Polpa congelada de acerola: efeito da temperatura sobre os teores de antocianinas e flavonóis totais

Lima, Vera Lúcia de Menezes; Mélo, Enayde de Almeida; Lima, Lueci Dos Santos; Lima, Daisyvângela E. da Silva

doi:10.1590/s0100-29452002000300024

Cited by 10 publications

(6 citation statements)

References 4 publications

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“…According to the results presented in Table 1, significant differences were found between the fruit pulping and the homogenization step for total phenolics and ascorbic acid in yellow mombin juice. According to Lima et al (2002), anthocyanins are pigments responsible for the red and purple color of fruits and other vegetables. Lima et al (2002) reported anthocyanins values ranging from 14.11 to 16.23 mg/ 100 g of fruit in acerola fruits and Bobbio et al (2000), reported anthocyanins values of 50 mg/ 100 g for açai.…”

Section: Antioxidant Compoundsmentioning

confidence: 99%

“…According to Lima et al (2002), anthocyanins are pigments responsible for the red and purple color of fruits and other vegetables. Lima et al (2002) reported anthocyanins values ranging from 14.11 to 16.23 mg/ 100 g of fruit in acerola fruits and Bobbio et al (2000), reported anthocyanins values of 50 mg/ 100 g for açai. Acerola and açai are fruits with intense colors in the red and blue spectra, which are characteristics of anthocyanins pigments.…”

Section: Antioxidant Compoundsmentioning

confidence: 99%

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Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice

et al. 2013

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Yellow mombin (Spondias mombin, L.) is a tropical fruit that presents exotic taste and aroma, being source of carotenoids and phenolics compounds. It presents a good potential for processing, despite some restriction related with the presence of high amounts of peroxidase (POD) and pectinmethylesterase (PME) which can cause sensory changes in the product. This work addresses the evaluation of changes in POD and PME enzyme activity during the traditional industrial processing used to produce tropical juices in Brazil. The enzyme activity was determined after the main steps of the processing: fruit pulping, homogenization and pasteurization. Although both enzymes presented significant activity loss during processing, the final product showed residual activity for PME (25 %) and POD (2.5 %). PME showed to be more thermal resistant than POD in yellow mombin juice. Considering the compounds with antioxidant activity, yellow mombin presented high amounts of carotenoids and phenolics when compared to other tropical fruits such as passion fruit and pineapple. Although the processing of the fruit resulted in significative phenolic loss, the carotenoids content was not affected significantly by the processing.

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Section: Antioxidant Compoundsmentioning

confidence: 99%

Section: Antioxidant Compoundsmentioning

confidence: 99%

Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice

et al. 2013

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“…Esse processo talvez seja explicado pela maior atividade da enzima ácido ascórbico oxidase em frutas mais maduras (VENDRAMINI; TRUGO, 2000 Alves (1996), a coloração comercial da acerola é vermelho-escura, portanto, quanto maior o teor de antocianina, melhor a aceitação do produto, por parte do consumidor. Lima et al (2002) encontraram teores de 14,11 a 26,23 mg/100g em polpas de frutos de aceroleira armazenadas por 180 dias. Superiores foram os teores de antocianinas encontrados por Aguiar (2001) de até 38,38 mg/100g, com média de 13,51 e mínimo de 0,37 mg/100g.…”

Section: Características Físico-químicas E Químicasunclassified

Qualidade físico-química e química de frutos de clones de aceroleira recobertos com filme de PVC e conservados por refrigeração

et al. 2009

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ResumoEste trabalho objetivou avaliar as mudanças físicas, físico-químicas e químicas em frutos de clones de aceroleira recobertos com filme de PVC e conservados sob refrigeração. Os clones 235 (Apodi), BRS 236 (Cereja), BRS 237 (Roxinha), BRS 238 (Frutacor), II 47/1 e BRS 152 (Sertaneja) foram colhidos no estádio de maturação comercial. Os frutos foram lavados em água clorada, embalados em bandejas de poliestireno expandido cobertos com filme PVC e armazenados (10ºC) durante 12 dias, com retiradas de amostras no início do experimento e a cada três dias. Foram avaliados: coloração, sólidos solúveis totais, acidez titulável, relação sólidos solúveis totais:acidez titulável, pH, açúcares solúveis totais, vitamina C, antocianinas, perda de massa, firmeza e carotenóides. O experimento foi realizado em delineamento experimental inteiramente casualizado em esquema fatorial (clones x tempo), com 3 repetições (bandejas com 100g de frutos). Dentre os clones estudados, o II47/1 se destacou pela relativa estabilidade da cor, ângulo hue e teor de antocianinas, sendo mais atrativo para o consumidor na hora da compra. Entretanto os clones Roxinha e Sertaneja apresentaram relação sólidos solúveis totais:acidez titulável superior aos demais no final do experimento, característica interessante para o sabor. Palavras-chave: Acerola, Malpighia emarginata D.C, vitamina C, carotenóides, antocianinas, firmeza AbstractThis work aimed to evaluate the physical, physicochemical and chemical changes in fruits of clones of acerola coated with PVC film and conserved under refrigeration. The clones BRS 235 (Apodi), BRS 236 (Cereja), BRS 237 (Roxinha), BRS 238 (Frutacor), II 47/1 and BRS 152 (Sertaneja) had been harvested in the stage of commercial maturation. The fruits had been washed in chlorinated water, packed in expanded polystyrene trays, covered with film PVC and stored (10ºC) during 12 days, with withdrawals of samples at the beginning of the experiment and to each three days. They had been evaluated: coloration, soluble solids, titratable acidity, soluble solids:titratable acidity relation, pH, soluble sugars, vitamin C, anthocyanins, weight lost, firmness and carotenoids. The experiment was carried through in experimental delineation completely randomized in factorial design (clones x time), with 3 repetitions (trays with 100g of fruits). Between the clones studied the II47/1 if it detached for the relative stability of the color, angle hue, and of anthocyanins, being more attractive for the consumer in the time of the purchase. However the clones Roxinha and Sertaneja had presented superior soluble solids:titratable acidity between the others in the end of the experiment, interesting characteristic for the flavor.

