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Composição química e propriedades funcionais no processamento de vinagres / Chemical composition and functional properties in the processing fo vinegarZilioli, Estevão, 1980- 18 August 2018 (has links)
Orientadores: Fumio Yokoya, Wilma Aparecida Spinosa / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-18T19:27:06Z (GMT). No. of bitstreams: 1
Zilioli_Estevao_D.pdf: 1342863 bytes, checksum: 7edd470d68c76d42e008244763b239e8 (MD5)
Previous issue date: 2011 / Resumo: Os vinagres de frutas popularizam-se cada vez mais no planeta, sendo produzidos a partir de diversos cultivares ou de seus resíduos, com o uso de técnicas clássicas ou modernas. Esses produtos apresentam grande variedade de ácidos orgânicos, vitaminas, minerais, compostos fenólicos e outros elementos com importantes funções fisiológicas. O vinagre de maior qualidade depende mais dos seus compostos secundários do que do ácido acético, embora a realidade brasileira aponte situação diversa: a cultura geral não preza pela qualidade dos vinagres consumidos, o que determina os baixos preços do produto no mercado, pois além de matérias-primas pouco nobres, os processos acabam por priorizar tão somente o ácido acético. O objetivo desta pesquisa foi estudar a agregação de compostos de valor sensorial e funcional em vinagres produzidos a partir de diferentes matérias-primas. Os vinagres estudados foram os de arroz, cana, milho, mel, carambola, kiwi, laranja, maçã, maracujá, toranja e uva. Os vinagres de arroz, milho e cana foram preparados a partir de destilados etanólicos e cachaça. Os mostos de frutas foram obtidos por maceração ou despolpamento, adicionando-se o preparado enzimático Pectinex® Ultra SPL em quantidade suficiente e o teor de açúcar foi corrigido com sacarose para atingir 18-20° Brix. Na sequência, efetuou-se a fermentação alcoólica, utilizando a levedura liofilizada Saccharomyces cerevisiae ?Y904?. A partir do vinho obtido, procedeu-se a fermentação acética rápida e determinou-se as seguintes características dos vinagres: a) acidez total; b) acidez volátil; c) acidez fixa; d) pH; e) extrato seco; f) minerais; g) açúcares totais; h) grau alcoólico; i) metanol; j) dióxido de enxofre; k) sulfato; l) cloreto total; m) compostos voláteis (acetaldeído, acetato de etila, metanol, diacetil, acetato de butila, isobutanol, hexanol, octanol); n) capacidade antioxidante (% de sequestro do Radical DPPH) e conteúdo fenólico (Folin-Ciocalteau). Os vinagres produzidos encontraram-se dentro dos padrões estabelecidos pela legislação e adequados aos parâmetros preconizados na literatura científica. Houve grande variação nos teores de compostos voláteis dos produtos, sendo o acetato de etila o único presente em todas as amostras. Os fermentados acéticos de destilados etanólicos apresentaram valores menores de compostos fenólicos totais e de sequestro do DPPH quando comparados com os produzidos a partir das frutas, no entanto, tais compostos estavam ausentes nas matérias-primas utilizadas (cachaça, etanol de arroz e etanol de milho). Na produção de vinagres de frutas, a composição de cada cultivar mostrou ter grande influência no conteúdo fenólico e na capacidade antioxidante dos fermentados alcoólicos e dos vinagres. O mosto, o fermentado alcoólico e o vinagre de uva apresentaram os valores mais altos de sequestro relativo do radical DPPH em comparação com as outras amostras, apesar de não possuírem os maiores teores de compostos fenólicos. Porém, quando os vinagres foram diluídos para atingirem 4% (p/v) em acidez total, o produzido a partir de toranja superou os demais no que se refere às características funcionais estudadas. A partir de estatística multivariada em relação aos resultados de dezenove variáveis foi possível separar os vinagres produzidos em quatro grupos: (1) os feitos com matérias-primas destiladas (arroz, milho e cachaça), (2) o produzido com mel, (3) o fermentado da uva e (4) os obtidos a partir de carambola, kiwi, laranja, maçã, maracujá e toranja / Abstract: The fruit vinegars increasingly become popular on the planet, being produced from various crops or their residues, using classical and modern techniques. These products