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Estabilidade de compostos bioativos em polpa congelada de amora-preta (Rubus fruticosus) cv. Tupy

2010; Brazilian Chemical Society; Volume: 33; Issue: 8 Linguagem: Inglês

10.1590/s0100-40422010000800019

ISSN

1678-7064

Autores

Andresa Carolina Jacques, Paula Becker Pertuzatti, Milene Teixeira Barcia, Rui Carlos Zambiazi, Josiane Freitas Chim,

Tópico(s)

Agricultural and Food Sciences

Resumo

STABILITY OF BIOACTIVE COMPOUNDS IN FROZEN PULP OF BLACKBERRY (Rubus fruticosus) cv.TUPY.Rubus fruticosus (Rosaceae), popularly known as Blackberry, is a highly nutritious fruit, rich in bioactive compounds.Their stability during processing has been the focus of several studies.This work describes the evaluation of the stability of the main phytochemicals of pulp from blackberry cv.Tupy, stored under different temperature conditions for six months.The storage at -10 °C was not sufficient to cause significant changes in total phenolics content, anthocyanins content and antioxidant capacity during two months of storage.Likewise, at -18 °C, total phenolics content and antioxidant capacity were kept for four months, but total anthocyanins and β-carotene content were kept for two and six months of storage, respectively.

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