Brazil, due to its continental geographic dimensions, has the largest biodiversity in the world. The Brazilian Savannah, well known as "Cerrado," is the second-largest biome in South America (the largest biome is the Amazon rainforest) and it covered, on 2002, approximately 23% of the country's surface area, or 2 million km 2 (Lahsen, Bustamante, & Dalla-Nora, 2016). The Cerrado biome presents a huge variety of native species, whose exotic fruit has great potential because of their functional properties and nutritional value, as well as their pleasant and even exotic sensory traits, such as color, flavor, and aroma (Almeida et al., 2019; Silva et al., 2015). These fruits, which are little explored scientifically and commercially, represent potential interest to the agribusiness, possible future source of income for the local population and an opportunity
This study evaluated the impact of processing, packages (amber and transparent glass jars), and storage time on the stability of the bioactive compounds (total phenolic compounds and vitamin C), and antioxidant activity of mangaba jelly. Jelly processing, significantly (p < 0.05) decreased the bioactive compounds and antioxidant activity. The storage time, significantly (p < 0.05) influenced all the variables studied in this work, although they were not affected by packages. A significant decrease of the bioactive compounds and antioxidant activity was observed during the jelly storage. HPLC-DAD/UV-Vis analyses allowed to identify 10 phenolic compounds, including flavonoids and non-flavonoids, and among these, quercetin and catechin were the major compounds. After processing, all these compounds decreased significantly (p < 0.05), except for the gallic acid and the p-coumaric acid, which presented an increasing tendency. During jelly storage, only gallic acid, caffeic acid, catechin, and rutin were affected. Despite the reduction in the antioxidant activity and bioactive compounds studied, mangaba jelly retained good levels of them and may be considered a potential novel functional food.
In recent years, the demand for fruits and vegetables has increased in several countries. Thereby, the consumption of natural beverages increased, and specifically those with claims of functional properties. However, there is a clear need for further studies on the beneficial effects of these beverages, and greater attention should be given to brands that use this information in a manner that is unconcerned with consumer health. This work aimed to study the physical-chemical composition and bioactive and functional compounds of some brands of natural drinks marketed in Brazil. Six brands of natural drinks were acquired and analyzed for pH, titratable acidity (%), soluble solids, total sugars, color, total phenolics, vitamin C, β-carotene/linoleic acid, DPPH and dietary fiber. The drinks analyzed are in accordance with the literature for acidity, except the 'E' brand. The sugar content found in three brands ('A, ' 'B-Le' and 'D') was higher than reported on the labels, and the 'A' brand misleads the consumer by stating that their drink is 'zero sugar. ' In general, the drinks showed yellowish color, except the 'E' brand with greenish coloration. The brand 'A' also had higher levels of vitamin C than established by law. The amount of phenolic compounds was higher in the 'A' and 'F' brands. The antioxidant content was higher in 'A, ' 'C' and 'F. ' The 'D' and 'F' brands were shown as sources of dietary fiber. The content of some brands analyzed is in disagreement with their labels which represents a danger to consumers with some kind of food restriction.
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