Keywords
mango (Mangifera indica L.)
passion fruit (Passiflora edulis)
phenolic compounds
ascorbic acid
carotenoids
How to Cite
Abstract
The objective of the study was to evaluate the antioxidant capacity and the physical-chemical indicators of homemade nectars of orange, mango and passion fruit, kept under refrigeration (5 ± 2 °C) for 24 hours. The nectars were prepared in laboratory and kept under refrigeration simulating the domestic conditions. The samples analyses were performed after their preparations (T0) and during the refrigerated storage (1 h, 4 h and 24 h). Soluble solids, pH and color were determined by refractometry, colorimetry and potentiometry, respectively. Carotenoids and ascorbic acid were analyzed by high performance liquid chromatography, the concentration of phenolic compounds were determined by using Folin Ciocalteau reagent, and the antioxidant activity by the DPPH test. Ascorbic acid, β-carotene and phenolic compounds were identified in all of the analyzed nectars samples. The α-carotene and β-cryptoxanthin were found in orange nectar and the lycopene in mango nectar samples. During the refrigeration for 24 hours, the analyzed compounds and the antioxidant activity remained stable. In general, the physical-chemicals parameters also remained stable during the storage for 24 hours. In conclusion, under the conditions used in this study, the nectars might be considered as antioxidant sources, even if consumed after being prepared 24 hours before.
References
1. Dauchet L, Amouyel P, Dallongeville J. Fruits, vegetables and coronary heart disease. Nat Rev Cardiol. 2009;6(9):599-608. [DOI: https://dx.doi.org/10.1038/nrcardio.2009.131].
2. Stowe CB. The effects of pomegranate juice consumption on blood pressure and cardiovascular health. Complement Ther Clin Pract. 2011;17(2):113-5. [DOI: https://dx.doi.org/ 10.1016/j.ctcp.2010.09.004].
3. Mattei J, Malik V, Hu FB, Campos H. Substituting homemade fruit juice for sugar-sweetened beverages is associated with lower odds of metabolic syndrome among hispanic adults. J Nutr. 2012;142(6):1081-7. [DOI: https://dx.doi.org/ 10.3945/jn.111.149344].
4. Coelho RCLA, Hermsdorff HHM, Bressan J. Anti-inflammatory properties of orange juice: possible favorable molecular and metabolic effects. Plant Foods Hum Nutr. 2013;68(1):1-10. [DOI: https://dx.doi.org/10.1007/s11130-013-0343-3].
5. Zibadi S, Farid R, Moriguchi S, Lu Y, Foo LY, Tehrani PM, et al. Oral administration of purple passion fruit peel extract attenuates blood pressure in female spontaneously hypertensive rats and humans. Nutr Res. 2007;27(7):408-16. [DOI: https://dx.doi.org/10.1016/j.nutres.2007.05.004].
6. Joshipura KJ, Hu FB, Manson JE, Stampfer MJ, Rimm EB, Speizer FE, et al. The effect of fruit and vegetable intake on risk for coronary heart disease. Ann Intern Med. 2001;134(12):1106-14.
7. Poll H, Kist BB, Santos CE, Reetz ER, Carvalho C, Silveira DN. Anuário Brasileiro da Fruticultura. Santa Cruz do Sul (RS): Editora Gazeta; 2013.
8. Rosa SES, Cosenza JP, de Souza Leão LT. Panorama do setor de bebidas no Brasil. BNDES Setorial. 2006;23:101-50.
9. Verbeyst L, Hendrickx M, Loey A. Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice. Eur Food Res Technol. 2012;234(4):593-605. [DOI: https://dx.doi.org/10.1007/s00217-012-1667-1].
10. Igual M, García-Martínez E, Camacho MM, Martínez-Navarrete N. Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice. Food Chem. 2010;118(2):291-9. [DOI: https://dx.doi.org/10.1016/j.foodchem.2009.04.118].
11. Instituto Adolfo Lutz (São Paulo - Brasil). Métodos físico-químicos para análise de alimentos: normas analíticas do Instituto Adolfo Lutz. 4ª ed. São Paulo (SP): Instituto Adolfo Lutz; 2005.
12. Bloor SJ. Overview of methods for analysis and identification of flavonoids. In: Lester P, editor. Methods in Enzymology (Volume 335). Cambridge: Academic Press; 2001. p. 3-14.
13. Singleton VL, Orthofer R, Lamuela-Raventós RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In: Lester P, editor. Methods in Enzymology (Volume 299). Cambridge: Academic Press; 1999. p. 152-78.
