a1_glauciapastore

Processing and Antioxidant Retention in Tropical Fruits

and Vegetables

Glaucia M. PastoreCollege of Food Engineering State University of Campinas

INTRODUCTIONDefinition of Tropical fruits

Are grown in tropical regions that are characterized by high temperatures and sun light annually;

Possibility of high productivity.

Ranking of World Productions of FruitsBrazil is one of the three largest producers of fruits, behind China and India.

http://www.brasilalimentos.com.br

http://www.brasilalimentos.com.br

Brazil: fruits production (tons)

Source: US. Agricultural Attach Reports; Nass for U.S.Production FAOSTAT: ProdSTAT: Crops. UN Food & Agriculture Organisation (2005).

Of the total fruits produced in Brazil,18 million tonnes are orange, ofwhich 80% is processed in industryand generate more than $ 1.2 billionof exports.

Top ten Banana Producing Nation

Top Citrus Producing Countries

Major Tropical Fruits Importing Countries, 2006

http://www.mpc.gov.my/files/APR2008/Chapter5.pdf

Source: FAO

Opportunities of the Agribusiness System of Frozen Pulp and Fruit Juices

World demand for juices and fruit drinks in the international market

ibraf.org.br www.brazilianfruit.org.br

Source: IBRAF

Emerging Markets for

Brazil

AGRICULTURAL MARKETING

INDUSTRIALIZATION

Processing

Other industries

Juice industriesDistribution and trade

Consumption

Primaryprocessing

Orchards

Source: IBRAF

ProductsJuice,frozen pulps and concentrate juice

Fruits

Fruits and derivativesjuices, nectars

and soft drinks

soft drinks, milk, ice cream, candy

Production Chain Fruits - Fruit Agrifood System

ibraf.org.br www.brazilianfruit.org.br

Fruit/Vegetables

Delivery/sorting

Preparation(peeling, stoning, cutting up)

Vegetables

Drying

Fruits

Drying Cooking

Dried natural vegetables

Dried scaldedvegetables

Drying Drying

Dried sweet fruit

Dried sweet fruit

Sweetsyrups

Processing Technology of Fruits and Vegetables

Factors that Affect QualityFruits and vegetables in which

the bioactive compounds arepresent can undergo differentforms of processing, which canaffect the concentration andbioavailability of thesecompounds in the product.

van der Sluis, A. A.; Dekker, M.; de Jager, A.; Jongen, W. M. F. - Activity and concentration of polyphenolic antioxidants in apple: effect of cultivar, harvest year, and storage conditions - J AgricFood Chem: 49: 3606-3613; 2001.

variety;

orchard cultural practices;

selection of fruit;

cleaning system;

thermal inactivation of oxidative enzymes;

enzymatic treatment;

pasteurization;

concentration;

logistics system of collection;

packaging and storage.

The tropical juice are gaining ever

greater space in the consumer market,

and Brazil is one of the main producers

in this market. There is a great diversity

of products derived from fruits and new

products for consumption are launched

constantly, often without the necessary

into their active properties and beneficial

health activities.

Kuskoski, M.E.; Asuero, A. G.; Morales, M.T.; - Frutos Tropicais silvestres e polpas de frutas congeladas: atividade antioxidante, polifenis e antocianinas Cien. Rural, Santa Maria, 36 (4): 1283-1287, 2006.

Free Radical and Bioactive

Compounds of

Fruits and Vegetables

Free Radical and Bioactive Compounds of Fruits and Vegetables

An antioxidant is any substance that is present in low concentrations when compared to the oxidizable substrate, that delay or inhibit the oxidation of this substrate effectively .

Antolovich, M; Prenzler, P.D.; Patsalides, E.; McDonald, S.; Robards, K. Methods for testing antioxidant activity - Analyst, 127: 183-198, 2002.

Sies, H.; Stahl, W. Vitamins E and C, -Carotene, and other carotenoids and antioxidants Am. J. Clin. Nutr., 62(6): 1315-1321, 1995.

Antioxidant MoleculesFruits and vegetables contain large amounts of natural

antioxidant molecules, which can protect against severalchronic diseases.

Among these molecules, we find the lipid solublevitamins A and E, -carotene, the water soluble vitamin C, and awide range of amphipathic molecules, broadly termed phenoliccompounds.

These compounds are divided into several subclassesincluding phenolic acids, flavonoids, glucosides, and Esters.

Ninfali, P. & Bacchiocca, M. Poliphenols and antioxidant capacity of vegetables under fresh and frozen conditions - J. Agric. Food Chem. 51: 2222-2226, 2003.

Common Antioxidants in Fruits and Vegetables

Quercitina

Kaempferol

Rutina

Hesperitina

Common Antioxidants in Fruits and Vegetables

Evaluation of the Antioxidant Potential of Fruits and Vegetables Fresh and

Processed

Effect of the Processing on Some Components of Acerola Juice

Acerola is a fruit which is

much appreciated due to its high vitamin C content. It also has a good source of carotenoids and anthocyanins in industrialized frozen pulp and processed to juice.

