Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam

Telma Melo Brandão,Soraia Vilela Borges,Eloá Lourenço Do Carmo,Juliana Pinto De Lima,Glêndara Aparecida De Souza Martins,Elisângela Elena Nunes Carvalho,Heloisa Helena De Siqueira Elias

doi:10.1590/fst.28020

Abstract

The purpose of this study was to determine the effect of thermal vacuum processing and thermal processing without vacuum on the content of bioactive compounds and the antioxidant activity of low-calorie mixed Brazilian cerrado fruit jam. The mixed jam consisted of 60% of mixed pulp of Marolo, soursop and sweet passion fruit, and 40% other ingredients. This jam was utilized a completely randomized design to evaluate the antioxidant activity, total phenolic profile and content, carotenoid profile, and ascorbic acid content. The results showed that there was a reduction in bioactive compounds in the jam of 44.37% for total phenolics, 50.56% for ascorbic acid, 78.40% total carotenoids, and 65.14% for antioxidant activity when compared with the mixed pulps. In the carotenoid profile, reduction was observed for all compounds in relation to the mixed pulps, especially β-carotene (average loss of 81.89%). Independent of the processing, there was a significant increase in m-coumaric acid in the jam compared with the mixed pulp. The concentrations of other phenolic compounds decreased after processing. These results suggest that thermal vacuum processing is most suitable for the production of jam with higher nutritional value.

Highlights

Fruits are considered excellent sources of vitamins, minerals, fiber, carotenoids, antioxidants, and phenolic compounds; they are considered to have potential chemopreventive properties (Mahattanatawee et al, 2006)
The results for the determination of total carotenoids content, total phenolic content, ascorbic acid content and antioxidant activity (DPPH) are shown in Table 2 and all values are calculated on dry basis and means of three replicats
The loss of vitamin C was 46.8% and 54.3% for the jam processed by thermal vacuum processing (TV) and thermal processing without vacuum (TWV), respectively

Summary

Introduction

Fruits are considered excellent sources of vitamins, minerals, fiber, carotenoids, antioxidants, and phenolic compounds; they are considered to have potential chemopreventive properties (Mahattanatawee et al, 2006). Consumption of fruits and vegetables is considered essential to human nutrition, because of the range of their benefits to the human body, and because of their attractive flavor and texture. Tropical fruits, such as Brazilian cerrado fruits marolo (Annona crassiflora, Mart), sweet passion fruit (Passiflora alata, Dryand) and soursop (Annona muricata, Linneaus), have attracted the interest of consumers owing to their exotic flavors and the wealth of bioactive compounds present in the pulp, peel, and seeds (Souza et al, 2012). They can be marketed in the form of jams, jellies, liquors, juices, ice cream, and nectars (Almeida, 1998)

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