Effect of industrial processing for obtaining guava paste on the antioxidant compounds of guava (Psidium guajava l.) ‘Paluma’ cv.

Ana Paula Wolf Tasca Del’Arco,Célia Maria De Sylos

doi:10.1590/0100-29452018011

Ana Paula Wolf Tasca Del’Arco, Célia Maria De Sylos

Open Access

https://doi.org/10.1590/0100-29452018011

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Abstract

Abstract Some foods constituents are subject to change during thermal and/or industrial processing. In the fruit processing industry, guava pulp is used during guava off season to obtain guava paste, produced with the addition of sugar and citric acid, subjected to various thermal processes. This study evaluated the effect of industrial processing to obtain guava paste on the content of ascorbic acid, total carotenoids, total phenolic and total flavonoid present in guava ‘Paluma’ cv. The results showed that there was an increase of antioxidants in guava pulp (15% ascorbic acid, 59% total carotenoids, 8% total phenolics and 54.5% total flavonoids), probably due to their increased concentration as a result of water loss during processing. There was areduction in the contents of antioxidants compounds in guava paste (42, 13, 31 and 6.5% respectively). The antioxidant capacity was evaluated by the DPPH method, and the results showed that guava ‘Paluma’ cv. and its byproducts have an important antioxidant capacity, with moderate positive correlation among guava anti-radical DPPH• activity with the contents of acid ascorbic, carotenoids and phenolics and, for the guava paste anti-radical DPPH• activity, there was very high positive correlation with the content of carotenoids and high positive correlation with total content of phenolic compounds.

Highlights

Guava (Psidium guajava L.) is among Brazilian tropical fruits that stand out for its economic and nutritional importance (AMORIM et al, 2015; ARAÚJO et al, 2015; SEBRAE, 2016), and Brazil is among the world’s top three fruit producers (TEIXEIRA et al, 2006; MENEZES et al, 2009)
The fruit has been extensively studied and it is an excellent source of exogenous nutrients and antioxidants, such as vitamin C, carotenoids, phenolic compounds and flavonoids (MELO et al, 2008; SOUSA et al, 2011a; 2011b; VIEIRA et al, 2011; FREIRE et al, 2012; 2013; ORDÓÑEZ–SANTOS et al, 2014; ARAÚJO et al, 2015; SILVA et al, 2016), the consumption of fresh guava is still low in the country, estimated at 300g / inhabitant / year (SEBRAE, 2016)
The ascorbic acid content increased by 14.82% in guava pulp and decreased by 41.94% in guava paste compared to the fresh fruit (Table 1)

Summary

Introduction

Guava (Psidium guajava L.) is among Brazilian tropical fruits that stand out for its economic and nutritional importance (AMORIM et al, 2015; ARAÚJO et al, 2015; SEBRAE, 2016), and Brazil is among the world’s top three fruit producers (TEIXEIRA et al, 2006; MENEZES et al, 2009). The fruit has been extensively studied and it is an excellent source of exogenous nutrients and antioxidants, such as vitamin C, carotenoids, phenolic compounds and flavonoids (MELO et al, 2008; SOUSA et al, 2011a; 2011b; VIEIRA et al, 2011; FREIRE et al, 2012; 2013; ORDÓÑEZ–SANTOS et al, 2014; ARAÚJO et al, 2015; SILVA et al, 2016), the consumption of fresh guava is still low in the country, estimated at 300g / inhabitant / year (SEBRAE, 2016). In the fresh fruit, these bioactive compounds can have their amounts and concentrations altered according to the variety, maturation degree and the climatic and fruit cultivation conditions (MELO et al, 2008; DUZZIONI et al, 2010; ARAÚJO et al, 2015)

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