Conservação pós-colheita de guavira (Campomanesia sp.)

-The objective of this work was to quantify the total phenolic content (TPC) and total antioxidant activity (TAA) of fruit from Brazilian genotypes of feijoa (Acca sellowiana). Skin and flesh tissues of the fruit were evaluated for the Alcântara, Helena, Mattos, and Nonante cultivars, and for the 2316 accession. TPC and TAA were both assessed in aqueous and hydroalcoholic extracts, and TAA was assayed by the DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)] methods. The TPC values, for aqueous extracts of the skin and flesh tissues, were 114.9 and 88.3 mg gallic acid equivalent (GAE) per 100 g fresh weight (FW), respectively. The corresponding values for TAA determined by the DPPH method, the skin and flesh tissues, given as EC 50 (substrate concentration which leads to 50% reduction of the DPPH), were 10.7 and 39.7 mg FW per g DPPH, respectively; and, by the ABTS method, the TAA values were 12.01 and 8.33 µmol L -1 Trolox per g FW, respectively. The greatest values for TPC and TAA were obtained for 'Mattos' and 'Nonante', in the skin, and for 'Nonante' and accession 2316, in the flesh. Feijoa fruit has important functional value, particularly in the skin, characterized by high TPC and TAA.Index terms: Acca sellowiana, Feijoa sellowiana, DPPH and ABTS methods, flesh and skin characterization, functional food. Compostos fenólicos e atividade antioxidante em frutos de genótipos brasileiros de goiabeira-serranaResumo -O objetivo deste trabalho foi avaliar compostos fenólicos totais (CFT) e atividade antioxidante total (AAT) em frutos de genótipos brasileiros de goiabeira-serrana (Acca sellowiana). As avaliações foram realizadas na casca e na polpa dos frutos, nas cultivares Alcântara, Helena, Mattos e Nonante, e no acesso 2316. CFT e AAT foram determinados em soluções extratoras aquosa e hidroalcoólica, e, para AAT, foram utilizados os métodos DPPH (2,2-difenil-1-picrilhidrazilo) e ABTS [2,2'-azino-bis (3-etilbenzotiazolin) 6-ácido sulfônico]. Os valores de CFT em extrato aquoso na casca e na polpa foram de 114,9 e de 88,3 mg em equivalente de ácido gálico (EAG) por 100 g de matéria fresca (MF), respectivamente. Para AAT, em extrato aquoso, na casca e na polpa, no método DPPH, os valores de EC 50 (concentração de substrato para reduzir em 50% a concentração inicial de DPPH) foram de 10,7 e 39,7 mg MF por g de DPPH, respectivamente; e, no método ABTS, foram de 12.01 e 8.33 µmol L -1 de Trolox por g de MF, respectivamente. Os maiores valores de CFT e AAT foram observados em 'Mattos' e 'Nonante', na casca, e em 'Nonante' e no acesso 2316 na polpa. Os frutos de goiabeira-serrana apresentam importante valor funcional, especialmente no tecido da casca, caracterizado pelos elevados conteúdos de CFT e alta AAT.Termos para indexação: Acca sellowiana, Feijoa sellowiana, métodos DPPH e ABTS, caracterização de polpa e casca, alimento funcional.

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“…(Campos et al, 2012) and 288 mg GAE per 100 g FW for strawberry (Fragaria x ananassa) (Crecente-Campo et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Phenolic content and antioxidant activity of fruit of Brazilian genotypes of feijoa

Amarante

Souza

Benincá

et al. 2017

Pesq. agropec. bras.

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“…Although showing great potential, they have mostly been exploited in an extractivist manner, since the fruits are not well-known or appreciated outside the Savannah region (FINCO et al, 2012). Thus, the regional consumption of food with potential nutritive and functional value can be encouraged through the use of post-harvest technologies which increase the shelf life of these fruits, providing new products and generating added value (CAMPOS et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

Arruda

Botrel

Fernandes

et al. 2016

Braz. J. Food Technol.

