Total Extractable Polyphenols Research Articles

Maturation and antioxidant activity of 'Giombo' and 'Rama Forte' persimmons produced in the Brazilian semiarid.

The objective of this work was characterizing persimmons of the 'Giombo' and 'Rama Forte' cultivars harvested at different ripening stages in the Brazilian semiarid. Fruits were harvested at three ripening stages - green, semi-ripe and ripe - then evaluated for the following characteristics: fruit weight and diameter, skin and pulp color, fruit firmness, pulp pH, soluble solids content, titratable acidity, SSC/TA ratio, total soluble sugars, reducing sugars, astringency index, and the contents of tannin, vitamin C, carotenoid, β-carotene, and total extractable polyphenols. Also, total antioxidant activity by the DPPH and ABTS methods and pectin methylesterase, and polygalacturonase enzyme activities were evaluated. Two experiments were carried out in a completely randomized design, one for each cultivar, with treatments consisting of different stages of maturation, with five replications of three fruits each. Data were submitted to analysis of variance and the differences between the means were compared using the Tukey test at 5% probability. Fruit firmness and soluble solids content did not vary between maturation stages for any of the cultivars. However, the skin color index increased with advancing maturation for both 'Giombo' and 'Rama Forte'. The astringency index, the content of total extractable polyphenols, soluble tannins and the antioxidant capacity were lower in fruits harvested at the ripe stage, for both cultivars. It can be concluded that persimmons of the 'Giombo' and 'Rama Forte' cultivars present better physicochemical quality characteristics when harvested when ripe, with a totally yellow skin.

Evaluation of different ensiling methods for Saccharina latissima preservation: influence on chemical composition and in vitro ruminal fermentation

ABSTRACT Saccharina latissima is a brown seaweed that could be used in ruminant feeding, but its fast deteriorating and seasonal growth nature limit their utilisation in the practice. Ensiling could be used as a preservation method, but information of its effects on the nutritional value of the seaweed is limited. This study evaluated the in vitro ruminal fermentation of different S. latissima silages using ruminal inoculum either from goats fed a mixed diet (60:40 oat hay:concentrate) or from sheep fed a high-forage diet (90:10 alfalfa hay:concentrate) to simulate different small ruminant production systems. S. latissima was ensiled in vacuum bags without additives (Control), with formic acid (4 g/kg seaweed; FA), with lactic acid bacteria (LAB) or with LAB after a pre-wilting treatment to reach a seaweed dry matter (DM) content of 30% (30LAB). Ensiling S. latissima decreased (p < 0.05) the content in DM, neutral detergent fibre and total extractable polyphenols, but nitrogen and fat content were unaffected. For both ruminal inoculums, ensiling decreased (p < 0.05) the asymptotic gas production after 120 h of fermentation (excepting for FA silage with goats’ inoculum), but the total volatile fatty acid (VFA) production was unaffected. The VFA profile shifted towards greater (p < 0.05) acetate and lower (p < 0.05) propionate proportions in all silages compared with the pre-ensiling S. latissima. When goats inoculum was used, greater (p < 0.05) CH4 production compared with pre-ensiling S. latissima was observed in all silages, except Control one, which led to greater (p < 0.05) CH4/total VFA ratio. In contrast, no differences among samples (p > 0.05) in either CH4 production or CH4/total VFA ratio were observed when sheep’ inoculum was used. Fermentation of all samples started earlier with goats’ inoculum than with sheep’ inoculum, which was attributed to the different diet fed to the animals. These results suggest that ensiling S. latissima with either formic acid or lactic acid bacteria could be a viable conservation method to preserve the nutritive value.

Could the production region influence the quality and antioxidant activity of cashew apple?

Given the scarcity of research related to the interference of the climatic elements under the qualitative characteristics of the cashew apples, this work had the objective of evaluating the quality and total antioxidant activity of cashew apple of dwarf cashew in different climatic conditions. The experimental design was completely randomized, in a factorial scheme with repeated measurement in time, with three clones (CCP 09, BRS 265 and PRO 555-1) in two regions, cearense semiarid, sertão (Alto Santo – CE) and a coast (Beberibe – CE), with four replications and evaluated in different years. In the laboratory, the fruits were processed to obtain the pulp and evaluated for: soluble solids (SS, °Brix), titratable acidity (TA, % malic acid), SS/TA, soluble sugars (AS, % glucose), vitamin C (mg/100 g), total extractable polyphenols (TEP, mg L-1), cinnamic acid (CA, mg L-1), transcinnamoyl glycoside (TG, mg L-1) and total antioxidant activity (TAA, μmol Trolox/g). It was observed highest values of SS, TA, AS, vitamin C, TG, TEP and TAA obtained in cashew apple in the sertão. The ‘CCP 09’ showed higher quality to the others, responding in a positive way to the variations of environments conditions. The quality and antioxidant activity of cashew apple are influenced by the climatic elements of each region, as well as the year of production and the genotype. The antioxidant activity attributed to the cashew apple showed to be more strongly related to TEP and transcinnamoyl glycoside content.

Quality of cold-pressed murici juice subjected to different concentrations of ascorbic acid

Murici (Byrsonima crassifolia (L.) Kunth) belongs to the Malpighiaceae family and is a typical fruit of the Cerrado. Its consumption occurs by local populations, both fresh and processed, such as juices, liqueurs, ice cream, jellies, yogurt, bread, and cakes. In this sense, this study aimed to assess different concentrations of ascorbic acid added to cold-pressed murici juice for the preservation of physical-chemical and bioactive characteristics. The juice was assessed for soluble solids, titratable acidity, pH, ascorbic acid and total extractable polyphenols. The experiment was conducted in a completely randomized design in a 3 × 7 factorial scheme (three concentrations of ascorbic acid × seven days of analysis) to assess three concentrations of ascorbic acid in the preservation of cold-pressed juice (0, 1, and 2%) and seven days of analysis (0, 1, 2, 3, 4, 5, and 6 days), with four replications. The data were submitted to analysis of variance (P&lt;0.05) and, when significant, the regression analysis was performed. The concentration of 2% ascorbic acid was the most suitable for cold-pressed juice mainly because it maintains the acceptability characteristics of this product.

In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar

This study aims to evaluate the bioaccessibility of antioxidant compounds of structured fruits. Samples were prepared with 50% of each pulp (mango/caja, mango/cashew apple and mango/acerola), agar and gellan gum (low acyl-LA and high acyl-HA) in LA:HA ratios of: 100:0, 75:25 and 50:50, in a concentration of 0.75%. There was a reduction in the antioxidant compounds contents after in vitro digestion. The bioaccessible ascorbic acid levels ranged from 15.10% (LA100/HA0 mango/acerola) to 71.18% (LA50/HA50 mango/cashew apple); Total Extractable Polyphenols (TEP) ranged from 24.58% (mango/caja pulp) to 75.50% (LA75/HA25 mango/acerola); antioxidant activity ranged from 21.10% (LA75/HA25 mango/caja) to 51.05% (LA75/HA25 mango/acerola). Mango/acerola ascorbic acid bioaccessibility was lower and the mango/cashew apple HA gellan gum sample antioxidant activity was higher than pulp, probably due to temperature increasing at processing. It was concluded that the agar and gellan gum (HA and LA) hydrocolloids were able to contain these compounds in the production process of the structured and during digestion, which proves the similarity of structured fruits with fresh pulps.

Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens.

