Atividade antioxidante de gabiroba e aplicação da polpa como ingrediente em sorvete

AUTOR(ES)
FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

03/10/2010

RESUMO

The aim of this study was to verify the antioxidant properties of gabiroba fruits, with potential use as an ingredient in dairy products. The gabiroba (Campomanesiaxanthocarpa O. Berg) belongs to the Myrtaceae family and it is found in west-central, southeastern and southern Brazil. It was evaluated the antioxidant activity of gabiroba pulp (P1) and the whole fruit (P2), applying gabiroba pulp as an ingredientin ice cream milk. To investigate the antioxidant activity of P1 and P2, it was determined the concentration of reactive compounds by the Folin &Ciocalteau(Method 1). The methods of iron reduction (FRAP), and the methods of free radicalcapture (DPPH and ABTS +) (Methods 2, 3 and 4) were also applied for totalantioxidant activity. It was investigated the ascorbic acid content and the amount of carotenoids. The ice cream was analyzed for antioxidant activity, ascorbic acidcontent, microbiological quality and sensory acceptance. The results of P1antioxidant activity were 1280 ± 25 mg gallic acid (GA) / 100g of pulp (Method 1) and96.8 ± 1.6, 58.4 ± 1.2 and 55.5 ± 1.0 μmol trolox equivalent (TE)/g by methods 2, 3and 4, respectively. The P2 antioxidant activity were 1417 ± 23 mg of GA/100g (Method 1), and 105.0 ± 1.5, 64.9 ± 2.4, and 59.4 ± 0.6 μmol TE/g by methods 2, 3and 4, respectively. It was found 760.1 ± 1.9 mg/100 g of ascorbic acid and 54 ± 0,3mg of b-carotene equivalent/100g of carotenoids in the pulp samples, and 726,0 ±0.8 mg/100 g ascorbic acid and 61 ± 0,4 mg of b-carotene equivalent/100g of wholefruit. The product was approved on the microbiological requirements considering the Brazilian standards. The antioxidant activity of ice cream was 11.3 ± 0.1 μmol TE/gusing the Method 2. The final product also had 146.1 ± 1.1 mg/100g of ascorbic acid, indicating that the antioxidant activity was kept during the ice cream process. In thesensory evaluation 84 panelists attributed average of 5.51, in a hedonic scale (0-7) indicating good acceptance of the product.

ASSUNTO(S)

guabiroba - antioxidantes frutas - indústria polpa de frutas sorvetes - indústria alimentos congelados campomanesia xanthocarpa ice-cream industry frozen food processing fruit pulp fruit

ACESSO AO ARTIGO

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