Impact of processing and packages on bioactive compounds and antioxidant activity of Mangaba Jelly
نویسندگان
چکیده
This study evaluated the impact of processing, packages (amber and transparent glass jars), storage time on stability bioactive compounds (total phenolic vitamin C), antioxidant activity mangaba jelly. Jelly significantly (p < 0.05) decreased activity. The time, influenced all variables studied in this work, although they were not affected by packages. A significant decrease was observed during jelly storage. HPLC-DAD/UV-Vis analyses allowed to identify 10 compounds, including flavonoids non-flavonoids, among these, quercetin catechin major compounds. After these 0.05), except for gallic acid p-coumaric acid, which presented an increasing tendency. During storage, only caffeic catechin, rutin affected. Despite reduction studied, retained good levels them may be considered a potential novel functional food.
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2022
ISSN: ['2331-513X', '2331-5156']
DOI: https://doi.org/10.1590/fst.28221