Antioxidant Activity and Volatile Composition of Red Araca Pulp Under Different Drying Conditions

被引：0
作者：
Bombardelli, Michele C. M. [1 ]
Johann, Gracielle [2 ]
Machado, Christiane S. [3 ]
Torres, Yohandra R. [3 ]
Palu, Fernando [4 ]
Oliveira, Kamila C. [4 ]
Silva, Edson A. [4 ]
机构：
[1] State Univ Midwest, Dept Food Engn, BR-85040080 Guarapuava, PR, Brazil
[2] Fed Technol Univ Parana, Bioproc Engn & Biotechnol Course, BR-85660000 Dois Vizinhos, PR, Brazil
[3] State Univ Midwest, Dept Chem, BR-85040080 Guarapuava, PR, Brazil
[4] Western Parana State Univ, Sch Chem Engn, BR-85903000 Toledo, PR, Brazil
来源：
INTERNATIONAL JOURNAL OF CHEMICAL ENGINEERING | 2019年 / 2019卷
关键词：
STRAWBERRY GUAVA; FRUIT EXTRACTS; CAPACITY; RETENTION;
D O I：
10.1155/2019/9836929
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Araca fruit extracts were dried at different air conditions, and an investigation of the impact of drying on the volatile composition and antioxidant activity of araca extracts was conducted. The effective moisture diffusivity varied between 8.542x10(-8) and 13.34x10(-8)m(2)/min. Fruit extracts dried at 50 degrees C and 2.0m/s had the highest total antioxidant activity (1916.10mg(ascorbic acid)/100g(araca)). The highest phenolic content (556.28mg(GAE)/100g(araca)) was obtained when fruits were dried at 40 degrees C and 1.5m/s, but the resulting extract contained high amounts of 5-hydroxymethylfurfural (HMF), a contaminant formed in sugar-rich foods as a result of heating. Araca extracts had similar qualitative profiles of volatile compounds by GC-MS, with caryophyllene being the most abundant terpene, followed by 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, selina-3,7(11)-diene, -terpinene, -cadinene, and -salinene. HMF corresponded to the major peak in all chromatograms, proving that thermal drying affected the quality of the extracts.
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页数：9
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