Data/hora: 06/06/2024 06:12:34

Provedor de dados: | 52
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