Compostos bioativos e atividade antioxidante em extrato de arroz saborizado comblend de goiaba e acerola enriquecido com colágeno hidrolisado

Abstract

The addition of fruits to the vegetable extracts imparts flavor to the products and enriches with bioactive compounds. The objective of this work was the evaluation of a presence of bioactive compounds and antioxidant activity in rice extract flavored with a mixture of guava pulp and acerola enriched with hydrolyzed collagen. Three beverage formulations with different pulp mixture proportions were analyzed for the vitamin C parameter, total phenolics and antioxidant activity. The levels of vitamin C had mean values of 27.48 mg 100mL-1a 30.03 mg 100mL-1. Total phenolics ranged from 563 mgEAG / 100 g to 437.33 mgEAG / 100 g, demonstrating that the beverage had a good amount of phenolics. One beverage under analysis presented antioxidant activity, ranging from 507.33 to 664.00 umol TEAC / 100g, being a formulation 3 which exhibited higher antioxidant activity. A Pearson analysis showed a positive correlation between phenolics and vitamin C, however, a correlation of antioxidant activity with bioactive compounds, vitamin C and total phenolics was inversely proportional. Thus, the results demonstrate that it is a studied beverage and a product with high levels of vitamin C, a source of total phenolics. However, an antioxidant activity can be due to the presence of other components of the beverage