Caracterização química de diferentes partes da fruta de guabiroba (Campomanesia xanthocarpa berg) e viabilidade de utilização em produtos alimentícios

Abstract

This study aimed to carry out the chemical characterization of different parts of guabiroba investigate the extraction of compounds with antioxidant potential of parts of the fruit beyond the preparation of a guabiroba nectar and the application pulp guabiroba in fish burger packaging. The titratable acidity and pH showed the pulp to be the most acidic part of the fruit, 5.0 and 4.3%, respectively. As to the content of vitamin C and phenolic compounds, the pulp was shown to be rich in ascorbic acid (2.92 g AA / 100 g) and seed phenolic compounds (4.26 g AG / 100 g). The seed has high fiber content (27.8%), protein (3.01%) and lipids by Soxhlet methods (7.5%) and Bligh & Dyer (1.85%). The butyl alcohol was the best solvent for extraction of phenolic compounds from the pulp and guabiroba hull. As for the seed, the best phenolic compounds were extracted with diethyl ether. For vitamin C, ethanol was shown to be the best solvent. The extraction of each compound depend of solvent property and part of the fruit to be investigated, due each part of the fruit gave different results. The color in guabiroba nectar is stable during the storage, with no significant difference between the storage conditions. The nectar package under refrigeration best preserve the ascorbic acid content (216 mg AA / 100g) and phenolic compounds (259.5 mg AG / 100 g) as compared to the other treatments (nectar unprotected from light at room temperature and protected from light nectar room temperature). The pulp guabiroba has no antioxidant activity when applied as fishburger coverage.