Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)

Detalhes bibliográficos
Autor(a) principal: Carvalho,Vania Silva
Data de Publicação: 2012
Outros Autores: Damiani,Clarissa, Asquieri,Eduardo Ramirez, Orsi,Daniela Castilho, Nishi,Adriana Cândida Faustino
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000300010
Resumo: Sapote (Quararibea cordata Vischer), also known as a chupa-chupa, is originated from the Brazilian, Peruvian and Colombian Amazon. The pulp of the ripe fruit is edible, fibrous, of intense orange color, sweet flavor and aromatic. Since the fruit is known in the Amazon only in its domesticated state, this work becomes necessary. With the aim of meeting the demand for new products in domestic and international markets, sapota pulp jelly has been developed. The jelly was assessed for moisture, ash, lipids, proteins, carbohydrates, dietary fiber, pectin, pH, total acidity, solids soluble, sugars, organic acids, carotenoids, phenolic compounds and antioxidant capacity. The final product met the standards required by Brazilian law, and 32.68% moisture and 61.06% °Brix. Also, in accordance with the laws attributed to this product, jelly sapota pulp can be considered a food rich in fiber, as presented content above 5%. The jelly, showed content of total phenolics compounds (102 mg GAE. 100 -1) in relation to fresh fruit (21 mg GAE.100 g-1). There was the identification in the antioxidant capacity (9.05% scavering of DPPH radical), giving the final product antioxidant properties. Also were analyzed the microbiological characteristics of the product which was not observed the presence of thermotolerants coliforms, yeast and molds. The sapota can be considered effective raw materials in the preparation of jam and this had an antioxidant activity and source of fiber.
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spelling Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)Fiberamazonic fruitsDPPH radicalSapote (Quararibea cordata Vischer), also known as a chupa-chupa, is originated from the Brazilian, Peruvian and Colombian Amazon. The pulp of the ripe fruit is edible, fibrous, of intense orange color, sweet flavor and aromatic. Since the fruit is known in the Amazon only in its domesticated state, this work becomes necessary. With the aim of meeting the demand for new products in domestic and international markets, sapota pulp jelly has been developed. The jelly was assessed for moisture, ash, lipids, proteins, carbohydrates, dietary fiber, pectin, pH, total acidity, solids soluble, sugars, organic acids, carotenoids, phenolic compounds and antioxidant capacity. The final product met the standards required by Brazilian law, and 32.68% moisture and 61.06% °Brix. Also, in accordance with the laws attributed to this product, jelly sapota pulp can be considered a food rich in fiber, as presented content above 5%. The jelly, showed content of total phenolics compounds (102 mg GAE. 100 -1) in relation to fresh fruit (21 mg GAE.100 g-1). There was the identification in the antioxidant capacity (9.05% scavering of DPPH radical), giving the final product antioxidant properties. Also were analyzed the microbiological characteristics of the product which was not observed the presence of thermotolerants coliforms, yeast and molds. The sapota can be considered effective raw materials in the preparation of jam and this had an antioxidant activity and source of fiber.Editora da UFLA2012-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000300010Ciência e Agrotecnologia v.36 n.3 2012reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542012000300010info:eu-repo/semantics/openAccessCarvalho,Vania SilvaDamiani,ClarissaAsquieri,Eduardo RamirezOrsi,Daniela CastilhoNishi,Adriana Cândida Faustinoeng2012-07-02T00:00:00Zoai:scielo:S1413-70542012000300010Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:13.509437Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)
title Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)
spellingShingle Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)
Carvalho,Vania Silva
Fiber
amazonic fruits
DPPH radical
title_short Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)
title_full Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)
title_fullStr Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)
title_full_unstemmed Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)
title_sort Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)
author Carvalho,Vania Silva
author_facet Carvalho,Vania Silva
Damiani,Clarissa
Asquieri,Eduardo Ramirez
Orsi,Daniela Castilho
Nishi,Adriana Cândida Faustino
author_role author
author2 Damiani,Clarissa
Asquieri,Eduardo Ramirez
Orsi,Daniela Castilho
Nishi,Adriana Cândida Faustino
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Carvalho,Vania Silva
Damiani,Clarissa
Asquieri,Eduardo Ramirez
Orsi,Daniela Castilho
Nishi,Adriana Cândida Faustino
dc.subject.por.fl_str_mv Fiber
amazonic fruits
DPPH radical
topic Fiber
amazonic fruits
DPPH radical
description Sapote (Quararibea cordata Vischer), also known as a chupa-chupa, is originated from the Brazilian, Peruvian and Colombian Amazon. The pulp of the ripe fruit is edible, fibrous, of intense orange color, sweet flavor and aromatic. Since the fruit is known in the Amazon only in its domesticated state, this work becomes necessary. With the aim of meeting the demand for new products in domestic and international markets, sapota pulp jelly has been developed. The jelly was assessed for moisture, ash, lipids, proteins, carbohydrates, dietary fiber, pectin, pH, total acidity, solids soluble, sugars, organic acids, carotenoids, phenolic compounds and antioxidant capacity. The final product met the standards required by Brazilian law, and 32.68% moisture and 61.06% °Brix. Also, in accordance with the laws attributed to this product, jelly sapota pulp can be considered a food rich in fiber, as presented content above 5%. The jelly, showed content of total phenolics compounds (102 mg GAE. 100 -1) in relation to fresh fruit (21 mg GAE.100 g-1). There was the identification in the antioxidant capacity (9.05% scavering of DPPH radical), giving the final product antioxidant properties. Also were analyzed the microbiological characteristics of the product which was not observed the presence of thermotolerants coliforms, yeast and molds. The sapota can be considered effective raw materials in the preparation of jam and this had an antioxidant activity and source of fiber.
publishDate 2012
dc.date.none.fl_str_mv 2012-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000300010
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000300010
dc.language.iso.fl_str_mv eng
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dc.relation.none.fl_str_mv 10.1590/S1413-70542012000300010
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.36 n.3 2012
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
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reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
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