Effect of Processing and Frozen Storage on the Phenolic Profile, Bioative Compounds, Antioxidant Capacity, and Enzymatic Activity of Mangaba Pulp

Backgound: The mangaba, an exotic fruit of the Brazilian Cerrado, has high nutritional and bioactive value, but processing can induce changes to these characteristics. Objective: Evaluate the stability of the bioactive compounds and the antioxidant and enzymatic capacity of mangaba pulp subjected to pasteurization, freezing methods, and prolonged storage. Method: The pulps were submitted to two levels of pasteurization (unpasteurized and pasteurized), two freezing methods (static air and forced air), and five frozen storage times (0, 3, 6, 9, and 12 months). The vitamin C, carotenoids, total phenolics, profile of phenolic compounds, antioxidant capacity, and enzymes polyphenoloxidase and peroxidase were analyzed in the fruit and pulps. Results: The fruit showed a high vitamin C and total phenolics content and a high antioxidant capacity, including chlorogenic acid and routine predominant phenolics. The forced air freezing method is more efficient in vitamin C retention, and pasteurization favors higher retention of total phenolics and antioxidant capacity, as well as lower enzymatic activity of polyphenoloxidase and peroxidase. Frozen storage for up to six months retains most of the individual phenolics, with (+) - catechin and trans-cinnamic acid being the most stable. Conclusion: Mangaba pulp is a good source of bioactive compounds and has good antioxidant capacity, even after one year of frozen storage.