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Development and sensory evaluation of products containing the BrazilianSavannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.) Desenvolvimento e avaliação sensorial de produtos com frutos do Cerrado brasileiro araticum (Annona crassiflora Mart.) e cagaita (Eugenia dysenterica Mart.) SummaryThe objective of this study was to use the pulp of the Brazilian Savannah fruits araticum and cagaita to develop new products, and to evaluate their sensory acceptance by children from 7 to 9 years of age. The products developed were: three milk caramel formulations: DP (standard), DA (araticum pulp) and DB (araticum pulp and grated coconut); three cagaita refresher formulations: RP (cagaita pulp), RA (cagaita pulp and orange juice) and RB (cagaita pulp and carrot juice); and a cagaita jam formulation. It was found that the three formulations of milk caramels were equally accepted (p>0.05), whereas the RA refresher was more accepted (p<0.05) than the others (RP and RB). In addition, the cagaita jam received high sensory acceptance scores. All the products developed were well accepted since their acceptability indexes were greater than 70%. There was no influence (p>0.05) of gender on the sensory acceptability of the products evaluated. It was concluded that the products developed showed good acceptability from a sensory point of view, which suggests high market potential.Keywords: Annona crassiflora; Eugenia dysenterica; Milk caramels; Refresher; Jam; Children. ResumoO objetivo deste estudo foi utilizar a polpa dos frutos do Cerrado brasileiro araticum e cagaita para desenvolver novos produtos e avaliar a aceitabilidade sensorial por crianças de 7 a 9 anos de idade. Os produtos desenvolvidos foram: três formulações de doce de leite: DP (padrão), DA (com polpa de araticum) e DB (com polpa de araticum e coco ralado); três formulações de refresco de cagaita: RP (polpa de cagaita), RA (polpa de cagaita e suco de laranja) e RB (polpa de cagaita e suco de cenoura); e uma formulação de geleia de cagaita. Verificou-se que as três formulações de doce de leite foram igualmente aceitas (p>0,05), enquanto o refresco RA foi mais aceito (p<0,05) que os demais (RP e RB). Além disso, a geleia de cagaita apresentou elevados escores de aceitação sensorial. Todos os produtos desenvolvidos foram bem aceitos, uma vez que seus índices de aceitabilidade foram maiores que 70%. Não houve influência (p>0,05) do gênero sobre a aceitabilidade sensorial dos produtos avaliados. Conclui-se que os produtos desenvolvidos apresentaram boa aceitabilidade do ponto de vista sensorial, o que sugere um elevado potencial de mercado. Alimentos, Rua Monteiro Lobato, 80, CEP: 13083-862, Campinas/SP -Brazil, e-mail: hsilvanoarruda@gmail.com Cite as: Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.). Braz. J. Food Technol., v. 19, e2015105, 2016. Received: Dec. 15, 2015 Accepted: Aug. 11, 2016 http://bjft.ital.sp.g...

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“…Fruits are consumed in nature or processed as juicy and ice cream (Baviati et al, 2004) and are appreciated by population considering the high Vitamin C content (Oliveira et al, 2011) and the medicine proprieties (Fernandes et al, 2014). Studies at refrigerate conditions (Campos et al, 2012) and modified atmosphere (Scalon et al, 2012) shown important to preserve the postharvest quality under 15 days of storage.…”

Section: Introductionmentioning

confidence: 99%

Growth and development of gabiroba [Campomanesia adamantium (Cambess.) O. Berg] fruits

Clarice¹,

Marilia²,

Alan³

et al. 2015

Afr. J. Agric. Res.

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The Brazilian Savanna is one of the largest and richest tropical savannas in the world, possessing substantial biodiversity. However, little information is available about fruit development in Brazilian Savanna bushy species. Thus, the objective of this study was to physically and physico-chemically characterize the growth and development of gabiroba fruits, Campomanesia adamantium (Cambess.) O. Berg. After harvest, the fruits were analysed for acidity, density, volume, longitudinal diameter, cross-sectional diameter, fresh mass, dry mass, soluble solids, respiratory rate, firmness and soluble solids/acidity ratio. The data were then submitted to descriptive analyses. The developmental period of the gabiroba fruit comprised nine weeks (63 days) from the time of fruit set. The mass-accumulation curve of the gabiroba fruit resembled a double-sigmoidal pattern. The respiration rate of the fruit was low, and the climacteric phase occurred between 21 and 28 days after fruit set. Based on the analyzed attributes, authors conclude that gabiroba fruit can be harvested beginning 35 days after fruit set and extending to 56 days after fruit set. The optimum time for consumption occurs 49 days after fruit set, when fruit size, mass, SS/TA ratio and soluble solids reach their peak values, and acidity and firmness are reduced.

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Conservação pós-colheita de guavira (Campomanesia sp.)

Cited by 22 publications

References 21 publications

Phenolic content and antioxidant activity of fruit of Brazilian genotypes of feijoa

Phenolic content and antioxidant activity of fruit of Brazilian genotypes of feijoa

Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

Growth and development of gabiroba [Campomanesia adamantium (Cambess.) O. Berg] fruits

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