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“…LIMA et al 11 determinaram perda de 4,27 e 3,75% em armazenamento da polpa congelada de acerola por 180 dias, enquanto AGOSTINI-COSTA et al 1 encontraram redução de 14% em 12 meses de armazenamento da polpa congelada de acerola, e LIMA et al 12 Os valores iniciais de β-caroteno na polpa dos frutos estudados variaram de 1,48 (II47/1) a 5,34 µg.g -1 (Frutacor). AGUIAR 2 encontrou teores de β-caroteno em frutos maduros de aceroleira de experimentos de melhoramento genético localizados em Brasília-DF, Ibiapina e Pacajus (CE) de 0,3 a 11,28 µg.g -1 , sendo a média geral de 3,54 µg.g -1 .…”

Section: Resultsunclassified

beta-caroteno, ácido ascórbico e antocianinas totais em polpa de frutos de aceroleira conservada por congelamento durante 12 meses

Araújo

Figueiredo

Alves

et al. 2007

Ciênc. Tecnol. Aliment.

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ResumoObjetivou-se avaliar as alterações de β-caroteno, ácido ascórbico e antocianinas totais na polpa de frutos de clones de aceroleira conservada por congelamento. Os frutos dos clones BRS 152 (Sertaneja) BRS 235 (Apodi), BRS 236 (Cereja), BRS 237 (Roxinha), BRS 238 (Frutacor) e II 47/1 foram colhidos no estádio de maturação comercial (vermelho maduro) em Limoeiro do Norte, Ceará, Brasil, transportados para a Planta Piloto de Processamento de Frutos da Embrapa Agroindústria Tropical, despolpados, acondicionada a polpa em sacos de polietileno (100 g), congelada, mantida em freezer a -20 °C, e avaliada a cada 30 dias durante 12 meses. O experimento foi realizado em delineamento experimental inteiramente casualizado em esquema fatorial 6 x 13 (clones x tempo), com 3 repetições. A concentração de β-caroteno foi estável no clone Cereja, enquanto, nos demais, houve decréscimo durante todo o período do experimento. Houve pequeno decréscimo no teor de ácido ascórbico em todos os clones estudados durante o armazenamento, provavelmente devido à alta acidez da polpa, que auxilia na manutenção deste nutriente. O teor de antocianinas totais foi estável nos clones Frutacor e Sertaneja, enquanto nos demais houve diminuição. O clone II 47/1 foi dentre os estudados o que apresentou maiores teores de ácido ascórbico e antocianinas totais, mantendo estas características durante todo o armazenamento. De um modo geral, os clones em que se determinou menor teor de β-caroteno foram observadas as mais elevadas concentrações de antocianinas totais. Palavras-chave: Malpighia emarginata; polpa; qualidade; conservação. AbstractThe objective of the work was to evaluate β-carotene, ascorbic acid and total anthocyanins alterations in fruit pulp of acerola tree clones conserved by the cold. The fruit clones BRS 152 (Sertaneja), BRS 235 (Apodi), BRS 236 (Cereja), BRS 237 (Roxinha), BRS 238 (Frutacor) and II 47/1 were harvested in a commercial maturation stage (ripe red) in Limoeiro do Norte, Ceará, Brasil, carried to Planta Piloto de Processamento de Frutos da Embrapa Agroindústria Tropical, unpulped, the pulp was storaged in polietilin bags (100 g), frozen, kept in a freezer at -20 °C, and evaluated every 30 days for 12 months. The experiment was carried out with experimental delineament totally casualized in a factorial scheme 6 x 13 (clones x time), with 3 repetitions. The concentration of β-carotene in the Cereja clone was stable, while the other ones were decreased during the whole time of the experiment. There was a small decrease in the ascorbic acid level in all the clones in the study during the storage, probably due to the high acidity of the pulp, which helps maintain its nutrient. The total anthocyanins level were stable in the Frutacor and Sertaneja clones, however, it decreased in the other ones. The II 47/1 clone was, among all the studied clones, the one that presented the highest levels of ascorbic acid C and total anthocyanins, keeping these characteristics during the whole storage. In conclusion, the clones that presented t...

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Polpa congelada de acerola: efeito da temperatura sobre os teores de antocianinas e flavonóis totais

Cited by 10 publications

References 4 publications

Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice

Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice

Qualidade físico-química e química de frutos de clones de aceroleira recobertos com filme de PVC e conservados por refrigeração

beta-caroteno, ácido ascórbico e antocianinas totais em polpa de frutos de aceroleira conservada por congelamento durante 12 meses

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