Evaluation Degradation of Bioactive Compounds of Fruit Physalis (P. peruviana) During the Drying Process
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/1678 |
Resumo: | The objective of this study was to perform the drying kinetics of fruit physalis, verifying the fit of the empirical mathematical models to the experimental data obtained and to evaluate the influence of the different temperatures used in the process in relation to its centesimal composition and bioactive compounds. Drying kinetics were performed using a fixed air velocity convective dryer (1.5 m.s-1) and temperature ranging from 40 to 70 °C. In fresh and dehydrated fruits, moisture content, ash, lipids, protein, total carbohydrates, anthocyanins, flavonoids, total carotenoids, total phenolic compounds and antioxidant activity (ABTS+ and DPPH) were determined. Among the studied mathematical models, the Silva et ali. model presented the best fit to the experimental data, with coefficient of determination (R2> 0.99) and chi-square values (<0.003753), being considered as most efficient in describing the physalis drying process. From the obtained data it was verified that the increase of the temperature causes reduction in the moisture, ash and lipid content, also causing the greatest degradation of all bioactive compounds analyzed (anthocyanins, flavonoids, total carotenoids, phenolic compounds) and antioxidant activity. However, temperatures of 40 and 50 °C provided better preservation of all bioactive components and antioxidant activity when compared to the values obtained for the fresh fruit. |
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Evaluation Degradation of Bioactive Compounds of Fruit Physalis (P. peruviana) During the Drying ProcessEvaluación de la degradación de compuestos bioactivos de la fruta Physalis (P. peruviana) durante el proceso de secadoAvaliação da Degradação dos Compostos Bioativos do Fruto Physalis (P. peruviana) Durante o Processo de SecagemActividad antioxidanteConservaciónFruta exóticaAntioxidant activityConservationExotic fruit.Atividade antioxidanteConservaçãoFruta exótica.The objective of this study was to perform the drying kinetics of fruit physalis, verifying the fit of the empirical mathematical models to the experimental data obtained and to evaluate the influence of the different temperatures used in the process in relation to its centesimal composition and bioactive compounds. Drying kinetics were performed using a fixed air velocity convective dryer (1.5 m.s-1) and temperature ranging from 40 to 70 °C. In fresh and dehydrated fruits, moisture content, ash, lipids, protein, total carbohydrates, anthocyanins, flavonoids, total carotenoids, total phenolic compounds and antioxidant activity (ABTS+ and DPPH) were determined. Among the studied mathematical models, the Silva et ali. model presented the best fit to the experimental data, with coefficient of determination (R2> 0.99) and chi-square values (<0.003753), being considered as most efficient in describing the physalis drying process. From the obtained data it was verified that the increase of the temperature causes reduction in the moisture, ash and lipid content, also causing the greatest degradation of all bioactive compounds analyzed (anthocyanins, flavonoids, total carotenoids, phenolic compounds) and antioxidant activity. However, temperatures of 40 and 50 °C provided better preservation of all bioactive components and antioxidant activity when compared to the values obtained for the fresh fruit.El objetivo de este estudio fue realizar la cinética de secado de la fruta física, verificando el ajuste de los modelos matemáticos empíricos a los datos experimentales obtenidos y evaluar la influencia de las diferentes temperaturas utilizadas en el proceso en relación con su composición centesimal y sus compuestos bioactivos. La cinética de secado se realizó utilizando un secador convectivo de velocidad de aire fija (1,5 m.s-1) y una temperatura que oscila entre 40 y 70 °C. En frutas frescas y deshidratadas, se determinó el contenido de humedad, cenizas, lípidos, proteínas, carbohidratos totales, antocianinas, flavonoides, carotenoides