Simple SummaryGrape byproducts (grape pomace, seeds and skins) contain a wide range of phenolic compounds with antioxidant properties and thus can become functional ingredients in animal feeds. The dietary inclusion of grape pomace in chicken diets has been shown to increase plasma and meat α-tocopherol content and to mitigate meat lipid oxidation. However, the separate inclusion of the main components of grape pomace (grape seeds and skins) in the diet of chickens has been less studied. In the present research work, the dietary inclusion of grape byproducts did not compromise the growth of chickens nor did it affect ileal protein digestibility. Concerning plasma and meat α-tocopherol concentrations and meat lipid oxidation, the dietary combination of grape seeds and skins provided better results than the individual inclusion of these grape byproducts. Actually, combinations with a proportion of at least 50% of grape skins enabled optimal results of meat oxidative stability.Grape seeds (GS) and grape skins (GK) are natural sources of polyphenols with antioxidant capacity. An experiment was conducted to investigate in chickens the effect of including GS and GK (40 g/kg), individually or combined in different proportions (20 g/kg GS–20 g/kg GK; 30 g/kg GS–10 g/kg GK; 10 g/kg GS–30 g/kg GK), in a corn-soybean diet on growth performance, ileal and excreta contents of total extractable polyphenols (TEP) and tannins, ileal digestibility of protein, plasma and meat α-tocopherol concentration and lipid oxidation (assessed by measuring the thiobarbituric acid reactive substances, TBARS) of stored thigh meat. Neither growth performance parameters nor ileal digestibility of protein were affected by dietary treatments. As compared with control birds, chickens fed the grape byproduct diets showed higher ileal (p < 0.001) and excreta (p < 0.001) TEP and tannins contents. Dietary inclusion of grape byproducts increased α-tocopherol concentration both in plasma (p < 0.001) and in thigh meat (p < 0.01 at 1 d; p < 0.001 at 7 d), as compared with the control group. The highest plasma α-tocopherol concentrations were reached with the 30 g/kg GS–10 g/kg GK and 20 g/kg GS–20 g/kg GK combinations. On day 1 of meat storage, no differences on meat α-tocopherol concentration were found among the grape byproducts treatments but on day 7 of storage, the 20 g/kg GS–20 g/kg GK and 10 g/kg GS–30 g/kg GK combinations led to the highest α-tocopherol concentrations in chicken thigh meat. After seven days of refrigerated storage of meat, the TBARS value was lower in chickens fed the grape byproducts diets than in control birds (1.27 vs. 2.49 mg MDA/kg, p < 0.001). Moreover, among the different grape byproduct treatments, the lowest MDA values were reached with the diets containing GK at rates from 20 to 40 g/kg. In conclusion, dietary incorporation of 40 g/kg of GS and GK added separately or combined increased the plasma and meat α-tocopherol content. Furthermore, the combinations of GS and GK with a proportion of GK of at least 50% optimised α-tocopherol concentration both in plasma and in thigh meat and mitigated lipid oxidation in 7-day stored meat.

Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro

Structured guava (SG) was produced by inducing gelation of guava pulp adding agar and gellan gum (GG). The rheological properties, as well as in vitro bioaccessibility of ascorbic acid (AA), total antioxidant activity (TAA) and total extractable polyphenols (TEP) were investigated. The results illustrated that the SG gel network made from agar and low acyl gellan (LAG) was completely developed at temperatures close to 20 °C. LA75/HA25 showed higher elastic behavior in time sweep. The AA analysis of the pulp and SG revealed that these compounds remained practically unchanged after gastrointestinal digestion in vitro (GID), with a higher bioaccessibility percentage. The average values of TAA and TEP of the structured products were close to those of the guava pulp, with no interference from the use of agar and GG. The Optimized Descriptive Profile showed that the hydrocolloid used influenced the sensory attributes of the SG, changing the texture and appearance.

Phenolic compounds and antioxidant activity as discriminating markers and adding value of mango varieties

A great number of mango varieties with high sensorial and functional quality are found in the Northeastern of Brazil, but most of them still unstudied. This research evaluates the bioactive compounds, phenolic profile and antioxidant activity (AT) of seven regional mango varieties fruit pulp and peel (‘Maranhão’, ‘Cunha’, ‘Espada’, ‘Jasmim’, ‘Manguita’, ‘Extrema’ and ‘Rosa’) comparing with commercial cultivars (‘Alphonso’ and ‘Tommy Atkins’). The results indicate that regional mangoes have superior functional characteristics than commercial cultivars. The pulps of ‘Cunha’, ‘Espada’, ‘Manguita’, and ‘Jasmim’ mangoes showed higher total extractable polyphenols (TEP), phenolic acids, catechin levels and high AT by DPPH• and ABTS•+. The ‘Extrema’ mango peel was distinguished by higher ascorbic acid, TEP, phenolic acids, flavonols, flavanol, and xanthone contents, as discriminating marker compounds, in addition to high AT. These mangoes show potential to provide bioactive compounds for processed foods and for the extraction of phytochemicals beneficial to human health.

