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Provedor de dados: |
BABT
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País: |
Brazil
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Título: |
Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly
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Autores: |
Bof,Cristine Maso Jeusti
Fontana,Roselei Claudete
Piemolini-Barreto,Luciani Tatsch
Sandri,Ivana Greice
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Data: |
2012-02-01
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Ano: |
2012
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Palavras-chave: |
Functional foods
Pulps
Jellies
Free radicals
Storage
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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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Tipo: |
Info:eu-repo/semantics/article
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Idioma: |
Inglês
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Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000100014
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Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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Relação: |
10.1590/S1516-89132012000100014
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Formato: |
text/html
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Fonte: |
Brazilian Archives of Biology and Technology v.55 n.1 2012
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Direitos: |
info:eu-repo/semantics/openAccess
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