Avaliação dos compostos fenólicos e atividade antioxidante de sopa formulada com maracujá alho (Passiflora tenuifila killip)

• Ano de defesa: 2016
• Autor(a) principal: Spinosa, Eliandra de Araújo
• Orientador(a): Brasil, Isabella Montenegro
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Sopa desidratada; Liofilização; Capacidade antioxidante
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/21613

The passion fruit garlic (Passiflora tenuifila Killip) has high levels of total polyphenols and total antioxidant activity high, indicating that the fruit can be natural source of bioactive compounds. The freeze-drying method is very conducive to retention of its characteristics, causing little loss of nutrients so that it can be used in the development of new products. Thus the study aims to develop a dehydrated soup formulation for lyophilization containing garlic passion fruit (Passiflora tenuifila Killip) and an alternative thickener base of yellow passion fruit peel (Passiflora edulis flavicarpa). Therefore, analyzes were performed for the chemical characterization and determination of total extractable polyphenols (PET) and total antioxidant activity (TAA) of the flour of the yellow passion fruit peel, passion fruit garlic fresh and freeze-dried and soup with passion fruit, and soup without passion fruit. The yield for obtaining the yellow passion fruit peel flour was 7.2% and was 3.4% for the shell flour passion fruit of the cerrado (Passiflora setacea DC). The results indicated that lyophilization had the concentrating effect on the polyphenol going from 825.69 ± 44.49 mg eq.Ác. gálico.100g-1 passion fruit garlic in natura to 2284.79 ± 280.20 in passion fruit freezedried garlic. Lyophilization also contributed to the increase in antioxidant activity, both the ABTS method and by FRAP method. The flour from the bark of yellow passion fruit showed the best gelling capacity and better performance achievement and was used as a thickening agent in the formulation of soup with passion fruit. The values obtained for PET and AAT, both by the method of ABTS radical as the FRAP method, were higher for the soup containing passion fruit garlic and flour yellow passion fruit. With values of 165.42 ± 7.33 mg eq.Ác. gallic / 100g, 31.80 ± 1.18 uM Trolox / g and 41.84 ± 0,89μM ferrous sulfate / g for polyethylene, ABTS and FRAP, respectively, for the soup with passion fruit. The soup without passion got the values of 50.52 ± 1.41 mg eq.Ác. gallic / 100g, 5.99 ± 0.03 uM Trolox / g and 11.00 ± 0,48μM ferrous sulfate / g PET, ABTS and FRAP. Thus, the results, it is observed that the difference, for total polyphenols and antioxidant activity, is significantly higher in the formulation of soup with passion fruit indicating the contribution of the inclusion of freeze-dried garlic passion and the passion fruit peel flour on increase these values. Thus it is concluded that there viability for the production of dehydrated soup with passion fruit and flour garlic peeling of passion fruit.