Avaliação de compostos fenólicos em geléia de uva produzida com a variedade IAC-138-22 (máximo) / Evaluation of phenolic compounds in grape jam produced with the variety IAC 138-22

AUTOR(ES)

Luciula Lemos Lima Morelli

DATA DE PUBLICAÇÃO

2011

RESUMO

The purpose of this work was to evaluate the presence of antioxidant phenolic compounds present in Grape Jam produced with the variety Máximo (IAC-138-22), through (1) colorimetric methods and (2) high performance liquid chromatography. Three different jam formulations were produced with the variety IAC 138-22 and other three were produced with the blend most commonly used in Brazil, the mixture of the varieties Niágara Rosada and Isabel, in order to compare the performance between the products. The formulations differed by the amount of grape skin added to the recipe, since the first formulation was the traditional one, without the addition of the dried skins. At the second it was added 3% in mass of dried grape skins and at the third 6% of the same ingredient. The colorimetric methods analyzed the antioxidant capacity of the products by the free radical DPPH.(1,1-difenil-2-pictrazil), by the beta carotene/linoleic acid system and also the FRAP (Ferric Ability Reducing of Plasma) method, being the results expressed in galic acid equivalent concentration. Some antioxidant phenolic compounds were quantified by high performance liquid chromatography. The galic acid and the flavonoids (+) ¿catechin, (-) ¿ epicatechin and rutin were the major compounds identified among others. The methods were shown to be efficient to analyze the antioxidant phenolic compounds. Among the samples analyzed, the Jam which contained 6% in mass of grape skin in its formulation was the one that presented the higher antioxidant capacity and the major amount of antioxidant phenolic compounds identified by high performance liquid chromatography

ASSUNTO(S)

compostos fenólicos capacidade antioxidante geleia cromatografia líquida planejamento experimental phenolic compounds antioxidant capacity grape liquid chromatography experimental design

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