have great variety of organic acids, vitamins, minerals, phenolic compounds and other elements with important physiological functions. Vinegar higher quality depends more on their secondary compounds than acetic acid, although the Brazilian reality shows another situation: the general culture does not value the quality of vinegar consumed, which determines the low prices of the product on the market, as well as ignoble raw materials, processes end up as only prioritize the acetic acid. The objective of this research is to study the aggregation of sensory and functional compounds in vinegars produced from different raw materials. The vinegars studied were produced from rice, sugarcane, corn, honey, starfruit, kiwi, orange, apple, passion fruit, grapefruit and grapes. The vinegars of rice, corn and sugar cane were derived from ethanol and ?cachaça?. The musts were obtained by macerating fruit, adding sufficient quantity of enzyme preparation with correction of sugar contents by the use of sacarose. Then we performed the alcoholic fermentation using yeast lyophilized "Y904". From the resulting wine, was proceeded to acetic fermentation by German method and determined the following characteristics: a) total acidity, b) volatile acidity; c) fixed acidity; d) pH; e) dry stratum f) minerals g) total sugars; h) alcohol content; i) methanol; j) sulfur dioxide; k) sulfate; l) total chloride m) volatile compounds (acetaldehyde, ethyl acetate, methanol, diacetyl, butyl acetate, isobutanol , hexanol), n) phenolic content (Folin-Ciocalteau) and antioxidant capacity (DPPH radical scavenging). The vinegars were in accordance with standards established by law and appropriate to the parameters recommended in the scientific literature. There was wide variation in levels of volatile compounds and ethyl acetate was the only one present in all samples. In vinegars made with distilled raw materials, lower values were observed for total phenolic compounds and DPPH radical scavenging compared with those produced from fruit, however, these compounds were absent in the raw materials used (cachaça, ethanol from rice and ethanol from corn). In the production of fruit vinegars, the composition of each cultivar have great influence on the phenolic content and antioxidant capacity of wines and vinegars. Juice, wine and vinegar produced from grapes showed the highest values of DPPH radical scavenging in comparison with other samples, despite not having the highest levels of phenolic compounds. But when the vinegars was diluted to reach 4% (w / v) total acidity, the product from grapefruit topped the other with regard to functional characteristics studied. The vinegars produced were separated into four groups by multivariate analysis: (1) those made with distilled raw materials (rice, corn and cachaça), (2) the vinegar made from honey, (3) grape vinegar and (4) obtained from the star fruit, kiwi, orange, apple, passion fruit and grapefruit / Doutorado / Ciência de Alimentos / Doutor em Ciência de Alimentos
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Compostos fenólicos, capacidade antioxidante e alcaloides em folhas e frutos (pericarpo, polpa e sementes) de Passifloras spp / Phenolic compounds, antioxidant capacity and alkaloids in leaves and fruit (pericarp, pulp and seeds) of Passifloras spp.Gabriella Pedrosa Vieira 10 March 2014 (has links)
A cultura popular atribui ao gênero Passiflora várias propriedades medicinais e funcionais. Frutas frescas e secas, cascas, infusões e suco da polpa de maracujás silvestres são consumidos e comercializados para controlar ansiedade, insônia, tremores, diabetes e obesidade, entre outras indicações. Dessa forma, os objetivos deste trabalho foram caracterizar e comparar as folhas e frutos (pericarpo, polpa e sementes) das espécies P. edulis Sims variedades BRS Sol do Cerrado, Ouro Vermelho e Gigante Amarelo, P. alata Curtis, P. setacea DC e P. tenuifila Killip em relação ao seu potencial funcional, avaliando-se conteúdos de compostos fenólicos totais, proantocianidinas, vitamina C, alcaloides, tipos e teores de flavonoides, controle potencial de glicemia pós-prandial (inibição de α-amilase e α-glicosidase in vitro) e capacidade