ALMEIDA, T. C. C.; http://lattes.cnpq.br/4815669636227346; ALMEIDA, Tereza Cecília Costa de.
Abstract:
Guava is a fruit with high nutritional quality, considered a source of vitamins, phenolic
compounds, and dietary fiber. However, there is still a high waste of fruit, requiring the use of
conservation techniques, including the development of jellies to increase its shelf life. The
mastic fruit (Schinus terebinthifolius Raddi), popularly known as rose pepper, is a plant that has
been used for its therapeutic action in several diseases and pathologies and can be added to food
products. Antioxidants are substances that offer several benefits in food quality, being widely
used to increase the shelf life of food products; moreover, their consumption is associated with
the prevention of several diseases. Thus, the objective of this work was to evaluate the influence
of the addition of rose pepper on the antioxidant properties in guava jelly. For this, two
formulations of guava jelly were prepared: GG (guava jelly) and GGP (guava jelly with pink
pepper). Total phenolics, total flavonoids, and antioxidant activity (ABTS and FRAP) were
determined. For the statistical treatment, the data were evaluated by variance analysis, in which
the means of the results were compared using the student t-test considering the significance
level of 95% (p<0.05). Given the results, it can be seen that GGP showed higher values of total
phenolic compounds, total flavonoids, and total antioxidant activity compared to GG. Thus, it
is concluded that the addition of rose pepper to guava jelly positively influences its bioactive
compound contents and antioxidant capacity. These findings support the encouragement of the
use of pink pepper as a natural antioxidant, as well as the development of new products with
functional potential.
