Data/hora: 02/06/2024 11:47:01

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