Nutritional and antioxidant potential of canjiqueira fruits affected by maturity stage and thermal processing/Potencial nutritivo e antioxidante de frutos de canjiqueira afetados pelo estadio de maturacao e pelo processamento termico

• Published in: Ciência rural 2015-03, Vol.45 (3), p.399
• Main Authors: Prates, Mariana Ferreira Oliveira, Campos, Raquel Pires, da Silva, Michelly Morais Barbosa, Macedo, Maria Ligia Rodrigues, Hiane, Priscila Aiko, Filho, Manoel Mendes Ramos
• Format: Article
• Language: English
• ISSN: 0103-8478
• DOI: 10.1590/0103-8478cr20131272

The effect of jelly processing on the chemical properties, nutrients, antinutritional factors, bioactive compounds, and antioxidant activity of unripe and ripe canjiqueira fruits was evaluated. The fruits were collected from Pantanal regions at two different ripening stages and were used to produce jellies. The processing affected the chemical characteristics and the content of all nutrients, except for the lipids. Moisture and protein content reduced, whereas the energy value increased. The phytic acid found in fresh fruits was eliminated after processing, and the trypsin inhibitors were reduced, especially in ripe fruits. Lectin activity was not verified in unripe and ripe fruits and jellies. The levels of bioactive compounds were reduced after jelly processing, but their retention was higher in unripe fruits. The final levels of bioactive compounds in the jelly made from unripe fruits were higher than that in the jelly made from ripe fruits, whereas the [IC.sub.50] value was lower, indicating higher potential to prevent free radicals damages to human body. Jelly processing proved to be a good alternative to the use of canjiqueira fruits due to the reduction in antinutritional factors and the retention of bioactive compounds. Key words: Byrsonima cydoniifolia A. Juss., jelly, antioxidant activity. Avaliou-se o efeito do processamento de geleia nas caracteristicas quimicas, nos nutrientes, fatores antinutricionais, compostos bioativos e atividade antioxidante de frutos de canjiqueira verdes e maduros. Os frutos foram coletados em regioes de Pantanal em dois estadios de maturacao e utilizados para produzir geleias. O processamento afetou as caracteristicas quimicas e os niveis dos nutrientes estudados, exceto de lipideos. A umidade e o conteudo proteico reduziram, enquanto o valor energetico aumentou. O acido fitico detectado nos frutos frescos foi eliminado apos o processamento e os niveis de inibidores tripticos reduziram, especialmente nos frutos maduros. Nao foi verificada atividade de lectinas nos frutos e geleias. Os niveis dos compostos bioativos estudados reduziram apos o processamento das geleias, sendo sua retencao maior nos frutos verdes. Os niveis de compostos bioativos na geleia de frutos verdes foram maiores que nos frutos frescos maduros, enquanto o valor de [IC.sub.50]foi menor, indicando maior potencial em prevenir danos a saude causados pelos radicais livres. A geleia se mostrou uma boa alternativa para utilizacao dos frutos de canjiqueir