A.A. OLIVEIRA1,2, A.G. TORRES1, M.C. MONTEIRO2, D. PERRONE1
1Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
2Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
Jussara (Euterpe edulis) is an exotic fruit native to Brazil. Although it shows good functional properties, jussara is highly perishable, limiting its commercial use. High hydrostatic pressure (HHP) is a non-thermal food processing method that preserves sensory and nutritional qualities usually lost during thermal processes. Jussara juices were pressurized at 200, 350 and 500 MPa for 5, 7.5 and 10 minutes. A factorial design was used to evaluate the simultaneous effect of variation of pressure and time on the anthocyanins contents and antioxidant activity. Anthocyanin contents in juices were determined by HPLC-UV and antioxidant activity was evaluate by FRAP, TEAC and ORAC assays. Jussara juices contained both cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside. The latter was the major anthocyanin present, corresponding to 72% of total anthocyanins. The effect of pressure and time didn’t influence significantly the content of total anthocyanins and antioxidant activity. The anthocyanin contents of pressurized juices were significantly similar to value for the control juice (112,3 mg/100mL) and the antioxidant activity was also retained, except for the ORAC assays (500 MPa for 10 minutes) in which there was a significant reduction (49.5%). In a study with blueberry juice, the content of anthocyanins also remained similar to control juice, only juices pressurized with lower pressure and a longer time (200 MPa for 15 minutes) or higher pressure and shorter time (600 MPa for 5 minutes) had higher content of anthocyanins. Moreover, it was also observed a reduction in the antioxidant activity of blueberry juices in conditions of 400 MPa for 15 minutes and 600 MPa at all times. This degradation of antioxidant activity could be due to the highly oxidative conditions that resulted from enzyme activation during HPP. We can conclude that the condition of pressure and time employed in this study was effective in preserving anthocyanins contents in jussara juices.
Financial Support: FAPERJ, CAPES E CNPq; Area: Food Science.
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