Nutritional and bioactive compounds in jurubeba after heat treatment

• Grant number: 14/17868-6
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2015
• End date: December 31, 2015
• Field of knowledge: Agronomical Sciences - Agronomy - Crop Science
• Principal Investigator: Giuseppina Pace Pereira Lima
• Grantee: Ana Paula Costa Rodrigues Ferraz
• Host Institution: Instituto de Biociências (IBB). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

Solanum paniculatum L. belongs to the Solanaceae family and is popularly known as jurubeba, it's a medicinal plant frequently found around the Brazilian territory. However, there are still inconsistent information about potential nutritional and bioactive compounds in fruits after harvest and heat treatment. Climate, soil, cultivation methods can affect vegetables quality, especially when analyzing chemical composition associated with to antioxidants potential. Other factors can change bioactive compounds, such as heat treatment and duration of pickled. Jurubeba is usually consumed as pickles; however, studies about nutritional composition and potential antioxidants compounds present in these fruits are scarce. Thus, this work aimed evaluate influence of location, heat treatment and preservation method in levels of some antioxidants compounds such as polyamine, phenolic compounds, carotenoids in fruits of Solanum paniculatum L. In addition total carbohydrates, lipids, and proteins, as well as microbiological testing in pickled will be analyzed. Jurubeba fruits will be collected at São Paulo, Mato Grosso and Minas Gerais State and will be submitted to heat treatment. After biochemical analyzes before and after the heat treatment, the canned fruit will be evaluated for 90 days, with 30-day intervals, to check your shelf-life. Experimental design will be completely randomized in a split-plot array in time, 4 x 2 + 2 with four replications, three collection sites, two additional c. Data will be submitted to analysis of variance using the Fisher-Snedecor test and means are compared by Tukey test at 5% probability.Key-words: Polyamines, phenolic compounds, post-harvest, cooking.