Stability and antioxidant activity of bioactive compounds in Cerrado fruit juices during storage
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/31043 |
Resumo: | The development of beverages with differential characteristics is mandatory, due to changes in the food habits of the population. The production of ready-to-drink fruit juices presents an interesting process for the shelf life extension, integral utilization of the fruits and the development of new products. The introduction of Cerrado fruit in this segment increases the visibility of these native species that are still unexploited. This study aimed to evaluate the bioactive compound stability of juices (marolo, cagaita and mixed: marolo + cagaita) during the refrigerated storage. The content of the vitamin C, total phenolics and antioxidant activity (auto-oxidation of the β-carotene/linoleic acid system, ABTS •+ and DPPH• free scavenging radical) in the juices were determined during the storage. The use of marolo and cagaita in the development of ready-to-drink beverages was suitable. A reduction in the vitamin C, total phenolics and antioxidant activity (evaluated by three methodologies) was observed during the 90 days. Considerable bioactive retention was obtained, highlighting the importance of the Cerrado fruit juices production. |
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Stability and antioxidant activity of bioactive compounds in Cerrado fruit juices during storageEstabilidad y actividad antioxidante de compuestos bioactivos en jugos de frutas del Cerrado durante el almacenamientoEstabilidade e atividade antioxidante de compostos bioativos em sucos de frutas do Cerrado durante o armazenamentoAnnona crassiflora Mart.Eugenia dysentericaVitamina CAtividade antioxidante.Annona crassiflora Mart.Eugenia dysentericaVitamina CActividad antioxidante.Annona crassiflora Mart.Eugenia dysentericaVitamin CAntioxidant activity.The development of beverages with differential characteristics is mandatory, due to changes in the food habits of the population. The production of ready-to-drink fruit juices presents an interesting process for the shelf life extension, integral utilization of the fruits and the development of new products. The introduction of Cerrado fruit in this segment increases the visibility of these native species that are still unexploited. This study aimed to evaluate the bioactive compound stability of juices (marolo, cagaita and mixed: marolo + cagaita) during the refrigerated storage. The content of the vitamin C, total phenolics and antioxidant activity (auto-oxidation of the β-carotene/linoleic acid system, ABTS •+ and DPPH• free scavenging radical) in the juices were determined during the storage. The use of marolo and cagaita in the development of ready-to-drink beverages was suitable. A reduction in the vitamin C, total phenolics and antioxidant activity (evaluated by three methodologies) was observed during the 90 days. Considerable bioactive retention was obtained, highlighting the importance of the Cerrado fruit juices production.El desarrollo de bebidas con características diferenciales es obligatorio, debido a los cambios en los hábitos alimentarios de la población. La producción de jugos de frutas listos para beber presenta un proceso interesante para la extensión de la vida útil, el aprovechamiento integral de las frutas y el desarrollo de nuevos productos. La introducción de la fruta del Cerrado en este segmento aumenta la visibilidad de estas especies nativas que aún no se explotan. Este estudio tuvo como objetivo evaluar la estabilidad de los compuestos bioactivos de jugos (marolo, cagaita y mixto: marolo + cagaita) durante el almacenamiento refrigerado. El contenido de vitamina C, fenoles totales y actividad antioxidante (autooxidación del sistema β-caroteno/ácido linoleico, ABTS •+ y DPPH• captación de radicales libres) en los jugos se determinó durante el almacenamiento. El uso de marolo y cagaita en el desarrollo de bebidas listas para beber resultó adecuado. Se observó una reducción en la vitamina C, fenoles totales y actividad antioxidante (evaluada por tres metodologías) durante los 90 días. Se obtuvo una retención bioactiva considerable, destacando la importancia de la producción de jugos de frutas del Cerrado.Em função das alterações nos hábitos alimentares da população, o desenvolvimento de bebidas com características diferenciadas se torna interessante. O processo de obtenção de sucos “prontos para consumo” auxilia na extensão da vida-útil dos frutos, além de aproveitamento integral e desenvolvimento de novos produtos. A introdução de frutos do Cerrado neste segmento aumenta a visibilidade destas espécies nativas, que ainda são poucas exploradas. Este trabalho teve como objetivo avaliar a estabilidade dos compostos bioativos de sucos (marolo, cagaita e misto: marolo + cagaita) durante o armazenamento refrigerado. O teor de vitamina C, fenólicos totais e atividade antioxidante (auto-oxidação do sistema β-caroteno/ácido linoleico, radicais livres ABTS •+ e DPPH•) nos sucos foram determinados durante o armazenamento. A utilização do marolo e da cagaita no desenvolvimento de bebidas prontas foi adequado. Uma redução na vitamina C, fenólicos totais e atividade antioxidante (avaliada por três metodologias) foi