Caracterização físico-química e avaliação de potencial antioxidante de suco e geleia de butiá (Butia Odorata (Barb. Rodr.) Noblick)

Abstract

This study aimed to evaluate the physical and chemical characteristics and the antioxidant capacity of jelly palm juice and jelly obtained from this fruit, also evaluate the technical characteristics of this product, as well as verify the losses in bioactive compounds after making jelly and storage it for 30 days. The physicochemical analyzes in jelly palm juice demonstrated that it had had already expected results, and the results are close to those already found in the literature for this type of fruit, where the results were moisture of 91.35%, pH of 3.42, SST of 7.1° Brix, ATT of 1.67g citric acid /100 g, Aw of 0.99, ash of 0.86%, reducing carbohydrates in glucose of 11.30% and color of 91.35º Hue. In relation to jellies physical-chemical analysis it can be noted that the storage did not interfere in its characteristics, and it can also be verified that the parameters analyzed remained within the results found by other authors, where the values for jelly in 0 days and jelly in 30 days are, respectively, moisture of 15.35 and 15.88%, pH of 3.54 and 3.53, SST of 65.73 and 66.26, ATT of 1.53 and 1.65g citric acid /100 g, Aw of 0.79 and 0.79, ash of 0.83 and 0.83, reducing carbohydrates in glucose of 21.18 and 20.36%, color of 95.02 and 95,º Hue 46 and syneresis of 0.00 and 0.00. In the antioxidant analysis it can be seen that both the jam processing and the storage interfere in its antioxidant power, being possible to determinate at the end of the study that there were losses of 57.48% of the antioxidant activity 60.83% on the phenolic compounds, 80.85% in the vitamin C content and 96.63% in total carotenoids. Thus, it can be concluded that the processing and storage of jelly little interfered on the physicochemical and technological characteristics, however these same steps had a great interference in the antioxidant capacity of this fruit.