Polyphenols, carotenoids and flavonoids in an antioxidant probiotic yogurt made with tumbo pulp (<i>Passiflora tripartita</i> Kunth)

Inocente-Camones, Miguel Angel; Arias-Arroyo, Gladys Constanza; Mauricio-Alza, Saby Marisol; Bravo-Araujo, Gloria Tula; Capcha-Siccha, Marleny Flor; Cabanillas-Alvitrez, Emely

doi:10.1590/1981-6723.17521

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 25 • 2022 • https://doi.org/10.1590/1981-6723.17521 copy

Polyphenols, carotenoids and flavonoids in an antioxidant probiotic yogurt made with tumbo pulp (Passiflora tripartita Kunth)

Polifenóis, carotenoides e flavonoides em um iogurte probiótico antioxidante feito com polpa de tumbo (Passiflora tripartita Kunth)

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The species Passiflora tripartita Kunth (tumbo) is endemic to South America, whose edible fruits are a rich source of antioxidant metabolites. This study aimed to develop a probiotic yogurt with tumbo fruit pulp, consisting of an adequate antioxidant capacity related to its content in phenolic compounds, flavonoids, and carotenoids, and with good acceptability. Antioxidant capacity was determined by radical scavenging capacity test (DPPH●) and cation radical scavenging capacity test (ABTS+●), total phenol content by Folin Ciocalteu method, total flavonoids, and carotenoids by spectrophotometric method, on days 1, 7, 14 and 21 of storage. The surface plate count method quantified Lactic Acid Bacteria (LAB). The results evidenced that at day 21 of the analysis, the antioxidant capacity presented high values (DPPH●: 8.774 mg GAE/g, 3.386 mg TAE/g, 6.159 mg AAE/g; ABTS+●: 11.630 mg GAE/g, 7.018 mg TAE/g, 9.218 mg AAE/g), the content of phenolic compounds presented high values (3746.389 mg TPGAE/g; 2355.933 mg TPTAE/g), as well as total flavonoids (52.421 mg Quercetin/g) and carotenoids (72.109 µg β-carotene/g). Yogurt presents a value of 3.4 x 10⁸ CFU/g of LAB and it is therefore considered a probiotic. High values were determined as the sensory characteristics such as odor (6.89), color (6.97), texture (6.94), flavor (6.97), and acceptability (6.94), thus being analyzed according to the hedonic scale in 200 panelists. The physicochemical and microbiological quality of the yogurt complies with current regulations. In conclusion, the probiotic yogurt developed with tumbo fruit pulp had a high amount of LAB. It presented high antioxidant capacity correlated with its high content of phenolic compounds, flavonoids and carotenoids, which remained high during the 21 days of storage. Furthermore, it showed high acceptability and had adequate physicochemical and microbiological quality.

Keywords:
Acceptability; Antioxidant capacity; Lactic acid bacteria; Passiflora tripartita Kunth; Physicochemical quality; Sensory analysis

HIGHLIGHTS

• Theme 1: Probiotic yogurt made with tumbo fruit pulp (Passiflora tripartita Kunth)

• Theme 2: Wide general acceptance of probiotic yogurt with tumbo Pulp

• Theme 3: Probiotic food product with quantified antioxidant metabolites

	Results
Organoleptic Characteristics
Color	White
Odor	Characteristic
Flavor	Sligthtly sweet
Texture	Slightly watery
Physicochemical Characteristics
pH	6.53
Acidity (g/100 g)	0.12
Density (g/mL)	1.032
Alcohol test	Negative

	Results
Physicochemical Quality
Milk fat (^♦)	3.51
Non-fat solids (^♦)	19.45
Total solids (^♦)	22.96
Proteins (^♦), factor: 6.38	4.86
Acidity (^♦)	0.79
pH	3.94
Density (g/mL)	1.06
Syneresis (^♦)	8.81
Microbiological Quality
Lactic Acid Bacteria (LAB) count	3.4 x 10⁸ CFU/g
Mold and yeast count	< 10 CFU/g
Total coliforms	Absent

