Elaboration and Evaluation of the Antioxidant Capacity of Isabel Grape Jelly with Carnauba

Detalhes bibliográficos
Autor(a) principal: Lima, Jeanne dos Santos
Data de Publicação: 2020
Outros Autores: Araújo, Mayara Gabrielly Germano de, Pontes, Edson Douglas Silva, Viera, Vanessa Bordin, Queiroz, Michelly Pires
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/1936
Resumo: Faced with the role of antioxidants in preventing the genesis of various diseases, the interest of the population and the food industry, research in this field has been intensified. In this context, the fruits of the carnauba palm, rich in vitamin C and anthocyanins, stand out, but have a high perishability, which increases their waste in harvest periods. This makes it essential to process them into jelly. Another fruit rich in anthocyanins is the Isabel grape. Thus, the objective was to evaluate the antioxidant capacity of a mixed carnauba and grape jelly, as well as to compare it with fruit jellies made separately. For this, 3 jelly formulations (grape; carnauba; mixed) were produced and the antioxidant activities, FRAP and ABTS, of the extracts produced from these were analyzed. It was observed that the junction of carnauba with grape intensified the ABTS antioxidant activity, while for FRAP there was no difference compared to grape jelly. In view of this, it was found that the use of carnauba with the grape in the manufacture of a jelly is extremely important to achieve greater antioxidant activity and obtain a functional product active in preventing the genesis of several chronic non-communicable diseases.
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spelling Elaboration and Evaluation of the Antioxidant Capacity of Isabel Grape Jelly with CarnaubaElaboración y Evaluación de la Capacidad Antioxidante de la Jalea de Uva Isabel con CarnaubaElaboração e Avaliação da Capacidade Antioxidante da Geleia de Uva Isabel com CarnaúbaAntioxidantesCopernicia pruniferaDesperdício de alimentos.AntioxidantesCopernicia pruniferaDesperdicio de alimentos.AntioxidantsCopernicia pruniferaFood wastefulness.Faced with the role of antioxidants in preventing the genesis of various diseases, the interest of the population and the food industry, research in this field has been intensified. In this context, the fruits of the carnauba palm, rich in vitamin C and anthocyanins, stand out, but have a high perishability, which increases their waste in harvest periods. This makes it essential to process them into jelly. Another fruit rich in anthocyanins is the Isabel grape. Thus, the objective was to evaluate the antioxidant capacity of a mixed carnauba and grape jelly, as well as to compare it with fruit jellies made separately. For this, 3 jelly formulations (grape; carnauba; mixed) were produced and the antioxidant activities, FRAP and ABTS, of the extracts produced from these were analyzed. It was observed that the junction of carnauba with grape intensified the ABTS antioxidant activity, while for FRAP there was no difference compared to grape jelly. In view of this, it was found that the use of carnauba with the grape in the manufacture of a jelly is extremely important to achieve greater antioxidant activity and obtain a functional product active in preventing the genesis of several chronic non-communicable diseases.Dado el papel de los antioxidantes en la prevención de la génesis de diversas enfermedades y el interés de la población y la industria alimentaria, la investigación en este campo se ha intensificado. En este contexto, se destacan los frutos del árbol de carnauba, ricos en vitamina C y antocianinas, pero tienen una alta perecebilidad, lo que aumenta su desperdicio durante los períodos de cosecha. Con eso, es esencial procesarlo en forma de mermelada. Otra fruta rica en antocianinas es la uva Isabel. Por lo tanto, el objetivo era evaluar la capacidad antioxidante de una mermelada de carnauba con uva, así como comparar con las jaleas de frutas hechas por separado. Para esto, se produjeron 3 formulaciones de jaleas (uva; carnauba; mixta) y se analizaron las actividades antioxidantes, FRAP y ABTS, de los extractos producidos a partir de ellas. Se observó que la unión de carnauba com la uva intensificó la actividad antioxidante ABTS, mientras que para FRAP no hubo diferencia, en comparación con la jalea de uva. Ante esto, se descubrió que el uso de carnauba con uvas en la fabricación de una mermelada es extremadamente importante para lograr una mayor actividad antioxidante y obtener un producto funcional que actúe en la prevención de la génesis de diversas enfermedades crónicas no transmisibles.Diante do papel dos antioxidantes na prevenção da gênese de diversas enfermidades, do interesse da população e da indústria alimentícia, foram intensificadas as pesquisas nesse ramo. Nesse contexto, destacam-se os frutos da carnaubeira, ricos em vitamina C e antocianinas, porém dispõem de elevada perecibilidade, o que eleva o seu desperdício nos períodos de safras. Com isso, torna-se imprescindível o seu processamento em forma de geleia. Outro fruto rico em antocianinas é a uva Isabel. Assim, objetivou-se avaliar a capacidade antioxidante de uma geleia mista de carnaúba com uva, bem como comparar com as geleias dos frutos feitas separadamente. Para isso, foram produzidas 3 formulações de geleias (uva; carnaúba; mista) e analisadas as atividades antioxidantes, FRAP e ABTS, dos