antioxidante in vitro. O principal flavonoide encontrado tanto em folhas como em frutos foi a homoorientina e as maiores concentrações foram encontradas em folhas, seguido de pericarpo. Os maiores teores de alcaloides foram detectados nas polpas dos frutos de P. edulis (0,1-0,2 mg/100 g b.s.). As maiores concentrações de compostos fenólicos foram detectadas nas folhas de P. edulis e P. alata, porém as sementes de P. tenuifila e principalmente P. setacea apresentaram os teores mais elevados em comparação com as outras frações. Em relação às proantocianidinas, este é o primeiro estudo que mostra a presenças destes compostos em Passiflora spp, em concentrações significativamente maiores nas sementes. Além disso, o estilbeno piceatanol (3,4,3\',5\'-tetrahidroxi-trans-estilbeno) também foi encontrado nas sementes de P. edulis variedades BRS Ouro Vermelho (2 mg/100 g b.s.) e Gigante Amarelo (3 mg/100 g b.s.) e P. alata (10 mg/100 g b.s.). Os compostos fenólicos encontrados nas sementes de todas as espécies de Passiflora analisadas se mostraram potentes inibidores das enzimas α-amilase e α-glicosidase. Este trabalho mostrou que os frutos e as folhas de Passiflora spp podem ser considerados boas fontes de compostos bioativos, especialmente com atividade antioxidante, apresentando, portanto, potenciais efeitos benéficos sobre a saúde humana. / Folk culture assigns to the genus Passiflora various medicinal and functional properties. Fresh and dried fruits , barks , teas and wild passion fruit pulp juice are consumed and sold to control anxiety, insomnia , tremor , diabetes and obesity , among other indications .Thus, the aim of this study were to characterize the leaves and fruit (pericarp , pulp and seeds) of the species P. edulis Sims varieties BRS Sol do Cerrado, Ouro Vermelho e Gigante Amarelo, P. alata Curtis, P. setacea DC e P. tenuifila Killip in relation to their functional potential , evaluating content of total phenolic compounds , proanthocyanidins , vitamin C , alkaloids , types and levels of flavonoids, potential control of postprandial glycemia (inhibition of α-amylase and α-glucosidase in vitro) and in vitro antioxidant capacity. The main flavonoid found in both leaves and fruits was homoorientina and the highest concentrations were found in leaves, followed by pericarp . The highest levels of alkaloids were detected in the pulp of the fruits of P. edulis ( 0.1-0.2 mg/100 g b.s. ) . The highest concentrations of phenolic compounds were identified in the leaves of P. edulis and P. alata, but the seeds of P. tenuifila and especially P. setacea showed higher levels compared with the other fractions . With respect to proanthocyanidin, this is the first study to show the presence of these compounds in Passiflora spp at concentrations significantly increased in seeds. Furthermore, piceatannol stilbene ( 3,4,3\',5\'- tetrahydroxy -trans- stilbene ) was also found in the seeds of P. edulis varieties BRS Ouro Vermelho (2 mg/100 g d.w.) and Gigante Amarelo (3 mg/100 g d.w.) and P. alata (10 mg/100 g d.w.). Phenolic compounds found in the seeds of all species analyzed are good inhibitors of α-amylase and α-glicosidase. This work showed that the fruit and leaves of Passiflora spp. can be considered good sources of bioactive compounds, especially with antioxidant activity, thus presenting potential beneficial effects on human health.
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Características de grãos e amido de diferentes cultivares de quinoa (Chenopodium quinoa Willd.) / Characteristics of grains and starch of different quinoa cultivar (Chenopodium quinoa Willd.)Yemina Karen Diaz Valencia 12 February 2016 (has links)
