Qualidade, compostos bioativos e capacidade antioxidante de mangaba (hancornia speciosa gomes) in natura e desidratada.

Abstract

The present work had as objective to evaluate the quality, the bioactive compounds and the antioxidant activity of fruits of mangaba in natura and dehydrated osmotically followed by convective drying. The fruits were obtained in the EMEPA-PB, from the BAG (Mangaba Germplasm Bank) located south of the Paraibana capital, the fruits were randomly collected in the various genotypes of the Hancornia Speciosa Gomes mangaba, after collection the fruits were separated In two experiments, one for the evaluation of mangaba in natura and another for the osmotic dehydration process. In both experiments the fruits were submitted to physical analyzes of fresh mass, length and diameter; And physical-chemical composition of centesimal, pH, soluble solids, total titratable acidity, SS / ATT ratio, total and reducing sugars, ascorbic acid, chlorophyll, carotenoids, yellow flavonoids, phenolic compounds and antioxidant activity (AAT) by DPPH method. The drying curve was determined through the relation Humidity (g of water / gram of dry matter) x Time. For statistical analysis, the Student T-test was applied at a 5% probability level. Regarding the fruit size, there was a significant variation of weight of 11.78g and 4.15g, fresh and dehydrated mangaba and sizes ranging from 32.6mm and 24.50mm, respectively. Soluble solids varied widely among them with 21.00% in the fresh mango and 75.33% in the dehydrated fruits. The acid content of dehydrated fruits (2.40g.100-1g) exceeded the fruits in natura (1.32g.100-1 citric acid). There was an increase in reducing sugars content in dehydrated fruits (36.28 g.100-1). And fruits in natura (8.21g.100-1). The mangaba fruits in natura and dehydrated have been very rich in bioactive compounds such as: chlorophyll, carotenoids, flavonoids and phenolic compounds. There was a positive and significant correlation between the bioactive compounds and antioxidant activity by the DPPH method, and strongly negative with vitamin C (-0.9753 **). It can be concluded that the in natura fruit has excellent nutritional potential and the drying process preceded by osmotic dehydration has proved to be a viable technique for the use and aggregation of value to the fruit.