Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)

Abstract

Sapote (Quararibea cordata Vischer), also known as a chupa-chupa, is originated from the Brazilian, Peruvian and Colombian Amazon. The pulp of the ripe fruit is edible, fibrous, of intense orange color, sweet flavor and aromatic. Since the fruit is known in the Amazon only in its domesticated state, this work becomes necessary. With the aim of meeting the demand for new products in domestic and international markets, sapota pulp jelly has been developed. The jelly was assessed for moisture, ash, lipids, proteins, carbohydrates, dietary fiber, pectin, pH, total acidity, solids soluble, sugars, organic acids, carotenoids, phenolic compounds and antioxidant capacity. The final product met the standards required by Brazilian law, and 32.68% moisture and 61.06% °Brix. Also, in accordance with the laws attributed to this product, jelly sapota pulp can be considered a food rich in fiber, as presented content above 5%. The jelly, showed content of total phenolics compounds (102 mg GAE. 100 -1) in relation to fresh fruit (21 mg GAE.100 g -1). There was the identification in the antioxidant capacity (9.05% scavering of DPPH radical), giving the final product antioxidant properties. Also were analyzed the microbiological characteristics of the product which was not observed the presence of thermotolerants coliforms, yeast and molds. The sapota can be considered effective raw materials in the preparation of jam and this had an antioxidant activity and source of fiber.Index terms: Fiber, amazonic fruits, DPPH radical. RESUMOA sapota (Quararibea cordata Vischer), também conhecida como chupa-chupa, é originária da Amazônia Brasileira, Peruana e Colombiana A polpa do fruto maduro é comestível, fibrosa, de cor alaranjada intensa, sabor doce e aromática. Por ser conhecida na Amazônia somente no seu estado domesticado, torna-se necessário este trabalho Assim, visando a atender a demanda por novos produtos no mercado nacional e internacional, foi desenvolvida a geleia da polpa de sapota. A geleia foi avaliada quanto aos teores de umidade, cinzas, lipídeos, proteínas, carboidratos, fibras alimentares, pectina, pH, acidez total, açúcares, ácidos orgânicos, carotenóides, além de compostos fenólicos e capacidade antioxidante. O produto final atendeu às normas exigidas pela legislação brasileira, sendo 32.68% de umidade e 61.06 °Brix. Também, em conformidade com a normas legais atribuídas a esse produto, a geleia da polpa de sapota pode ser considerada um alimento rico em fibras, já que apresentou teor acima de 5%. A geleia apresentou maiores teores de compostos fenólicos totais (102 mg GAE.100 -1 ), em relação à fruta in natura (21 mg GAE.100 g -1 ). Houve a identificação na capacidade antioxidante na geleia de 9.05% de descoloração do radical DPPH, conferindo ao produto final propriedades antioxidantes. Foram analisadas ainda as características microbiológicas do produto onde não foi observada a presença de coliformes termotolerantes, bolores e leveduras. A sapota pode ser considerada matéria-prima efetiva no preparo de geleia...

Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “Mollar de Elche”

“…These results were similar to those previously reported by Kim and Padilla-Zakour [39], who reported values of 132.9 mg GAE 100 g −1 for cherry jelly and 144.3 mg GAE 100 g −1 for plum jam. In addition, the current findings agreed with a recent study [40], which observed that the processing of sapota pulp jelly showed an increase of 4.8 times from the fresh fruit to the processed fruit. Heat treatment can modify the content of phenolic compounds due to disruption of the plant cell wall, with the consequent release of these compounds [41].…”

Influence of preservation by heat and cold on the physicochemical and microbiological characteristics, bioactive compounds of pulp from sapota-do-Solimões (Quararibea cordata)

“…The total antioxidant activity varied significantly from 13.45% to 15.39% in the extract, with a concentration of 0.2 mg.mL −1 . In study by Carvalho, Damiani, Asquieri, Orsi, and Nishi (2012), the antioxidant potential was also determined by the scavenging ability in relation to DPPH. In the former study, the total antioxidant activity was 27.85% (10.65% in the alcoholic extract and 16.27% in the aqueous extract).…”

Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam

“…The degradation the products could be isomers of carotenoids or molecular fragments (Singh et al, 2008). Analysis of the total carotenoid content of the pulp of sapota jelly showed a loss of 97.5% when compared with the fresh fruit, which was the highest loss found in a low-calorie mixed Brazilian cerrado fruit jam; despite these losses, sapota jelly could still suffice for the daily intake of vitamin A (Carvalho et al, 2012).…”