characteristics, bioactive compounds, profile of phenolic compounds and in vitro antioxidant activity of pulps of three species of tropical red fruits (acerola, guava and pitanga) and of the blend produced from the combination. The pulps showed significant values of bioactive compounds, with emphasis on acerola, which had the highest levels in all parameters, except for lycopene, with the highest content in pitanga pulp. Nineteen phenolic compounds were identified, being phenolic acids, flavanols, anthocyanin and stilbene; of these, eighteen were quantified in acerola, nine in guava, twelve in pitanga and fourteen in the blend. The blend combined positive characteristics conferred by the individual pulps, with low pH favorable for conservation, high levels of total soluble solids and sugars, greater diversity of phenolic compounds and antioxidant activity close to that of acerola pulp. Pearson’s correlation between antioxidant activity and ascorbic acid content, total phenolic compounds, flavonoids, anthocyanins and carotenoids for the samples were positive, indicating their use as a source of bioactive compounds.

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Section: Resultssupporting

confidence: 61%