Effects of thermal process in bioactive compounds of mixed brazilian cerrado fruit jam
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFMG |
Texto Completo: | https://doi.org/10.1590/fst.28020 http://hdl.handle.net/1843/48769 |
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 ixed 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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2023-01-06T16:33:49Z2023-01-06T16:33:49Z202141supl. 2439446https://doi.org/10.1590/fst.280201678-457Xhttp://hdl.handle.net/1843/48769The 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 ixed 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.engUniversidade Federal de Minas GeraisUFMGBrasilICA - INSTITUTO DE CIÊNCIAS AGRÁRIASFood Science and TechnologyGraviola FenoisGeleiaFrutasAnnona muricata L.Annona crassiflora Mart.Passiflora alata DryandPhenolic compoundsEffects of thermal process in bioactive compounds of mixed brazilian cerrado fruit jaminfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleTelma Melo BrandãoElisângela Elena Nunes CarvalhoJuliana Pinto de LimaEloá Lourenço do CarmoHeloisa Helena de Siqueira EliasGlêndara Aparecida de Souza MartinsSoraia Vilela Borgesinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/48769/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALEffects of thermal process in bioactive compounds of mixed brazilian cerrado fruit jam_Juliana Pinto de Lima.pdfEffects of thermal process in bioactive compounds of mixed brazilian cerrado fruit jam_Juliana Pinto de Lima.pdfapplication/pdf835967https://repositorio.ufmg.br/bitstream/1843/48769/2/Effects%20of%20thermal%20process%20in%20bioactive%20compounds%20of%20mixed%20brazilian%20cerrado%20fruit%20jam_Juliana%20Pinto%20de%20Lima.pdf033790469dc7cdd04cc8e7628ecc565dMD521843/487692023-01-06 13:33:49.518oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-01-06T16:33:49Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.pt_BR.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 Telma Melo Brandão Annona muricata L. Annona crassiflora Mart. Passiflora alata Dryand Phenolic compounds Graviola Fenois Geleia Frutas |
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 |
Telma Melo Brandão |
author_facet |
Telma Melo Brandão Elisângela Elena Nunes Carvalho Juliana Pinto de Lima Eloá Lourenço do Carmo Heloisa Helena de Siqueira Elias Glêndara Aparecida de Souza Martins Soraia Vilela Borges |
author_role |
author |
author2 |
Elisângela Elena Nunes Carvalho Juliana Pinto de Lima Eloá Lourenço do Carmo Heloisa Helena de Siqueira Elias Glêndara Aparecida de Souza Martins Soraia Vilela Borges |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Telma Melo Brandão Elisângela Elena Nunes Carvalho Juliana Pinto de Lima Eloá Lourenço do Carmo Heloisa Helena de Siqueira Elias Glêndara Aparecida de Souza Martins Soraia Vilela Borges |
dc.subject.por.fl_str_mv |
Annona muricata L. Annona crassiflora Mart. Passiflora alata Dryand Phenolic compounds |
topic |
Annona muricata L. Annona crassiflora Mart. Passiflora alata Dryand Phenolic compounds Graviola Fenois Geleia Frutas |
dc.subject.other.pt_BR.fl_str_mv |
Graviola Fenois Geleia Frutas |
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 ixed 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 |
2021 |
dc.date.issued.fl_str_mv |
2021 |
dc.date.accessioned.fl_str_mv |
2023-01-06T16:33:49Z |
dc.date.available.fl_str_mv |
2023-01-06T16:33:49Z |
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 |
http://hdl.handle.net/1843/48769 |
dc.identifier.doi.pt_BR.fl_str_mv |
https://doi.org/10.1590/fst.28020 |
dc.identifier.issn.pt_BR.fl_str_mv |
1678-457X |
url |
https://doi.org/10.1590/fst.28020 http://hdl.handle.net/1843/48769 |
identifier_str_mv |
1678-457X |
dc.language.iso.fl_str_mv |
eng |
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eng |
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Food Science and Technology |
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info:eu-repo/semantics/openAccess |
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openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
dc.publisher.initials.fl_str_mv |
UFMG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
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Universidade Federal de Minas Gerais |
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UFMG |
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UFMG |
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Repositório Institucional da UFMG |
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