POTENCIAL FUNCIONAL DE FRUTOS DA CIRIGUELEIRA DE PLANTIO COMERCIAL DO SERTÃO PARAIBANO DURANTE A MATURAÇÃO

Abstract

The red mombin fruit, although being a native species from Central America, it is well adapted to the hot and dry climate of Northeast Brazil. Having a pleasant aroma and attractive color, red mombin fruit is commercialized during the production season basically in highways, fairs and greengroceries. With great potential to occupy the productive chain, studies are needed on its nutritional composition and functional properties, valuing the quality of the fruit and consequently opening new market possibilities. Based on that, the aim of this study was to evaluate the quality and the functional properties of the red mombin fruit during its maturation. The red mombin fruits were harvested in an orchard in the municipality of Imaculada-Paraíba and sent to the Laboratório de Biologia e Tecnologia Pós-Colheita Laboratory, at the Centro de Ciências Agrárias da Universidade Federal da Paraíba in Areia-Paraíba., The fruits were separated in the laboratory in seven maturation stages, according to the fruit peel color, being: intense green (VI), green (V), light green (VC), yellowish green (VA), yellow (A), orange L) and reddish-purple (VE). The parameters L, a*, b* of the fruit peel color, firmness, soluble solids, titratable acidity and SS/AT ratio were evaluated. The content of bioactive compounds, ascorbic acid, chlorophyll, flavonoids, anthocyanins, total extractive polyphenols (PET), enzyme activities of the superoxide dismutase (SOD) and peroxidase (POD) and antioxidant activity were also determined by the DPPH method. The fruit color undergoes great changes during the maturation, from the intense green to the reddish-purple. Fruits from the yellowish green stage did not show any significant differences in firmness and acidity, differently to what happened to the soluble solids content and the SS/AT ratio, which increased until the end of maturation. The SOD activity declined from green to yellowish green stages, with the highest POD enzyme activity in this last stage. The red mombin fruits presented high antioxidant capacity by the DPPH method, indicating its high functional potential.