Os grãos de quinoa possuem excelente balanço nutricional além das propriedades funcionais, comparativamente superior à dos cereais. A quinoa é cultivada em diversos países e, devido às suas características, têm aumentado o interesse de pesquisadores e consumidores. A quinoa contém pericarpo branco, no entanto, existem grãos com pericarpo vermelho e preto, e todos os tipos são utilizados como alimento em diferentes preparações. Com o objetivo de avaliar as características de grãos de quinoa, amostras de cor branca, preta e vermelha foram analisadas quanto às propriedades físico-químicas e funcionais dos grãos e do amido extraído das diferentes amostras. O amido, extraído pelo método alcalino, foi submetido as análises de teor de amilose, difração de raios X, microscopia eletrônica de varredura (MEV), propriedades térmicas (por DSC-Differential Scanning Calorimeter) e propriedades de pasta (por RVA- Rapid Visco Analyser), além de suscetibilidade à hidrólise enzimática e cor. A composição físico-química dos grãos de quinoa apresentou como principais diferenças o teor de cinzas, fibras e amido. O teor de amilose variou de 13,6% a 21,3%, entre as amostras de amido; os padrões de cristalinidade dos amidos foram de tipo A, típico dos cereais; e, a cristalinidade relativa variou de 25,4 a 29,6 %; as micrografias obtidas por MEV apresentaram as formas poliédricas dos grânulos de amido. Os viscoamilogramas, obtidos para os diferentes amidos, mostraram um comportamento semelhante entre as amostras brancas e pretas. As propriedades térmicas de retrogradação das amostras de quinoa vermelha apresentaram uma menor taxa de retrogradação que variou de 7,5 a 8,5 %; as cultivares brancas apresentaram as maiores taxas de retrogradação de 19,0 a 25,4 %. A hidrólise enzimática dos grânulos de amido, analisada em equivalentes de maltose, variou de 7,2 a 8,7 mg/mL, com uma velocidade maior para a cultivar BSyB, em 60 minutos. O amido extraído das amostras brancas de quinoa apresentou valor de luminosidade de 99,0 e os amidos extraídos das amostras de cor vermelha e preta apresentaram em torno de 97,0. As análises realizadas neste estudo ampliam o conhecimento das características da quinoa de cor branca, vermelha e preta, além de mostrar que a cultivar brasileira (BSyB) apresenta características diferenciadas em vários parâmetros. Devido as suas propriedades todas as amostras analisadas possuem potencial para futuras aplicações tecnológicas. / The quinoa grain have excellent nutritional balance beyond functional properties, comparatively higher than that of cereals. Quinoa is cultivated in many countries and due to its characteristics; this has increased the interest of researchers and consumers. Quinoa contains white pericarp, however, there are red and black grain pericarp and all of kinds are used as food in different preparations. In order to evaluate the quinoa grain characteristics, samples of white, black and red color were analyzed for physical-chemical and functional properties of the grains and starch extracted from different samples, aiming a future technology use. Starch from quinoa grains was extracted by the alkaline method and analyzed for amylose content, X-ray diffraction, scanning electron microscopy (SEM), thermal properties (by Differential Scanning Calorimeter, DSC) and properties folder (by Rapid Visco Analyser, RVA), susceptibility to enzymatic hydrolysis and color. The physicochemical composition of quinoa grains presents major differences as the ash content, fiber and starch. The amylose content ranged from 13.6% to 21.3% among starch samples; patterns crystallinity of starches of type A were typical cereal; and the relative crystallinity ranged from 25.4 to 29.6%; SEM micrographs obtained showed the polyhedral forms of starch granules. The viscoamilogramas obtained for the different starches, show a similar behavior between the white and black samples. The thermal properties of retrogradation of red quinoa samples showed less retrogradation rate ranged from 7.5 to 8.5%; white cultivars showed the highest rates of downgrading from 19.0 to 25.4%. The enzymatic hydrolysis of the starch granules analyzed to maltose equivalents, ranged from 7.2 to 8.7 mg / ml, at a higher speed for cultivating BsyB in 60 minutes. The starch extracted from samples of white quinoa showed 99.0 brightness value and starches extracted from samples of red and black color had around 97.0. The analyzes performed in this study extend the knowledge of quinoa characteristics of white, red and black, in addition to showing that the Brazilian cultivar (BsyB) has different characteristics on various parameters. Because of their properties, all samples have the potential for future technological applications.
