Stability of bioactive compounds, antioxidant and microbiological activity of açaí powder (Euterpe oleracea Mart.)

Detalhes bibliográficos
Autor(a) principal: Carneiro, Alessandra Pinheiro de Goés
Data de Publicação: 2020
Outros Autores: Aguiar, Antonia Livânia Linhares de, Gonzaga, Maria Leônia da Costa, Soares, Denise Josino, Figueiredo, Evânia Altina Teixeira de, Sousa, Paulo Henrique Machado de, Figueiredo, Raimundo Wilane de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/3810
Resumo: Açaí is a tropical fruit, typical of the Amazon and has been drawing attention due to its antioxidant capacity and high content of anthocyanins, responsible for several pharmacological and medicinal properties, as well as potential use as a natural dye. Due to the high perishability, the development of new products from the açaí power, which present greater stability to the storage time are being produced. The evaluation period was 25 days at a temperature of 25°C. The following parameters were evaluated: ascorbic acid, chlorophyll, total anthocyanins, total flavonoids, total polyphenols and antioxidant activity by ABTS●+ and DPPH● methods. Microbiological analysis were performed for Coliforms at 35°C and 45°C, Mesophiles, Staphylococcus coagulase positive, Molds, Yeasts, and Salmonella sp. The contents of ascorbic acid, total polyphenols and flavonoids differed statistically (p ˂ 0.05) from each other, throughout the storage. However, the antioxidant activity by the DPPH● method remained stable and the microbiological analysis remained within the current legislative standards. It is concluded that the açaí powder maintained its properties throughout the storage, being an excellent source of bioactive and phenolic compounds.
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spelling Stability of bioactive compounds, antioxidant and microbiological activity of açaí powder (Euterpe oleracea Mart.)Estabilidad de compuestos bioactivos, actividad antioxidante y microbiológica del polvo de açaí (Euterpe oleracea Mart.)Estabilidade de compostos bioativos, atividade antioxidante e microbiológica de açaí em pó (Euterpe oleracea Mart.)Actividad antioxidanteSeguridad microbiológicaVida alimentaria.Antioxidant activityMicrobiological safetyShelf life.Atividade antioxidanteSegurança microbiológicaVida útil.Açaí is a tropical fruit, typical of the Amazon and has been drawing attention due to its antioxidant capacity and high content of anthocyanins, responsible for several pharmacological and medicinal properties, as well as potential use as a natural dye. Due to the high perishability, the development of new products from the açaí power, which present greater stability to the storage time are being produced. The evaluation period was 25 days at a temperature of 25°C. The following parameters were evaluated: ascorbic acid, chlorophyll, total anthocyanins, total flavonoids, total polyphenols and antioxidant activity by ABTS●+ and DPPH● methods. Microbiological analysis were performed for Coliforms at 35°C and 45°C, Mesophiles, Staphylococcus coagulase positive, Molds, Yeasts, and Salmonella sp. The contents of ascorbic acid, total polyphenols and flavonoids differed statistically (p ˂ 0.05) from each other, throughout the storage. However, the antioxidant activity by the DPPH● method remained stable and the microbiological analysis remained within the current legislative standards. It is concluded that the açaí powder maintained its properties throughout the storage, being an excellent source of bioactive and phenolic compounds.El açaí es una fruta tropical, típica de la Amazonía y ha llamado la atención por su capacidad antioxidante y alto contenido de antocianinas, responsable de varias propiedades farmacológicas y medicinales, además de su uso potencial como colorante natural. Debido a la alta perecebilidad, se está desarrollando el desarrollo de nuevos productos a partir de açaí, que ofrece mayor estabilidad y