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Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly
Provedor de dados: 52
Autores: Bof,Cristine Maso Jeusti; Fontana,Roselei Claudete; Piemolini-Barreto,Luciani Tatsch; Sandri,Ivana Greice.
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...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Functional foods; Pulps; Jellies; Free radicals; Storage.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000100014