Análises físicos-químicas e potencial antioxidante da geléia de pomelo (Citrus paradisi Macfd.)

Abstract

The pomelos, known worldwide as grapefruits, represent an important segment in the set of citrus and have been growing in importance in recent years due to the recognition of his qualities as a functional food and herbal medicine. The fruit of pomelo are not yet part of the feeding habits of Brazilians, depending on the combination of sweet, sour and slightly bitter. The aim of this study was to analyze the fruit of pomelo, for their physico-chemical (moisture, acidity, pH and soluble solids) and antioxidant potential, develop a pomelo jelly and analyze some physicochemical characteristics jelly pomelo as pH , acidity, soluble solids and moisture, and also the antioxidant potential of the same during the storage time for four months, featuring the jelly and evaluating their antioxidant capacity. The jam was processed according to methods adapted for the preparation of jellies citrus, peeling, cleaning the fruit, then starting the cooking for about 2 hours. The jams were packed in plastic HDPE, previamentes sterilized water temperature of 100 º C, analyzed in triplicate, totaling n = 6, the samples were stored under the same conditions (storage temperature 23 ° C ± 2). According to the results obtained for evaluation was found that the antioxidant potential of grapefruit juice was 25,84% inhibition of DPPH, moisture analysis of juice before processing jelly was 85.90% (w / m), the result of soluble solids was 11.86 ° Bx, a pH of 3.59 and an acidity of 1.92% (v / w). Grapefruit jelly in the first month there is an increase of 48.41% inhibition, may have occurred at a concentration level of antioxidants present in jelly, the other two times, three months was not significant difference between them (p ≤ 0.05), in the fourth month of analyzes was obtained antioxidant potential of 7.37% inhibition, and thus can bring benefits to the consumer. The physico-chemical Jelly (pH, acidity, soluble solids) remained stable during the 4 months of analysis, since the moisture analysis showed significant differences in time 0 months, 20.10% (m / m) and time 4 months 3.26% (w / w), then occurring migration of moisture during the storage time. As moisture loss also noticed an increase of soluble solids present in jams, this moisture loss that occurred during the storage period caused the soluble solids present in jelly increase considerably starting at 68.38 ° Brix at time 0 months and 69.05 ° Brix in the fourth month. It was also noted the loss of antioxidants, possibly due to the pre-processing process and jelly, since in slicing and high temperatures, the greatest loss occurring antioxidants. We conclude that the pomelo jelly can bring benefits to the consumer, since even with the processing remained at acceptable levels of antioxidants, so with a good antioxidant potential, but other research and other byproducts of pomelo fruit may have evaluated for this potential is maintained in most products.