Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit

• Autor(a) principal: Santos, Mara Núbia Guimarães dos
• Data de Publicação: 2018
• Outros Autores: Silva, Edson Pablo da, Godoy, Helena Teixeira, Silva, Flávio Alves da, Celestino, Sonia Maria Costa, Pineli, Lívia de Lacerda de Oliveira, Damiani, Clarissa
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UnB
• Texto Completo: http://repositorio.unb.br/handle/10482/33359; https://dx.doi.org/10.1590/fst.03117
• topic: Cagaita; Frutas - conservação; Plantas - compostos bioativos

The aim of this study was to evaluate the effect of freezing and atomization on bioactive compounds in cagaita fruit. The levels of total phenolics, total flavonoids, condensed tannins, vitamin C, β-carotene, the antioxidant potential assessed by DPPH and ABTS, sugar profile, and mineral profile were all evaluated. High levels of total polyphenols (881.95 mg/100 g), total flavonoids (42.93 mg/100 g) and condensed tannins (67.00 mg/100 g) were detected in atomized cagaita pulp. A higher content of vitamin C was found in fresh cagaita pulp (29.75 mg/100 g), compared to frozen pulp, or atomized pulp, which had levels of 24.64 mg/100 g and 20.38 mg/100 g, respectively. Atomized pulp had the highest antioxidant activity as assessed using the ABTS method (517.04 µmol Trolox/g), compared with frozen pulp (357.73 µmol Trolox/g) and fresh cagaita pulp (276.07 µmol Trolox/g). The drying method demonstrated the best performance with respect to fruit preservation.