Breadfruit (Artocarpus altilis) is described as an important food source in the diet of several countries, being considered as a valuable food with the potential to positively impact food security in the world. Breadfruit is a fruit of Asian origin with considerable economic and food importance for the region, due to its exceptional nutritional characteristics that bring benefits to the health to its consumers. However in Brazil, the fruit is little known and is underused. Only a very few scientific publications emphasizing the technological characteristics of breadfruit processing have been reported in the literature, which motivated the realization of the present research on its physicochemical characteristics. The fruits used were obtained from domestic orchards at the ripe and “green” ripening stages. The analyses performed were of pH, total soluble solids, total titratable acidity, water activity, ash content, lipids, protein, moisture and color (L*, a*, b*, C* and ºHue). Antioxidant activity through ABTS, DPPH and FRAP assays, and total phenolics and flavonoids compounds were determined. Descriptive data were analyzed by Analysis of Variance (ANOVA), Tukey mean test (p<0.05). The results of the physicochemical analysis indicated that the drying to obtain breadfruit flour is a viable alternative, which provides a nutritional increase and a more attractive color to the product, minimizes post-harvest losses, in addition to being a technology with high potential for the availability of new food alternatives. Comparing the two extracts, the antioxidant activity was higher in the ethanol extracts of breadfruit flour. This result may be related to the maturation stage and the concentration of its components. For the phenolics and flavonoids bioactive compounds, there was a significant difference (p<0.05), evidencing the aqueous extract, when compared to ethanolic extract.
Jelly is a product obtained by cooking whole fruit or its pieces or fruit pulp or juice with sugar and water, and concentrating the mixture to a gelatinous consistency. The objective of this work was to elaborate acerola jelly with the addition of the red propolis extract and to evaluate the product by determining physicochemical and bioactive (total phenolic and flavonoids, anthocyanin contents) compounds composition supported by its antioxidant activity (DPPH, ABTS, FRAP and ORAC) and sensorial analysis. Four jelly formulations were prepared with variations in the red própolis contents: T1 (no red própolis addition), T2 (1.5% addition of the red própolis), T3 (3.0% addition of the red própolis), T4 (4.5% addition of the red própolis). The Ext. 1 (Extraction 1 was used where the solvents methanol 80% and acetone 70% were used) were the best for the tests of antioxidant activities DPPH, ABTS AND ORAC of jellies with the addition of red propolis extract. For FRAP, the jelly presented the highest averages for the treatments of (Ext. 2 Where 95% ethanol,) where it used ethanol as a solvent. The organic acids which were detected revealed the presence of oxalic ac-id (3.02 mg/mL to 3.69 mg/mL), quinic acid (28.53 mg/mL to 39.67 mg/mL), L-ascorbic acid (3.70mg/mL to 4.35mg/mL), citric acid (0.16 mg/mL to 0.52 mg/mL), showing significant difference (p≤0.05) between them. Phenolic compounds identified were L-ascorbic acid, protocatechuic acidrut-in: difference (p≤0.05) between them. Phenolic compounds identified were: quecertin3glucoside, epicatechin, epigallocatechingallate, epicatechingallat2 hydroxycinnamic acid, daidzein), showed higher results for the extracts ob-tained from treatment 2 where ethanol was used as solvent. 2-hydroxycinnamic acid, daidzein), showed higher results for the extracts ob-tained from treatment 2 where ethanol was used as solvent. Color, texture and physicochemical characteristics (moisture, total soluble solids - TSS, pH, titratable acidity - ATT, protein, lipid, carbohydrate) were determined. Sensory analysis was conducted only after approval by the Research Ethics Committee (CEP), Federal University of Sergipe (Opinion number: 3.769.247). Untrained judges were subjected to sensory testing where they responded to the attributes on hedonic scales evaluating appearance, color, aroma, viscosity, flavor, sweetness and overall impression. The results showed the highest averages for T2 with the addition of 1.5% propolis extract compared to standard jelly. For Acceptance Index, all treatments scored above 70%, which signifies products acceptability by consumers.
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