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Stanovení aktivních látek v medu / Analysis of active substances in honeyJelénková, Zuzana January 2008 (has links)
This diploma thesis was focused on biologically active compounds determination. 26 samples of honey, one sample of propolis and one sample of royal jelly were analyzed. Honey were harvested in year 2006 and 2007 and bought in retail chain, special shops and directly from bee-keeper. Samples were analyzed by titration, spectrofotometry, LC/MS and RP-HPLC methods. The study was focused on analysis of antioxidants. Followed groups of antioxidants were determined: flavonoids, catechins, carotenoids, vitamins E, C, A. Authenticity of quality was determined by hydroxymethylfurfural analysis. Average values of total antioxidant capacity ranged (12.75-137.49) mmol .100 g-1. Average values of total phenolic ranged (8.51-61.34) mg .100 g-1 and average values of total flavonoids ranged (0.75-6.04) mg .100 g-1. Honey samples contained (41.83-585.10) g .100 g-1 of rutin, (9.30-313.40) g .100 g-1 of myricetin, (6.5-171.90) g .100 g-1 of luteolin, (3.19-436.37) g .100 g-1 of quercetin, (2.10-242.66) g .100 g-1 of apigenin, (0.15-105.12) g .100 g-1 of caempferol and (0.07-17.52) mg .100 g-1 of naringenin. From group of catechins there were measured (5.98-310) g .100 g-1 of catechin, (17.77-486.29) g .100 g-1 of epicatechin, (0.18-64.90) g .100 g-1 of catechin gallate and (0.59-140.56) g .100 g-1 of epicatechin gallate. From lipophilic compounds the most abundant in honey samples was tocopherol, its value ranged (29.20-8531.17) g .100 g-1. Content of ascorbic acid ranged (0.65-4.65) mg .100 g-1. Content of hydroxymethyl.furfural. ranged (0.26-4.06) mg .100 g-1. By LC/MS method luteolin, naringenin, protocatechin acid, coffee acid and p-cumaric acid in honeydew were detected and, furthermore, kyanidin and pinocembrin in floral honey were found. Mono-floral honey contained biologically active compounds the most, imperceptibly less contained multi-floral honey and honeydew honey. Acacia honey contained the lowest amount of biologically active compounds.
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Stanovení obsahu vitaminu C v plodech dřínu / Determination of vitamin C in cornelian cherryPalová, Petra January 2008 (has links)
This thesis deals with determination of content of vitamin C in various types of cornelian cherry (Cornus mas L.). Some basic information about Cornus mas L. and its various types are described in the literary part of this thesis. The summary of important components present at fruit and some possibilities of processing and utilization are described here too. Various methods of determination of vitamin C are presented at the end of the literary part. The main result of the experimental part of this thesis is the comparison of content of vitamin C in various types of cornelian cherry (Cornus mas L.). Reversed Phase-High Performance Liquid Chromatography was used as the main method. HPLC method of determination of vitamin C in various types of Cornus mas L. was completed with the orientation titration. Then total antioxidant capacity of fruit was evaluated by using of reaction of extracts of fruit with stable radical DPPH. The biggest amount of vitamin C was determined in the Fruchtal variety. The biggest total antioxidant capacity was determined in the Vydubecký variety.
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Characterization of <i>in vitro</i> Antioxidant Capacity of Different Pawpaw Pulp Extracts in Relation to Their Ability to Delay Rancidity in Turkey Muscle HomogenatesPeters, Trisha E. January 2014 (has links)
No description available.
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Effect of Frozen Storage on Antioxidant Capacity, Polyphenol Oxidase Activity, and Phenolic and Flavonoid Content and Color of Pawpaw Pulp.WANG, GAI 09 July 2013 (has links)
No description available.
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Antioxidant Capacity of Pawpaw Pulp Extracts from Different Levels of RipenessHarris, Grant G. 05 August 2008 (has links)
No description available.
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Antioxidant Capacity of Hydrolyzed Whey Protein in Model Infant Formula PowderHroncich, Maggie Michelle January 2021 (has links)
No description available.
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Qualidade e potencial antioxidante de frutas nativas do litoral cearense em diferentes estÃdios de maturaÃÃo. / QUALITY AND ANTIOXIDANT POTENTIAL OF FRUITS COASTAL NATIVE CEARENSE AT DIFFERENT STAGES OF RIPENINGRafaela Vieira FaÃanha 28 February 2012 (has links)
