Profile and stability of bioactive compounds from uvaia pulp (Eugenia pyriformis Cambess) subjected to irradiation process

• Grant number: 12/24320-1
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2013
• End date: January 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Marta Helena Fillet Spoto
• Grantee: Anaíle dos Mares Biazotto
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Among the native Brazilian species, Family Myrtaceae, one of the most important in species richness of the Atlantic, has a plethora of fruit that should be better characterized by presenting interesting compounds to the diet, such as antioxidants. The uvaieira is a native tree from Atlantic Forest that has fruit with high potential for preparation of pulps, jams, ice creams and juices in general, besides being matrix for bioactive compounds such as vitamin C and carotenoids. Faced with technological advances and still insufficient information about the native fruits, is necessary new studies on bioactive compounds, their conservation and consequent health benefits, thus broadening the recognition, cultivation, consumption and insertion of new products in the market from these fruits. Thus, the irradiation has the purpose of delaying the ripening of fruit, reducing plant pathogens increase the shelf life. Further, it is necessary to study whether irradiation is a method which acts on the preservation of antioxidant agents acting on the stability of the compounds and preservation of sensory characteristics. The objective of this work is to identify the bioactive compounds (ascorbic acid, carotenoids, total phenolics, flavonoids and antioxidant activity) of uvaia's pulp. It will be evaluated yet, the stability of the bioactive properties for a period of 42 days in the pulps treated with gamma radiation.