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<p>The aim of this study was to evaluate the influence of drying on mixed pulps based on chestnut fuit, added from cashew, African watermelon and mandacaru pulps, to determine their antioxidant activity, phenolic profile and to investigate the degradation kinetics of total phenolic compounds during storage. The antioxidant activity was studied DPPH• and ABTS• + assays, and by the ferric-reducing antioxidant potential (FRAP). The phenolic profile was determined by high performance liquid chromatography. The degradation kinetics were evaluated during 16&#xa0;days of storage at temperatures of 20, 30 and 40 ºC. Drying influenced the antioxidant activity of the mixed pulps, with a significant increase in their powders. The highest antioxidant activity for the powders was observed for the chestnut fuit/cashew formulation, with 130.78&#xa0;mM Trolox/kg d.b. 20 phenolic compounds were detected, 12 in the raw mixed pulps and 19 in the powders. The total phenolic compounds of the powders were reduced with storage time, and degradation was well predicted by zero-order and first-order models. Increasing the storage temperature between 20 and 40 ºC increased the speed of degradation and reduced the half-life times. The chestnut fuit/cashew formulation exhibited higher activation energy value and temperature coefficient between 20 and 30&#xa0;°C than the other formulations in the range of 30 to 40&#xa0;°C. The mixed pulps showed a great variety and content of phenolic compounds and antioxidant activity, enhanced with the use of drying, demonstrating the potential of chestnut fruit of its bioactive compounds and its use by the food industry.</p>

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Evaluation of antioxidant activity, phenolic compound profile and accelerated storage of chestnut based mixed pulp powders

  • 期刊论文

  • 发表日期：

    2025年4月2日

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  • Rosenildo dos Santos Silva,
  • Rossana Maria Feitosa de Figueirêdo,
  • Alexandre José de Melo Queiroz,
  • Lídia Paloma da Silva Nogueira,
  • Nailton de Macedo Albuquerque Junior,
  • Francislaine Suelia dos Santos,
  • Ana Júlia de Brito Araújo Carvalho,
  • Marcos dos Santos Lima

摘要

The aim of this study was to evaluate the influence of drying on mixed pulps based on chestnut fuit, added from cashew, African watermelon and mandacaru pulps, to determine their antioxidant activity, phenolic profile and to investigate the degradation kinetics of total phenolic compounds during storage. The antioxidant activity was studied DPPH• and ABTS• + assays, and by the ferric-reducing antioxidant potential (FRAP). The phenolic profile was determined by high performance liquid chromatography. The degradation kinetics were evaluated during 16 days of storage at temperatures of 20, 30 and 40 ºC. Drying influenced the antioxidant activity of the mixed pulps, with a significant increase in their powders. The highest antioxidant activity for the powders was observed for the chestnut fuit/cashew formulation, with 130.78 mM Trolox/kg d.b. 20 phenolic compounds were detected, 12 in the raw mixed pulps and 19 in the powders. The total phenolic compounds of the powders were reduced with storage time, and degradation was well predicted by zero-order and first-order models. Increasing the storage temperature between 20 and 40 ºC increased the speed of degradation and reduced the half-life times. The chestnut fuit/cashew formulation exhibited higher activation energy value and temperature coefficient between 20 and 30 °C than the other formulations in the range of 30 to 40 °C. The mixed pulps showed a great variety and content of phenolic compounds and antioxidant activity, enhanced with the use of drying, demonstrating the potential of chestnut fruit of its bioactive compounds and its use by the food industry.