Please use this identifier to cite or link to this item:
Type: Artigo
Title: Elaboration and characterization of apple nectars supplemented with araçá-boi (eugenia stipitata mac vaugh—myrtaceae)
Author: Baldini, Tatiana Ferrari
Neri-Numa, Iramaia Angélica
Sacramento, Celio Kersul do
Schmiele, Marcio
Bolini, Helena Maria Andre
Pastore, Glaucia Maria
Bicas, Juliano Lemos
Abstract: Fruits and vegetables are known as sources of nutritionally important phytochemicals, such as phenolic compounds, and Brazilian biodiversity may be hiding many underexplored fruits with potential health benefits. In this study, we formulated a fruit-based beverage by supplementing known amounts of freeze-dried araçá-boi (Eugenia stipitata) (FD) to a commercial apple nectar in order to evaluate the impact in terms of nutritional (level of phenolic compounds, flavonoids and antioxidant capacity) and sensory parameters. The best acceptance was evidenced for the apple nectar supplemented with 1 g/L of FD, while no statistically significant changes were obtained for non-supplemented apple nectar and apple nectar supplemented with 5 or 10 g/L FD. Lower acceptances for apple nectars supplemented with 15, 20 or 30 g/L FD were suggested to be caused by an increase in acidity. In general, total phenols, flavonoids and antioxidant capacity (DPPH, TEAC and ORAC) increased with the supplementation level, although not always a statistically significant difference was observed. When compared to control (non-supplemented), the apple nectar supplemented with 10 g/L FD presented a significant increase in total phenols, flavonoids and antioxidant capacity (except for ORAC assay), and therefore this level of supplementation was considered ideal, considering both nutritional and sensory properties
Subject: Antioxidantes
Compostos fenólicos
Country: Suíça
Editor: MDPI
Rights: Aberto
Identifier DOI: 10.3390/beverages3040059
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000455152100013.pdf552.39 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.