期刊
FOOD CHEMISTRY
卷 197, 期 -, 页码 881-890出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.11.050
关键词
Psidium guajava; Freeze drying; Oven drying; Soluble phenolics; Insoluble phenolics
资金
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) (Brazil)
- Universidade Federal do Rio de Janeiro (UFRJ) (Brazil)
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) (Brazil)
- Fundacao Carlos Chagas Filho de Amparo a Pesquisa do Estado do Rio de Janeiro (FAPERJ) (Brazil)
We studied the chemical composition of oven and freeze dried guava powders for future use as antioxidant-rich flavour enhancers. Among thirty-one volatiles in guava powders, terpenes were predominant, even after both drying processes. In contrast, esters and aldehydes, volatiles characteristic of fresh guava fruit, appeared to have been decreased by drying. Insoluble phenolics were predominant and among the sixteen compounds identified, quercetin-3-O-rutinoside and naringenin corresponded to 56% of total phenolics. Drying processes decreased total phenolics contents by up to 44%. Oven drying promoted the release of insoluble flavonoids, generating mainly quercetin. Antioxidant capacity also decreased due to both drying processes, but guava powders still presented similar antioxidant capacity in comparison to other tropical fruit powders. Our results suggest that oven drying is a viable option for the production of a functional ingredient that would improve the phenolic content of cereal foods while adding desirable guava flavour. (C) 2015 Elsevier Ltd. All rights reserved.
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