Influence of thermal processing on the characteristics and chemical profile of ora-pro-nobis by PS/MS paper spray

This work aimed to evaluate the influence of dry and wet heat processing on antioxidant profile activity in ora-pro-nobis leaves. The leaves were collected, washed, separated into three groups for treatments: application moist (hydrothermal cooking at 100 ºC / 4 minutes), (70 8 hours), control (raw material). characteristics evaluated: total soluble solids (SST), (ST), pH, phenolic compounds (CPT), flavonoids (FT), anthocyanins (AT), (AA). To identify chemical profile, fingerprints obtained using PS MS paper spray. content SST ST decreased with heat. CFT increased (12.43 ± 0.98) (4.25 0.93 g EAG g-1). There was a decrease FT AT processed (132.67 20.28 mg g-1 19.70 3.34 CG g-1, respectively). AA both processes, which higher (0.82 0.0033 µmol ET 26 identified ora-pro-nob by except substances 4,5-dimethyl-2,6-octadiene methyl ester linolenic acid not affected thermal processing. Knowing effect food is important understand behavior that act beneficially human health.