tiempo de almacenamiento, como un polvo. El objetivo de esta investigación fue evaluar la estabilidad del polvo de açaí durante un período de 270 días a una temperatura de 25 ° C. Los siguientes parámetros se evaluaron cada 30 días: ácido ascórbico, clorofila, antocianinas totales, flavonoides totales, polifenoles totales y actividad antioxidante mediante los métodos ABTS●+ y DPPH●. Se realizaron análisis microbiológicos para coliformes a 35 y 45 ° C, mesófilos, estafilococos coagulasa positivos, mohos y levaduras, y Salmonella sp. Los contenidos de ácido ascórbico, polifenoles totales y flavonoides diferían estadísticamente (p <0.05) entre sí, durante el almacenamiento. Sin embargo, la actividad antioxidante mediante el método DPPH se mantuvo estable y los análisis microbiológicos se encontraban dentro de los estándares legislativos actuales. Se concluye que el polvo de açaí mantuvo sus propiedades durante el almacenamiento, siendo una excelente fuente de compuestos bioactivos y fenólicos.O açaí é uma fruta tropical, típica da Amazônia e vem chamando atenção por sua capacidade antioxidante e alto teor de antocianinas, responsáveis por diversas propriedades farmacológicas e medicinais, além de potencial uso como corante natural. Devido à alta perecibilidade, o desenvolvimento de novos produtos a partir do açaí, que ofereça maior estabilidade e tempo de estocagem, como um pó, estão sendo produzidos. O objetivo dessa pesquisa foi avaliar a estabilidade do pó de açaí por um período de 270 dias à temperatura de 25 °C. Avaliou-se a cada 30 dias os seguintes parâmetros: ácido ascórbico, clorofila, antocianinas totais, flavonoides totais, polifenóis totais e atividade antioxidante pelos métodos ABTS●+ e DPPH●. As análises microbiológicas foram realizadas para Coliformes à 35 e 45 °C, Mesófilos, Estafilococos coagulase positiva, bolores e leveduras, e Salmonella sp. Os conteúdos de ácido ascórbico, polifenois totais e flavonoides diferiram estatisticamente (p ˂0.05) entre si, ao longo do armazenamento. No entanto a atividade antioxidante pelo método de DPPH● se manteve estável e as análises microbiológicas ficaram dentro dos padrões legislativos vigentes. Conclui-se que o pó de açaí manteve suas propriedades ao longo do armazenamento, sendo uma excelente fonte de compostos bioativos e fenólicos.Research, Society and Development2020-05-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/381010.33448/rsd-v9i7.3810Research, Society and Development; Vol. 9 No. 7; e229973810Research, Society and Development; Vol. 9 Núm. 7; e229973810Research, Society and Development; v. 9 n. 7; e2299738102525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/3810/3386Copyright (c) 2020 Alessandra Pinheiro de Goés Carneiro, Antonia Livânia Linhares de Aguiar, Maria Leônia da Costa Gonzaga, Denise Josino Soares, Evânia Altina Teixeira de Figueiredo, Paulo Henrique Machado de Sousa, Raimundo Wilane de Figueiredoinfo:eu-repo/semantics/openAccessCarneiro, Alessandra Pinheiro de GoésAguiar, Antonia Livânia Linhares deGonzaga, Maria Leônia da CostaSoares, Denise JosinoFigueiredo, Evânia Altina Teixeira deSousa, Paulo Henrique Machado deFigueiredo, Raimundo Wilane de2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/3810Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:53.534078Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Stability of bioactive compounds, antioxidant and microbiological activity of açaí powder (Euterpe oleracea Mart.)
Estabilidad de compuestos bioactivos, actividad antioxidante y microbiológica del polvo de açaí (Euterpe oleracea Mart.)
Estabilidade de compostos bioativos, atividade antioxidante e microbiológica de açaí em pó (Euterpe oleracea Mart.)
title Stability of bioactive compounds, antioxidant and microbiological activity of açaí powder (Euterpe oleracea Mart.)
spellingShingle Stability of bioactive compounds, antioxidant and microbiological activity of açaí powder (Euterpe oleracea Mart.)
