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Glaucia M. Pastore
College of Food Engineering State University of Campinas
INTRODUCTION
Definition of Tropical fruits
Are
http://www.brasilalimentos.com.br
http://www.brasilalimentos.com.br
Source: FAO
http://www.mpc.gov.my/files/APR2008/Chapter5.pdf
Source: IBRAF
ibraf.org.br
www.brazilianfruit.org.br
Processing
Consumption
Fruits
INDUSTRIALIZATION
Orchards
Primary
Juice industries
Distribution and trade
processing
Products
Other industries
Juice,frozen pulps and
concentrate juice
ibraf.org.br
www.brazilianfruit.org.br
Delivery/sorting
Preparation
(peeling, stoning, cutting up)
Vegetables
Fruits
Drying
Drying
Dried natural
vegetables
Dried scalded
vegetables
Sweet
syrups
Cooking
Drying
Drying
Dried sweet
fruit
Dried sweet
fruit
bioactive
compounds are
the
orchard
cultural practices;
undergo different
present
selectioncan
of fruit;
of system;
processing, which can
forms
cleaning
concentration
affect
thermalthe
inactivation
of oxidativeand
enzymes;
bioavailability
of
these
in the product.
compounds
enzymatic treatment;
pasteurization;
concentration;
van der Sluis, A. A.; Dekker, M.; de Jager, A.; Jongen, W. M. F. - Activity and concentration of polyphenolic antioxidants in apple: effect of
cultivar, harvest year, and storage conditions - J AgricFood Chem: 49: 3606-3613; 2001.
Kuskoski, M.E.; Asuero, A. G.; Morales, M.T.; - Frutos Tropicais silvestres e polpas de frutas congeladas: atividade antioxidante, polifenis e antocianinas
Cien. Rural, Santa Maria, 36 (4): 1283-1287, 2006.
An antioxidant is any
substance that is present in low
concentrations when compared to the
oxidizable substrate, that delay or
inhibit the oxidation of this substrate
effectively .
Antolovich, M; Prenzler, P.D.; Patsalides, E.; McDonald, S.; Robards, K. Methods for testing antioxidant activity - Analyst, 127: 183-198, 2002.
Sies, H.; Stahl, W. Vitamins E and C, -Carotene, and other carotenoids and antioxidants Am. J. Clin. Nutr., 62(6): 1315-1321, 1995.
Antioxidant Molecules
Fruits and vegetables contain large amounts of natural
antioxidant molecules, which can protect against several
chronic diseases.
Among these molecules, we find the lipid soluble
vitamins A and E, -carotene, the water soluble vitamin C, and a
wide range of amphipathic molecules, broadly termed phenolic
compounds.
These compounds are divided into several subclasses
including phenolic acids, flavonoids, glucosides, and Esters.
Ninfali, P. & Bacchiocca, M. Poliphenols and antioxidant capacity of vegetables under fresh and frozen conditions - J. Agric. Food Chem. 51: 22222226, 2003.
Hesperitina
Kaempferol
Quercitina
Rutina
Objective
(formulation / homogenization
anthocyanins in industrialized
frozen pulp and processed to
juice.
Maia, G.A.; Sousa, P.H.M.; Santos, D.S.S.; Fernandes, A,G.; Prado, G,M. Effect of the processing on some components of acerola juice Cinc. Tecnol.
Aliment., Campinas, 27(1): 130-134, 2007.
Results
Maia, G.A.; Sousa, P.H.M.; Santos, D.S.S.; Fernandes, A,G.; Prado, G,M. Effect of the processing on some components of acerola juice Cinc. Tecnol. Aliment., Campinas, 27(1): 130134, 2007.
research
indicates
small
Maia, G.A.; Sousa, P.H.M.; Santos, D.S.S.; Fernandes, A,G.; Prado, G,M. Effect of the processing on some components of acerola juice Cinc. Tecnol. Aliment., Campinas, 27(1): 130134, 2007.
Centrifugation
Wet pulp
Juice
Whole Juice
5% PCA
1/1 V/V
(WJ + PCA)
Ninfali, P. & Bacchiocca, M. Poliphenols and antioxidant capacity of vegetables under fresh and frozen conditions - J. Agric. Food Chem. 51: 2222-2226, 2003.
aValues
are expressed as mg/g juice and are the mean SD of four independent determinations. bCv.
Bieta da tagli. cSignificancy different from WJ of fresh hortages by ANOVA with p 0.05. dSignificantly
different from WJ of frozen vegetables. eSignificantly different from WJ of fresh vegetables.
Ninfali, P. & Bacchiocca, M. Poliphenols and antioxidant capacity of vegetables under fresh and frozen conditions - J. Agric. Food Chem. 51: 2222-2226, 2003.
aValues
bCv.
are expressed as mg/g wet pulp and are the mean SD of four independent determinations.
