Effect of processing and storage of guava into jam and juice on the ascorbic acid content

Jawaheer, B. O.; Goburdhun, D.; Ruggoo, Arvind

doi:10.1023/b:qual.0000041161.05123.66

Cited by 47 publications

(34 citation statements)

References 13 publications

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“…Plants in general, particularly fruits, have several compounds with antioxidant properties, which include ascorbic acid, carotenoids and polyphenols [27][28][29]. The vitamin C content in most fruits tends to decrease during ripening [30]. Butt [31] attributes this decrease to the action of an enzyme called ascorbic acid oxidase (ascorbate oxidase), isolated from acerola by Asenjo [32], who found that the enzyme activity in ripe fruit is higher than in unripe, which may explain the losses encountered in the course of maturation.…”

Section: Discussionmentioning

confidence: 99%

Antigenotoxicity and Antioxidant Activity of Acerola Fruit (Malpighia glabra L.) at Two Stages of Ripeness

Nunes

Kahl

Sarmento

et al. 2011

Plant Foods Hum Nutr

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Genotoxic and antigenotoxic effects of acerola fruit at two stages of ripeness were investigated using mice blood cells. The results show that no ripeness stage of acerola extracts presented any genotoxic potential to damage DNA (Comet assay) or cytotoxicity (MTT assay). When antigenotoxic activity was analyzed, unripe fruit presented higher DNA protection than ripe fruit (red color) extract. The antioxidant capacity of substances also showed that unripe samples inhibit the free radical DPPH more significantly than the ripe ones. The results about determination of compounds made using HPLC showed that unripe acerola presents higher levels of vitamin C as compared to ripe acerola. Thus, vitamin C and the complex mixture of nutrients of Malpighia glabra L., and especially its ripeness stages, influenced the interaction of the fruit extract with the DNA. Acerola is usually consumed when ripe (red fruit), although it is the green fruit (unripe) that has higher potential as beneficial to DNA, protecting it against oxidative stress.

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Section: Discussionmentioning

confidence: 99%

Antigenotoxicity and Antioxidant Activity of Acerola Fruit (Malpighia glabra L.) at Two Stages of Ripeness

Nunes

Kahl

Sarmento

et al. 2011

Plant Foods Hum Nutr

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“…The hermetic integrity of package is very influential to maintain the antioxidant properties of candies. Oxygen and moisture barrier properties of package may stabilize the various antioxidant compounds in the stored (Jawaheer et al 2003). Oxygen and moisture are supposed to cause a decrease in the polyphenolic species and other antioxidant molecules mainly caffeoquinolic acid (Meroni 2000).…”

Section: Total Phenolsmentioning

confidence: 99%

Effect of packaging and storage on the physicochemical and antioxidant properties of quince candy

et al. 2015

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Quince (Cydonia oblonga Mill.) is a highly nutritious fruit of the sub-Himalyan regions, which has great economic and medicinal potential. Candy was developed from quince, packaged in three different packaging materials viz. polyethylene pouch, laminate, and plastic jar and was analyzed at three storage intervals (0, 60 & 120 days). With laminate showing significantly (p≤0.05) higher acceptability among various packages, the overall acceptability of quince candy decreased significantly (p ≤ 0.05) during storage. Laminate showed a significant (p≤0.05) protective effect on the ascorbic acid content of quince candy. Total phenolic and flavonoid contents showed a significant (p≤0.05) decrease with storage time. However, laminate showed significantly (p≤0.05) better retention of these components. The antioxidant properties as analyzed by DPPH radical scavenging activity, FRAP, reducing power, lipid peroxidation, and metal chelating ability decreased significantly (p≤0.05) with storage time and were significantly (p≤0.05) better preserved in laminate. It can be concluded that laminate is comparatively better packaging material for candies.

