Effect of Freezing and Processing Technologies on the Antioxidant Capacity of Fruit Pulp and Jelly

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1 7 Vol.55, n. 1: pp.7-114, Jnury-Ferury 12 ISSN Printed in Brzil BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY A N I N T E R N A T I O N A L J O U R N A L Effet of Freezing nd Proessing Tehnologies on the Antioxidnt Cpity of Fruit Pulp nd Jelly Cristine Mso Jeusti Bof 1, Roselei Cludete Fontn 2, Luini Ttsh Piemolini-Brreto 1 nd Ivn Greie Sndri 1* 1 Centro de Ciênis Exts e Tenologis; Curso de Engenhri de Alimentos; Universidde de Cxis do Sul; Ru Frniso Getúlio Vrgs, 113;. C. P.: 1352; ; Cxis do Sul - RS - Brsil. 2 Instituto de Biotenologi; Universidde de Cxis do Sul; Ru Frniso Getúlio Vrgs, 113; ; Cxis do Sul - RS - Brsil ABSTRACT The effet of freezing nd proessing tehnology on the ntioxidnt pity of grpe (Vitis vinifer), pple (Mlus domesti), strwerry (Frgri x Anss), per (Pyrus ommunis L.), guv (Psidium gujv L.), nd fig (Fius ri L.) ws evluted for 9 dys. Under storge temperture of -15 C, there ws no signifint differene in the ntioxidnt pity of grpe nd fig pulp, nd higher ntioxidnt pity ws found for guv pulp (27 µmol/g). While the tehnologil proessing did not ffet the ntioxidnt pity of per nd pple jellies, ll other jellies studied showed redued ntioxidnt pity. The proessing redued the ntioxidnt pity of grpes in 45%. Among the fruit produts, the highest ntioxidnt tivities were found for guv pulp nd jelly (27 nd 25 µmol/g, respetively), followed y grpe pulp (22 µmol/g). Key words: funtionl foods, pulps, jellies, free rdils, storge INTRODUCTION Nturl ntioxidnts, prtiulrly those found in the fruits nd vegetles, hve ttrted the interest of onsumers nd the sientifi ommunity. Epidemiologil studies hve shown tht there is positive ssoition etween the intke of oth vegetles nd fruits nd redution in rdiovsulr diseses (Hu 3; Bonerz et l. 6; Ikrm et l. 9; Liós et l. 11), ertin ners (Ikrm et l. 9; Rioli nd Nort 3), immune system prolems, rthritis, inflmmtion nd rin dysfuntion (Leong nd Shui 2; Greenspn et l. 5), nd risk of Alzheimer's disese (Di et l. 6). Antioxidnts re sustnes tht, if present in low onentrtions, signifintly prevent the oxidtion of sustrte. Among the ntioxidnts, there re enzyme systems suh s superoxide dismutse, tlse, nd glutthione redutse, while vitmins, uri id, glutthione, meltonin, polyphenols, mongst others, re non-enzymti ntioxidnts (Pker nd Colmn 1999; Kim nd Chung 2; Hlliwell nd Gutteridge 7). Humn ody produes retive speies of ron, sulfur, nitrogen nd oxygen, ut the most importnt due to their retivity nd dmge they n use re the retive oxygen speies, suh s superoxide, hydrogen peroxide, nd hydroxyl rdil (WHO 3). The presene of phenoli ompounds, suh s flvonoids, phenoli ids, nd nthoynins, in ddition to those lredy known, suh s vitmins C nd E, nd rotenoids, ontriutes to the enefiil effets of these foods (Silv et l. 4; * Author for orrespondene: igsndri@us.r Brz. Arh. Biol. Tehnol. v.55 n.1: pp , Jn/Fe 12

2 8 Jeusti Bof, C. M. et l. Ajikumr et l. 5). In reent yers, there is growing interest in determining the totl phenoli ontents nd ntioxidnt pities of vegetles nd fruits (Ayl-Zvl et l. 4; Zheng et l. 7; Çelik et l. 8; Rui et l. 11; Prsd et l. 11). Phenoli ompounds ontent n e influened y the ftors suh s mturity, speies, type of ultivtion, geogrphi origin, level of growth, hrvest onditions nd storge proess (Kim et l. 3). In ddition, the iotive ompounds re suseptile to oxidtion retions during the proessing nd storge of food (Rords et l. 1999), euse some of these ompounds re unstle under therml proessing (Smniego- Sánhez et l. 11), old storge (Cill et l. 11; Irhim et l. 11). The ojetive of this study ws to evlute the effet of freezing nd proessing tehnologies on the ntioxidnt pity of the pulp nd jelly of fruits (grpe, pple, strwerry, per, guv, nd fig). MATERIAL AND METHODS Rw mterils The fruits used in this study were grpe (Vitis vinifer) Isel vriety, pple (Mlus domesti) Gl vriety, strwerry (Frgri x Anss) Dimnte nd Oso Grnde vrieties in equl proportions, per (Pyrus ommunis L.) Willims vriety, guv (Psidium gujv L.) Ri nd Séulo XXI vrieties, in equl proportions, nd fig (Fius ri, L.) Roxo de Vlinhos vriety. They were quired from mrket t Cxis do Sul, RS, Brzil. All the fruits were hrvested during the summer 9-. They were first seleted nd wshed with tp wter, efore eing proessed. In order to otin the pulp, the fresh fruits were proessed in horizontl pulp-proessing mhine (Tomsi, Brzil). Pulp (g) of eh type of fruit ws frozen nd stored t -15 C for three months. To otin the jelly, 45% of fruit pulp nd 55% of sugr were tken s follows. The ph of the fruit ws djusted to 3.2 y dding itri id (Merk, Germny). The fruit pulp ws trnsferred to jketed stem kettle, mixed with ne sugr nd itrus petin (CP Kelo S.A., Brzil). The mixture ws heted until oiling nd rehing 68 Brix. The finished produt ws psteurized in -ml jrs with lids. Afterwrds, the jrs were inverted for 3 min to psteurize the lids, llowed to ool, nd then stored in n upright position t room temperture. Jelly ( g) of eh type of fruit ws stored t room temperture (25 ± 2 C) for three months. The ntioxidnt tivity of the pulp nd jelly of eh fruit ws determined fter, 3, 6, nd 9 dys. The ntioxidnt tivity ws mesured in triplite for eh fruit pulp nd jelly. Otining the extrts The extrtion ws performed ording to Lrruri et l. (1997), with modifitions. The extrts were prepred with g of smple using 4 ml of methnol (5w/v). After homogeniztion, the mixture ws left to stnd for 6 minutes t room temperture nd fter this period, the mteril ws entrifuged. The superntnt ws trnsferred to -ml volumetri flsk. Forty milliliter of etone (7 w/v) were dded to the preipitte of the first extrtion. After homogeniztion, the mixture ws llowed to stnd for 6 minutes t room temperture. The mixture ws entrifuged, nd the superntnt ws trnsferred to the flsk ontining the first superntnt nd the volume ws ompleted with ml of distilled wter. Determintion of ntioxidnt tivity The ntioxidnt tivity ws determined ording to the method desried y Nendis et l. (4). The sorne ws red extly 6 min fter initil mixing of 3. ml of ABTS + (2,-Azinois(3- ethylenzothizoline-6-sulfoni id)) nd 3 µl of extrts or Trolox stndrds. The sorne ws mesured t 734 nm. Stndrd urve ws prepred using different onentrtions of Trolox (6-hydroxy tetrmethylhromn-2-roxyli id) nd the results were expressed s Trolox equivlent ntioxidnt pity (TEAC) (µmol TEAC / g smple). Anlysis of results The sttistil tests were performed y using the nlysis of vrine (one-wy ANOVA) nd Tukey s test, with proility level elow 5 % (p<.5). RESULTS AND DISCUSSION The ntioxidnt tivity of the fruit pulp nd jelly of guv, grpe, fig, strwerry, pple, nd per Brz. Arh. Biol. Tehnol. v.55 n.1: pp , Jn/Fe 12

3 Effet of Freezing nd Proessing Tehnologies 9 right fter their preprtion re shown in Tle 1. A vrition of µmol/g in the ntioxidnt tivity ws oserved in the studied fruits. When ompring the ntioxidnt tivity etween the pulp nd the jelly of eh fruit, derese ws oserved in the grpe, pple, nd per jellies. Aording to Dávlos et l. (5) nd Ruerto et l. (7), the ntioxidnt tivity of the fruits nd fruit jellies ws diretly relted to the ontent of phenoli ompounds, nd these ompounds ould e degrded y physil-hemil ftors relted to food proessing. Tle 1 - TEAC vlues (Trolox equivlent ntioxidnt pity) of fruit pulp nd fruit jelly right fter preprtion. Fruit Pulp Jelly Guv 27.±.7 25.±.4 Grpe 22.±.3.±.5 Fig 5.1±.3 f 5.±.2 e Strwerry 16.± ±.5 Apple 11.1±.2 d 5.5±.1 d Per 7.3±.1 e 4.