14. Rodriguez-Amaya DB, Raymundo LC, Lee T-C, Simpson KL, Chichester CO. Carotenoid changes in ripening Momordica charantia. Annals of Botany. 1976;40:615-24.
15. Pinheiro-Sant’Ana HM, Stringheta PC, Brandão SCC, Azeredo RMC. Carotenoid retention and vitamin A value in carrot (Daucus carota L.) prepared by food service. Food Chem. 1998;61(1-2):145-51. [DOI: https://dx.doi.org/10.1016/S0308-8146(97)00084-8].
16. Institute of Medicine (Washington, DC - United States). Dietary Reference Intakes (DRIs): vitamin A, vitamin K, arsenic, boron, cromium, copper, iodine, iron, manganese, molybdenium, nickel, silicon, vanadium and zinc. Washington, DC: National Academy Press; 2001. [DOI: 10.17226/10026].
17. Campos FM, Ribeiro SMR, Della Lucia CM, Pinheiro-Sant’Ana HM, Stringheta PC. Optimization of methodology to analyze ascorbic and dehydroascorbic acid in vegetables. Quím Nova. 2009;32(1):87-91. [DOI: https://dx.doi.org/10.1590/S0100-40422009000100017].
18. Ramos AM, Benevides SD, Perez R. Manual de boas práticas de fabricação (BPF) para indústrias processadoras de polpa de frutas. Visconde do Rio Branco (MG): Suprema Gráfica e Editora; 2010.
19. Devi Ramaiya S, Bujang JS, Zakaria MH, King WS, Shaffiq Sahrir MA. Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars. J Sci Food Agric. 2013;93(5):1198-205. [DOI: https://dx.doi.org/10.1002/jsfa.5876].
20. Velázquez-Estrada RM, Hernández-Herrero MM, Rüfer CE, Guamis-López B, Roig-Sagués AX. Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice. IFSET. 2013;18:89-94. [DOI: https://dx.doi.org/10.1016/j.ifset.2013.02.005].
21. Sogi DS, Siddiq M, Roidoung S, Dolan KD. Total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut mango (Mangifera indica L., cv. Tommy Atkin) as affected by infrared heat treatment. J Food Sci. 2012;77(11):C1197-202. [DOI: https://dx.doi.org/10.1111/j.1750-3841.2012.02933.x].
22. Rodriguez-Amaya DB, Kimura M, Amaya-Farfan J. Tabela Brasileira de Composição de Carotenóides em Alimentos. Brasília (DF): Ministério do Meio Ambiente; 2008.
23. Soong Y-Y, Barlow PJ. Antioxidant activity and phenolic content of selected fruit seeds. Food Chem. 2004;88(3):411-7. [DOI: https://dx.doi.org/10.1016/j.foodchem.2004.02.003].
24. Halliwell B, Gutteridge JM, Guohua C, Cutler R. The definition and measurement of antioxidants in biological systems. Free Radic Biol Med. 1995;18(1):125-6.
25. Wang S, Meckling KA, Marcone MF, Kakuda Y, Tsao R. Synergistic, additive, and antagonistic effects of food mixtures on total antioxidant capacities. J Agric Food Chem. 2011;59(3):960-8. [DOI: https://dx.doi.org/10.1021/jf1040977].
26. Philippi ST. Pirâmide dos alimentos: fundamentos básicos da nutrição. Barueri (SP): Editora Manole; 2008.
27. Zanoni B, Pagliarini E, Galli A, Laureati M. Shelf- life prediction of fresh blood orange juice. J Food Eng. 2005;70(4):512-7. [DOI: https://dx.doi.org/10.1016/j.jfoodeng.2004.10.019].
28. Martí N, Mena P, Cánovas JA, Micol V, Saura D. Vitamin C and the role of citrus juices as functional food. Nat Prod Commun. 2009;4(5):677-700.
29. Zepka LQ, Borsarelli CD, da Silva MAAP, Mercadante AZ. Thermal degradation kinetics of carotenoids in a cashew apple juice model and its impact on the system color. J Agric Food Chem. 2009;57(17):7841-5. [DOI: https://dx.doi.org/10.1021/jf900558a].
30. Pénicaud C, Achir N, Dhuique-Mayer C, Dornier M, Bohuon P. Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review. Fruits. 2011;66(6):417-40. [DOI: https://dx.doi.org/10.1051/fruits/2011058].
31. Piljac-Žegarac J, Šamec D. Antioxidant stability of small fruits in postharvest storage at room and refrigerator temperatures. Food Res Int. 2011;44(1):345-50. [DOI: https://dx.doi.org/10.1016/j.foodres.2010.09.039].
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 2016 Instituto Adolfo Lutz Journal