CoordenaÃÃo de AperfeiÃoamento de NÃvel Superior / O presente trabalho teve como objetivo avaliar as caracterÃsticas fÃsicas, fÃsico-quÃmicas e quÃmicas e atividade antioxidante total de frutos de viuvinha (Myrcia splendens (Sw.) DC.), mapirunga (Eugenia tinctoria Gagnep.) e araticum-do-brejo (Annona glabra L.) oriundos da vegetaÃÃo litorÃnea do CearÃ, em diferentes estÃdios de maturaÃÃo. Os frutos foram caracterizados fisicamente quanto à massa fresca, dimensÃes, coloraÃÃo, rendimento e firmeza. Para a avaliaÃÃo das caracterÃsticas fÃsico-quÃmicas e quÃmicas foram feitas as seguintes anÃlises: sÃlidos solÃveis (SS), acidez total titulÃvel (ATT), pH, relaÃÃo SS/ATT, aÃÃcares solÃveis totais e redutores, pectina solÃvel, vitamina C, clorofila e carotenÃides totais, antocianinas e flavonÃides amarelos, polifenÃis extraÃveis totais (PET) e atividade antioxidante total pelo mÃtodo ABTS. Os resultados indicaram que os frutos de viuvinha e mapirunga apresentaram um aumento na massa fresca, comprimento, diÃmetro e rendimento em polpa no decorrer do amadurecimento. Nos frutos de araticum-do-brejo observou-se um declÃnio nestes parÃmetros no final da maturaÃÃo. Observou-se tambÃm um aumento, no teor de sÃlidos solÃveis totais, na relaÃÃo SS/ATT, aÃÃcares solÃveis totais e aÃÃcares redutores nos frutos analisados à medida em que ocorria a hidrÃlise do amido. Apenas nos frutos de viuvinha ocorreu diminuiÃÃo da acidez ao longo do amadurecimento. Houve solubilizaÃÃo da pectina ao longo do amadurecimento, exceto nos frutos de mapirunga. Dentre os compostos bioativos observou-se aumento na vitamina C no decorrer do amadurecimento das frutas analisadas. Constatou-se alto teor de antocianinas nos Ãltimos estÃdios de maturaÃÃo na polpa de mapirunga. Apenas nos frutos de viuvinha houve uma diminuiÃÃo de flavonÃides amarelos no decorrer do amadurecimento. Foram encontrados altos valores de polifÃnois extraÃveis totais e elevada atividade antioxidante nos frutos de viuvinha e mapirunga. Houve correlaÃÃo positiva e significativa entre a atividade antioxidante total e o teor de polifenÃis extraÃveis totais de todas as espÃcies analisadas. As polpas de viuvinha e mapirunga sÃo promissoras tendo em vista considerÃveis teores de compostos bioativos como, carotenÃides, antocianinas, flavonÃides amarelos e polifenÃis totais extraÃveis que as fazem produtos diferenciais no mercado de frutas nativas. / O presente trabalho teve como objetivo avaliar as caracterÃsticas fÃsicas, fÃsico-quÃmicas e quÃmicas e atividade antioxidante total de frutos de viuvinha (Myrcia splendens (Sw.) DC.), mapirunga (Eugenia tinctoria Gagnep.) e araticum-do-brejo (Annona glabra L.) oriundos da vegetaÃÃo litorÃnea do CearÃ, em diferentes estÃdios de maturaÃÃo. Os frutos foram caracterizados fisicamente quanto à massa fresca, dimensÃes, coloraÃÃo, rendimento e firmeza. Para a avaliaÃÃo das caracterÃsticas fÃsico-quÃmicas e quÃmicas foram feitas as seguintes anÃlises: sÃlidos solÃveis (SS), acidez total titulÃvel (ATT), pH, relaÃÃo SS/ATT, aÃÃcares solÃveis totais e redutores, pectina solÃvel, vitamina C, clorofila e carotenÃides totais, antocianinas e flavonÃides amarelos, polifenÃis extraÃveis totais (PET) e atividade antioxidante total pelo mÃtodo ABTS. Os resultados indicaram que os frutos de viuvinha e mapirunga apresentaram um aumento na massa fresca, comprimento, diÃmetro e rendimento em polpa no decorrer do amadurecimento. Nos frutos de araticum-do-brejo observou-se um declÃnio nestes parÃmetros no final da maturaÃÃo. Observou-se tambÃm um aumento, no teor de sÃlidos solÃveis totais, na relaÃÃo SS/ATT, aÃÃcares solÃveis totais e aÃÃcares redutores nos frutos analisados à medida em que ocorria a hidrÃlise do amido. Apenas nos frutos de viuvinha ocorreu diminuiÃÃo da acidez ao longo do amadurecimento. Houve solubilizaÃÃo da pectina ao longo do amadurecimento, exceto nos frutos de mapirunga. Dentre os compostos bioativos observou-se aumento na vitamina C no decorrer do amadurecimento das frutas analisadas. Constatou-se alto teor de antocianinas nos Ãltimos estÃdios de maturaÃÃo na polpa de mapirunga. Apenas nos frutos de viuvinha houve uma diminuiÃÃo de flavonÃides amarelos no decorrer do amadurecimento. Foram encontrados altos valores de polifÃnois extraÃveis totais e elevada atividade antioxidante nos frutos de viuvinha e mapirunga. Houve correlaÃÃo positiva e significativa entre a atividade antioxidante total e o teor de polifenÃis extraÃveis totais de todas as espÃcies analisadas. As