Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

AUTOR(ES)

Bof, Cristine Maso Jeusti, Fontana, Roselei Claudete, Piemolini-Barreto, Luciani Tatsch, Sandri, Ivana Greice

FONTE

Brazilian Archives of Biology and Technology

DATA DE PUBLICAÇÃO

2012-02

RESUMO

The effect of freezing and processing technology on the antioxidant capacity of grape (Vitis vinifera), apple (Malus domestica), strawberry (Fragaria x Anassa), pear (Pyrus communis L.), guava (Psidium guajava L.), and fig (Ficus carica L.) was evaluated for 90 days. Under a storage temperature of -15 º C, there was no significant difference in the antioxidant capacity of grape and fig pulp, and a higher antioxidant capacity was found for guava pulp (27 µmol/g). While the technological processing did not affect the antioxidant capacity of pear and apple jellies, all other jellies studied showed a reduced antioxidant capacity. The processing reduced the antioxidant capacity of grapes in 45%. Among the fruit products, the highest antioxidant activities were found for guava pulp and jelly (27 and 25 µmol/g, respectively), followed by grape pulp (22 µmol/g).

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