Abstract
The objective of this work was to evaluate the influence of temperature on the content of bioactive compounds of fruits of guabiju (Myrcianthes pungens (O. Berg) D. Legrand). The peel, pulp and seed of fresh guabiju were analyzed in relation to physical-chemical composition, metals, color, phenolic compounds, flavonoids, anthocyanins, vitamin C and antioxidant activity. On the dehydrated samples at temperature of 60 °C, where also determined the moisture and water activity. The fractions of the fruit showed high amounts of metals. After drying, moisture of 1.3, 1.0 and 0.9% were observed for peel, pulp and seed and water activity of 0.44 to 0.54. All the samples darkened, with less variation in the dehydrated peel (∆E 9.2). The samples showed high values of bioactive compounds, and in the fresh peel were observed higher levels of phenolic compounds (8459.8 mg EGA/100g dry extract), anthocyanins (152.0 mg/100 dry extract) and vitamin C (222.9 mg/100g) and on the dehydrated seed higher value of flavonoids (7480.7 mg EQ/100g dry extract). There was 86.3% degradation of anthocyanins in the dehydrated peel. The best values of antioxidant activities were obtained for the dehydrated peel (IC50 1.37 mg/mL), seed (IC50 1.49 mg/mL) and in the fresh peel (IC50 1.41 mg/mL).
Highlights
The family Myrtaceae stands out (Chrystal et al, 2020; Gatto et al, 2020), found mainly in the southern region of Brazil, which demonstrates the importance of developing research with native fruits (Neri-Numa et al, 2018; Rodrigues et al, 2020), many still little explored (Moreira-Araújo et al, 2019) and with great potential for economic exploration (Lattuada et al, 2019; Neri-Numa et al, 2018)
Popularly known as guabiju, it is a medium to large tree with around 20 m, present simple leaves and considered ornamental plant, its fruits are appreciated due to the pleasant sweet flavor (Assumpção et al, 2017)
The anthocyanins are natural pigments, water-soluble, responsible for pigmentation of many fruits and vegetables, with a color spectrum that can range from red to blue, or purple (Apáez Barrios et al, 2018; Hurtado & Charfuelan, 2019; Vetö et al, 2020), are widely studied and used as natural coloring agents in foods (Nascimento et al, 2019; Oliveira & Antelo, 2020; Sharma et al, 2016) and because its antioxidant capacity, they prevent the formation of free radicals (Jiao et al, 2018; Miguel & Álvarez-López, 2020; Moreira-Araújo et al, 2019; Verruck et al, 2018), responsible for aging and increased risk of developing chronic non-communicable diseases (Miguel & Álvarez-López, 2020; Moreira-Araújo et al, 2019)
Summary
The family Myrtaceae stands out (Chrystal et al, 2020; Gatto et al, 2020), found mainly in the southern region of Brazil, which demonstrates the importance of developing research with native fruits (Neri-Numa et al, 2018; Rodrigues et al, 2020), many still little explored (Moreira-Araújo et al, 2019) and with great potential for economic exploration (Lattuada et al, 2019; Neri-Numa et al, 2018). The anthocyanins are natural pigments, water-soluble, responsible for pigmentation of many fruits and vegetables, with a color spectrum that can range from red to blue, or purple (Apáez Barrios et al, 2018; Hurtado & Charfuelan, 2019; Vetö et al, 2020), are widely studied and used as natural coloring agents in foods (Nascimento et al, 2019; Oliveira & Antelo, 2020; Sharma et al, 2016) and because its antioxidant capacity, they prevent the formation of free radicals (Jiao et al, 2018; Miguel & Álvarez-López, 2020; Moreira-Araújo et al, 2019; Verruck et al, 2018), responsible for aging and increased risk of developing chronic non-communicable diseases (Miguel & Álvarez-López, 2020; Moreira-Araújo et al, 2019)
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