Functional potential and food safety of fresh-cut ‘Paluma’ guava under edible coatings

Guava is a fruit rich in antioxidants and its value can be enhanced by fresh-cut processing, which increases convenience for consumption. The objective of this study was to evaluate the changes in bioactive compounds, total antioxidant activity (TAA) and microbial quality in slices of fresh-cut (FC) ‘Paluma’ guava coated with chitosan at 2% (Q), calcium chloride at 1% (CC), calcium chloride at 1% + sodium alginate at 1% (CC + A), calcium chloride at 1% + chitosan at 2% (CC + Q), and control (T - without coating). Coated slices were packed in trays, wrapped with PVC film and kept at 3 ± 1 °C and 75 ± 4% RH for 12 days and evaluated for ascorbic acid, lycopene, β-carotene, total extractable polyphenols (TEP), and TAA by ABTS+- and DPPH . Ascorbic acid content of slices did not differ by coatings, but TEP was higher in slices coated with Q. The TAA by DPPH was higher in slices coated with Q, however, by ABTS+- it was higher in those coated with Q, CC and CC + Q. No thermotolerant coliforms or Salmonella were detected in FC guava from any treatment. However, slices coated with Q showed the lowest counts of total coliforms and molds and yeasts. Therefore, the application of Q coating provided microbiological safety to FC guava, still maintaining the levels of bioactive compounds and TAA superior to the control slices, which can characterize this as a healthy FC product, with superior functional potential.

Modification on the polyphenols and dietary fiber content of grape pomace by instant controlled pressure drop

Instant controlled pressure drop (DIC) has been used as a pre-treatment to increase extractable polyphenols (EPP), mainly attributed to matrix structure expansion. This work aimed to evaluate the effect of DIC on non-extractable polyphenols (NEPP), EPP, and dietary fiber on grape pomace. At 0.2 MPa–60 s was observe an increase of total EPP and total anthocyanins. Despite the increment of EPP, was observe the lowest anthocyanins and non-extractable proanthocyanidins content at 0.4 MPa–120 s. This increase was due to a partial transformation of anthocyanins into phenolic acids and the depolymerization of proanthocyanidins. Also was observe partial solubilization of insoluble dietary fiber. Morphologically, the size of the pores generated by DIC was more significant at higher pressures. Thus, DIC modified the morphology and profile of the polyphenols of grape pomace, producing phenolic compounds of simpler structure and improving their antioxidant capacities.

Long-term storage of yacon (Smallanthus sonchifolius) juice: Phytochemical profile, in vitro prebiotic potential and discriminant bioactive properties

Yacon (Smallanthus sonchifolius) is a plant, with South American origin, whose roots received the designation of functional food due to fructan-type sugars and phenolics in its composition. Aiming to keep yacon beneficial compounds in long-term storage, a new food formulation was proposed, being prebiotic yacon juice preserved by lactobionic (LBA) and malic acids. Thus, yacon juice was evaluated regarding its prebiotic potential in vitro, bioavailability of phenolic compounds and bioconversion of sugars. Discriminant analysis with canonical correlation pointed out Fe2+ chelation, color, pH, total extractable polyphenols and prebiotic potential as the discriminating parameters among samples, during refrigerated storage of 120 days (6 °C ± 2 °C). The essential role of LBA and malic acid addition was confirmed as they kept: pH at desirable levels, a stable color profile, Fe2+ chelating activity at values between 30-40% until day 30, bioavailability of polyphenols up to 13% maximum loss, and almost doubled the shelf-life. Chromatographic profile by HPLC corroborated these findings, which verified a more solid hydrolysis of fructan-type sugars in the yacon juice without acids. Resultant molds and yeasts limited the shelf-life to 60 days for the control sample, and 105 days for the acid-added ones. In addition, unprecedented prebiotic potential of yacon juice was confirmed: to Lactobacillus casei and Lactobacillus acidophilus for at least 120 days and for 105 days for Bifidobacterium animalis. Lastly, the LBA, an alleged prebiotic compound, had no prebiotic-enhancing activity, possibly due to the amount (1%) applied.

