Qualidade e potencial antioxidante in vitro de morangos in natura e submetidos a processamentos

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

Strawberries are sensory and nutritional interesting fruits. They are rich in vitamin C and phenolic compounds, being considered good sources of antioxidants, according to dietary intake recommendations for both substances. Genotype and environmental factors affect strawberry quality. High perishability and sazonality affect maturation stage in wich fruits are harvested and also lead to fruit processing. Derivative products can be the major source of fruits nutrients intake in many countries. This work aimed at evaluating the quality of Osogrande and Camino Real strawberries grown in the cerrado region of Brazil, at different maturation stages, during the refrigerated storage, and after processings. In experiments 1 and 2, strawberries were harvested and selected. They were then classified according to the maturation stage (green, pink and ripe) and packed (experiment 1). Boxes of pink (commercial ripeness) strawberries of both cultivars were stored at 5 or 15oC for 8 days (experiment 2). Every two days fruits were evaluated for quality index, physical and chemical quality characterisitics, besides antioxidant concentrations and activity. In the experiment 3, Camino Real strawberries were harvested in different months and processed as frozen pulp and jam. Both products were stored for 120 days and evaluations were performed monthly for color and antioxidants. It was observed some differences in anthocyanins, total ellagic acid and vitamin C, in relation to literature, for Osogrande cultivar. Strawberries in pink stage tended to present higher levels of antioxidants than in ripe stage. Main differences between cultivars were noticed in total phenolic, total ellagic acid , anthocyanins and vitamin C contents. It was observed that the storage at 5oC was more efficient for the maintenance of some chemical, physical and sensory characteristics. However, the condition was not sufficient to keep the quality for up to four days of storage. The best initial characteristics were observed for Camino Real strawberries for all the variables studied. Osogrande cultivar and storage at 15oC were more associated to antioxidant variables. However, higher decay and higher chemical and physical alteration ratings were verified for both cultivars at this temperature. Differences between pulp and jam raw materials occurred, mainly for vitamin C, total ellagic acid, anthocyanins and antioxidant activities. Jam processing affected more variables than pulps. Color variables, TPC, DPPH and FRAP were less influenced by storage time than other characteristics. In spite of observed alterations, processed strawberry products can be considered good source of antioxidants in brazillian diet. In vivo studies must be performed for definition of bioavailability and dose-reponse effects in some chronic diseases, as well as for determination of the size of servings of in natura and processed strawberries related to this doses of strawberry antioxidants.

ASSUNTO(S)

processamento morango maturation ciencias da saude phenolics strawberry maturação fenóis quality vitamina c refrigerated storage processing armazenamento refrigerado antioxidant vitamin c antioxidantes

ACESSO AO ARTIGO

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