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Antioxidant Potential of Marolo Jam (&i&Annona crassiflora&/i& Mart) during Storage

机译:贮藏期间Marolo Jam(i.Annona crassiflora / i Mart)的抗氧化潜力

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Marolo is a typical fruit of Brazilian Cerrado Biome or Savannah Brazilian, consumed for many years by the regional population, and little known in other regions. This research aimed to study physical and chemical characteristics of jam and evaluate the presence and behavior of antioxidants to over 12 months of storage. Values were determined for humidity, ash, protein, lipids, carbohydrates, calories, sugar, fiber, pectin, pH, total acidity, organic acid form, antioxidant potential (dpph), total phenolic compounds, color and consistency. Results of sugars, fiber and pectin showed that the consistency of Marolo fruit was suitable for the production of jam and it was within the norms established by the Brazilian legislation. The pH (3.31-3.2), total phenolic compounds (394.41-250.5 mgEAG.100 g ~(﹣1) ), total antioxidant potential (38.0%-33.7%), the color parameters (L * b * 14.45-6.63 32.19-28.52) and organic acids decreased. However, for a total acidity of variables (1.27% to 1.53%) and citric acid (1.86 to 4.38 μg·g ~(﹣1) ) being detected increment in values. With these results, we may say that Maroloto jam over a year of storage remained with good amounts of nutrients and a good antioxidant capacity.
机译:马洛洛(Marolo)是巴西Cerrado Biome或Savannah巴西人的典型水果,被该地区居民食用多年,在其他地区鲜为人知。这项研究旨在研究果酱的物理和化学特性,并评估在超过12个月的储存中抗氧化剂的存在和行为。确定湿度,灰分,蛋白质,脂质,碳水化合物,卡路里,糖,纤维,果胶,pH,总酸度,有机酸形式,抗氧化电位(dpph),总酚类化合物,颜色和稠度的值。糖,纤维和果胶的结果表明,Marolo水果的稠度适合果酱的生产,并且在巴西法律规定的规范之内。 pH值(3.31-3.2),总酚类化合物(394.41-250.5 mgEAG.100 g〜(﹣1)),总抗氧化剂电位(38.0%-33.7%),颜色参数(L * b * 14.45-6.63 32.19- 28.52)和有机酸减少。但是,对于总酸度,变量(1.27%至1.53%)和柠檬酸(1.86至4.38μg·g〜(﹣1))的值增加。有了这些结果,我们可以说Maroloto果酱在储存了一年之后仍然具有大量的营养成分和良好的抗氧化能力。

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