Effect of food additives on the antioxidant properties and microbiological quality of red guava juice

Natalia Kellen Vieira da Silva, Luiz Bruno de Sousa Sabino, Luciana Siqueira de Oliveira, Lucicléia Barros de Vasconcelos Torres, Paulo Henrique Machado de Sousa

Resumo


Guava is a tropical fruit that has a high potential for agroindustrial use, also known antioxidant property mainly attributed to vitamin C and carotenoids content. The objective of this study was to evaluate the influence of food preservatives, individually or combined, on the antioxidant properties of red guava nectar during storage. Nectars added of different additives were stored in the dark for 180 days and evaluated at the processing day and every 90 days for physico-chemical parameters, color, bioactive compounds content, total antioxidant activity (TAA), the microbiologica and sensory quality. Was not observed changes in quality parameters (P>0.05), since the guava nectars were presented in accordance with Standards of Identity and Quality required by Brazilian law. According to data for antioxidante compounds and total antioxidant activity (TAA), can conclude that nectars added sodium metabisulfite and sodium metabisulfite + sodium benzoate showed, after 90 days of storage, a lower reduction in total extractable polyphenols (TEP) and vitamin C content, being the TEP reduction directly correlated with TAA.


Palavras-chave


Psidium guajava; Chemical additives; Bioactive compounds; Stability

Texto completo:

PDF

Referências


AKESOWAN, A.; CHOONHAHIRUN, A. Effect of enzyme treatment on guava juice production using response surface methodology. The Journal of Animal & Plant Sciences, v. 23, n. 1, p. 114-120, 2013.

ALMEIDA, M. M. B. et al. Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil. Food Research International, v. 44, n. 7, p. 2155-2159, 2011.

AMERICAN PUBLIC HEALTH ASSOCIATION . Compendium of methods for the microbiological examination of foods. 4. ed. Washington: APHA, 2013. 676 p.

ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS. Official methods of analysis of the Association Analytical Chemists. 18. ed. Washington, D. C., 2005. 1298 p.

BRASIL. Agência Nacional de Vigilância Sanitária. Resolução RDC n.08, de 06 de março de 2013. Estabelece regulamento técnico sobre o uso de aditivos alimentares para produtos de frutas e de vegetais e geléia de mocotó. Disponível em:< http://www.anvisa.org.br>. Acesso em: 20 set. 2013.

BRASIL. Ministério da Agricultura. Instrução Normativa 12, de 4 de setembro de 2003. Aprova o regulamento técnico para fixação dos padrões de identidade e qualidade gerais para suco tropical; e os padrões de identidade e qualidade para néctares. Disponível em: . Acesso em: 04 out. 2011.

BRASIL. Ministério da Saúde. Agência Nacional de Vigilância Sanitária. Resolução RDC n.269, de 23 de setembro de 2005. Aprova o regulamento técnico sobre a ingestão diária recomendada (IDR) de proteína, vitaminas e minerais. Diário Oficial da União, Poder Executivo, Brasília, 23 set. 2005.

CARVALHO, L. M. J. et al. Assessment of carotenoids in pumpkins after different home cooking conditions. Food Science and Technology, v. 34, n. 2, p. 365-370, 2014. DAMODARAN, S; PARKIN, K. L.; FENNEMA, O. R. Química de Alimentos de Fennema. Tradução Adriano Brandelli [et al.]. 4. ed. Porto Alegre: Artmed, 2010. 900 p.

FALGUERA, V.; IBARZ, A. (Ed.). Squeezing fruits in the second decade of the twenty-first century: the current situation of the juice industry. In: FALGUEIRA, V.; IBARZ, A. Juice processing: quality, safety, and value added opportunities. 1. ed.Boca Raton, Flórida: CRC Press: Taylor & Francis Group, 2014. cap. 1, p.1-12.

FERNANDES, A. G. et al. Sucos tropicais de acerola, goiaba e manga: avaliação dos padrões de identidade e qualidade. Revista Ceres, v. 53, n. 307, p. 302-308. 2006.

FERNANDES, A. G. et al. Chemical and physicochemical characteristics changes during passion fruit juice processing. Ciência e Tecnologia de Alimentos, v. 31, n. 3, p. 747-751, 2011.