totales, compuestos fenólicos totales y actividad antioxidante (ABTS+ y DPPH). Entre los modelos matemáticos estudiados, el modelo de Silva et al presentó el mejor ajuste a los datos experimentales, con un coeficiente de determinación (R2>0.99) y valores de chi-cuadrado (<0.003753), siendo considerados como más eficiente en la descripción del proceso de secado de physalis. A partir de los datos obtenidos, se descubrió que el aumento de la temperatura causa una reducción en el contenido de humedad, cenizas y lípidos, lo que también causa la mayor degradación de todos los compuestos bioactivos analizados (antocianinas, flavonoides, carotenoides totales, compuestos fenólicos) y actividad antioxidante. Sin embargo, las temperaturas de 40 y 50 °C proporcionaron una mejor preservación de todos los componentes bioactivos y la actividad antioxidante en comparación con los valores obtenidos para la fruta fresca.Objetivou-se por meio do presente estudo efetuar a cinética de secagem do fruto physalis, verificando o ajuste dos modelos matemáticos empíricos aos dados experimentais obtidos e avaliar a influência das diferentes temperaturas utilizadas no processo com relação a sua composição centesimal e de compostos bioativos. A cinética de secagem foi realizada utilizando secador convectivo com velocidade de ar fixa (1,5 m.s-1) e temperatura variando de 40 a 70 °C. Nos frutos in natura e desidratados foram determinados o teor de umidade, cinzas, lipídios, proteína, carboidratos totais, antocianinas, flavonoides, carotenoides totais, compostos fenólicos totais e atividade antioxidante (ABTS+ e DPPH). Verificou-se que dentre os modelos matemáticos estudados, o modelo de Silva et al. apresentou melhor ajuste aos dados experimentais, com coeficiente de determinação (R2>0,99) e valores de qui-quadrado (<0,003753), sendo considerado como o mais eficiente na descrição do processo de secagem do physalis. A partir dos dados obtidos constatou-se que o aumento da temperatura provoca redução no teor de umidade, cinzas e lipídios, causando também a maior degradação de todos os compostos bioativos analisados (antocianinas, flavonoides, carotenoides totais, compostos fenólicos) e atividade antioxidante. No entanto, as temperaturas de 40 e 50 °C proporcionaram uma melhor preservação de todos os componentes bioativos e atividade antioxidante quando comparados com os valores obtidos para o fruto in natura.Research, Society and Development2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/167810.33448/rsd-v9i1.1678Research, Society and Development; Vol. 9 No. 1; e102911678Research, Society and Development; Vol. 9 Núm. 1; e102911678Research, Society and Development; v. 9 n. 1; e1029116782525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/1678/1490Copyright (c) 2020 Newton Carlos Santos, Sâmela Leal Barros, Raphael Lucas Jacinto Almeida, Shênia Santos Monteiro, Amanda Priscila Silva Nascimento, Virgínia Mirtes de Alcântara Silva, Josivanda Palmeira Gomes, Márcia Ramos Luiz, Danise Medeiros Vieirainfo:eu-repo/semantics/openAccessSantos, Newton CarlosBarros, Sâmela LealAlmeida, Raphael Lucas JacintoMonteiro, Shênia SantosNascimento, Amanda Priscila SilvaSilva, Virgínia Mirtes de AlcântaraGomes, Josivanda PalmeiraLuiz, Márcia RamosVieira, Danise Medeiros2020-08-19T03:04:08Zoai:ojs.pkp.sfu.ca:article/1678Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:26:36.484082Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Evaluation Degradation of Bioactive Compounds of Fruit Physalis (P. peruviana) During the Drying Process Evaluación de la degradación de compuestos bioactivos de la fruta Physalis (P. peruviana) durante el proceso de secado Avaliação da Degradação dos Compostos Bioativos do Fruto Physalis (P. peruviana) Durante o Processo de Secagem |
| title |
Evaluation Degradation of Bioactive Compounds of Fruit Physalis (P. peruviana) During the Drying Process |
| spellingShingle |
Evaluation Degradation of Bioactive Compounds of Fruit Physalis (P. peruviana) During the Drying Process Santos, Newton Carlos Actividad antioxidante Conservación Fruta exótica Antioxidant activity Conservation Exotic fruit. Atividade antioxidante Conservação Fruta exótica. |
