Effect of freezing and freeze-drying on bioactive compounds and antioxidant activity of carnauba pulp (Copernicia prunifera (Mill.) H.E. Moore)

Carnauba (Copernicia prunifera (Mill.) H.E. Moore) is a fruit of the Brazilian Caatinga and Cerrado regions. It has good nutritional characteristics, bioactive compounds, antioxidant activity. However, some processing techniques can affect its chemical characteristics. This study aims at evaluating effect freezing freeze-drying on compounds activity carnauba pulp. The pulp was submitted to three different treatments: slow (-18 °C/24h), fast (-92 °C/60s) freeze-drying. Then fresh samples were analyzed - vitamin C, phenolics, flavonoids, anthocyanins, carotenoids along with (DPPH), immediately after 180 days storage. observed that process influences behavior antioxidants, significant losses in all treatments soon processing, while total phenolic flavonoids increased significantly. At end reduction although freeze-dried presented better stability compounds. Thus, quick could be representing more promising technological processes for maintenance