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<p>Tucumã-do-Amazonas (<i>Astrocaryum aculeatum</i>) is a fruit from the Brazilian Amazon with a high potential for processing and bioactive compound extraction. Understanding the chemical composition of different tucumã-processed crops may help create and improve high-quality and safe food products for industrial and health-related purposes. However, studies addressing how preservation methods affect tucumã’s bioactive qualities are still lacking. Therefore, this study aimed to compare the bioactive composition and antioxidant capacity of tucumã pulp subjected to four preservation methods convective drying, freeze-drying, acidified preserve, and jelly preparation, with fresh and blanched pulp as controls. Carotenoid content ranged from 26.62 to 557.90&#xa0;µg/g, total phenolic compounds from 10.01 to 48.54&#xa0;mg/g, and flavonoids from 0.073 to 0.596&#xa0;mg/g. Antioxidant activity values were 67.29-215.81 (<i>FRAP</i>) and 0.073–0.596 (<i>ABTS</i> method) µmol of Trolox equivalent/g. Convective drying and freeze-drying preserved carotenoids best, at 101.92% and 77.17% of fresh control levels. Polyphenols were well preserved by freeze-drying and acidified preserve at 137.39% and 80.81% when compared to fresh pulp. Pearson’s correlation indicated a strong relationship (<i>r</i> = 0.858–0.931) between total polyphenols, flavonoids, and antioxidant capacity. Preservation methods significantly affected the bioactive compound levels and antioxidant capacity and these results emphasize the potential of tucumã-do-Amazonas pulp for significant bioactive compound extraction.</p>

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Effects of distinct food preservation methods on the bioactive content and antioxidant capacity of tucumã-do-Amazonas (Astrocaryum aculeatum)

  • 期刊论文

  • 发表日期：

    2025年7月24日

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  • Luana Teixeira Daleaste,
  • Lucas de Souza Soares,
  • Eliana Janet Sanjinez Argandoña,
  • Roberto de Paula do Nascimento,
  • Cristina Tostes Filgueiras,
  • Ana Paula da Fonseca Machado

摘要

Tucumã-do-Amazonas (Astrocaryum aculeatum) is a fruit from the Brazilian Amazon with a high potential for processing and bioactive compound extraction. Understanding the chemical composition of different tucumã-processed crops may help create and improve high-quality and safe food products for industrial and health-related purposes. However, studies addressing how preservation methods affect tucumã’s bioactive qualities are still lacking. Therefore, this study aimed to compare the bioactive composition and antioxidant capacity of tucumã pulp subjected to four preservation methods convective drying, freeze-drying, acidified preserve, and jelly preparation, with fresh and blanched pulp as controls. Carotenoid content ranged from 26.62 to 557.90 µg/g, total phenolic compounds from 10.01 to 48.54 mg/g, and flavonoids from 0.073 to 0.596 mg/g. Antioxidant activity values were 67.29-215.81 (FRAP) and 0.073–0.596 (ABTS method) µmol of Trolox equivalent/g. Convective drying and freeze-drying preserved carotenoids best, at 101.92% and 77.17% of fresh control levels. Polyphenols were well preserved by freeze-drying and acidified preserve at 137.39% and 80.81% when compared to fresh pulp. Pearson’s correlation indicated a strong relationship (r = 0.858–0.931) between total polyphenols, flavonoids, and antioxidant capacity. Preservation methods significantly affected the bioactive compound levels and antioxidant capacity and these results emphasize the potential of tucumã-do-Amazonas pulp for significant bioactive compound extraction.