Bioactive compound retention in frozen red and yellow Strawberry guava pulps added with L-Ascorbic acid

Abstract Brazil presents a great variety of native fruits, which have aroused commercial interest, such as the strawberry guava. In this sense, many researches have looked for alternatives that allow postharvest availability of fruits, considering that perishability is a limiting factor for its commercialization. The freezing process is an important alternative in the sense of making these fruits available for longer on the market. The use of L-ascorbic acid is a potent protective agent in the stability of bioactive compounds in fruit pulps. The objective of this study was to evaluate potentially bioactive compounds present in red and yellow strawberry guava pulps added with L-ascorbic acid (1% m / m) and verify its effect on retention of these compounds and in its antioxidant activity during the frozen storage (-20 ± 2ºC). In the pulps were analyzed: antioxidant activity by the capture of the DPPH° and ABTS° radicals, phenols, anthocyanins and total carotenoids. L-ascorbic acid positively influences the retention of bioactive compounds (total phenols, total anthocyanins and total carotenoids) in red and yellow strawberry guava pulps during 120 days of frozen storage (-20 ± 2 ºC).

摘要：巴西拥有种类繁多的本土果品，其中草莓番石榴（strawberry guava）这类品种已引发商业关注。鉴于鲜果易腐性是制约其商业化推广的关键因素，诸多研究始终致力于探索可延长果实采后货架期的解决方案。冷冻工艺正是实现这类果品长期市场供给的重要途径之一。L-抗坏血酸（L-ascorbic acid）是维持果泥中生物活性化合物稳定性的高效保护剂。本研究旨在评估添加1%（m/m）L-抗坏血酸的红色与黄色草莓番石榴果泥中潜在生物活性成分，并探究其在-20±2℃冷冻储存过程中对上述成分保留率及抗氧化活性的影响。研究对果泥样本开展了以下指标检测：通过清除DPPH·与ABTS·自由基的方法测定抗氧化活性，并分析了其中的酚类物质、花青素及总类胡萝卜素含量。实验结果表明，在-20±2℃的冷冻储存120天期间，L-抗坏血酸可有效提升红色与黄色草莓番石榴果泥中生物活性成分（总酚、总花青素及总类胡萝卜素）的保留率。