Published

2015-05-01

Effects of thermal processing combined with sucrose on the vitamin C content, total phenolic content, antioxidant activity, and sensory characteristics of arazá (Eugenia stipitata McVaugh) purée during frozen storage

Efecto del procesamiento térmico en combinación con sacarosa en el contenido de vitamina C, fenoles totales, actividad antioxidante y características sensoriales durante el almacenamiento de puré de arazá congelado (Eugenia stipitata McVaugh)

DOI:

https://doi.org/10.15446/agron.colomb.v33n2.48673

Keywords:

thermal treatment, tropical fruit, combined methods, Amazonian fruit (en)
tratamiento térmico, fruta tropical, métodos combinados, frutas amazónicas (es)

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Authors

  • Carlos Eduardo Narváez-Cuenca Universidad Nacional de Colombia - Sede Bogotá - Faculty of Sciences - Department of Chemistry
  • Kelly Johanna Silva-Bustos Universidad Nacional de Colombia - Sede Bogotá - Faculty of Sciences - Department of Chemistry
  • Luz Patricia Restrepo-Sánchez Universidad Nacional de Colombia - Sede Bogotá - Faculty of Sciences - Department of Chemistry
The effects of a 80°C, 1 minute thermal treatment (H treatment) and of the same treatment combined with sucrose (SH treatment) on the chemical and sensory qualities of arazá purée were evaluated during 4 months of storage at -20°C. For the control, an untreated sample (C) was included. The chemical qualities evaluated were vitamin C content, total phenolic compounds (TPC), and antioxidant activity (AoA), which were measured with the ferric reducing ability of plasma (FRAP), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH), while a trained panel was used for the sensory quality evaluation. After 4 months of frozen storage, SH was more effective than H at controlling the loss of chemical quality. SH provided a similar FRAP-AoA (89%) and vitamin C content (87%), as well as a higher TPC (145%), ABTS-AoA (272%), and DPPH-AoA (115%), when compared to C before frozen storage. The total sensory qualities in both the SH purée (15±1) and the H purée (16±1) after 4 months at -20°C were comparable to those of the C purée before the frozen storage (18±2). Therefore, using sucrose combined with a thermal treatment and subsequent frozen storage preserves the chemical and sensory qualities of arazá purée.
Se evaluó el efecto del tratamiento térmico a 80°C durante 1 minuto (tratamiento H) y este mismo tipo de tratamiento combinado con adición de sacarosa (tratamiento SH) sobre la calidad química y sensorial de puré de arazá durante 4 meses de almacenamiento a -20°C. Además, se incluyó un control sin tratamiento térmico ni sacarosa (control C). Los parámetros químicos evaluados fueron: vitamina C, compuestos fenólicos totales (TPC) y actividad antioxidante (AoA) medida por los métodos de la capacidad de reducción férrica del plasma (FRAP), ácido 2,2'-azino-bis (3-etilbenzotiazolina-6-sulfónico) (ABTS) y 1,1-difenil-2-picrilhidrazil (DPPH). La calidad sensorial se evaluó con un pánel entrenado. Después de cuatro meses de almacenamiento congelado el tratamiento SH fue más efectivo que el H en el control de la calidad química. SHproporcionó valores de AoA-FRAP (89%) y contenido de vitamina C (87%) similares, como también mayores valores de TPC (145%), AoA-ABTS (272%) y AoA-DPPH (115%) al compararlos con el control C antes del almacenamiento congelado. La calidad sensorial del puré SH (15±1) y del puré H (16±1) después de 4 meses a -20°C fue comparable a la del puré C antes del almacenamiento congelado (18±2). El uso de sacarosa combinado con tratamiento térmico y almacenamiento congelado preserva la calidad sensorial y química de puré de arazá.

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Narváez-Cuenca, C. E., Silva-Bustos, K. J., & Restrepo-Sánchez, L. P. (2015). Effects of thermal processing combined with sucrose on the vitamin C content, total phenolic content, antioxidant activity, and sensory characteristics of arazá (Eugenia stipitata McVaugh) purée during frozen storage. Agronomía Colombiana, 33(2), 212-219. https://doi.org/10.15446/agron.colomb.v33n2.48673

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