2025-07-212025-07-212018-12SANTOS, Mara Núbia Guimarães dos et al. Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit. Food Science and Technology, Campinas, v. 38, n. 4, p. 600‑605, 2018. DOI: 10.1590/fst.03117. Disponível em: https://www.scielo.br/j/cta/a/4L7SFXwSJdMpQJrmgyxKMrF/. Acesso em: 14 jul. 2025.0101-2061e- 1678-457Xhttps://repositorio.bc.ufg.br//handle/ri/28094The aim of this study was to evaluate the effect of freezing and atomization on bioactive compounds in cagaita fruit. The levels of total phenolics, total flavonoids, condensed tannins, vitamin C, β-carotene, the antioxidant potential assessed by DPPH and ABTS, sugar profile, and mineral profile were all evaluated. High levels of total polyphenols (881.95 mg/100 g), total flavonoids (42.93 mg/100 g) and condensed tannins (67.00 mg/100 g) were detected in atomized cagaita pulp. A higher content of vitamin C was found in fresh cagaita pulp (29.75 mg/100 g), compared to frozen pulp, or atomized pulp, which had levels of 24.64 mg/100 g and 20.38 mg/100 g, respectively. Atomized pulp had the highest antioxidant activity as assessed using the ABTS method (517.04 μmol Trolox/g), compared with frozen pulp (357.73 μmol Trolox/g) and fresh cagaita pulp (276.07 μmol Trolox/g). The drying method demonstrated the best performance with respect to fruit preservation.engAcesso Abertohttp://creativecommons.org/licenses/by-nc-nd/4.0/Eugenia dysenterica DCSpray dryingConservation methodsBioactive compoundsArtigo10.1590/fst.03117