Abstract
This study aimed to evaluate the behavior of the bioactive compounds and the antioxidant activity of raw mangaba fruit (Hancornia speciosa Gomes), in addition to the influence of preservation methods (freezing, lyophilization, and foam layer drying) on these biocompounds. Samples were evaluated for ascorbic acid, phenolic compound, and carotenoid content and total antioxidant activity by the DPPH, ABTS, and FRAP methods. The analyses were performed in triplicate for each sample and the results were expressed as the mean ± standard deviation. A significant correlation was observed between the content of total phenolic compounds and the total antioxidant activity, as determined by the FRAP method, which showed that the content of ascorbic acid contributed to the antioxidant activity of the samples. The lyophilization process produced the best results for ascorbic acid (372.80 mg/100 g), phenolic compounds (408.86 mg AGE/100 g), and carotenoids (0.19 mg/100 g). Therefore, as mangaba may be consumed as both a fresh fruit and in a processed form, new markets can be conquered, enabling the fruit to be used as functional food.
Highlights
Brazil is known for the wide biological diversity of its flora and is considered to be one of the main centers of genetic diversity of fruit species in the world
These beneficial effects result from the protective effects of physiologically active substances such as minerals, carotenoids, vitamins, and phenolic compounds, which interfere with specific targets and modulate the antioxidant defenses against the inflammatory and mutagenic processes that occur in several diseases (Rufino et al, 2010)
Considering the potential of native species and the need to propose preservation technologies such that the value of mangaba fruit can be increased and the Brazilian savanna biome could be preserved, this study aimed to evaluate the behavior of bioactive compounds and the antioxidant activity of raw mangaba fruit (Hancornia speciosa Gomes) preserved by different methods
Summary
Brazil is known for the wide biological diversity of its flora and is considered to be one of the main centers of genetic diversity of fruit species in the world. Researchers have associated the consumption of fruit with beneficial effects on human health, such as the decreased incidence of chronic degenerative diseases and even cancer (Leong & Shui, 2002; Vasco et al, 2008). These beneficial effects result from the protective effects of physiologically active substances such as minerals, carotenoids, vitamins, and phenolic compounds, which interfere with specific targets and modulate the antioxidant defenses against the inflammatory and mutagenic processes that occur in several diseases (Rufino et al, 2010). Considering the potential of native species and the need to propose preservation technologies such that the value of mangaba fruit can be increased and the Brazilian savanna biome could be preserved, this study aimed to evaluate the behavior of bioactive compounds and the antioxidant activity of raw mangaba fruit (Hancornia speciosa Gomes) preserved by different methods
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