Antioxidant and rheological properties of guava jam with added concentrated grape juice

Authors

  • Rúbia C G Corrêa,

    1. Universidade Estadual de Maringá, Programa de Pós-Graduação em Ciência de Alimentos (PPC), Maringá, PR, Brazil
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  • Charles W I Haminiuk,

    Corresponding author
    1. Universidade Tecnológica Federal do Paraná, Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Campo Mourão, PR, Brazil
    • Correspondence to: Charles W I Haminiuk, Universidade Tecnológica Federal do Paraná, Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), BR 369—km 0,5, CEP: 87301–006, Campo Mourão, PR, Brazil E-mail: haminiuk@utfpr.edu.br

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  • Gisele T S Sora,

    1. Universidade Estadual de Maringá, Programa de Pós-Graduação em Ciência de Alimentos (PPC), Maringá, PR, Brazil
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  • Rosangela Bergamasco,

    1. Universidade Estadual de Maringá, Departamento de Engenharia Química, Maringá, PR, Brazil
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  • Angélica M S Vieira

    1. Universidade Estadual de Maringá, Programa de Pós-Graduação em Ciência de Alimentos (PPC), Maringá, PR, Brazil
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Abstract

BACKGROUND

Guava jam enriched by the addition of concentrated grape juice in the proportion of 30% (w/w) (ENR) was studied for its antioxidant potential and rheological behavior. Total phenolics content, 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activity and β-carotene–linoleic acid coupled oxidation assays were used to evaluate the antioxidant properties of the samples during storage for 90 days at room temperature (25°C).

RESULTS

The ENR showed a total phenolic content of 11.09 g GAE kg−1 of jam at production, more than two-fold the phenolic content presented by the standard formulation (STA). For the ENR formulation the antioxidant capacity increased in almost 20% (P ≤ 0.05) with time on the β-carotene assay and decreased with time on the DPPH assay. The enriched guava jam exhibited a non-Newtonian shear-thinning behavior at temperatures ranging from 25 to 55°C, and, moreover, presented higher stability than the standard formulation when exposed to temperature variation.

CONCLUSION

ENR constitutes an original food product with a notable antioxidant potential, even greater than the potential presented by the standard guava jam, worldwide appreciated delicacy. © 2013 Society of Chemical Industry

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