Maia, G.A.; Sousa, P.H.M.; Santos, D.S.S.; Fernandes, A,G.; Prado, G,M. Effect of the processing on some components of acerola juice Cinc. Tecnol. Aliment., Campinas, 27(1): 130-134, 2007.

Objective

To determine the effect of some processing operations (formulation / homogenization and heat treatment) on physical and physical-chemical characteristics of acerola juice.



Results


Conclusion

The research indicates small

changes in the physical and physical-

chemical characteristics, and a significant

change in the pH, a decrease in the

vitamin C and anthocyanin content and

an increase in the carotenoids in the juice

were observed after processing.


Polyphenols and Antioxidant Capacity of Vegetables under Fresh and Frozen Conditions


Evaluate the antioxidantcapacity in fresh and frozenvegetables (green beet,spinach, broccoli, carrot, onionand celery), through themethods of total phenols andORAC.

Objective


Fresh/ frozenvegetables

Griding and homogegenation

Centrifugation

Juice

Whole Juice

Wet pulp

5% PCA1/1 V/V

(WJ + PCA)1:1 (w/v) water

1:7 (w/v) acetone(Acetone)

1:1 (w/v) 5% PCA1:7 (w/v) acetone(Acetone + PCA)

Scheme for the extraction of phenolics from fresh and frozen vegetables


Results: Table 1. Phenols in Aqueous Whole Juices of Fresh and Frozen Vegetablesa

aValues are expressed as mg/g juice and are the mean SD of four independent determinations. bCv. Bieta da tagli. cSignificancy different from WJ of fresh hortages by ANOVA with p 0.05. dSignificantly different from WJ of frozen vegetables. eSignificantly different from WJ of fresh vegetables.


Results: Table 2. Phenols in Acetone Extracts from Pulp of Fresh and Frozen Vegetablesa

aValues are expressed as mg/g wet pulp and are the mean SD of four independent determinations. bCv. Bieta da tagli. cSignificancy different from acetone of fresh vegetables. dSignificantly different from

acetone of frozen vegetables by ANOVA with p 0.05.


Results: Table . Phenols and ORAC Units in Selected Fresh and Frozen Vegetablesa

aValues are mean SD of four independent determinations. bCv. Bieta da tagli. cSignificancy different from phenols of fresh vegetables. dSignificantly different from ORAC of fresh vegetables by ANOVA

with p 0.05.


In conclusion

The results showed the importance of extractingphenolic compounds from fresh or frozenvegetables by obtaining the WJ first and then byextracting phenols from the pulp by acetone + PCA. The detection of the amount of phenols is relatedto ORAC values, the potential health benefit ofthese compounds, is very often independent oftheir absolute quantity.

Wild Fruits and Pulps of Frozen Fruits: Antioxidant Activity, Polyphenols and Anthocyanins

ObjectiveDetermine the antioxidant properties of commercialized frozen tropical fruits pulps(mulberry, grapes, aca, guava, strawberry, acerola, pineapple, mango, graviola, cupua and passion fruit), and in natura wild fruits (jambolan and baguau).


MethodsFolin-Ciocalteu = total polyphenols Difference in pH = anthocyanins Scanvening free radicals = DPPH

Determination of the polyphenols, anthocyanins and antioxidant activity of fruit pulp


Correlation between total polyphenols (R2 = 0,98) and anthocyanins (R2 = 0,93), the antioxidant activity TEAC (mol/g-1)


Wild Fruits and Pulps of Frozen Fruits: Antioxidant Activity, Polyphenols and Anthocyanins

Conclusion

The descending order of antioxidant capacity was acerola> mango> strawberry> grapes> aa> guava> mulberry> graviola> passion fruit> cupuau> pineapple.

Among the wild fruits, baguau presents a greater antioxidant activity than jambolan;

There is direct correlation between the values of total polyphenols, anthocyanins and the values represented by TEAC antioxidants test.

Blanching and long-termfreezing affect variousbioactive compounds ofvegetables in different ways

Puupponen-Pimi.; Hkkinen, S.; Marjukka, A.; et al. Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways J.Sci. Agric., 83: 1389-1402, 2003.

Contents of antioxidants, vitamins and sterols in peas and carrots


Contents of antioxidants, vitamins and sterols in brassicas


Conclusion


Phenolic compounds and vitamins aresensitive to the effects of industrialblanching/freezing and long-term freezerstorage.

Plant species-dependent decreases wereoften detected with phenolic compounds,vitamin C and folic acid.

The following assays proved to be very useful to get a general viewof the effects of processing on plant bioactivity: total phenolics andDPPH radical-scavenging activity, HPLC profile of phenolicantioxidants, vitamin C and folic acid.

