Effect of industrial processing for obtaining guava paste on the antioxidant compounds of guava (Psidium guajava l.) ‘Paluma’ cv.

Abstract

Some foods constituents are subject to change during thermal and/or industrial processing. In the fruit processing industry, guava pulp is used during guava off season to obtain guava paste, produced with the addition of sugar and citric acid, subjected to various thermal processes. This study evaluated the effect of industrial processing to obtain guava paste on the content of ascorbic acid, total carotenoids, total phenolic and total flavonoid present in guava ‘Paluma’ cv. The results showed that there was an increase of antioxidants in guava pulp (15% ascorbic acid, 59% total carotenoids, 8% total phenolics and 54.5% total flavonoids), probably due to their increased concentration as a result of water loss during processing. There was areduction in the contents of antioxidants compounds in guava paste (42, 13, 31 and 6.5% respectively). The antioxidant capacity was evaluated by the DPPH method, and the results showed that guava ‘Paluma’ cv. and its byproducts have an important antioxidant capacity, with moderate positive correlation among guava anti-radical DPPH• activity with the contents of acid ascorbic, carotenoids and phenolics and, for the guava paste anti-radical DPPH• activity, there was very high positive correlation with the content of carotenoids and high positive correlation with total content of phenolic compounds.

Revestimentos comestíveis aplicados na conservação pós-colheita de goiabas: revisão da literatura

“…Considerada uma das melhores fontes de vitamina C (ácido ascórbico) (ARAÚJO et al, 2015;CERQUEIRA et al, 2009;FREIRE et al, 2013), possui altos teores de açúcares, vitamina A e vitaminas do complexo B, principalmente tiamina (B1), riboflavina (B2) e niacina NACHTIGAL, 2002;YAN et al, 2006) e teores significativos de minerais, como cálcio, fósforo, potássio, ferro, zinco e cobre, sendo também rica em fibras (FREIRE et al, 2012;GONZAGA NETO, 2002). Apresenta ainda, compostos fenólicos, flavonoides, carotenoides, sobretudo licopeno, e antocianinas, as maiores classes de pigmentos cuja ação antioxidante é um importante atributo nutricional (ARAÚJO et al, 2015;DEL'ARCO;SYLOS, 2018;KUSKOSKI et al, 2006;NIMISHA et al, 2013). Seu consumo na forma de fruta fresca garante o aproveitamento de suas propriedades nutricionais, mas é limitado, principalmente, por seu curto tempo de vida útil, pois a goiaba exibe alta taxa de respiração e rápido amadurecimento que leva ao seu perecimento durante o armazenamento (HONG et al, 2012).…”

Quantifying the inovation of cosmetic formulations that contains phenolic rich fruit extracts as fotoprotective bioactives

“…Literature data show that the total phenolic content in these fruits is 1,132.43 mg 100 g -1 (abiu), 1,047.55 to 1,462.86 mg 100 g -1 (guava), 244.00 mg 100 g -1 (rambutan) and 121.00 to 335.00 mg 100 g -1 (grape). These data indicate the potential of these fruits as a source of such bioactives [21][22][23][24] , suggesting that they are species of great interest in conducting future research to develop products based on them.…”