Caracterização antioxidante, físico-química e colorimétrica de polpa e geleia extra e comum de cereja

Abstract

The objective of this study was to characterize extra (50% pulp) and common (40% pulp) cherry pulp and jelly, elaborated from the same, being evaluated the antioxidant parameters (phenolic compounds, anthocyanins and total antioxidant capacity), physicochemicals (total soluble solids, total titratable acidity, pH, reducing, non-reducing and total sugars) and colorimetric (a*, b*, L* and h°). Extra jelly showed higher content of phenolic compounds (81,12 mg AGE / 100 g sample) and total anthocyanins (20,53 mg cyanidine 3-glycoside/100 g sample), There was no significant difference between antioxidant capacity. In both jellies there was a decrease in the levels of phenolic compounds (63% in extra jelly and 71% in common) and total anthocyanins (72% in extra jelly and 76% in common), when compared to cherry pulp. Regarding the physicochemical parameters, extra jelly had lower total soluble solids content (70,03 °Brix), and non-reducing sugars, as well as higher acidity (1,28% malic acid) and reducing sugars. No significant difference was found between pH and total sugar content of jams. Regarding the colorimetric characteristics, the jellies presented values of a* and b* smaller than the pulp that originated them, as well as values of L* larger. As for the values of h°, both jellies were red in color (range from 21 to 25°), indicating characteristic color of the fruit that gave rise to them.