ONIAS, Elny Alves.
Résumé:
Recent studies have revealed that the maturation stages influence the antioxidant capacity and other physicochemical properties of pomegranate juice. This work aimed to study the antioxidant capacity of pomegranate aril of (cv. Molar) and its correlation with the bioactive compounds in various stages of fruit development. To carry out the work were marked flowers of adult plants, vigorous and healthy from a commercial orchard located in Anteater Water Farm in Sousa-PB. The design was completely randomized (DIC), the treatments consist of the development stages (60, 70, 80, 90 and 100) days from anthesis, with four replications composed of five fruits, totaling twenty fruits per treatment . In each particular time, fruits were harvested and transported to the Food Analysis Laboratory of the Federal University of Campina Grande (UFCG), Campus de Pombal-PB, where the extraction of the juice was made. Subsequently they were performed pH, soluble solids (SS), Total Sugars (AT), Vitamin C, anthocyanins and antioxidant capacity of juice through the DPPH and ABTS methods. Data were submitted to analysis of variance (p = 0.05), followed by regression and Pearson correlation.There was variation in pH between 2.93 and 3.15. It found an increase in SS content during the development stages, and its greatest value at 100 days with 14.04%. The Total Sugars had increased from 12.08 to 16.70 mg / 100 ml for fruit with 60 and 90 days, respectively. Vitamin C had an increase in their concentration with maximum at 90 days (10.50% ascorbic acid) and a decrease to 100 days. It was also noticeable increase in anthocyanins content of 60 to 90 days, followed by a decrease after 100 days of fruit development. The antioxidant capacity of fruits determined by DPPH method, initially showed a value of 1407.17 g juice / g DPPH at 60 days, followed by progressive increase, reaching 90 days, with a value of 3501.00 g juice / g DPPH with a small decrease in 100 days of development. The ABTS method, showed behavior similar to DPPH. Initially there was less antioxidant capacity, with increased with fruit development. Concluded with the study that there are changes in the physical and chemical characteristics of the
pomegranate (cv. Molar) in different stages of fruit development, and at 90 days, the fruits showed the best quality attributes in the chemical composition of the juice with the highest pH, Total sugars, vitamin C, anthocyanins and antioxidant capacity. The highest correlation between the antioxidant capacity determined by DPPH method were verified at 60 days, with the variable Total Sugars, with a correlation coefficient of Pearson r = 0.994, as for the antioxidant capacity determined by the ABTS method, the highest correlation was at 80 days also with the variable Total Sugars, but with negative Pearson correlation coefficient r = - 0.996.
