Bioactive compounds in a mixed juice of <i>Euterpes edulis</i> and <i>Bunchosia glandulifera</i>

Croda, Maria Francisca; Carvalho, Debora; Fraga, Sara; Espindola, Juliana da Silveira; Fernandes de Moura, Neusa

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Brazilian Journal of Food Technology

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Original Article • Braz. J. Food Technol. 20 • 2017 • https://doi.org/10.1590/1981-6723.14716 copy

Bioactive compounds in a mixed juice of Euterpes edulis and Bunchosia glandulifera

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Euterpe edulis and Bunchosia glandulifera are native species of the Atlantic Forest. Studies have shown that the fruits of the juçara palm have high concentrations of anthocyanins, bioactive compounds with an important antioxidant function. B. glandulifera produces fruits rich in carotenoids and vitamin C, also being considered as a fruit with a high antioxidant capacity. The objective of this work was to produce a mixed juice from these two fruit species and evaluate the bioactive compound concentration before and after processing and during storage (refrigerated and frozen). The results showed no significant loss of bioactive compounds after pasteurization at 80 °C for 1 minute, and an increase in the carotenoid content was observed after juice processing. Frozen storage caused a significant loss of antioxidant activity but did not change the bioactive compound content. On the other hand, refrigerated storage affected both the antioxidant activity and the bioactive compound contents, except for the carotenoids. The compounds most affected by storage were the anthocyanins, which presented a loss of 38% after 45 days of refrigerated storage. The color of the mixed juice showed no significant change after processing or during storage.

Keywords:
Juçara; Anthocyanins; Phenolic compounds

Compostos bioativos	*In natura*	Pasteurizado
Antocianinas	86,56 ± 0,40^a	79,02 ± 0,14^a
Compostos fenólicos	679,72 ± 7,03^a	679,67 ± 0,14^a
Atividade antioxidante	56,47 ± 1,00^a	56,11 ± 0,22^a

Propriedades físico-químicas	*In natura*	Pasteurizado
pH	5,03 ± 0,07^a	4,91 ± 0,01^a
Acidez titulável	0,12 ± 0,02^a	0,15 ± 0,00^a
Sólidos solúveis	3,86 ± 0,05^a	3,86 ± 0,11^a
a*	8,89 ± 0,88^a	8,96 ± 1,15^a
b*	2,87 ± 0,43^a	2,75 ± 0,54^a
L*	9,72 ± 0,89^a	11,35 ± 1,17^a
C*	9,34 ± 0,91^a	9,38 ± 1,26^a
h*	17,81 ± 1,02^a	17,38 ± 0,81^a

Suco Refrigerado
Período (dias)	0	15	30	45
Antocianinas	79,02 ± 0,14^a	72,40 ± 3,12^a	58,01 ± 10,12^b	53,21 ± 3,08^b
Compostos fenólicos	679,67 ± 0,14^a	673,80 ± 3,12^a	665,41 ± 13,31^a	629,35 ± 17,67^b
Atividade antioxidante	56,11 ± 0,22^a	53,35 ± 0,34 ^b	50,99 ± 1,54^c	46,59 ± 0,56^d
Suco Congelado
Período (dias)	0	15	30	45
Antocianinas	79,02 ± 0,14^a	77,30 ± 0,67^a	74,26 ± 2,12^a	71,78 ± 6,58^a
Compostos fenólicos	679,67 ± 0,14^a	674,67 ± 3,84^a	667,93 ± 30,60^a	663,74 ± 21,39^a
Atividade antioxidante	56,11 ± 0,22^a	54,99 ± 0,67^a	52,96 ± 0,09^b	49,14 ± 0,55^c

Compostos bioativos	*In natura*	45 dias Refrigerado	45 dias Congelado
β-caroteno	0,870 ± 0,01^b	0,942 ± 0,01^a	0,969 ± 0,00^a
Licopeno	0,462 ± 0,01^b	0,496 ± 0,00^a	0,516 ± 0,01^a
Vitamina C	39,17 ± 0,48^a	28,41 ± 0,39^b	32,79 ± 0,21^c

Suco Refrigerado
Período (dias)	0	15	30	45
pH	4,91 ± 0,01^a	4,90 ± 0,01^a	4,93 ± 0,05^a	5,03 ± 0,05^a
Acidez titulável	0,15 ± 0,00^b	0,12 ± 0,02^ab	0,10 ± 0,00^a	0,10 ± 0,00^a
Sólidos solúveis	3,86 ± 0,11^b	4,40 ± 0,34^a	4,60 ± 0,26^a	4,53 ± 0,11^a
a*	8,96 ± 1,15^a	8,23 ± 0,61^a	8,08 ± 0,64^a	8,47 ± 0,28^a
b*	2,75 ± 0,54^a	3,67 ± 0,48^a	3,37 ± 0,37^a	3,51 ± 0,07^a
L*	11,35 ± 1,17^a	12,88 ± 0,41^a	12,83 ± 0,51^a	12,69 ± 0,30^a
C*	9,38 ± 1,26^a	9,02 ± 0,74^a	8,77 ± 0,45^a	9,17 ± 0,23^a
h*	17,38 ± 0,81^a	22,18 ± 4,46^a	22,75 ± 3,83^a	22,50 ± 1,09^a
Suco Congelado
Período (dias)	0	15	30	45
pH	4,91 ± 0,01^a	4,90 ± 0,02^a	4,92 ± 0,06^a	4,90 ± 0,00^a
Acidez titulável	0,15 ± 0,00^a	0,10 ± 0,00^b	0,12 ± 0,02^ab	0,10 ± 0,00^b
Sólidos solúveis	3,86 ± 0,11^a	4,33 ± 0,23^a	4,33 ± 0,15^a	4,40 ± 0,34^a
a*	8,96 ± 1,15^a	9,70 ± 1,95^a	6,81 ± 2,45^a	8,23 ± 0,60^a
b*	2,75 ± 0,54^a	2,37 ± 0,52^a	3,95 ± 0,49^a	3,07 ± 0,04^a
L*	11,35 ± 1,90^a	12,43 ±0,23^a	12,60 ± 0,19^a	13,54 ± 0,28^a
C*	9,38 ± 1,26^a	9,99 ± 2,01^a	7,10 ± 2,44^a	8,79 ± 0,55^a
h*	17,38 ± 0,81^a	13,71 ± 0,80^a	16,53 ± 4,34^a	18,63 ± 0,10^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] Neusa Fernandes de Moura, Universidade Federal do Rio Grande (FURG), Escola de Química e Alimentos (EQA), Grupo de Pesquisas em Produtos Naturais, Rua Barão do Caí, 125, Cidade Alta, CEP: 95500-000, Santo Antônio da Patrulha/RS - Brasil, e-mail: nfmfurg@gmail.com