| title_short |
Evaluation Degradation of Bioactive Compounds of Fruit Physalis (P. peruviana) During the Drying Process |
| title_full |
Evaluation Degradation of Bioactive Compounds of Fruit Physalis (P. peruviana) During the Drying Process |
| title_fullStr |
Evaluation Degradation of Bioactive Compounds of Fruit Physalis (P. peruviana) During the Drying Process |
| title_full_unstemmed |
Evaluation Degradation of Bioactive Compounds of Fruit Physalis (P. peruviana) During the Drying Process |
| title_sort |
Evaluation Degradation of Bioactive Compounds of Fruit Physalis (P. peruviana) During the Drying Process |
| author |
Santos, Newton Carlos |
| author_facet |
Santos, Newton Carlos Barros, Sâmela Leal Almeida, Raphael Lucas Jacinto Monteiro, Shênia Santos Nascimento, Amanda Priscila Silva Silva, Virgínia Mirtes de Alcântara Gomes, Josivanda Palmeira Luiz, Márcia Ramos Vieira, Danise Medeiros |
| author_role |
author |
| author2 |
Barros, Sâmela Leal Almeida, Raphael Lucas Jacinto Monteiro, Shênia Santos Nascimento, Amanda Priscila Silva Silva, Virgínia Mirtes de Alcântara Gomes, Josivanda Palmeira Luiz, Márcia Ramos Vieira, Danise Medeiros |
| author2_role |
author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Santos, Newton Carlos Barros, Sâmela Leal Almeida, Raphael Lucas Jacinto Monteiro, Shênia Santos Nascimento, Amanda Priscila Silva Silva, Virgínia Mirtes de Alcântara Gomes, Josivanda Palmeira Luiz, Márcia Ramos Vieira, Danise Medeiros |
| dc.subject.por.fl_str_mv |
Actividad antioxidante Conservación Fruta exótica Antioxidant activity Conservation Exotic fruit. Atividade antioxidante Conservação Fruta exótica. |
| topic |
Actividad antioxidante Conservación Fruta exótica Antioxidant activity Conservation Exotic fruit. Atividade antioxidante Conservação Fruta exótica. |
| description |
The objective of this study was to perform the drying kinetics of fruit physalis, verifying the fit of the empirical mathematical models to the experimental data obtained and to evaluate the influence of the different temperatures used in the process in relation to its centesimal composition and bioactive compounds. Drying kinetics were performed using a fixed air velocity convective dryer (1.5 m.s-1) and temperature ranging from 40 to 70 °C. In fresh and dehydrated fruits, moisture content, ash, lipids, protein, total carbohydrates, anthocyanins, flavonoids, total carotenoids, total phenolic compounds and antioxidant activity (ABTS+ and DPPH) were determined. Among the studied mathematical models, the Silva et ali. model presented the best fit to the experimental data, with coefficient of determination (R2> 0.99) and chi-square values (<0.003753), being considered as most efficient in describing the physalis drying process. From the obtained data it was verified that the increase of the temperature causes reduction in the moisture, ash and lipid content, also causing the greatest degradation of all bioactive compounds analyzed (anthocyanins, flavonoids, total carotenoids, phenolic compounds) and antioxidant activity. However, temperatures of 40 and 50 °C provided better preservation of all bioactive components and antioxidant activity when compared to the values obtained for the fresh fruit. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-01-01 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/1678 10.33448/rsd-v9i1.1678 |
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https://rsdjournal.org/index.php/rsd/article/view/1678 |
| identifier_str_mv |
10.33448/rsd-v9i1.1678 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
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https://rsdjournal.org/index.php/rsd/article/view/1678/1490 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
Research, Society and Development |
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Research, Society and Development |
| dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 1; e102911678 Research, Society and Development; Vol. 9 Núm. 1; e102911678 Research, Society and Development; v. 9 n. 1; e102911678 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052815218049024 |