±.3 f Vlues orrespond to the verge of three tests. Vlues followed y sme letters in eh olumn do not differ sttistilly t 5% level (p <.5). As expeted, pple nd per showed the lowest ntioxidnt pity (Kevers et l. 7). As known, the ntioxidnt pity of fruits is ttriuted to vitmin C nd phenoli ompounds suh s flvonoids nd phenoli ids (Lee et l. 3, Müller et l. ). Vitmin C ws found to ount for 65 % of the ntioxidnt potentil of everges derived from the itrus fruits, ut less thn 5% of pple nd other non-itrus fruit juies (Grdner et l. ). The vitmin-c portion ws responsile for more thn 15% of the ntioxidnt pity in the smples known s low nthoynin fruits (erol, pple, ornge) (Müller et l. ). The phenoli ompounds hnge in ontt minly with oxygen. Aording to Zrdo et l. (9), the retion of enzymti rowning is the mjor ftor responsile for the loss (up to 83%) of the ntioxidnt tivity in pple juie. Besides enzymti rowning, phenoli ompounds present in pple nd per hnge during the proess of otining pulp nd jelly. In generl, the produts from fruit with higher intensity of red olor (guv, grpe, nd strwerry) hd higher ntioxidnt pity (Tle 1). This ws in greement with other studies suggesting tht mongst ll the ommon fruits nd vegetles in the diet, those with drk lue or red olors hve the highest ntioxidnt pity (Liu et l. 2; Wu et l. 6; Solomon et l. 6; Çelik et l. 8). The high ntioxidnt tivity in these produts might e ttriuted to the presene of nthoynins. Ae et l. (7) studied the phenoli ompounds nd ntioxidnt pity of vrieties of Vitis lrus nd Vitis vinifer grpe nd found higher orreltion etween totl nthoynins nd ntioxidnt pity in omprison to totl phenolis nd ntioxidnt pity. Klt et l. (1) nd Stojnovi nd Silv (7) lso onluded tht nthoynins ould mke greter ontriution to ntioxidnt tivity thn other phenoli ompounds. Figure 1 shows the ntioxidnt tivity of the pulp nd jelly of eh fruit fter, 3, 6, nd 9 dys of storge. In generl, the het proessing used derese in ntioxidnt pity. Het tretments hve een shown to signifintly derese the onentrtion of polyphenols in pple juie (Aguilr-Ross et l. 7). Khnl et l. () reported lower ontents of pronthoynidins from grpe nd lueerry pomes heted t 6, 5 C nd 125 C. The omponents with ntioxidnt pity present in strwerry nd fig jelly showed to e het-resistnt. This result ould e relted with monomeri pigment onentrtions during the storge (Withy et l. 1993), stility of nthoynins (Grí-Viguer et l. 1999), growing seson, geogrphil origin, nd griulturl prties (Chun et l. 5). In ontrst, storge time in the freezer nd ontt with light did not ffet these ompounds. Aording to Wiklund et l. (5), jelly stored t 4ºC hd higher ontent of nthoynins nd totl ntioxidnt pity thn the smples stored t ºC, while there were no signifint differenes etween drk nd light storge. A derese in ntioxidnt tivity ws found fter 3 dys of storge for guv jelly nd for guv Brz. Arh. Biol. Tehnol. v.55 n.1: pp , Jn/Fe 12

4 1 Jeusti Bof, C. M. et l. pulp. Even showing derese of 26% (pulp) nd % (jelly), this fruit showed higher ntioxidnt tivity thn other fruits tested (Fig. 1A). The high presene of ntioxidnt tivity in guv my e relted to levels of polyphenols nd flvonoids. While Hssimotto et l. (9) mesured 3.2 µmol equiv. BHT/g of ntioxidnt tivity in red guv pulp, the present study found vlues eight times higher. Some ftors suh s mturity, mteril preprtion, nd nlysis methods might use the differene (Xu et l. 8). 3 A Guv 3 B Grpe Time (dys) Time (dys) 3 C Fig 3 D Strwerry Time (dys) Time (dys) 3 E Apple 3 F Per d d d d d d d Time (dys) Time (dys) Figure 1 - TEAC vlues (Trolox equivlent ntioxidnt pity) (µmol/g) of fruit pulp nd jelly of guv, grpe Isel vriety, fig, strwerry, per, nd pple Gl vriety for 9 dys of storge. The vlues orrespond to the verge of three tests. Vlues followed y sme letters do not differ sttistilly t the level of 5% (p<.5) (filled squre, pulp, open squre, jelly). Brz. Arh. Biol. Tehnol. v.55 n.1: pp , Jn/Fe 12