Using a red‐fleshed and six varieties of thinned young apple to make juice and their phytochemicals characterization

Finding an environmentally friendly way to utilize thinned young apple (TYA) fruits is of great interest in food industry since they were found rich in functional phytochemicals. Making TYA juice is an excellent way but very limited knowledge has been acquired. The juice-making procedures optimization of a red-fleshed and six varieties of TYA fruits were performed with/without steam sterilization before juicing, and the color index, phytochemicals particularly including phenolics and aromas were detailed characterized. Results showed that steaming sterilization of seven TYA were observed conducive to color stability and maintenance, higher sugar contents, comparable acid contents, but lower juice yield and total polyphenol in TYA juices. Moreover, similar polyphenol profiles were detected. Typical 22 aroma compounds were characterized with different profiles and trends in TYA juices. All these findings provide scientific basis for TYA juice making, and demonstrated that TYAs are of great value to develop seasoning juice products. Practical application Fruit thinning is a necessary measure to improve fruit quality in apple production. Thinned young apples can expand the fruit gap through thinning, which is convenient for fruit expansion.The abandoned TYAs in the orchard are posing a risk of environmental pollution, or become host of pathogens to accelerate the spread of fruit diseases. Moreover, discarding the TYAs is a waste of agricultural and food resource since the content of total extractable polyphenols in TYAs is as high as 10 times that in ripe apples. More optimization of processing techniques such as making juice were suggested to improve TYA utilization including the extraction of polyphenols, polysaccharides, and aromas. More food or cosmetics products are expected to be developed based on the TYA juices to improve the commercial value and find an environmentally friendly way to make use of the thinned young fruit.

Avaliação Físico-Química e de Compostos Bioativos de Frutos de Genótipos de Aceroleira

Acerola genotypes should have good agronomic traits and high quality of fruits. This study aimed to evaluate the physicochemical characteristics and content of bioactive compounds of fruits of three genotypes of acerola (CMF07-60-03, CMF07-OKSE-3 and Okinawa). The skin color of the fruit was determined by evaluating the coordinate L* (lightness) and the variables C* (color intensity) and h* (angle of color/hue). The physicochemical and bioactive compounds characterization included the study of moisture, ash, pH, total sugars, soluble solids, titratable acidity, ratio , vitamin C, total carotenoids, total extractable polyphenols, and antioxidant activity through ABTS and DPPH methods. Through ANOVA, no significant difference (p> 0.05) was found among genotypes for most of the physicochemical characteristics evaluated; however, the principal component analysis allowed to differentiate them, especially the hybrid CMF07-OKSE-3, which showed higher contents of moisture, vitamin C, total extractable polyphenols, higher antioxidant activity and ratio , standing out from the others.

Postharvest quality of fresh murici fruits as a function of storage and packing

ABSTRACT Murici is a typical Brazilian Savanna fruit widely consumed by local communities. This study aimed to evaluate the postharvest quality of murici fruits as a function of storage and packing. The experiment followed a triple factorial scheme (3 x 2 x 9), evaluating three packing materials (polypropylene, low-density polyethylene and nylon/polyethylene), two atmosphere conditions (vacuum and non-vacuum) and 9 days of analysis (0, 2, 4, 6, 8, 10, 12, 14 and 16 days). The fruits were evaluated for fresh weight loss, firmness, total chlorophyll, total extractable polyphenols and total antioxidant activity. As for refrigeration, the vacuum treatments showed a lower fresh weight loss for fruits packed with nylon or polypropylene. Firmness decreased along the experiment, regardless of packing and atmosphere condition. The antioxidant activity increased up to the end of storage in all the treatments. Both the polypropylene and nylon/polyethylene under vacuum packing showed the best results for maintaining the murici quality.

