Influence of preservation methods on the bioactivity of mangaba (Hancornia speciosa Gomes) from the Brazilian savannah

被引：4

作者：

Paula, Ladyslene Christhyns ^{[1
]}

Silva, Flavio Alves ^{[2
]}

Silva, Edson Pablo ^{[2
]}

Asquieri, Eduardo Ramirez ^{[2
]}

Damiani, Clarissa ^{[2
]}

机构：

[1] Fundacao Univ Fed Rondonia UNIR, Dept Engn Alimentos, Campus Ariquemes, Ariquemes, RO, Brazil

[2] Univ Fed Goias, Escola Agron, Setor Engn Alimentos, Campus Samambaia, Goiania, Go, Brazil

来源：

FOOD SCIENCE AND TECHNOLOGY | 2019年 / 39卷 / 02期

关键词：

native fruit trees; Apocynaceae; chemical characterization; preservation; ANTIOXIDANT CAPACITIES; PHENOLIC-COMPOUNDS; FRUITS; EXTRACTION; OPTIMIZATION; STABILITY; JUICE;

D O I：

10.1590/fst.31917

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to evaluate the behavior of the bioactive compounds and the antioxidant activity of raw mangaba fruit (Hancornia speciosa Gomes), in addition to the influence of preservation methods (freezing, lyophilization, and foam layer drying) on these biocompounds. Samples were evaluated for ascorbic acid, phenolic compound, and carotenoid content and total antioxidant activity by the DPPH, ABTS, and FRAP methods. The analyses were performed in triplicate for each sample and the results were expressed as the mean +/- standard deviation. A significant correlation was observed between the content of total phenolic compounds and the total antioxidant activity, as determined by the FRAP method, which showed that the content of ascorbic add contributed to the antioxidant activity of the samples. The lyophilization process produced the best results for ascorbic add (372.80 mg/100 g), phenolic compounds (408.86 mg AGE/100 g), and carotenoids (0.19 mg/100 g). Therefore, as mangaba may be consumed as both a fresh fruit and in a processed form, new markets can be conquered, enabling the fruit to be used as functional food.

引用

页码：403 / 409

页数：7