	Treated Probiotic Yogurt	DAYS OF STORAGE
	Treated Probiotic Yogurt	1	7	14	21
DPPH (mg GAE/g)	Ytw	11.129 ± 0.017^a	10.133 ± 0.035^b	9.438 ± 0.089^c	8.774 ± 0.070^d
	Ycw	5.407 ± 0.034^a	5.351 ± 0.051^a	5.586 ± 0.054^b	5.401 ± 0.086^a
	Yte	10.989 ± 0.108^a	10.139 ± 0.044^b	9.451 ± 0.045^c	8.511 ± 0.061^d
	Yce	5.049 ± 0.064^a	5.066 ± 0.054^a	5.105 ± 0.060^a	4.697 ± 0.051^b
ABTS (mg GAE/g)	Ytw	13.748 ± 0.085^a	12.965 ± 0.046^b	12.309 ± 0.034^c	11.630 ± 0.036^d
	Ycw	3.801 ± 0.020^a*	3.675 ± 0.046^a*	3.727 ± 0.035^a*	3.836 ± 0.010^a*
	Yte	13.622 ± 0.017^a	12.637 ± 0.046^b	12.097 ± 0.026^c	10.991 ± 0.036^d
	Yce	3.819 ± 0.027^a*	3.709 ± 0.030^a*	3.774 ± 0.030^a*	3.686 ± 0.026^a*
DPPH (mg TAE/g)	Ytw	5.328 ± 0.014^a	4.507 ± 0.029^b	3.930 ± 0.070^c	3.386 ± 0.057^d
	Ycw	0.610 ± 0.028^a	0.564 ± 0.042^a	0.758 ± 0.044^b	0.605 ± 0.071^a
	Yte	5.212 ± 0.089^a	4.512 ± 0.036^b	3.994 ± 0.036^c	3.169 ± 0.050^d
	Yce	0.315 ± 0.052^a	0.329 ± 0.044^a	0.361 ± 0.049^a	0.025 ± 0.042^b
ABTS (mg TAE/g)	Ytw	8.893 ± 0.075^a	8.200 ± 0.041^b	7.619 ± 0.031^c	7.018 ± 0.032^d
	Ycw	0.090 ± 0.018^a*	-0.023 ± 0.040^a*	0.023 ± 0.030^a*	0.120 ± 0.009^a*
	Yte	8.780 ± 0.016^a	7.880 ± 0.084^b	7.431 ± 0.023^c	6.452 ± 0.032^d
	Yce	0.105 ± 0.023^a*	0.008 ± 0.027^a*	0.039 ± 0.027^a*	-0.012 ± 0.023^a*
DPPH (mg AAE/g)	Ytw	8.235 ± 0.015^a	7.357 ± 0.031^b	6.741 ± 0.074^c	6.159 ± 0.061^d
	Ycw	3.190 ± 0.030^a	3.141 ± 0.045^a	3.348 ± 0.048^b	3.186 ± 0.076^a
	Yte	8.111 ± 0.095^a	7.362 ± 0.039^b	6.755 ± 0.039^c	5.927 ± 0.053^d
	Yce	2.875 ± 0.056^a	2.889 ± 0.048^a	2.924 ± 0.053^a	2.564 ± 0.045^b
ABTS (mg AAE/g)	Ytw	11.316 ± 0.084^a	10.541 ± 0.045^b	9.891 ± 0.034^c	9.218 ± 0.035^d
	Ycw	1.465 ± 0.020^a*	1.339 ± 0.046^a*	1.391 ± 0.035^a*	1.499 ± 0.001^a*
	Yte	11.191 ± 0.017^a	10.216 ± 0.045^b	9.680 ± 0.026^c	8.585 ± 0.035^d
	Yce	1.482 ± 0.026^a*	1.370 ± 0.030^a*	1.408 ± 0.030^a*	1.350 ± 0.026^a*

	Treated Probiotic Yogurt	DAYS OF STORAGE
	Treated Probiotic Yogurt	1	7	14	21
TPC (mg TPGAE/g)	Ytw	4218.882 ± 21.227^a	3968.739 ± 28.929^b	3862.196 ± 27.794^c	3746.389 ± 28.929^d
	Ycw	378.717 ± 32.093^a*	401.879 ± 36.768^a*	378.718 ± 28.928^a*	313.866 ± 8.023^a*
	Yte	3945.577 ± 36.780^a	3764.918 ± 36.768^b	3667.640 ± 41.691^b	3394.335 ± 42.456^c
	Yce	383.350 ± 28.929^a*	387.982 ± 27.794^a*	364.820 ± 8.023^a*	332.394 ± 27.794^a*
TPC (mg TPTAE/g)	Ytw	2678.691 ± 14.500^a	2507.819 ± 19.761^b	2435.040 ± 18.986^c	2355.933 ± 19.761^d
	Ycw	55.491 ± 21.922^a*	71.312 ± 25.116^a*	55.491 ± 19.761^a*	11.191 ± 5.481^a*
	Yte	2491.997 ± 25.116^a	2359.097 ± 9.493^b	2302.140 ± 28.479^b	2115.446 ± 29.002^c
	Yce	58.655 ± 19.761^a*	61.819 ± 18.986^a*	45.998 ± 5.481^a*	23.848 ± 18.986^a*

	Treated Probiotic Yogurt	DAYS OF STORAGE
	Treated Probiotic Yogurt	1	7	14	21
TFC (mg Quercetin/g)	Ytw	73.300 ± 1.395^a	60.366 ± 0.554^b	56.855 ± 0.847^c	52.421 ± 1.154^d
	Ycw	1.608 ± 0.554^a*	0.684 ± 0.320^a*	1.238 ± 0.320^a*	0.868 ± 0.320^a*
	Yte	59.627 ± 0.847^a*	50.203 ± 0.320^a*	42.812 ± 0.850^a*	36.345 ± 0.320^a*
	Yce	4.010 ± 0.320^a*	1.423 ± 0.320^a*	0.684 ± 0.320^a*	1.238 ± 0.320^a*

	Treated Probiotic Yogurt	DAYS OF STORAGE
	Treated Probiotic Yogurt	1	7	14	21
Carotenoids (µg β-carotene/g)	Yto	95.136 ± 1.953^a	86.120 ± 1.612^b	81.164 ± 1.185^c	72.109 ± 0.777^d
	Yco	26.054 ± 0.448^a*	24.502 ± 0.449^a*	26.572 ± 0.448^a*	23.467 ± 0.448^a*
	Yte	85.822 ± 1.950^a	79.353 ± 1.186^b	77.346 ± 1.721^b	65.382 ± 1.616^c
	Yce	32.782 ± 0.448^a*	28.900 ± 0.448^a*	24.761 ± 0.777^a*	22.432 ± 0.776^a*

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Miguel Angel Inocente Camones, Universidad Nacional Mayor de San Marcos (UNMSM), Facultad de Farmacia y Bioquímica, Jirón Puno, 1002, Jardín Botánico, Cercado de Lima 15001 - Perú, e-mail: miguel.inocente@unmsm.edu.pe