Recobrimento comestível em jacas minimamente processadas

O presente estudo teve como objetivo avaliar a qualidade de jaca dura minimamente processada submetida a diferentes recobrimentos comestíveis, a base de amido de batata doce branca, de batata doce roxa, de fruta-pão e quitosana. Foram desenvolvidos oito tratamentos, T1: sem recobrimento; T2: Quitosana 1% + Glicerol 2%; T3: Batata doce branca 1% + Glicerol 2%; T4: Batata doce roxa 1 % + Glicerol 2%; T5: Quitosana 1% + Batata doce branca 1% + Glicerol 2%; T6: Quitosana 1% + Batata doce roxa 1% + Glicerol 2%; T7: Fruta-pão 1% + Glicerol 2%; T8: Quitosana 1% + Fruta-pão 1% + Glicerol 2%, sendo estes aplicados as bagas das jacas que em seguida foram armazenadas durante 12 dias a 3°C acondicionadas em bandejas de poliestireno expandido e recobertas com filme de cloreto de polivinila (PVC). As bagas sem recobrimento e as submetidas aos demais tratamentos, apresentaram teores elevados de Polifenóis Extraíveis Totais no 12º dia de armazenamento. As bagas tratadas com Quitosana 1% + Glicerol 2% (T2) obtiveram a melhor manutenção da aparência, com características de frescor, superfície brilhosa e ausência de manchas. O uso do recobrimento comestível com base de Quitosana 2% + Amido de Fruta Pão 1% + Glicerol 2% (T8) proporcionou melhor qualidade físico-química, com a menor perda de massa, melhor correlação entre perda de massa e aparência, e melhor constância dos sólidos solúveis, acidez, pH e SS/AT, mantendo-as de forma satisfatória para a comercialização, sem prejuízos as características físico-químicas de qualidade por um período de 10 dias.

Quality and antioxidant activity of 'Isabel Precoce' grapes installed on different training systems and rootstocks in warmer seasons in a tropical semi-arid region

Production system and environmental factors might cause changes in grapevine physiology, affecting grape yield, quality, phenolic composition, and antioxidant potential. The aim of this study was to characterize the quality and antioxidant potential of 'Isabel Precoce' grapes on different training systems and rootstocks in warmer seasons, in tropical conditions. Experimental design was in randomized blocks, in sub-subplots through time and four replicates. Three training systems (overhead trellis, lyre and vertical shoot positioning - VSP) and two rootstocks (‘IAC 572’ and ‘IAC 766’) were studied in the production cycles from July to October, 2017 and from July to October, 2018 in the Submedium of São Francisco Valley. Berry weight; cluster weight; color attributes; berry resistance to compression (COMP); titratable acidity; soluble solids; total soluble sugars (TSS); yellow flavonoids; total anthocyanins; total extractable polyphenols and antioxidant activity by ABTS●+ and DPPH● free radical capture methods were analyzed. Lyre and VSP resulted on increases of 6% and 17% in berry weight and COMP, respectively. Moreover, differences between production cycles were more intense for both variables. In production cycle from July to October 2017, lyre and VSP systems provided increases of 2 g 100 g-1 of TSS and higher anthocyanin and yellow flavonoid contents, while grapes trained in VSP had higher antioxidant activity. Mean values of anthocyanins reached 529.34 mg 100 g-1 in grapes harvested in October 2017. Some grape quality and chemical components showed high variation in warmer seasons of sucessive years, according to training system or rootstock and their combinations

Acerola by-product as a renewable source of bioactive compounds: arabic gum and maltodextrin nanocapsules

