Abstract
ABSTRACT This study evaluated the effects of processing and storage on physicochemical properties, bioactive compounds, and antioxidant capacity of canned pequi pulp, a typical food used in the Brazilian cuisine. The pulp in natura had a high content of polyphenols (165.2 mg GAE/100 g), carotenoids (144.0 µg/g), ascorbic acid (39.9 mg/100 g), and considerable antioxidant capacity, by DPPH (11.18 µmol TE/g). Optimum canning process comprised blanching (7 min), de-aeration (15 min), and pasteurization (15 min) in open-pan boiling water (97.6 °C). The canning process decreased (p < 0.05) the contents of bioactive compounds. In contrast, increase (p < 0.05) in the concentration of polyphenols and antioxidant capacity was observed after storage from two to four months, reducing the negative impact of processing on antioxidant potential of the canned pulp. The storage after canning recovered the bioactive compounds of the pequi pulp and revealed the product as a good source of antioxidants.
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