<b>Quantification of the major bioactive phytochemicals in the gabiroba (<i>Campomanesia xanthocarpa</i> Berg) juice</b> - doi: 10.4025/actascitechnol.v35i4.13910

Abstract

ABSTRACT. The juice was evaluated regarding yield, turbidity, physicochemical characteristics and acceptability. In order to check the acceptability, three samples were prepared by adding sucrose until reaching 12, 14 and 16°Brix, respectively, once this is the characteristic range of commercial samples for ready-made juices. The use of enzymes increased the juice yield, which showed a good retention of bioactive compounds. The sample with the highest overall acceptance was that of 14°Brix with a overall average of eight, corresponding to the expression 'I liked it very much', suggesting a high market potential.

Campomanesia spp. native fruits as potential source of health-promoting compounds

“…However, contrary behavior was verified for the flavonoids contents (TFC). TFC values were also highest (P < 0.05) than those found by others authors, as for example, Haminiuk et al (2011) for others Campomanesia species, which ranged from 30.16 mg QE 100 g -1 fw to 56.21 mg QE 100 g -1 fw; and by Santos et al (2013) for guabiroba juice (58.94 mg QE 100 mL -1 ). As for TPC contents supply, Campomanesia species evaluated in the present study, also represent excellent flavonoids sources.…”

Qualidade dos alimentos comercializados nas feiras de Francisco Beltrão-PR

“…Santos et al (2013a) estudaram a quantificação dos principais fitoquímicos bioativos no suco de gabiroba (Campomanesia xanthocarpa Berg) e obtiveram valores de acidez titulável de 1,39%. Jakhar (2019) estudou a influência nutricional da adição de soro do leite(10, 20, 30 e 40%) em suco de mação (80, 70, 60 e 50%) adoçado (10% de sacarose).…”