General Conclusion Effects of industrial blanching/freezingand long-term freezer storage on differenttypes of vegetables and fruits affect theretention of antioxidant capacity;

More strategies are needed to preventlosses of bioactive compounds duringprocessing and also more research on thebioavailability of this compounds inprocessed foods.

Research Topics Selection of microorganisms that produce enzymes and

biochemical characterization of their produced enzymes; Aroma production by microrganisms selected from

various brazilian regions; Production of biosurfactants by microorganisms; Biotransformation of aroma compounds by

microorganisms and identification of compounds with functional activity;

Function foods: FOS and GOS; Evaluation of antioxidant potential of fruits; Study of antimutagenic and anticancer activity of

bioactive compounds from tropical fruits.

Objective

Study tropical fruits consumed mainly by nativepeople of the Brazilian Cerrado and AmazonRegions. In these studies, pulp, seed and peelwill be extracted with differents solvents.

In development....

Evaluation of bioactives compounds of fruits

Extracts show high content of total phenols (HPLC) will be screened for their potential antioxidants using in vitro (TEAC, DPPH* and ORAC) and in vivo models (citotoxic, antimitagenic and anticancer activity).

These studies can be further extending to exploit their possible application as natural antioxidant for cosmetic, supplements ans functional ingredients for food products as well as could represent a sustainable application of the natural sources of the brazilian Savannah and Amazon Region which has been destroyed in last 30 years.

GuapevaPouteria guardneriana

GabirobaCompomanesia cambessedeana

MuriciBrysonima verbascifolia

Biochemistry And Biological

Characterization of CerradoFruitsTOTAL PHENOLS (mg gallic acid/ g extract)

FRUITS EXTRACTION

AQUEOUS ETHANOLIC

Gabiroba 80.01 184.42

Guapeva peel 18.19 55.88

Guapeva pulp 9.91 25.59

Guapeva seed 3.23 14.58

Murici 9.85 31.61

TOTAL PHENOLS

0

50

100

150

200

Gabiroba Guapeva peel Guapeva pulp Guapevaseed

Murici

FRUITS

m

g

g

a

l

l

i

c

a

c

i

d

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g

e

x

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a

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Biochemistry And Biological Characterization of CerradoFruits

Biochemistry And Biological Characterization of Cerrado Fruits

Annona cherimolia Mill. var Cumbe

Fruit Part of the fruit

Total Phenol Content (g GAE/kg dry matter)

ORAC H (mol TE/ g dry matter)

Aqueous Extracts

Ethanolic Extracts

Aqueous Extracts

Ethanolic Extracts

Annona cherimolia(Unripe)

Peel 26,6 47,0 12,92 36,03Pulp 6,6 8,5 11,24 12,00

Seeds 5,9 8,1 9,10 1,42

Annona cherimolia(Overripe)

Peel 7,3 42,8 1,40 11,24Pulp 3,3 17,6 3,40 9,00

Seeds 12,5 5,1 0,24 1,43

Fruit Part of the fruit

Total Phenol Content (g GAE/kg dry matter)

ORAC H mol TE/ g de extrato

Aqueous Extracts

Ethanolic Extracts

Aqueous Extracts

Ethanolic Extracts

Pouteria

Peel 5,8 112,7 8,16 86,40Pulp 3,4 17,6 0,70 0,40

Seeds 13,5 17,1 1,29 14,10

Pouteria lucuma (Overripe)

Peel 3,4 3,0 1,38 1,34Pulp 1,7 0,3 0,70 0,66

Seeds 7,7 7,3 14,48 0,37

Pouteria lucuma

In development...

Study of the antioxidant capacity of Peruvian fruits

State University of Campinas

[email protected]

Thank you very much!

Processing and Antioxidant Retention in Tropical Fruits and VegetablesSlide Number 2Slide Number 3Slide Number 4Slide Number 5Slide Number 6Opportunities of the Agribusiness System of Frozen Pulp and Fruit JuicesSlide Number 8Slide Number 9Factors that Affect QualitySlide Number 11Slide Number 12Free Radical and Bioactive Compounds of Fruits and VegetablesSlide Number 14Slide Number 15Slide Number 16Slide Number 17Effect of the Processing on Some Components of Acerola Juice Effect of the Processing on Some Components of Acerola Juice Effect of the Processing on Some Components of Acerola JuicePolyphenols and Antioxidant Capacity of Vegetables under Fresh and Frozen ConditionsSlide Number 22Slide Number 24Slide Number 25Slide Number 26Wild Fruits and Pulps of Frozen Fruits: Antioxidant Activity, Polyphenols and AnthocyaninsDetermination of the polyphenols, anthocyanins and antioxidant activity of fruit pulp Slide Number 29Slide Number 30Slide Number 31Slide Number 32Slide Number 33General ConclusionSlide Number 35Slide Number 36Slide Number 37Slide Number 38Annona cherimolia Mill. var CumbeSlide Number 40

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total fruits

bioactive compounds

countriesmajor tropical

largest producers of

fruits production tons

fruit drinks

tropical juice

tropical regions