Antioxidant and rheological properties of guava jam with added concentrated grape juice

BACKGROUND Guava jam enriched by the addition of concentrated grape juice in the proportion of 30% (w/w) (ENR) was studied for its antioxidant potential and rheological behavior. Total phenolics content, 1,1‐diphenyl‐2‐picrylhydrazyl radical (DPPH•) scavenging activity and β‐carotene–linoleic acid c...

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Published in:Journal of the science of food and agriculture 2014-01, Vol.94 (1), p.146-152
Main Authors: Corrêa, Rúbia C G, Haminiuk, Charles W I, Sora, Gisele T S, Bergamasco, Rosangela, Vieira, Angélica M S
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants
Antioxidants - analysis
Assaying
beta Carotene - chemistry
Biphenyl Compounds - chemistry
Chemical Phenomena
food enrichment
Food science
Foods
Formulations
Fruit - chemistry
fruits
functional food
Functional Food - analysis
Grapes
Guava
Juices
Linoleic Acid - chemistry
Oxidation
Oxidation-Reduction
phenolics
Phenols
Phenols - analysis
Picrates - chemistry
Psidium
rheological behavior study
Rheology
Vitamin A
Vitis
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container_issue 1
container_start_page 146
container_title Journal of the science of food and agriculture
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creator Corrêa, Rúbia C G
Haminiuk, Charles W I
Sora, Gisele T S
Bergamasco, Rosangela
Vieira, Angélica M S
description BACKGROUND Guava jam enriched by the addition of concentrated grape juice in the proportion of 30% (w/w) (ENR) was studied for its antioxidant potential and rheological behavior. Total phenolics content, 1,1‐diphenyl‐2‐picrylhydrazyl radical (DPPH•) scavenging activity and β‐carotene–linoleic acid coupled oxidation assays were used to evaluate the antioxidant properties of the samples during storage for 90 days at room temperature (25°C). RESULTS The ENR showed a total phenolic content of 11.09 g GAE kg−1 of jam at production, more than two‐fold the phenolic content presented by the standard formulation (STA). For the ENR formulation the antioxidant capacity increased in almost 20% (P ≤ 0.05) with time on the β‐carotene assay and decreased with time on the DPPH assay. The enriched guava jam exhibited a non‐Newtonian shear‐thinning behavior at temperatures ranging from 25 to 55°C, and, moreover, presented higher stability than the standard formulation when exposed to temperature variation. CONCLUSION ENR constitutes an original food product with a notable antioxidant potential, even greater than the potential presented by the standard guava jam, worldwide appreciated delicacy. © 2013 Society of Chemical Industry
doi_str_mv 10.1002/jsfa.6233
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Total phenolics content, 1,1‐diphenyl‐2‐picrylhydrazyl radical (DPPH•) scavenging activity and β‐carotene–linoleic acid coupled oxidation assays were used to evaluate the antioxidant properties of the samples during storage for 90 days at room temperature (25°C). RESULTS The ENR showed a total phenolic content of 11.09 g GAE kg−1 of jam at production, more than two‐fold the phenolic content presented by the standard formulation (STA). For the ENR formulation the antioxidant capacity increased in almost 20% (P ≤ 0.05) with time on the β‐carotene assay and decreased with time on the DPPH assay. The enriched guava jam exhibited a non‐Newtonian shear‐thinning behavior at temperatures ranging from 25 to 55°C, and, moreover, presented higher stability than the standard formulation when exposed to temperature variation. CONCLUSION ENR constitutes an original food product with a notable antioxidant potential, even greater than the potential presented by the standard guava jam, worldwide appreciated delicacy. © 2013 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.6233</identifier><identifier>PMID: 23696312</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley &amp; Sons, Ltd</publisher><subject>antioxidant activity ; Antioxidants ; Antioxidants - analysis ; Assaying ; beta Carotene - chemistry ; Biphenyl Compounds - chemistry ; Chemical Phenomena ; food enrichment ; Food science ; Foods ; Formulations ; Fruit - chemistry ; fruits ; functional food ; Functional Food - analysis ; Grapes ; Guava ; Juices ; Linoleic Acid - chemistry ; Oxidation ; Oxidation-Reduction ; phenolics ; Phenols ; Phenols - analysis ; Picrates - chemistry ; Psidium ; rheological behavior study ; Rheology ; Vitamin A ; Vitis</subject><ispartof>Journal of the science of food and agriculture, 2014-01, Vol.94 (1), p.146-152</ispartof><rights>2013 Society of Chemical Industry</rights><rights>2013 Society of Chemical Industry.</rights><rights>Copyright John Wiley and Sons, Limited Jan 15, 2014</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4573-3e18b48f01d24d3f16732441e9332249dffba05d26813b9a799145dad7c6e6af3</citedby><cites>FETCH-LOGICAL-c4573-3e18b48f01d24d3f16732441e9332249dffba05d26813b9a799145dad7c6e6af3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23696312$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Corrêa, Rúbia C G</creatorcontrib><creatorcontrib>Haminiuk, Charles W I</creatorcontrib><creatorcontrib>Sora, Gisele T S</creatorcontrib><creatorcontrib>Bergamasco, Rosangela</creatorcontrib><creatorcontrib>Vieira, Angélica M S</creatorcontrib><title>Antioxidant and rheological properties of guava jam with added concentrated grape juice</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND Guava jam enriched by the addition of concentrated grape juice in the proportion of 30% (w/w) (ENR) was studied for its antioxidant potential and rheological behavior. Total phenolics content, 1,1‐diphenyl‐2‐picrylhydrazyl radical (DPPH•) scavenging activity and β‐carotene–linoleic acid coupled oxidation assays were used to evaluate the antioxidant properties of the samples during storage for 90 days at room temperature (25°C). RESULTS The ENR showed a total phenolic content of 11.09 g GAE kg−1 of jam at production, more than two‐fold the phenolic content presented by the standard formulation (STA). For the ENR formulation the antioxidant capacity increased in almost 20% (P ≤ 0.05) with time on the β‐carotene assay and decreased with time on the DPPH assay. 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For the ENR formulation the antioxidant capacity increased in almost 20% (P ≤ 0.05) with time on the β‐carotene assay and decreased with time on the DPPH assay. The enriched guava jam exhibited a non‐Newtonian shear‐thinning behavior at temperatures ranging from 25 to 55°C, and, moreover, presented higher stability than the standard formulation when exposed to temperature variation. CONCLUSION ENR constitutes an original food product with a notable antioxidant potential, even greater than the potential presented by the standard guava jam, worldwide appreciated delicacy. © 2013 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley &amp; Sons, Ltd</pub><pmid>23696312</pmid><doi>10.1002/jsfa.6233</doi><tpages>7</tpages></addata></record>
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ispartof Journal of the science of food and agriculture, 2014-01, Vol.94 (1), p.146-152
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source Wiley-Blackwell Read & Publish Collection
subjects antioxidant activity
Antioxidants
Antioxidants - analysis
Assaying
beta Carotene - chemistry
Biphenyl Compounds - chemistry
Chemical Phenomena
food enrichment
Food science
Foods
Formulations
Fruit - chemistry
fruits
functional food
Functional Food - analysis
Grapes
Guava
Juices
Linoleic Acid - chemistry
Oxidation
Oxidation-Reduction
phenolics
Phenols
Phenols - analysis
Picrates - chemistry
Psidium
rheological behavior study
Rheology
Vitamin A
Vitis
title Antioxidant and rheological properties of guava jam with added concentrated grape juice
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