Influência da adição da pimenta rosa (Schinus terebinthifolius Raddi) nas propriedades antioxidantes de geleia de goiaba.

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.