Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)
Carregando...
Data
2012-06
Título da Revista
ISSN da Revista
Título de Volume
Editor
Resumo
Sapote (Quararibea cordata Vischer), also known as a chupa-chupa, is originated from the Brazilian, Peruvian and
Colombian Amazon. The pulp of the ripe fruit is edible, fibrous, of intense orange color, sweet flavor and aromatic. Since the fruit is
known in the Amazon only in its domesticated state, this work becomes necessary. With the aim of meeting the demand for new
products in domestic and international markets, sapota pulp jelly has been developed. The jelly was assessed for moisture, ash,
lipids, proteins, carbohydrates, dietary fiber, pectin, pH, total acidity, solids soluble, sugars, organic acids, carotenoids, phenolic
compounds and antioxidant capacity. The final product met the standards required by Brazilian law, and 32.68% moisture and
61.06% °Brix. Also, in accordance with the laws attributed to this product, jelly sapota pulp can be considered a food rich in fiber,
as presented content above 5%. The jelly, showed content of total phenolics compounds (102 mg GAE. 100 -1) in relation to fresh
fruit (21 mg GAE.100 g-1). There was the identification in the antioxidant capacity (9.05% scavering of DPPH radical), giving the final
product antioxidant properties. Also were analyzed the microbiological characteristics of the product which was not observed the
presence of thermotolerants coliforms, yeast and molds. The sapota can be considered effective raw materials in the preparation of
jam and this had an antioxidant activity and source of fiber.
Descrição
Palavras-chave
Fiber, DPPH radical, Amazonic fruits
Citação
CARVALHO, Vania Silva et al. Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer). Ciência e Agrotecnologia, Lavras, v. 36, n. 3, p. 341-347, 2012.