CAVALCANTI, N. B.

GOUVEA, R. F.

MATTA, V.

PONTES, S. M.

Repository Open Access to Scientific Information from Embrapa

 Submittedon January 08, 11:17 AMfor ift13ProofCONTROL ID: 1639921TITLE: Bioactive Compounds and Antioxidant Capacity of Umbu (Spondias tuberosa) at Two RipeningStagesABSTRACT BODY:Abstract (300 word limit): Umbu is a tropical fruit characteristic of the semi-arid region of Brazil. It is veryappreciated and traditionally consumed fresh or made into juice due to its pleasant sweet and sour flavor. Asthe desirable characteristics of a fruit depends on its final destination, the objective of this work was todetermine the bioactive compounds of umbu pulp at two stages of ripening aiming at its use in formulationsof drinks with potential functional properties. Fruit pulps were obtained by extraction in 0.5 mm sievesdepulper of fruits from the experimental field of Embrapa Tropical Semiarid, Pernambuco, Brazil, in tworipening stages: green and mature. Samples were analyzed for determination of total phenolics content usingFolin reagent and expressed as gallic acid, vitamin C by titration using DCFI method and total carotenoidscontent expressed in β-carotene, besides their antioxidant capacity by ABTS●+ method and expressed asTrolox equivalent. The obtained results showed that the vitamin C content of the pulp was lower for themature fruit, 28.8 ± 1.9 mg/100 g, against 46.0 ± 1.8 mg/100 g for the green fruit. Although it is not the mostcommon behavior for fruits, this is also observed in other tropical fruits like acerola, for example. The otheranalyzed compounds, phenolics and carotenoids, as well as the antioxidant capacity, presented an oppositebehavior, increasing with maturity. A slight increase was observed for the total phenolics, from 256.2 ± 0.9 to288.3 ± 1.0 mg/100 g and a high increase for carotenoids content, from 439.2 ± 22.3 to 1271.1 ± 37.9µg/100 g, which was expected as the fruit color changes from green to yellow with ripening. Thecharacterization of this fruit regarding its composition in bioactive substances may contribute to its valuationand further use as raw material for products development by fruit juice industry.Industry Relevant Text for use with media (300 word limit): The increasing of consumers demand forproducts that besides of its flavor and taste contribute to promote health has generate a new segment infood and drinks industry, which is the functional foods market. Although this claim may not be used withoutscientific evidence of the effect of the substances on health, it is important the knowledge of the contents ofthese substances in raw materials like fruits, which will drive the studies of their potential functionality and thedevelopment of new products by industry.PRESENTATION TYPE: PosterCURRENT CATEGORY: Fruit & VegetablesAUTHORS/INSTITUTIONS: R.F. Gouvea, Federal University of Rio de Janeiro, Rio de Janeiro, Rio deJaneiro, BRAZIL;V. Matta, S.M. Pontes, Embrapa Food Technology, Rio de Janeiro, Rio de Janeiro, BRAZIL;N.B. Cavalcanti, Embrapa Tropical Semiarid, Pernambuco, Rio de Janeiro, BRAZIL;KEYWORDS: tropical fruit, bioactive substances.ScholarOne Abstracts® (patent #7,257,767 and #7,263,655). © ScholarOne, Inc., 2013. All Rights Reserved.ScholarOne Abstracts and ScholarOne are registered trademarks of ScholarOne, Inc. Follow ScholarOne on TwitterTerms and Conditions of UseProduct version number 4.1.0 (Build 55)Build date Mar 18, 2013 12:47:17. Server tss1be0015Abstract Central - Abstract Proof PopUp http://ift13.abstractcentral.com/abstract?TAG_ACTION=VIEW_PRO...1 de 1 12/04/2013 14:33

Bioactive compounds and antioxidant capacity of umbu (Spondias tuberosa) at two ripening stages.

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