Juçara (Euterpe edulis M.) fruits are an interesting source of phenolic compounds, mainly anthocyanins, making them valuable to the food and pharmaceutical industries. Juçara fruits were harvested along the on-tree ripening process between March and June as practiced in Paraná state, Brazil and examined for their total anthocyanin content (TAC), total phenolic content (TPC), total phenolic acid (TPA) and total antioxidant capacity (TAA). Overall, TAC increased (91.52-236.19 mg cyanidin-3-glucoside equivalent/100 g dm) whereas TPC (81.69-49.09 mg GAE/g dm) and TPA (44.27-30.95 mg/100 g dm) decreased during ripening of juçara fruits. Use of tandem mass spectrometry allowed the identification of cyanidin-3,5-diglucoside, peonidin-3-glucoside and peonidin-3-rutinoside for the first time in juçara fruits. The analysis of the phenolic acids by HPLC-MS/MS indicated the presence of gallic, protocatechuic, p-hydroxybenzoic, vanillic, chlorogenic, caffeic, syringic, p-coumaric, sinapinic and ferulic acids. The high antioxidant capacity using DPPH radical scavenging capacity (655.89-745.32 μmol TE/g dm) and ORAC assays (1088.10-2071.55 μmol TE/g dm) showed that juçara fruits have potential as a source of novel natural antioxidants for disease prevention and health promotion, and also as natural food additives for developing new functional food products.
ABSTRACT. This work describes the development of a multivariate model based on near infrared reflectance spectroscopy (NIR) and partial least squares regression for the prediction of the moisture content in yerba mate samples. The multivariate model based on derivatized and multiplicative sign correction (MSC) spectral signals (4000-8500 cm -1 ) was elaborated with 3 latent variables, allowing the fast evaluation of the moisture content with average prediction errors of about 2.5%. The minimal manipulation of the samples permits a high analytical speed that facilitates the implementation of quality control operations.
O objetivo deste trabalho foi desenvolver bebida fermentada à base de extrato hidrossolúvel de quinoa, determinar sua composição centesimal e realizar a avaliação sensorial e microbiológica do produto. Para o processo fermentativo foram utilizadas cepas desidratadas de Streptococcus thermophilus e Lactobacillus delbrueckii subsp. bulgaricus. O extrato hidrossolúvel de quinoa fermentado sem a adição de polpa de fruta e sacarose foi submetido às determinações de umidade, cinzas, lipídios, proteínas e carboidratos. Realizou-se o teste de aceitação e a avaliação microbiológica dos produtos, incluindo as determinações de coliformes totais, coliformes a 45ºC e Salmonella. O produto desenvolvido alcançou boa aceitação e atendeu aos padrões microbiológicos da legislação brasileira vigente. Concluiu-se que a bebida fermentada de extrato hidrossolúvel de quinoa constitui boa alternativa para a substituição de bebidas lácteas e à base de soja.
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