|
Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jellyDOI: 10.1590/S1516-89132012000100014 Keywords: functional foods, pulps, jellies, free radicals, storage. Abstract: 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 μmol/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 μmol/g, respectively), followed by grape pulp (22 μmol/g).
|