Bieta da tagli. cSignificancy different from acetone of fresh vegetables. dSignificantly different from
Ninfali, P. & Bacchiocca, M. Poliphenols and antioxidant capacity of vegetables under fresh and frozen conditions - J. Agric. Food Chem. 51: 2222-2226, 2003.
aValues
are mean SD of four independent determinations. bCv. Bieta da tagli. cSignificancy different
from phenols of fresh vegetables. dSignificantly different from ORAC of fresh vegetables by ANOVA
with p 0.05.
Ninfali, P. & Bacchiocca, M. Poliphenols and antioxidant capacity of vegetables under fresh and frozen conditions - J. Agric. Food Chem. 51: 2222-2226, 2003.
In conclusion
The results showed the importance of extracting
phenolic
compounds
from
fresh
or
frozen
these compounds,
Ninfali, P. & Bacchiocca, M. Poliphenols and antioxidant capacity of vegetables under fresh and frozen conditions - J. Agric. Food Chem. 51: 2222-2226, 2003.
Methods
Kuskoski, M.E.; Asuero, A. G.; Morales, M.T.; - Frutos Tropicais silvestres e polpas de frutas congeladas: atividade antioxidante, polifenis e antocianinas
Cien. Rural, Santa Maria, 36 (4): 1283-1287, 2006.
Correlation between total polyphenols (R2 = 0,98) and anthocyanins (R2 = 0,93), the antioxidant activity TEAC (mol/g-1)
Kuskoski, M.E.; Asuero, A. G.; Morales, M.T.; - Frutos Tropicais silvestres e polpas de frutas congeladas: atividade antioxidante, polifenis e antocianinas Cien. Rural, Santa
Maria, 36 (4): 1283-1287, 2006.
Kuskoski, M.E.; Asuero, A. G.; Morales, M.T.; - Frutos Tropicais silvestres e polpas de frutas congeladas: atividade antioxidante,
polifenis e antocianinas Cien. Rural, Santa Maria, 36 (4): 1283-1287, 2006.
Blanching
and
long-term
freezing
affect
various
bioactive
compounds
of
Puupponen-Pimi.; Hkkinen, S.; Marjukka, A.; et al. Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways
J.Sci. Agric., 83: 1389-1402, 2003.
Puupponen-Pimi.; Hkkinen, S.; Marjukka, A.; et al. Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways
J.Sci. Agric., 83: 1389-1402, 2003.
Puupponen-Pimi.; Hkkinen, S.; Marjukka, A.; et al. Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways
J.Sci. Agric., 83: 1389-1402, 2003.
Conclusion
Phenolic
sensitive
compounds
to
the
blanching/freezing
and
effects
and
vitamins
of
are
industrial
long-term
freezer
storage.
Plant
often
species-dependent
detected
with
decreases
phenolic
were
compounds,
radical-scavenging
activity,
HPLC
profile
of
phenolic
General Conclusion
Effects of industrial blanching/freezing
and long-term freezer storage on different
types of vegetables and fruits affect the
retention of antioxidant capacity;
More strategies are needed to prevent
losses of bioactive compounds during
processing and also more research on the
bioavailability
of
processed foods.
this
compounds
in
In development....
Evaluation of bioactives compounds of fruits
Objective
Research Topics
AQUEOUS
ETHANOLIC
80.01
184.42
Guapeva peel
18.19
55.88
150 pulp
Guapeva
9.91
25.59
Guapeva seed
3.23
14.58
Murici
9.85
31.61
m g ga llic a c id / g e x tra c t
Gabiroba
200
100
Guapeva
EXTRACTION
TOTAL PHENOLS
Pouteria guardneriana
50
0
Gabiroba
Guapeva
seed
Murici
Gabiroba
Compomanesia cambessedeana
Murici
Brysonima verbascifolia
In development...
Study of the antioxidant capacity of Peruvian fruits
Annona cherimolia Mill. var Cumbe
Fruit
Annona cherimolia
(Unripe)
Annona cherimolia
(Overripe)
ORAC H
(mol TE/ g dry matter)
Aqueous
Extracts
Ethanolic
Extracts
Aqueous
Extracts
Ethanolic
Extracts
Peel
26,6
47,0
12,92
36,03
Pulp
6,6
8,5
11,24
12,00
Seeds
5,9
8,1
9,10
1,42
Peel
7,3
42,8
1,40
11,24
Pulp
3,3
17,6
3,40
9,00
Seeds
12,5
5,1
0,24
1,43
Pouteria lucuma
Fruit
Pouteria
Pouteria lucuma
(Overripe)
Ethanolic
Extracts
Aqueous
Extracts
Ethanolic
Extracts
Peel
5,8
112,7
8,16
86,40
Pulp
3,4
17,6
0,70
0,40
Seeds
13,5
17,1
1,29
14,10
Peel
3,4
3,0
1,38
1,34
Pulp
1,7
0,3
0,70
0,66
Seeds
7,7
7,3
14,48
0,37
glaupast@fea.unicamp.br