Potencial nutricional da jurubeba (Solanum paniculatum L.) submetida ao processamento térmico e ao uso de conservantes
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2017-04-11
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Universidade Estadual Paulista (Unesp)
Resumo
Foram conduzidos 3 experimentos avaliando o processamento térmico de jurubebas e seu efeito nos níveis de antioxidantes. O primeiro avaliou frutos de jurueba in natura e processados termicamente em diferentes tempos de cozimento (10, 20, 30, e 40 minutos), esses frutos foram preservados em óleo de soja ou vinagre de álcool e avaliados quanto as características físicas [ pH, sólidos solúveis (SS), acidez titulável (AT) e a relação SS/AT], fitoquímicos (clorofilas, carotenoides, fenois totais e flavonoides totais), capacidade antioxidante (DPPH/TEAC) e poliaminas (PAs). Os dados mostram que o tratamento com cozimento por 20 minutos manteve a melhor qualidade do fruto. Posteriormente no segundo experimento os frutos de Jurubeba foram adquiridos de três formas diferentes (de plantas cultivadas, plantas espontâneas e no mercado) e estudados em relação às suas qualidades nutricionais e físico-químicas após processamento térmico e conservação. Parte destes frutos foi mantida in natura, e a outra foi submetida a cozimento por 20 min. Os frutos processados termicamente foram conservados em dois tipos de conservantes (óleo de soja e vinagre) armazenados e avaliados 1 hora após a preparação das conservas e após 30, 60 e 90 dias de prateleira quanto ao conteúdo de vitamina C, carboidratos totais, proteínas totais, lipídios totais, total flavonóides e fenóis. Tendo em consideração os flavonóides, os frutos adquiridos no mercado ou recolhidos a partir de plantas espontâneas e conservados em óleo ou vinagre são boas fontes até 90 dias. O terceiro experimento teve os mesmos tratamentos do segundo, contudo, avaliou-se o qualie quantitativamente as poliaminas. Foram detectadas variações nos conteúdos de espermina (0,02 a 3,11 mg/100 g), putrescina (18,41 a 86,48 mg/100 g), cadaverina (0,01 a 19,02 mg/100 g), espermidina (0,04 a 32,32 mg/100 g), histamina 0,01 a 8,43 mg/100g) e tiramina (0,16 a 11,74 mg/100 g) em função do local de obtenção dos frutos, assim como do tipo de conservante e do tempo de armazenamento.
Three experiments were conducted evaluating the thermal processing of jurubebas and their effect on antioxidant levels. The first evaluated fruits of jurueba in natura and processed thermally in different cooking times (10, 20, 30, and 40 minutes), these fruits were preserved in soybean oil or alcohol vinegar and evaluated for physical characteristics [pH, solids (SSP), titratable acidity (AT) and SS / AT ratio, phytochemicals (chlorophylls, carotenoids, total phenotypes and total flavonoids), antioxidant capacity (DPPH / TEAC) and polyamines (PAs). The data show that the baking treatment for 20 minutes maintained the best fruit quality. Subsequently in the second experiment the fruits of Jurubeba were acquired in three different ways (from cultivated plants, spontaneous plants and on the market) and studied in relation to their nutritional and physical-chemical qualities after thermal processing and conservation. Part of these fruits was kept in natura, and the other was submitted to cooking for 20 min. The heat-processed fruits were stored in two types of preservatives (soybean oil and vinegar) stored and evaluated 1 hour after the preparation of the preserves and after 30, 60 and 90 days shelf life for vitamin C, total carbohydrates, total proteins , Total lipids, total Flavonoids and phenols. Taking into account flavonoids, fruits purchased on the market or collected from spontaneous plants and kept in oil or vinegar are good sources up to 90 days. The third experiment had the same treatments as the second one, however, it was evaluated quantitatively the polyamines. Changes in the contents of spermine (0.02 to 3.11 mg / 100g), putrescine (18.41 to 86.48 mg / 100g), cadaverine (0.01 to 19.02 mg / 100g), spermidine ( 0.04 to 32.32 mg / 100g), histamine 0.01 to 8.43 mg / 100g) and tyramine (0.16 to 11.74 mg / 100g) depending on the place of fruit picking, as well as the type of preservative and the time of storage.
Three experiments were conducted evaluating the thermal processing of jurubebas and their effect on antioxidant levels. The first evaluated fruits of jurueba in natura and processed thermally in different cooking times (10, 20, 30, and 40 minutes), these fruits were preserved in soybean oil or alcohol vinegar and evaluated for physical characteristics [pH, solids (SSP), titratable acidity (AT) and SS / AT ratio, phytochemicals (chlorophylls, carotenoids, total phenotypes and total flavonoids), antioxidant capacity (DPPH / TEAC) and polyamines (PAs). The data show that the baking treatment for 20 minutes maintained the best fruit quality. Subsequently in the second experiment the fruits of Jurubeba were acquired in three different ways (from cultivated plants, spontaneous plants and on the market) and studied in relation to their nutritional and physical-chemical qualities after thermal processing and conservation. Part of these fruits was kept in natura, and the other was submitted to cooking for 20 min. The heat-processed fruits were stored in two types of preservatives (soybean oil and vinegar) stored and evaluated 1 hour after the preparation of the preserves and after 30, 60 and 90 days shelf life for vitamin C, total carbohydrates, total proteins , Total lipids, total Flavonoids and phenols. Taking into account flavonoids, fruits purchased on the market or collected from spontaneous plants and kept in oil or vinegar are good sources up to 90 days. The third experiment had the same treatments as the second one, however, it was evaluated quantitatively the polyamines. Changes in the contents of spermine (0.02 to 3.11 mg / 100g), putrescine (18.41 to 86.48 mg / 100g), cadaverine (0.01 to 19.02 mg / 100g), spermidine ( 0.04 to 32.32 mg / 100g), histamine 0.01 to 8.43 mg / 100g) and tyramine (0.16 to 11.74 mg / 100g) depending on the place of fruit picking, as well as the type of preservative and the time of storage.
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Fitoquímicos, Solanaceae, Compostos fenolicos, Aminas biogênicas, Atividade antioxidante