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vol.39 número1VARIABILIDADE FENOTÍPICA EM FRUTOS DE GOIABEIRA-SERRANA [Acca sellowiana (O. Berg.) Burret] EM TERRAS INDÍGENAS, COMUNIDADES QUILOMBOLAS E EM UNIDADES DE CONSERVAÇÃO NO SUL DO BRASILPOLIFENÓLICOS E ATIVIDADE ANTIOXIDANTE DE QUATRO FRUTAS NATIVAS DO LITORAL CEARENSE EM DIFERENTES ESTÁDIOS DE MATURAÇÃO índice de autoresíndice de assuntospesquisa de artigos
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Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945versão On-line ISSN 1806-9967

Resumo

NASCIMENTO, NARA RÚBIA RODRIGUES DO; ALVES, ALINE MEDEIROS; SILVA, MARA REIS  e  NAVES, MARIA MARGARETH VELOSO. ANTIOXIDANT CAPACITY OF PEQUI (Caryocar brasiliense Camb.) PULP IS PRESERVED BY FREEZE-DRYING AND LIGHT-RESISTANT PACKAGING. Rev. Bras. Frutic. [online]. 2017, vol.39, n.1, e-150.  Epub 13-Abr-2017. ISSN 0100-2945.  http://dx.doi.org/10.1590/0100-29452017150.

Pequi (Caryocar brasiliense Camb.) pulp is rich in bioactive compounds. However, seasonality and perishability limit its availability in the market. This work aimed to determine the physicochemical characteristics, including phenolic compounds and carotenoid concentrations, as well as the antioxidant capacity of lyophilized pequi pulp during storage in various packaging materials for 180 days. Pequi fruits were pulped, ground, freeze-dried and then vacuum packaged in transparent polyethylene (TP), polyethylene coated by aluminum foil (PA) and laminated foil (LA), respectively. The samples were stored under controlled temperature, humidity and luminosity. Proximate composition, phenolic compounds and carotenoids concentrations, and antioxidant capacity (DPPH• assay) were determined at the beginning of the study and the end of each month, during 180 days. Lyophilized pequi pulp had 48.87, 6.17, and 4.20 g.100 g-1 lipids, proteins, and total dietary fiber, respectively, and 556.79 kcal.100 g-1 energy. PA and LA had similar effects against light-induced carotenoid oxidation. Negative correlations between the phenolic compound concentration and storage period, and antioxidant capacity and storage period; and a positive correlation between antioxidant capacity and phenolic compound content were observed. Light-resistant packaging decreased the carotenoid loss. Among the packaging, LA preserved the phenolic compounds and antioxidant capacity most effectively.

Palavras-chave : antioxidants; carotenoids; Caryocar brasiliense; Cerrado; pequi.

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