Thermal Treatment and High-Intensity Ultrasound Processing to Evaluate the Chemical Profile and Antioxidant Activity of Amazon Fig Juices

The present paper evaluated the influence of heat treatment (HT) and high-intensity ultrasound (HIUS) on chemical profile Amazon fig (Ficus subapiculata, Moraceae) juices. Antioxidant activity, quantification carotenoids, total phenolic compounds (TPC), pH, titratable acidity, soluble solids, color (NMR) were evaluated. Treatments did not change pH (3.4–3.5), acidity (0.044–0.048%) solids (2.3–2.4 °Brix). highest antioxidant activity (DPPH, ABTS) TPC presented by HT-treated juice, which was equivalent to 1235 ± 11 µM TE, 1440 13 TE 312 5 mg GAE mL−1, respectively. treatments influenced luminosity according L* a* parameters, while b* parameter showed no significant change. elevated in all treated samples compared control sample. Analyzing f, it verified that sample with thermal different from sample, but similarity HIUS processes. 1H NMR spectra juices similar profiles treatments. α-glucose, β-glucose, fructose, citric, malic, quinic, p-hydroxybenzoic acids identified. HT higher efficiency extract constant energy density also improved tolerance compounds, especially conditions potency reduced time. Future studies will be devoted carry out microbiological analysis evaluate stability