extratos produzidos a partir dessas. Observou-se que a junção da carnaúba com a uva intensificou a atividade antioxidante ABTS, enquanto para a FRAP não houve diferença, em comparação com a geleia de uva. Diante disso, constatou-se que a utilização da carnaúba com a uva no fábrico de uma geleia é de extrema importância para o alcance de uma maior atividade antioxidante e obtenção de um produto funcional atuante na prevenção da gênese de diversas doenças crônicas não transmissíveis.Research, Society and Development2020-04-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/193610.33448/rsd-v9i6.1936Research, Society and Development; Vol. 9 No. 6; e31961936Research, Society and Development; Vol. 9 Núm. 6; e31961936Research, Society and Development; v. 9 n. 6; e319619362525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/1936/3680Copyright (c) 2020 Jeanne Lima, Mayara Araújo, Edson Pontes, Michelly Queiroz, Vanessa Vierainfo:eu-repo/semantics/openAccessLima, Jeanne dos SantosAraújo, Mayara Gabrielly Germano dePontes, Edson Douglas SilvaViera, Vanessa BordinQueiroz, Michelly Pires2020-08-20T18:05:46Zoai:ojs.pkp.sfu.ca:article/1936Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:26:46.985650Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Elaboration and Evaluation of the Antioxidant Capacity of Isabel Grape Jelly with Carnauba
Elaboración y Evaluación de la Capacidad Antioxidante de la Jalea de Uva Isabel con Carnauba
Elaboração e Avaliação da Capacidade Antioxidante da Geleia de Uva Isabel com Carnaúba
title Elaboration and Evaluation of the Antioxidant Capacity of Isabel Grape Jelly with Carnauba
spellingShingle Elaboration and Evaluation of the Antioxidant Capacity of Isabel Grape Jelly with Carnauba
Lima, Jeanne dos Santos
Antioxidantes
Copernicia prunifera
Desperdício de alimentos.
Antioxidantes
Copernicia prunifera
Desperdicio de alimentos.
Antioxidants
Copernicia prunifera
Food wastefulness.
title_short Elaboration and Evaluation of the Antioxidant Capacity of Isabel Grape Jelly with Carnauba
title_full Elaboration and Evaluation of the Antioxidant Capacity of Isabel Grape Jelly with Carnauba
title_fullStr Elaboration and Evaluation of the Antioxidant Capacity of Isabel Grape Jelly with Carnauba
title_full_unstemmed Elaboration and Evaluation of the Antioxidant Capacity of Isabel Grape Jelly with Carnauba
title_sort Elaboration and Evaluation of the Antioxidant Capacity of Isabel Grape Jelly with Carnauba
author Lima, Jeanne dos Santos
author_facet Lima, Jeanne dos Santos
Araújo, Mayara Gabrielly Germano de
Pontes, Edson Douglas Silva
Viera, Vanessa Bordin
Queiroz, Michelly Pires
author_role author
author2 Araújo, Mayara Gabrielly Germano de
Pontes, Edson Douglas Silva
Viera, Vanessa Bordin
Queiroz, Michelly Pires
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Lima, Jeanne dos Santos
Araújo, Mayara Gabrielly Germano de
Pontes, Edson Douglas Silva
Viera, Vanessa Bordin
Queiroz, Michelly Pires
dc.subject.por.fl_str_mv Antioxidantes
Copernicia prunifera
Desperdício de alimentos.
Antioxidantes
Copernicia prunifera
Desperdicio de alimentos.
Antioxidants
Copernicia prunifera
Food wastefulness.
topic Antioxidantes
Copernicia prunifera
Desperdício de alimentos.
Antioxidantes
Copernicia prunifera
Desperdicio de alimentos.
Antioxidants
Copernicia prunifera
Food wastefulness.
description Faced with the role of antioxidants in preventing the genesis of various diseases, the interest of the population and the food industry, research in this field has been intensified. In this context, the fruits of the carnauba palm, rich in vitamin C and anthocyanins, stand out, but have a high perishability, which increases their waste in harvest periods. This makes it essential to process them into jelly. Another fruit rich in anthocyanins is the Isabel grape. Thus, the objective was to evaluate the antioxidant capacity of a mixed carnauba and grape jelly, as well as to compare it with fruit jellies made separately. For this, 3 jelly formulations (grape; carnauba; mixed) were produced and the antioxidant activities, FRAP and ABTS, of the extracts produced from these were analyzed. It was observed that the junction of carnauba with grape intensified the ABTS antioxidant activity, while for FRAP there was no difference compared to grape jelly. In view of this, it was found that the use of carnauba with the grape in the manufacture of a jelly is extremely important to achieve greater antioxidant activity and obtain a functional product active in preventing the genesis of several chronic non-communicable diseases.
publishDate 2020
dc.date.none.fl_str_mv 2020-04-15
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/1936
10.33448/rsd-v9i6.1936
url https://rsdjournal.org/index.php/rsd/article/view/1936
identifier_str_mv 10.33448/rsd-v9i6.1936
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/1936/3680
dc.rights.driver.fl_str_mv Copyright (c) 2020 Jeanne Lima, Mayara Araújo, Edson Pontes, Michelly Queiroz, Vanessa Viera
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Jeanne Lima, Mayara Araújo, Edson Pontes, Michelly Queiroz, Vanessa Viera
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 6; e31961936
Research, Society and Development; Vol. 9 Núm. 6; e31961936
Research, Society and Development; v. 9 n. 6; e31961936
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052733711187968

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