Utilização tecnológica e avaliação antioxidante da pitomba (Talisia esculenta)

Abstract

Some unexplored fruits and great economic potential are consumed raw or processed primarily by the local population as pitomba (Talisia esculenta Radlk ).However, there are few studies on its chemical characteristics, nutritional value and practical use for food.The objective of this study was to evaluate the quantification of total phenolics, antioxidant activity pitomba pulp by DPPH method, employing the edible part in the formulation of a jam and perform sensory acceptance test using hedonic scale and evaluation of purchase intent.The phenolic compounds, the results showed that the extracts analyzed T. esculenta pulp have good presence. Results of the measurement of phenolic by DPPH corroborate the phenolic tests.The evaluated extracts showed good activity in sequestering the free radical DPPH˙ (reaching values of 91.05 ± 0.75 Aa for aqueous 45.83 ± 0.56 Ba for ethanol after 30 minutes of reaction) putting the hypothesis of the use of extracts from the preservation of food products. For the sensory analysis, the values of both the jelly formulations are presented within the acceptance area, beyond stating one of them as the most interesting in the food industry for its low level of sucrose in the formulation.