FREITAS, C. A. S. et al. Storage stability of acerola tropical fruit juice obtained by hot fill method. International Journal of Food Science & Technology, v. 41, n. 10, p. 1216-1221, 2006.

GOUWS, P. A. et al. Isolation and identification of Alicyclobacillus acidocaldarius by 16S rDNA from mango juice and concentrate. International Journal of Food Science & Technology, v. 40, n. 7, p. 789-792, 2005.

HIGBY, W. K. A simplified method for determination of some the carotenoid distribution in natura and carotene - fortified orange juice. Journal of Food Science, v. 27, p. 42-49, 1962.

HO, A. L. et al. Pink guava juice pasteurisation: fouling deposit and cleaning studies. Journal - The Institution of Engineers, v. 71, n. 4, p. 50-62, 2010.

HUANG, D., OU, B.; PRIOR, R. L. The chemistry behind antioxidant capacity assays. Journal of Agriculture and Food Chemistry, v. 53, p. 1841-56, 2005.

INSTITUTO ADOLFO LUTZ . Métodos físico-químicos para análise de alimentos. São Paulo: Instituto Adolfo Lutz, 2008. 1020 p.

KAUR, S. et al. Response surface optimization of conditions for the clarification of guava fruit juice using commercial enzyme. Journal of Food Process Engineering, v. 34, n. 4, p. 1298-1318, 2011.

MAHATTANATAWEE, K. et al. Total antioxidant activity and fiber content of select Florida-grown tropical fruits. Journal of Agricultural and Food Chemistry, v. 54, n. 19, p. 7355-7363, 2006.

MAIA, G. A.; SOUSA, P. H. M.; LIMA, A. S. Processamento de sucos de frutas tropicais. Fortaleza: Edições UFC, 2007. 320 p.

MEILGAARD, M.; CIVILLE, G. V.; CARR, B. T. Sensory evaluation techniques. 2 ed. Florida, USA: CRC Press, 1991. 354 p.

MELO, E. A. et al. Capacidade antioxidante de frutas. Brazilian Journal of Pharmaceutical Sciences, v. 44, n. 2, p. 193-201, 2008.

ORDÓÑEZ–SANTOS, L.E.; VÁZQUEZ-RIASCOS, A. Effect of processing and storage time on the vitamina C and lycopene contents of nectar of pink guava. Archivos Latinoamericanos de Nutricíon. v. 60, n.3, p. 280-284, 2010.

QUEIROZ, Y. S. et al. Role of additives in vitro antioxidant activity of garlic products. Alimentos e Nutrição, v. 17, n. 3, p. 287-293, 2006.

REDDY, C. V. K.; SREERAMULU, D.; RAGHUNATH, M. Antioxidant activity of fresh and dry fruits commonly consumed in India. Food Research International, v. 43, n. 1, p. 285-288, 2010.

RUFINO, M. do S. M. et al. Metodologia científica: determinação da atividade antioxidante total em frutas pela captura do Radical Livre ABTS +. Fortaleza: Embrapa, 2007. 4 p. (Comunicado Técnico, n. 126).

RUFINO, M. S. M. et al. Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chemistry, v. 121, p. 996-1002, 2010.

SILVA, D. S. et al. Estabilidade de componentes bioativos do suco tropical de goiaba não adoçado obtido pelos processos de enchimento a quente e asséptico. Ciência e Tecnologia de Alimentos. v. 30, n. 1, p. 337-343, 2010.

SILVA, E. M. et al. Antioxidant activities and polyphenolic contents of fifteen selected plant species from the Amazonian region. Food Chemistry, v. 101, n. 3, p. 1012-1018, 2007.

STATISTICAL ANALISYS SYSTEM INSTITUTE - SAS. Sas Institute Inc. versão 8.1. Cary, 2006.THAIPONG, K. et al. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, v. 19, n. 6-7, p. 669-675, 2006.

THAIPONG, K. et al. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, v. 19, n. 6-7, p. 669-675, 2006.




Revista Ciência Agronômica ISSN 1806-6690 (online) 0045-6888 (impresso), Site: www.ccarevista.ufc.br, e-mail: ccarev@ufc.br - Fone: (85) 3366.9702 - Expediente: 2ª a 6ª feira - de 7 às 17h.