Potencial antioxidante, análise de açúcares e ácidos orgânicos em polpas in natura, polpas liofilizadas e farinhas de acerola (Malpighia emarginata), graviola (Annona muricata L.) e mangaba (Hancornia speciosa)

• Autor(a) principal: Santos, Aline Geovânia Passos dos
• Data de Publicação: 2013
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: http://ri.ufs.br/jspui/handle/riufs/16091
• topic: Acerola (Malpighia emarginata); Graviola (Annona muricata L.); Mangaba (Hancornia speciosa); Potencial antioxidante; Açúcares; Ácidos orgânicos; Soursop; Mangaba; Antioxidant potential; Sugars; Organic acids; HPLC-RID; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

The Brazil has been increasingly a leading producer and consumer of fruits, especially tropical and subtropical fruits such as acerola, soursop and mangaba, among others. The fruits contain in addition to essential nutrients and micronutrients such as minerals, vitamins and fibers, different phenolic compounds, especially polyphenols and flavonoids which possess antioxidant activity and the ability to capture free radicals that damage cells in the body. The objectives of this work in relation to fresh pulp, fruit residue and freeze dried pulp of acerola fruit, soursop and mangaba were: i) to determine in vitro antioxidant activity by the methods of DPPH, TEAC and ORAC and compare it with total polyphenols contents and ii) to develop a method for simultaneously determining sugars and organic acids in fresh pulp, fruit residue and lyophilized pulp of acerola fruits (Malpighia emarginata ), soursop (Annona muricata ) and mangaba (Hancornia speciosa ) using HPLC- RID technique. In determining the antioxidant capacity of raw fruits and their residue flours using the DPPH method, the average values ranged from a minimum of 0,08 ± 0,01 micromol Trolox / 100 g fruit in mangaba pulp in ethanol extract and maximum of 23,9 ± 0,54 micromol Trolox / 100 g for the pulp in its methanol extract. For TEAC method the minimum and maximum values were 429,01 ± 3,10 and 13,96 ± 0,36 mol Trolox / 100 g of material analyzed, corresponding to the pulp in the aqueous extract and in mangaba fruit residue in methanol extract, respectively. The ORAC method of fresh pulp of mangaba revealed antioxidant activity to be relatively high (282,20 ± 4,08 mol Trolox / 100 g compared to in its methanol extract, followed by fresh acerola pulp in the extract being same (36,60 ± 1,40 mol Trolox / 100 g). When compared with the total polyphenol content in the, it can be stated that there was a direct relationship between the total phenolic compounds content and antioxidant capacity of the pulps. In the analysis of the monosaccharides fructose and glucose in fresh pulps, soursop received the highest levels of these sugars with values of 3169,28 ± 0,12 and 3355,98 ± 0,05 mg / 100 g of fresh pulp, respectively, followed by the average values of the fresh pulp of acerola, 1090,64 ± 0,02 and 1125,57 ± 0,10 mg / 100 g of fresh pulp, respectively. Regarding the disaccharides sucrose and maltose, the fresh pulp of soursop confirmed the presence of these substances, and obtained significant higher concentrations of 102,83 ± 0,06 and 126,85 ± 0,02 mg / 100 g in fresh pulp in relation to the other pulps. Regarding the presence of organic acids, the pulps contained all acids with large quantities for L-ascorbic acid, D- 11 malic and citric acid, the values being 2185,03 ± 0,23, 1658,96 ± 0,53 and 992,91 ± 0,59 mg / 100 g of fresh pulp respectively and D-tartaric acid and L -malic acids were found in lower amounts, values being 98,43 ± 0,75 and 295,53 ± 0,29mg / 100 g of fresh pulp, respectively. The acerola, soursop and mangaba fruits whether it be fresh pulp, flruit residue or freeze dried pulp these can be considered a good alternative for consumption according to their physicochemical and chemical properties and these permit its use both as fresh pulp or for industrial processing, with moderate potential antioxidant capacity in vitro, which had a direct correlation between the amount of phenolics in the pulps evaluated to the sources of total polyphenols, flavonoids, sugars and organic acids, and thus the fruits can be considered to be an excellent source of vitamin C.