Effects of thermal processing combined with sucrose on the vitamin C content, total phenolic content, antioxidant activity, and sensory characteristics of arazá (Eugenia stipitata
 McVaugh) purée during frozen storage

Carlos-Eduardo   Narváez-Cuenca; Kelly-Johanna   Silva-Bustos; Luz-Patricia   Restrepo-Sánchez

Effects of thermal processing combined with sucrose on the vitamin C content, total phenolic content, antioxidant activity, and sensory characteristics of arazá (Eugenia stipitata McVaugh) purée during frozen storage

Autores

Carlos-Eduardo Narváez-Cuenca

Kelly-Johanna Silva-Bustos

Luz-Patricia Restrepo-Sánchez

Editor

Universidad Nacional de Colombia

Descripción

The effects of a 80°C, 1 minute thermal treatment (Htreatment)and of the same treatment combined with sucrose (SHtreat-ment) on the chemical and sensory qualities of arazá purée wereevaluated during 4 months of storage at -20°C. For the control,an untreated sample (C) was included. The chemical qualitiesevaluated were vitamin C content, total phenolic compounds(TPC), and antioxidant activity (AoA), which were measuredwith the ferric reducing ability of plasma (FRAP), 2,2 ̓-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and1,1-diphenyl-2-picrylhydrazyl (DPPH), while a trained panelwas used for the sensory quality evaluation. After 4 monthsof frozen storage,SHwas more effective thanHat controllingthe loss of chemical quality.SHprovided a similar FRAP-AoA(89%) and vitamin C content (87%), as well as a higher TPC(145%), ABTS-AoA (272%), and DPPH-AoA (115%), when com-pared toCbefore frozen storage. The total sensory qualities inboth theSHpurée (15±1) and theHpurée (16±1) after 4 monthsat -20°C were comparable to those of theCpurée before thefrozen storage (18±2). Therefore, using sucrose combined witha thermal treatment and subsequent frozen storage preservesthe chemical and sensory qualities of arazá purée.