Effect of food additives on the antioxidant properties and microbiological quality of red guava juice
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista ciência agronômica (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902016000100077 |
Resumo: | ABSTRACT Guava is a tropical fruit that has a high potential for agroindustrial use, also known antioxidant property mainly attributed to vitamin C and carotenoids content. The objective of this study was to evaluate the influence of food preservatives, individually or combined, on the antioxidant properties of red guava nectar during storage. Nectars added of different additives were stored in the dark for 180 days and evaluated at the processing day and every 90 days for physico-chemical parameters, color, bioactive compounds content, total antioxidant activity (TAA), the microbiologica and sensory quality. Was not observed changes in quality parameters (P>0.05), since the guava nectars were presented in accordance with Standards of Identity and Quality required by Brazilian law. According to data for antioxidante compounds and total antioxidant activity (TAA), can conclude that nectars added sodium metabisulfite and sodium metabisulfite + sodium benzoate showed, after 90 days of storage, a lower reduction in total extractable polyphenols (TEP) and vitamin C content, being the TEP reduction directly correlated with TAA. |
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Effect of food additives on the antioxidant properties and microbiological quality of red guava juicePsidium guajavaChemical additivesBioactive compoundsStabilityABSTRACT Guava is a tropical fruit that has a high potential for agroindustrial use, also known antioxidant property mainly attributed to vitamin C and carotenoids content. The objective of this study was to evaluate the influence of food preservatives, individually or combined, on the antioxidant properties of red guava nectar during storage. Nectars added of different additives were stored in the dark for 180 days and evaluated at the processing day and every 90 days for physico-chemical parameters, color, bioactive compounds content, total antioxidant activity (TAA), the microbiologica and sensory quality. Was not observed changes in quality parameters (P>0.05), since the guava nectars were presented in accordance with Standards of Identity and Quality required by Brazilian law. According to data for antioxidante compounds and total antioxidant activity (TAA), can conclude that nectars added sodium metabisulfite and sodium metabisulfite + sodium benzoate showed, after 90 days of storage, a lower reduction in total extractable polyphenols (TEP) and vitamin C content, being the TEP reduction directly correlated with TAA.Universidade Federal do Ceará2016-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902016000100077Revista Ciência Agronômica v.47 n.1 2016reponame:Revista ciência agronômica (Online)instname:Universidade Federal do Ceará (UFC)instacron:UFC10.5935/1806-6690.20160009info:eu-repo/semantics/openAccessSilva,Natalia Kellen Vieira daSabino,Luiz Bruno de SousaOliveira,Luciana Siqueira deTorres,Lucicléia Barros de VasconcelosSousa,Paulo Henrique Machado deeng2015-11-30T00:00:00Zoai:scielo:S1806-66902016000100077Revistahttp://www.ccarevista.ufc.br/PUBhttps://old.scielo.br/oai/scielo-oai.php||alekdutra@ufc.br|| ccarev@ufc.br1806-66900045-6888opendoar:2015-11-30T00:00Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC)false |
dc.title.none.fl_str_mv |
Effect of food additives on the antioxidant properties and microbiological quality of red guava juice |
title |
Effect of food additives on the antioxidant properties and microbiological quality of red guava juice |
spellingShingle |
Effect of food additives on the antioxidant properties and microbiological quality of red guava juice Silva,Natalia Kellen Vieira da Psidium guajava Chemical additives Bioactive compounds Stability |
title_short |
Effect of food additives on the antioxidant properties and microbiological quality of red guava juice |
title_full |
Effect of food additives on the antioxidant properties and microbiological quality of red guava juice |
title_fullStr |
Effect of food additives on the antioxidant properties and microbiological quality of red guava juice |
title_full_unstemmed |
Effect of food additives on the antioxidant properties and microbiological quality of red guava juice |
title_sort |
Effect of food additives on the antioxidant properties and microbiological quality of red guava juice |
author |
Silva,Natalia Kellen Vieira da |
author_facet |
Silva,Natalia Kellen Vieira da Sabino,Luiz Bruno de Sousa Oliveira,Luciana Siqueira de Torres,Lucicléia Barros de Vasconcelos Sousa,Paulo Henrique Machado de |
author_role |
author |
author2 |
Sabino,Luiz Bruno de Sousa Oliveira,Luciana Siqueira de Torres,Lucicléia Barros de Vasconcelos Sousa,Paulo Henrique Machado de |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Silva,Natalia Kellen Vieira da Sabino,Luiz Bruno de Sousa Oliveira,Luciana Siqueira de Torres,Lucicléia Barros de Vasconcelos Sousa,Paulo Henrique Machado de |
dc.subject.por.fl_str_mv |
Psidium guajava Chemical additives Bioactive compounds Stability |
topic |
Psidium guajava Chemical additives Bioactive compounds Stability |
description |
ABSTRACT Guava is a tropical fruit that has a high potential for agroindustrial use, also known antioxidant property mainly attributed to vitamin C and carotenoids content. The objective of this study was to evaluate the influence of food preservatives, individually or combined, on the antioxidant properties of red guava nectar during storage. Nectars added of different additives were stored in the dark for 180 days and evaluated at the processing day and every 90 days for physico-chemical parameters, color, bioactive compounds content, total antioxidant activity (TAA), the microbiologica and sensory quality. Was not observed changes in quality parameters (P>0.05), since the guava nectars were presented in accordance with Standards of Identity and Quality required by Brazilian law. According to data for antioxidante compounds and total antioxidant activity (TAA), can conclude that nectars added sodium metabisulfite and sodium metabisulfite + sodium benzoate showed, after 90 days of storage, a lower reduction in total extractable polyphenols (TEP) and vitamin C content, being the TEP reduction directly correlated with TAA. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-03-01 |
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=S1806-66902016000100077 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902016000100077 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.5935/1806-6690.20160009 |
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 |
Universidade Federal do Ceará |
publisher.none.fl_str_mv |
Universidade Federal do Ceará |
dc.source.none.fl_str_mv |
Revista Ciência Agronômica v.47 n.1 2016 reponame:Revista ciência agronômica (Online) instname:Universidade Federal do Ceará (UFC) instacron:UFC |
instname_str |
Universidade Federal do Ceará (UFC) |
instacron_str |
UFC |
institution |
UFC |
reponame_str |
Revista ciência agronômica (Online) |
collection |
Revista ciência agronômica (Online) |
repository.name.fl_str_mv |
Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC) |
repository.mail.fl_str_mv |
||alekdutra@ufc.br|| ccarev@ufc.br |
_version_ |
1750297488034627584 |