Acerola industrial by-products present high levels of antioxidant compounds. Encapsulation technology has shown to be of great importance in the food industry. In this context, better nanoparticles are indicated in aiming to enrich food products with bioactive compounds. Five formulations were analyzed for yield, size distribution and zeta potential, infrared spectroscopy, encapsulation efficiency and doping. The yield data presented values from 38.01% to 44.34%. The nanoparticles had sizes varying from 27.12 nm to 308.80 nm and negatively charged surfaces. The encapsulation efficiency was quantified based on the vitamin C content, total extractable polyphenols and antioxidant activity according to specific methodology taking into account the different compounds ranging from 25.44% to 69.37%; 66.45% to 99.56% and 2.24% to 6.54%, respectively. The above data indicate that nanoparticles made with acerola by-products and arabic gum/maltodextrin are promising as natural food additives, with high levels of bioactive compounds.

Potential of the Jerivá Fruit (Syagrus romanzoffiana C.): Physicochemical and Bioactive Characterization

Background: Jerivá is a native palm tree from Brazil, very abundant in the rural environment and widely observed in the urban area. Its fruits can be consumed in fresh and drink form. Despite this context there are few studies on the species, especially when portraying the nutritional value of its fruit. This research aims to investigate jerivá fruits in three ripening stages.Methods: The fruits were harvested in a domestic orchard in Campos dos Goytacazes-RJ, in three ripening stages, according to the color: green (green peel), intermediate (yellowish green peel) and ripe (orange peel). The fruits were characterized in terms of physicochemical and bioactive composition.Result: This fruit has a low source of ascorbic acid in all evaluated stages, but has high levels for yellow flavonoids and total extractable polyphenols when mature (23.07 mg/100 g and 596.95 mg GAE/100 g, respectively). Considering the relevance of this fruit species and the few researches at national level, it is necessary to evaluate the physicochemical and bioactive characteristics of the fruits of Jerivá, in order to quantify particularities regarding the detailed composition, guaranteeing its potential for use.

Bioactive potential of nanoparticles of acerola byproduct (Malpighia sp. L): Bioaccessibility in nectar

The industrial processing of acerola generates a large amount of waste that is usually discarded, causing economic and environmental losses. Studies show that fruit residues are a rich source of bioactive compounds, which calls attention to new studies to enable the application in food products. In this study, β-carotene, anthocyanins, yellow flavonoids, vitamin C, total extractable polyphenols, and antioxidant activity by the ABTS●+ method were analyzed in the pulp and lyophilized acerola by-product. Therefore, the extract of the acerola by-product was subjected to the spray encapsulation process, using gum arabic and maltodextrin as wall material. The stability of vitamin C, phenolic compounds, and antioxidant activity by ABTS●+ method present in the nanoparticle and antimicrobial activity against the microorganisms E. coli and L. monocytogenes. Finally, the nanoparticle was applied to the nectar and the bioaccessibility for phenolic compounds and antioxidant capacity was verified. The results showed that the pulp and by-product of acerola showed relevant results for polyphenols (1,214.54 mg GAE/100g and 9,802.97 mg GAE/100g, respectively) and vitamin C (1,113.10 mg/100g and 6.039 mg/100 g, in that order). The bioactive compounds and antioxidant activity were maintained in the encapsulated extract, just as the nanoparticle showed bactericidal activity for E. coli. Overall, the results demonstrate the quality of the agroindustrial acerola residue in the form of nanoparticles as a source of bioactive compounds.

Postharvest behavior and lycopene content of tomatoes at different harvest times

The objective of this study was to evaluate the physical, chemical and bioactive behavior of the tomatoes of the commercialized tomato at the Central of Supply of Goiás at different times of the year and stored for 15 days in ambient conditions and propose the construction of a model to estimate the content of lycopene from the coloring of the fruits. Seven monthly collections of tomatoes were carried out between February and August. The fruits were evaluated for color, firmness, fresh weight loss, titratable acidity, pH, soluble solids, lycopene, total extractable polyphenols, and antioxidant activity. The variation of brightness and firmness were inversely proportional to the storage time. The linear regression model generated from the correlation between the red color and the lycopene content can be used to estimate the lycopene value of the fruits. Future work may be carried out for developing non-destructive models of determination of lycopene for industrial tomato.