Development of acerola (Malpighia emarginata DC.) fruit jelly with addition of red propolis: bioactive compounds and antioxidant activity / Desenvolvimento de geleia de fruta de acerola (Malpighia emarginata DC.) com adição de própolis vermelha: compostos bioativos e atividade antioxidante
Abstract:Jelly is a product obtained by cooking whole fruit or its pieces or fruit pulp or juice with sugar and water, and concentrating the mixture to a gelatinous consistency. The objective of this work was to elaborate acerola jelly with the addition of the red propolis extract and to evaluate the product by determining physicochemical and bioactive (total phenolic and flavonoids, anthocyanin contents) compounds composition supported by its antioxidant activity (DPPH, ABTS, FRAP and ORAC) and sensorial analysis. Fou… Show more
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