Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)

Ciência e Agrotecnologia

Vania Silva Carvalho¹  Clarissa Damiani¹  Eduardo Ramirez Asquieri¹  Daniela Castilho Orsi¹  Adriana Cândida Faustino Nishi¹ 

[1] ,Universidade Federal de GoiásGoiânia GO ,Brasil

关键词: Fiber;    amazonic fruits;    DPPH radical;    Fibra;    frutos amazônicos;    radical DPPH;   

DOI  :  10.1590/S1413-70542012000300010

来源: SciELO

【 摘 要 】

Sapote (Quararibea cordata Vischer), also known as a chupa-chupa, is originated from the Brazilian, Peruvian and Colombian Amazon. The pulp of the ripe fruit is edible, fibrous, of intense orange color, sweet flavor and aromatic. Since the fruit is known in the Amazon only in its domesticated state, this work becomes necessary. With the aim of meeting the demand for new products in domestic and international markets, sapota pulp jelly has been developed. The jelly was assessed for moisture, ash, lipids, proteins, carbohydrates, dietary fiber, pectin, pH, total acidity, solids soluble, sugars, organic acids, carotenoids, phenolic compounds and antioxidant capacity. The final product met the standards required by Brazilian law, and 32.68% moisture and 61.06% °Brix. Also, in accordance with the laws attributed to this product, jelly sapota pulp can be considered a food rich in fiber, as presented content above 5%. The jelly, showed content of total phenolics compounds (102 mg GAE. 100 -1) in relation to fresh fruit (21 mg GAE.100 g-1). There was the identification in the antioxidant capacity (9.05% scavering of DPPH radical), giving the final product antioxidant properties. Also were analyzed the microbiological characteristics of the product which was not observed the presence of thermotolerants coliforms, yeast and molds. The sapota can be considered effective raw materials in the preparation of jam and this had an antioxidant activity and source of fiber.

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