Avaliação de compostos bioativos em pessegada

Translated title of the contribution: Evaluation of bioactive compounds in pessegada

Maria Inês Rodrigues Machado , Magna da Gloria Lameiro, Adriana Rodrigues Machado, Rui Carlos Zambiazi, José Valmir Feitosa

Research output: Contribution to journalArticlepeer-review

Abstract

The aim of this study was to select some peach cultivars forpulp production and, after a storage period to prepare sweet peach mass evaluating the physical, chemical, microbiological and bioactive compounds content. Furthermore, it was intended to evaluate the stability of bioactive compounds in the peach pulp andin the mass of sweet peach stored for a period of 10 months. In this regard three peach cultivars (Maciel, Santa Áurea and Esmeralda) were selected, which were processed separately for the //cultivars and also a batch was selected with a mixture of cultivars. The physico-chemical and bioactive determinations of the compounds were carried out including soluble solids by testing the pectin content in the pulps, total acidity, pH, total phenolic compounds, individual phenolic compounds, microbiology-ical determination of yeasts and molds and sensory analysis. The results of the physical-chemical analyzes of fresh fruits showed fruits of excellent quality. However, there was a significant reduction in the content of phenolic compounds and in the lack of carotenoids. It was found that even with a lower soluble solids content in one of the samples the cut-off point was reached demonstrating that it is possible to reach the end point of the sweet peach mass in a shorter cooking period.
Translated title of the contributionEvaluation of bioactive compounds in pessegada
Original languagePortuguese
Article numbere019015
Pages (from-to)1-11
Number of pages11
JournalSegurança Alimentar & Nutricional
Volume26
DOIs
Publication statusPublished - 12 Jun 2019
Externally publishedYes

Keywords

  • Pulp Peach
  • Storage
  • Sweet peach mass

Fingerprint

Dive into the research topics of 'Evaluation of bioactive compounds in pessegada'. Together they form a unique fingerprint.

Cite this