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Provedor de dados:  BABT
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
Direitos:  info:eu-repo/semantics/openAccess
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