polpas de viuvinha e mapirunga sÃo promissoras tendo em vista considerÃveis teores de compostos bioativos como, carotenÃides, antocianinas, flavonÃides amarelos e polifenÃis totais extraÃveis que as fazem produtos diferenciais no mercado de frutas nativas. / The objective of this work was to characterize physical, chemical and physico-chemical and evaluate the total antioxidant activity of fruits of viuvinha (Myrcia splendens (Sw.) DC.), mapirunga (Eugenia tinctoria Gagnep.) and araticum-do-brejo (Annona glabra L.) from the coastal vegetation of CearÃ, at different stages of maturation. Fruits were physically characterized by size, color, total weight, yield, and firmness. For the evaluation of the physico-chemical and chemical analyzes were made as follows: soluble solids (SS), acidity, pH, SS / TA ratio, total soluble sugars and reducing sugars, soluble pectin, vitamin C, chlorophyll and total carotenois, anthocyanins and yellow flavonoids , total extractable polyphenols (TEP) and total antioxidant activity (TAA) by ABTS method. The study found that the fruits of viuvinha and mapirunga showed an increase in total weight, length, diameter and yield of the pulp during ripening. In fruits of araticum observed a decrease in these parameters at the end of maturation. Were also observed an increase in soluble solids, SS / TA ratio, total soluble sugars, reducing sugars in the fruits analyzed as starch hydrolysis occurred. Only the fruits of viuvinha there was a decrease in acidity during the ripening. There solubilization of pectin during ripening, except in the fruits of mapirunga. Among the bioactive compounds reported an increase in vitamin C during ripening of fruits analyzed. There was a high content of anthocyanins in late-stage of viuvinha and mapirunga. Only in the fruits of viuvinha there were yellow flavonoids during ripening. Emphasis was placed high values of extractable polyphenols and total antioxidant activity in fruits of viuvinha and mapirunga. There was significant positive correlation between total antioxidant activity and total extractable polyphenol content of all species analyzed. The pulp of viuvinha and mapirunga are promising in view of considerable amounts of bioactive compounds such as carotenoids, anthocyanins, yellow flavonoids and total polyphenols total extractable differentials that make products on the market of native fruits. / The objective of this work was to characterize physical, chemical and physico-chemical and evaluate the total antioxidant activity of fruits of viuvinha (Myrcia splendens (Sw.) DC.), mapirunga (Eugenia tinctoria Gagnep.) and araticum-do-brejo (Annona glabra L.) from the coastal vegetation of CearÃ, at different stages of maturation. Fruits were physically characterized by size, color, total weight, yield, and firmness. For the evaluation of the physico-chemical and chemical analyzes were made as follows: soluble solids (SS), acidity, pH, SS / TA ratio, total soluble sugars and reducing sugars, soluble pectin, vitamin C, chlorophyll and total carotenois, anthocyanins and yellow flavonoids , total extractable polyphenols (TEP) and total antioxidant activity (TAA) by ABTS method. The study found that the fruits of viuvinha and mapirunga showed an increase in total weight, length, diameter and yield of the pulp during ripening. In fruits of araticum observed a decrease in these parameters at the end of maturation. Were also observed an increase in soluble solids, SS / TA ratio, total soluble sugars, reducing sugars in the fruits analyzed as starch hydrolysis occurred. Only the fruits of viuvinha there was a decrease in acidity during the ripening. There solubilization of pectin during ripening, except in the fruits of mapirunga. Among the bioactive compounds reported an increase in vitamin C during ripening of fruits analyzed. There was a high content of anthocyanins in late-stage of viuvinha and mapirunga. Only in the fruits of viuvinha there were yellow flavonoids during ripening. Emphasis was placed high values of extractable polyphenols and total antioxidant activity in fruits of viuvinha and mapirunga. There was significant positive correlation between total antioxidant activity and total extractable polyphenol content of all species analyzed. The pulp of viuvinha and mapirunga are promising in view of considerable amounts of bioactive compounds such as carotenoids, anthocyanins, yellow flavonoids and total polyphenols total extractable differentials that make products on the market of native fruits.
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