EFFECT OF THE LYOPHILIZATION PROCESS ON THE CONTENT OF BIOACTIVE COMPOUNDS FROM FRUIT PULPS OF BRAZILIAN PANTANAL

• Published in: Annals of nutrition and metabolism 2017-10, Vol.71 (Suppl. 2), p.1202
• Main Authors: Kwiatkowski, Angela, Costa, Camila Cristina de Oliveira, de Minas, Ramon Santos, Coimbra, Paula da Silva, Souza, Giovani dos Santos, de Andrade, Fátima Eliana Pontes, Chaves, Roseni Marçal
• Format: Article
• Language: English
• Subjects: Acidity; Antioxidants; Bioactive compounds; Biological activity; Cupuacu; Equivalence; Flavonoids; Food preservation; Free radicals; Freeze drying; Fruits; Gallic acid; Morinda citrifolia; Nutrients; Nutrition; Organic acids; pH effects; Phenols; Pulp; Shelf life; Spondias dulcis; Theobroma grandiflorum
• ISSN: 0250-6807; 1421-9697
• DOI: 10.1159/000480486

Background and objectives: The Pantanal is a biome situated in the state of Mato Grosso and Mato Grosso do Sul, Brazil. The vegetation of the Pantanal presents diverse diversity due to the influences provinces located to its surroundings, like Forest Amazon, Cerrado and others. Fruits are plentiful, but recently they are in focus by the research community. Thus, cupuacu (Theobroma grandiflorum), noni (Morinda citrifolia) and caja-manga (Spondias dulcis) can be classified as food with potential use in nutrition, providing several nutrients and bioactive compounds that can Assist in the prevention of degenerative diseases. The drying process by freeze drying helps to increase shelf life. The objective of this work was to evaluate and compare the levels of organic acids present and bioactive compounds, antioxidant capacity of fruit pulps of cupuacu, noni and caja-manga. Methods: The pulps of the fruits of cupuacu, noni and caja-manga were analyzed. The pulps were lyophilization the pulps were frozen, at -40 ° C for 24 hours in ultrafreezer, and left under lyophilization for 48 hours in the absence of light. The values of pH, total acidity, determination of phenolic compounds by the Follin-Ciocauteau method, total flavonoids and antioxidant activities were determined by the DPPH (2,2-Diphenyl-1-picryl-hydrazyl) free radical. Results: For cupuacu pulp the results were: pH of 3.26; Acidity of 0.182 g / 100g; Content of phenolic compounds obtained was 130.80 mg equivalent of gallic acid / 100 g; Flavonoid content was 14.06 mg / 100g, with antioxidant activity 96.50%. Noni: pH 3.95; Acidity of 0.119 g / 100g; Phenolic compounds was 43.30 mg equivalent of gallic acid/100 g; 9.38 mg / 100g of flavonoids; 97.14% antioxidant activity. For caja-manga: pH of 3.44; Total acidity 0.068 g / 100g; Content of phenolic compounds obtained was 160 mg equivalent of gallic acid / 100 g; Flavonoids content was 2.35 mg / 100 g, with antioxidant activity 95.23%. For caja-manga pulp presents a higher content of phenolic compounds, but the cupuacu pulp had a higher content of flavonoids. Conclusions: Fruit pulps were shown to have high levels of phenolic compounds, such as flavonoids and high potential for antioxidant activity.