Prospecção de compostos bioativos, atividade antioxidante e aproveitamento integral da gabiroba (Campomanesia cambessedeana)

Abstract

The Amazon region has the largest and most diverse tropical rainforest in the world, hosting several species of exotic fruits with great nutritional and functional potential. These fruits are widely consumed by the local population, but unknown to the general population and the scientific community. This work aimed to prospect bioactive compounds and antioxidants and the full use of the gabiroba fruit in the form of preserve, with replacement of commercial pectin by passion fruit albedo. The proximate composition and antioxidant activity of the fruit were determined, as well as its profile of minerals, phenolic compounds and organic acids were determined by HPLC. For the full use of gabiroba in the form of preserve, a complete 23 factorial design was used with 11 formulations and 3 independent variables (citric acid concentration, pulp/sugar ratio and albedo concentration), which were submitted to physicochemical and sensory analyses. The formulation with the highest sensory acceptance was stored for 150 days to monitor the physical-chemical stability, using two different packages (polypropylene and polyethylene) and two storage temperatures (25ºC and 35ºC) and the shelf life estimated by accelerated tests of Shelf Life. Analyzes of pH, total titratable acidity, color, texture profile, Aw, total soluble solids, chlorophyll, carotenoids, total phenolics, antioxidant activity (DPPH and FRAP), carbohydrate profile, were performed. The results showed that the gabiroba fruit has a low lipid content,1.09%, plus 51.20g/100g of vitamin C, 4.09% fiber, 79.83% moisture, 1.29% protein, 13.23% carbohydrates, 019% of titratable acidity and 0.47% ash, in addition to being an antioxidant agent and a source of bioactive compounds. Catechin and gallic acid are mainly present in all gabiroba fractions (peel, seed and pulp). The result of the sensorial analysis indicated an optimal formulation, with lower amounts of citric acid and albedo and lower pulp/sugar ratio. Stored preserves were significantly influenced by both storage time and storage temperature and packaging. The shelf life estimated by accelerated tests for the preserves was 110 days stored in polypropylene packaging and 106 days in polyethylene packaging, both at a temperature of 35ºC. The preserves that were stored in polypropylene packaging showed better physicochemical characteristics over the months.