Abstract

BOF, Cristine Maso Jeusti; FONTANA, Roselei Claudete; PIEMOLINI-BARRETO, Luciani Tatsch  and  SANDRI, Ivana Greice. Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly. Braz. arch. biol. technol. [online]. 2012, vol.55, n.1, pp. 107-114. ISSN 1516-8913.  http://dx.doi.org/10.1590/S1516-89132012000100014.

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).

Keywords : functional foods; pulps; jellies; free radicals; storage.