Currently, Brazil is a country with the greatest potential for production of tropical fruits in the world. However, poor, techniques of post-harvest increases the amount of losses that, consequently, reduces the use and consumption of essential compounds in the fruits. Moreover, the lack of choice of fruit processing industries on the reuse of waste reinforce the losses of these nutrients and bioactive. The tamarind is a tropical fruit well adapted to the Brazilian climate. In its natural form is rich in minerals, sugars, vitamins and compounds responsible for functional properties such as phenolics and tocopherols. However, the seed that has a good of these compounds is little reused for food. Thus, the project aims to produce a conjugated product composed of tamarind pulp and seeds to take advantage of the functional properties and at the same time maintain acceptable sensory characteristics. The bioactive compounds present in tamarind (pulp and seed), will be characterized and qualified, and evaluation of their antioxidant activity, biological and sensory quality of the freeze-dried product. The technique of high resolution liquid chromatography coupled to mass spectroscopy (LC/MS) is used to determine and quantify the phenolics such as phenolic acids, tocopherols and tannins. Since fatty acids are identified and quantified by gas chromatography. The evaluation of antioxidant activity assays will be using FRAP, DPPH, ABTS and ORAC. The hemolytic activity is used to determine the safety of the human body samples. To determine the best formulation of the mix of pulp and seed extract freeze-dried, sensory tests will be used for acceptance and difference of control combined with higher antioxidant activity. Expected to obtain a healthy product that serves as the basis for preparation of other food products tamarind with high antioxidant potential while presenting acceptable sensory quality.
News published in Agência FAPESP Newsletter about the scholarship: