BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES

Detalhes bibliográficos
Autor(a) principal: REISSIG,GABRIELA NIEMEYER
Data de Publicação: 2016
Outros Autores: VERGARA,LISIANE PINTANELA, FRANZON,RODRIGO CEZAR, RODRIGUES,ROSANE DA SILVA, CHIM,JOSIANE FREITAS
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista brasileira de fruticultura (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000300901
Resumo: ABSTRACT This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of pH were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPH and ABTS radicals. Conventional and no added sugars jellies did not differ for total phenols, total anthocyanins and ascorbic acid. However, processing exerted significant influence (p=0.05) on total carotenoids and antioxidant activity. It is feasible to use red strawberry guava for the preparation of conventional and no added sugar jellies. The products, however, show a significant difference in carotenoids content, with the highest content of these and higher antioxidant activity in processed jellies without sugars addition.
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spelling BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIESnative fruitsprocessingphytochemicalsspecial purpose foodsABSTRACT This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of pH were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPH and ABTS radicals. Conventional and no added sugars jellies did not differ for total phenols, total anthocyanins and ascorbic acid. However, processing exerted significant influence (p=0.05) on total carotenoids and antioxidant activity. It is feasible to use red strawberry guava for the preparation of conventional and no added sugar jellies. The products, however, show a significant difference in carotenoids content, with the highest content of these and higher antioxidant activity in processed jellies without sugars addition.Sociedade Brasileira de Fruticultura2016-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000300901Revista Brasileira de Fruticultura v.38 n.3 2016reponame:Revista brasileira de fruticultura (Online)instname:Sociedade Brasileira de Fruticultura (SBF)instacron:SBFRU10.1590/0100-29452016062info:eu-repo/semantics/openAccessREISSIG,GABRIELA NIEMEYERVERGARA,LISIANE PINTANELAFRANZON,RODRIGO CEZARRODRIGUES,ROSANE DA SILVACHIM,JOSIANE FREITASeng2016-09-26T00:00:00Zoai:scielo:S0100-29452016000300901Revistahttp://www.scielo.br/rbfhttps://old.scielo.br/oai/scielo-oai.phprbf@fcav.unesp.br||http://rbf.org.br/1806-99670100-2945opendoar:2016-09-26T00:00Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)false
dc.title.none.fl_str_mv BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES
title BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES
spellingShingle BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES
REISSIG,GABRIELA NIEMEYER
native fruits
processing
phytochemicals
special purpose foods
title_short BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES
title_full BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES
title_fullStr BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES
title_full_unstemmed BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES
title_sort BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES
author REISSIG,GABRIELA NIEMEYER
author_facet REISSIG,GABRIELA NIEMEYER
VERGARA,LISIANE PINTANELA
FRANZON,RODRIGO CEZAR
RODRIGUES,ROSANE DA SILVA
CHIM,JOSIANE FREITAS
author_role author
author2 VERGARA,LISIANE PINTANELA
FRANZON,RODRIGO CEZAR
RODRIGUES,ROSANE DA SILVA
CHIM,JOSIANE FREITAS
author2_role author
author
author
author
dc.contributor.author.fl_str_mv REISSIG,GABRIELA NIEMEYER
VERGARA,LISIANE PINTANELA
FRANZON,RODRIGO CEZAR
RODRIGUES,ROSANE DA SILVA
CHIM,JOSIANE FREITAS
dc.subject.por.fl_str_mv native fruits
processing
phytochemicals
special purpose foods
topic native fruits
processing
phytochemicals
special purpose foods
description ABSTRACT This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of pH were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPH and ABTS radicals. Conventional and no added sugars jellies did not differ for total phenols, total anthocyanins and ascorbic acid. However, processing exerted significant influence (p=0.05) on total carotenoids and antioxidant activity. It is feasible to use red strawberry guava for the preparation of conventional and no added sugar jellies. The products, however, show a significant difference in carotenoids content, with the highest content of these and higher antioxidant activity in processed jellies without sugars addition.
publishDate 2016
dc.date.none.fl_str_mv 2016-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000300901
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000300901
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0100-29452016062
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 Sociedade Brasileira de Fruticultura
publisher.none.fl_str_mv Sociedade Brasileira de Fruticultura
dc.source.none.fl_str_mv Revista Brasileira de Fruticultura v.38 n.3 2016
reponame:Revista brasileira de fruticultura (Online)
instname:Sociedade Brasileira de Fruticultura (SBF)
instacron:SBFRU
instname_str Sociedade Brasileira de Fruticultura (SBF)
instacron_str SBFRU
institution SBFRU
reponame_str Revista brasileira de fruticultura (Online)
collection Revista brasileira de fruticultura (Online)
repository.name.fl_str_mv Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)
repository.mail.fl_str_mv rbf@fcav.unesp.br||http://rbf.org.br/
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