Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/48002 |
Resumo: | The purpose of this study was to determine the effect of thermal vacuum processing and thermal processing without vacuum on the content of bioactive compounds and the antioxidant activity of low-calorie mixed Brazilian cerrado fruit jam. The mixed jam consisted of 60% of mixed pulp of Marolo, soursop and sweet passion fruit, and 40% other ingredients. This jam was utilized a completely randomized design to evaluate the antioxidant activity, total phenolic profile and content, carotenoid profile, and ascorbic acid content. The results showed that there was a reduction in bioactive compounds in the jam of 44.37% for total phenolics, 50.56% for ascorbic acid, 78.40% total carotenoids, and 65.14% for antioxidant activity when compared with the mixed pulps. In the carotenoid profile, reduction was observed for all compounds in relation to the mixed pulps, especially β-carotene (average loss of 81.89%). Independent of the processing, there was a significant increase in m-coumaric acid in the jam compared with the mixed pulp. The concentrations of other phenolic compounds decreased after processing. These results suggest that thermal vacuum processing is most suitable for the production of jam with higher nutritional value. |
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Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jamAnnona muricata L.Annona crassiflora Mart.Passiflora alata DryandPhenolic compoundsCompostos fenólicosThe purpose of this study was to determine the effect of thermal vacuum processing and thermal processing without vacuum on the content of bioactive compounds and the antioxidant activity of low-calorie mixed Brazilian cerrado fruit jam. The mixed jam consisted of 60% of mixed pulp of Marolo, soursop and sweet passion fruit, and 40% other ingredients. This jam was utilized a completely randomized design to evaluate the antioxidant activity, total phenolic profile and content, carotenoid profile, and ascorbic acid content. The results showed that there was a reduction in bioactive compounds in the jam of 44.37% for total phenolics, 50.56% for ascorbic acid, 78.40% total carotenoids, and 65.14% for antioxidant activity when compared with the mixed pulps. In the carotenoid profile, reduction was observed for all compounds in relation to the mixed pulps, especially β-carotene (average loss of 81.89%). Independent of the processing, there was a significant increase in m-coumaric acid in the jam compared with the mixed pulp. The concentrations of other phenolic compounds decreased after processing. These results suggest that thermal vacuum processing is most suitable for the production of jam with higher nutritional value.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-08-31T16:52:53Z2021-08-31T16:52:53Z2020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfBRANDÃO, T. M. et al. Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam. Food Science and Technology, Campinas, 2020. DOI: 10.1590/fst.28020.http://repositorio.ufla.br/jspui/handle/1/48002Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessBrandão, Telma MeloCarvalho, Elisângela Elena NunesLima, Juliana Pinto deCarmo, Eloá Lourenço doElias, Heloisa Helena de SiqueiraMartins, Glêndara Aparecida de SouzaBorges, Soraia Vilelaeng2021-08-31T16:52:53Zoai:localhost:1/48002Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2021-08-31T16:52:53Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam |
title |
Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam |
spellingShingle |
Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam Brandão, Telma Melo Annona muricata L. Annona crassiflora Mart. Passiflora alata Dryand Phenolic compounds Compostos fenólicos |
title_short |
Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam |
title_full |
Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam |
title_fullStr |
Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam |
title_full_unstemmed |
Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam |
title_sort |
Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam |
author |
Brandão, Telma Melo |
author_facet |
Brandão, Telma Melo Carvalho, Elisângela Elena Nunes Lima, Juliana Pinto de Carmo, Eloá Lourenço do Elias, Heloisa Helena de Siqueira Martins, Glêndara Aparecida de Souza Borges, Soraia Vilela |
author_role |
author |
author2 |
Carvalho, Elisângela Elena Nunes Lima, Juliana Pinto de Carmo, Eloá Lourenço do Elias, Heloisa Helena de Siqueira Martins, Glêndara Aparecida de Souza Borges, Soraia Vilela |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Brandão, Telma Melo Carvalho, Elisângela Elena Nunes Lima, Juliana Pinto de Carmo, Eloá Lourenço do Elias, Heloisa Helena de Siqueira Martins, Glêndara Aparecida de Souza Borges, Soraia Vilela |
dc.subject.por.fl_str_mv |
Annona muricata L. Annona crassiflora Mart. Passiflora alata Dryand Phenolic compounds Compostos fenólicos |
topic |
Annona muricata L. Annona crassiflora Mart. Passiflora alata Dryand Phenolic compounds Compostos fenólicos |
description |
The purpose of this study was to determine the effect of thermal vacuum processing and thermal processing without vacuum on the content of bioactive compounds and the antioxidant activity of low-calorie mixed Brazilian cerrado fruit jam. The mixed jam consisted of 60% of mixed pulp of Marolo, soursop and sweet passion fruit, and 40% other ingredients. This jam was utilized a completely randomized design to evaluate the antioxidant activity, total phenolic profile and content, carotenoid profile, and ascorbic acid content. The results showed that there was a reduction in bioactive compounds in the jam of 44.37% for total phenolics, 50.56% for ascorbic acid, 78.40% total carotenoids, and 65.14% for antioxidant activity when compared with the mixed pulps. In the carotenoid profile, reduction was observed for all compounds in relation to the mixed pulps, especially β-carotene (average loss of 81.89%). Independent of the processing, there was a significant increase in m-coumaric acid in the jam compared with the mixed pulp. The concentrations of other phenolic compounds decreased after processing. These results suggest that thermal vacuum processing is most suitable for the production of jam with higher nutritional value. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020 2021-08-31T16:52:53Z 2021-08-31T16:52:53Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
BRANDÃO, T. M. et al. Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam. Food Science and Technology, Campinas, 2020. DOI: 10.1590/fst.28020. http://repositorio.ufla.br/jspui/handle/1/48002 |
identifier_str_mv |
BRANDÃO, T. M. et al. Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam. Food Science and Technology, Campinas, 2020. DOI: 10.1590/fst.28020. |
url |
http://repositorio.ufla.br/jspui/handle/1/48002 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution 4.0 International http://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 |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1807835230545903616 |