%0 Journal Article
%T Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly
%A Bof
%A Cristine Maso Jeusti
%A Fontana
%A Roselei Claudete
%A Piemolini-Barreto
%A Luciani Tatsch
%A Sandri
%A Ivana Greice
%J Brazilian Archives of Biology and Technology
%D 2012
%I Tecpar
%R 10.1590/S1516-89132012000100014
%X the effect of freezing and processing technology on the antioxidant capacity of grape (vitis vinifera), apple (malus domestica), strawberry (fragaria x anassa), pear (pyrus communis l.), guava (psidium guajava l.), and fig (ficus carica l.) was evaluated for 90 days. under a storage temperature of -15 o c, there was no significant difference in the antioxidant capacity of grape and fig pulp, and a higher antioxidant capacity was found for guava pulp (27 ¦̀mol/g). while the technological processing did not affect the antioxidant capacity of pear and apple jellies, all other jellies studied showed a reduced antioxidant capacity. the processing reduced the antioxidant capacity of grapes in 45%. among the fruit products, the highest antioxidant activities were found for guava pulp and jelly (27 and 25 ¦̀mol/g, respectively), followed by grape pulp (22 ¦̀mol/g).
%K functional foods
%K pulps
%K jellies
%K free radicals
%K storage.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S1516-89132012000100014&lng=en&nrm=iso&tlng=en