5 Effet of Freezing nd Proessing Tehnologies 111 Grpe pulp nd grpe jelly showed signifint differenes etween eh other, ut the ntioxidnt tivity did not hnge during the storge period. The fruit pulp showed 5% more ntioxidnt tivity thn the jelly (Fig. 1B). Flão et l. (7) evluted the ntioxidnt tivity of grpe jelly mde of the Isel nd Refoso vrieties, nd the vlues rnged etween µmol/g. These vlues were similr to those otined in this study. Kuskoski et l. (5) evluted the ntioxidnt tivity in grpe pulp nd otined vlue of 9.2 µmol/g, lower thn the vlues found in this study. The differenes etween the vlues quoted in the iterture nd those found herein were proly due to grpe vriety, limti onditions nd wether t the growing site, whih might hve interfered in the phenoli ompound ontent nd, onsequently, in the ntioxidnt properties. Figure 1C shows the ntioxidnt tivity in fig pulp nd jelly. Among the evluted fruit pulps, fig pulp showed lower ntioxidnt tivity, ut in fig jelly, its initil tivity remined stle. Veeri et l. (8) evluted the ontent of phenoli ompounds in figs in the northern Mediterrnen re nd found tht phenol ontent vried ording to hrvest dtes nd the vriety, whih might justify the low ntioxidnt tivity when ompred with other fruits evluted. The jelly ws prepred with the skin, whih ontined helthful nutrients tht should not e disrded. Solomon et l. (6) reported tht fig fruit skin ws mjor soure of nthoynins nd polyphenols. Strwerry pulp nd strwerry jelly showed n initil ntioxidnt tivity of 16. nd 15.2 µmol/g (Fig. 1D), respetively, similr to the vlues otined y Kuskoski et l. (5), who otined 12 µmol/g in strwerry pulp. The ntioxidnt tivity of strwerry is due to the presene of nthoynins nd glli id (Zheng et l. 7). The ntioxidnt tivities of pple pulp nd pple jelly re shown in Figure 1E. The pulp nd jelly presented signifint differenes etween eh other, nd higher tivities were found for the pulp, inditing gin tht ompounds with ntioxidnt tivity present in pple were ffeted when proessed in jelly. Storge time did not ffet the ntioxidnt tivity of the pulp signifintly, inditing tht the temperture of -15 C hd protetive effet on ntioxidnt tivity. The jelly tht ws kept t room temperture lost 5% of its ntioxidnt tivity. The ntioxidnt tivity of the per pulp (Fig. 1F) showed signifint derese during the period of study, nd this ehvior ws not oserved for the ntioxidnt tivity of per jelly. Aording to Hlliwell (1997), this derese oserved for the pulp ould e explined y the oxidtion of the ntioxidnt ompounds in ontt with light nd oxygen, s well s y the differenes in ntioxidnt tivity etween the pulp nd jelly, resulting from the hndling of the jelly. Xu et l. (8) found tht the ontriution of sori id to the totl ntioxidnt pity of itrus juies ws more thn 5%. These results were in greement with previous reports (Aren et l. 1), whih suggested tht sori id, not the phenoli ompounds, ws the mjor ontriutor of totl ntioxidnt pity. However, some studies suggested tht phenoli ompounds dominted totl ntioxidnt pity of itrus fruits (Rpisrd et l. 1999). Previous pulished dt suggested tht the ntioxidnt properties of fruits ould e influened y vrious externl ftors, inluding the ulturl system or the storge tempertures (Ayl-Zvl et l. 4; Cordenunsi et l. 5). Jin et l. (11) reported tht strwerries stored t C hd higher ntioxidnt enzyme tivities, higher phenoli nd nthoynin ontents, nd higher oxygen rdil svenging pities thn those stored t or 5 C. This suggested tht seondry metolites, suh s phenolis or nthoynins, ould e mnipulted y posthrvest storge onditions, inluding storge temperture. CONCLUSIONS All the studied fruit pulps nd jellies showed ntioxidnt pity, lthough of different intensities. Of ll the fruit pulps nd jellies studied, guv pulp nd jelly hd highest ntioxidnt tivity. The proessing nd storge time might hve ontriuted to the loss of ntioxidnt tivity in the pulp nd jelly during the evlution period. Results showed tht the fruit pulp nd jelly ould e used s soures of nturl ntioxidnts, nd they ould e more effetive nd eonomil thn using dietry supplements to protet the humn ody ginst oxidtive dmge. Therefore, it ould e onluded tht the onsumption of these produts should e enourged. Brz. Arh. Biol. Tehnol. v.55 n.1: pp , Jn/Fe 12

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