Carneiro, Alessandra Pinheiro de Goés
Actividad antioxidante
Seguridad microbiológica
Vida alimentaria.
Antioxidant activity
Microbiological safety
Shelf life.
Atividade antioxidante
Segurança microbiológica
Vida útil.
title_short Stability of bioactive compounds, antioxidant and microbiological activity of açaí powder (Euterpe oleracea Mart.)
title_full Stability of bioactive compounds, antioxidant and microbiological activity of açaí powder (Euterpe oleracea Mart.)
title_fullStr Stability of bioactive compounds, antioxidant and microbiological activity of açaí powder (Euterpe oleracea Mart.)
title_full_unstemmed Stability of bioactive compounds, antioxidant and microbiological activity of açaí powder (Euterpe oleracea Mart.)
title_sort Stability of bioactive compounds, antioxidant and microbiological activity of açaí powder (Euterpe oleracea Mart.)
author Carneiro, Alessandra Pinheiro de Goés
author_facet Carneiro, Alessandra Pinheiro de Goés
Aguiar, Antonia Livânia Linhares de
Gonzaga, Maria Leônia da Costa
Soares, Denise Josino
Figueiredo, Evânia Altina Teixeira de
Sousa, Paulo Henrique Machado de
Figueiredo, Raimundo Wilane de
author_role author
author2 Aguiar, Antonia Livânia Linhares de
Gonzaga, Maria Leônia da Costa
Soares, Denise Josino
Figueiredo, Evânia Altina Teixeira de
Sousa, Paulo Henrique Machado de
Figueiredo, Raimundo Wilane de
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Carneiro, Alessandra Pinheiro de Goés
Aguiar, Antonia Livânia Linhares de
Gonzaga, Maria Leônia da Costa
Soares, Denise Josino
Figueiredo, Evânia Altina Teixeira de
Sousa, Paulo Henrique Machado de
Figueiredo, Raimundo Wilane de
dc.subject.por.fl_str_mv Actividad antioxidante
Seguridad microbiológica
Vida alimentaria.
Antioxidant activity
Microbiological safety
Shelf life.
Atividade antioxidante
Segurança microbiológica
Vida útil.
topic Actividad antioxidante
Seguridad microbiológica
Vida alimentaria.
Antioxidant activity
Microbiological safety
Shelf life.
Atividade antioxidante
Segurança microbiológica
Vida útil.
description Açaí is a tropical fruit, typical of the Amazon and has been drawing attention due to its antioxidant capacity and high content of anthocyanins, responsible for several pharmacological and medicinal properties, as well as potential use as a natural dye. Due to the high perishability, the development of new products from the açaí power, which present greater stability to the storage time are being produced. The evaluation period was 25 days at a temperature of 25°C. The following parameters were evaluated: ascorbic acid, chlorophyll, total anthocyanins, total flavonoids, total polyphenols and antioxidant activity by ABTS●+ and DPPH● methods. Microbiological analysis were performed for Coliforms at 35°C and 45°C, Mesophiles, Staphylococcus coagulase positive, Molds, Yeasts, and Salmonella sp. The contents of ascorbic acid, total polyphenols and flavonoids differed statistically (p ˂ 0.05) from each other, throughout the storage. However, the antioxidant activity by the DPPH● method remained stable and the microbiological analysis remained within the current legislative standards. It is concluded that the açaí powder maintained its properties throughout the storage, being an excellent source of bioactive and phenolic compounds.
publishDate 2020
dc.date.none.fl_str_mv 2020-05-10
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/3810
10.33448/rsd-v9i7.3810
url https://rsdjournal.org/index.php/rsd/article/view/3810
identifier_str_mv 10.33448/rsd-v9i7.3810
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/3810/3386
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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. 7; e229973810
Research, Society and Development; Vol. 9 Núm. 7; e229973810
Research, Society and Development; v. 9 n. 7; e229973810
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
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