observada durante os 90 dias. Observou-se considerável retenção de compostos bioativos, destacando as potencialidades do emprego destes frutos do Cerrado na elaboração de sucos.Research, Society and Development2022-06-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3104310.33448/rsd-v11i8.31043Research, Society and Development; Vol. 11 No. 8; e38211831043Research, Society and Development; Vol. 11 Núm. 8; e38211831043Research, Society and Development; v. 11 n. 8; e382118310432525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/31043/26620Copyright (c) 2022 Nathane Silva Resende; Vanessa Rios de Souza; Elisângela Elena Nunes Carvalho; João Renato de Jesus Junqueira; Eduardo Valério de Barros Vilas Boashttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessResende, Nathane Silva Souza, Vanessa Rios de Carvalho, Elisângela Elena Nunes Junqueira, João Renato de Jesus Vilas Boas, Eduardo Valério de Barros2022-07-01T13:34:06Zoai:ojs.pkp.sfu.ca:article/31043Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:47:33.096838Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Stability and antioxidant activity of bioactive compounds in Cerrado fruit juices during storage Estabilidad y actividad antioxidante de compuestos bioactivos en jugos de frutas del Cerrado durante el almacenamiento Estabilidade e atividade antioxidante de compostos bioativos em sucos de frutas do Cerrado durante o armazenamento |
title |
Stability and antioxidant activity of bioactive compounds in Cerrado fruit juices during storage |
spellingShingle |
Stability and antioxidant activity of bioactive compounds in Cerrado fruit juices during storage Resende, Nathane Silva Annona crassiflora Mart. Eugenia dysenterica Vitamina C Atividade antioxidante. Annona crassiflora Mart. Eugenia dysenterica Vitamina C Actividad antioxidante. Annona crassiflora Mart. Eugenia dysenterica Vitamin C Antioxidant activity. |
title_short |
Stability and antioxidant activity of bioactive compounds in Cerrado fruit juices during storage |
title_full |
Stability and antioxidant activity of bioactive compounds in Cerrado fruit juices during storage |
title_fullStr |
Stability and antioxidant activity of bioactive compounds in Cerrado fruit juices during storage |
title_full_unstemmed |
Stability and antioxidant activity of bioactive compounds in Cerrado fruit juices during storage |
title_sort |
Stability and antioxidant activity of bioactive compounds in Cerrado fruit juices during storage |
author |
Resende, Nathane Silva |
author_facet |
Resende, Nathane Silva Souza, Vanessa Rios de Carvalho, Elisângela Elena Nunes Junqueira, João Renato de Jesus Vilas Boas, Eduardo Valério de Barros |
author_role |
author |
author2 |
Souza, Vanessa Rios de Carvalho, Elisângela Elena Nunes Junqueira, João Renato de Jesus Vilas Boas, Eduardo Valério de Barros |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Resende, Nathane Silva Souza, Vanessa Rios de Carvalho, Elisângela Elena Nunes Junqueira, João Renato de Jesus Vilas Boas, Eduardo Valério de Barros |
dc.subject.por.fl_str_mv |
Annona crassiflora Mart. Eugenia dysenterica Vitamina C Atividade antioxidante. Annona crassiflora Mart. Eugenia dysenterica Vitamina C Actividad antioxidante. Annona crassiflora Mart. Eugenia dysenterica Vitamin C Antioxidant activity. |
topic |
Annona crassiflora Mart. Eugenia dysenterica Vitamina C Atividade antioxidante. Annona crassiflora Mart. Eugenia dysenterica Vitamina C Actividad antioxidante. Annona crassiflora Mart. Eugenia dysenterica Vitamin C Antioxidant activity. |
description |
The development of beverages with differential characteristics is mandatory, due to changes in the food habits of the population. The production of ready-to-drink fruit juices presents an interesting process for the shelf life extension, integral utilization of the fruits and the development of new products. The introduction of Cerrado fruit in this segment increases the visibility of these native species that are still unexploited. This study aimed to evaluate the bioactive compound stability of juices (marolo, cagaita and mixed: marolo + cagaita) during the refrigerated storage. The content of the vitamin C, total phenolics and antioxidant activity (auto-oxidation of the β-carotene/linoleic acid system, ABTS •+ and DPPH• free scavenging radical) in the juices were determined during the storage. The use of marolo and cagaita in the development of ready-to-drink beverages was suitable. A reduction in the vitamin C, total phenolics and antioxidant activity (evaluated by three methodologies) was observed during the 90 days. Considerable bioactive retention was obtained, highlighting the importance of the Cerrado fruit juices production. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-06-23 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/31043 10.33448/rsd-v11i8.31043 |
url |
https://rsdjournal.org/index.php/rsd/article/view/31043 |
identifier_str_mv |
10.33448/rsd-v11i8.31043 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/31043/26620 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 8; e38211831043 Research, Society and Development; Vol. 11 Núm. 8; e38211831043 Research, Society and Development; v. 11 n. 8; e38211831043 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052715476451328 |