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“…A cor de doces em massa se deve aos pigmentos presentes nos alimentos e seus produtos de degradação. Há produtos derivados de reações enzimáticas e não enzimáticas (reação de Maillard, oxidação de vitaminas), que são influenciados pelas condições de processamento (temperatura, tempo de cozimento), formulação (aditivos, concentração de açúcares, pH, pectina, dentre outros), (ALBUQUERQUE, 1997;DERVISI et al, 2001;JAWAHEER et al, 2003;WESCHE-EBELING et al, 1996;WICKLUND et al, 2005). Durante a estocagem, a estabilidade da cor é dependente da temperatura, material de embalagem (permeabilidade à luz , vapor de água e oxigênio), pH, dentre outros fatores (CARDOSO et al, 1997;FENNEMA ,1992;GARCIA-VIGUERA et al, 1999;WESCHE-EBELING et al, 1996;WICKLUND et al, 2005).…”

Section: Introducãounclassified

Estabilidade da cor de doces em massa de polpa de umbu (Spondias tuberosa arr. cam.) no estádio de maturação verde

et al. 2007

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RESUMOOs frutos de umbu (Spondias tuberosa Arr. Cam.) maduros são altamente perecíveis, e o aproveitamento deles no estádio de maturação verde, sob a forma de doce é uma interessante alternativa econômica, para o semi-árido nordestino. A conservação da cor, durante o armazenamento, constitui um fator de qualidade dos mais importantes para o consumo, e o presente trabalho objetivou avaliar sua alteração em função de diferentes formulações, embalagens (polipropileno e celofane) e temperaturas (33 e 43°C), por 90 dias de armazenamento. A adição de pectina e/ou xarope de glicose não alterou a luminosidade (L*), mas diminuiu os valores de a* ( intensidade do vermelho ) e b*. ( intensidade do amarelo). Verificou-se diminuição dos valores de L* a* e b*, notadamente para os doces armazenados à temperatura de 43°C e para a formulação sem adição de pectina. A embalagem não exerceu efeito significativo sobre L*( luminosidade), mas afetou a* e b* aos 90 dias de estocagem, em ambas as temperaturas. Os resultados globais indicaram o uso de pectina e xarope de glicose, embalagens de polipropileno e estocagem à temperaturas mais baixas como sendo as condições mais adequadas para preservação da cor.Termos para indexação: Umbu (Spondias tuberosa Arr. Cam.), parâmetros de cor, vida de prateleira. ABSTRACTRipe umbu (Spondias tuberosa Arr. Cam.) is highly perishable, thus using unripe umbu to make marmalade is an interesting economic alternative for the semi arid northeastern region in Brazil. Color conservation during storage is one of the major quality factors for consumption. This work aimed to evaluate color alteration in function of different formulations, packagings (polypropylene and cellophane) and temperatures (33 and 43°C) over 90 storage days. Pectin and/or glucose syrup adittion did not alter luminosity (L*), but decreased a* (red intensity) and b*(yellow intensity) values. L* (luminosity), a* ( red intensity) and b* (yellow intensity) values were found to decrease, especially for marmalade stored at 43°C and formulation without pectin addition. The package did not influenced the L* (luminosity), but at 90 days of storage, this factor influenced the values of a* and b* parameters em both temperatures. The overall results indicated the use pectin-and glucose syrup-added formulation , packaging in polypropylene pots and storage at lower temperatures as being the most adequate conditions for color preservation.

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Effect of processing and storage of guava into jam and juice on the ascorbic acid content

Cited by 47 publications

References 13 publications

Antigenotoxicity and Antioxidant Activity of Acerola Fruit (Malpighia glabra L.) at Two Stages of Ripeness

Antigenotoxicity and Antioxidant Activity of Acerola Fruit (Malpighia glabra L.) at Two Stages of Ripeness

Effect of packaging and storage on the physicochemical and antioxidant properties of quince candy

Estabilidade da cor de doces em massa de polpa de umbu (Spondias tuberosa arr. cam.) no estádio de maturação verde

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