Attributes of quality, bioactive compounds and antioxidant activity of uvaia fruit during maturation
DOI:
https://doi.org/10.30612/agrarian.v13i49.8684Keywords:
Eugenia pyriformis Cambess. Carotenoids. Flavonoids. Antioxidant activity. DPPH.Abstract
The objective of this work was to evaluate the changes in the aspects of quality, bioactive compounds and antioxidant activity of ‘uvaia’ fruits (Eugenia pyriformis Cambess) in different stages of maturation. Fruits were evaluated with regard to the fresh mass, length and diameter, pulp yield, soluble solids (SS), titratable acidity (TA), SS/TA ratio, ascorbic acid, total carotenoids, yellow flavonoids and antioxidant activity (DPPH). The experimental design was completely randomized. ´Uvaia´ fruits presented increases in fresh mass and pulp yield during maturation with mean values of 11.69 g and 65.49%, respectively he end of maturation. The ‘uvaia’ is a fruit of high acidity, which decreases with maturation, in parallel to the increase in soluble solids content. The total antioxidant activity increases with the advance of maturation, in parallel with the increase of carotenoid and flavonoid contents, characterizing the most striking changes in the final stages of maturation.Downloads
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