Propriedades antioxidantes da geleia de acerola com melão de São Caetano (Momordica charantia L.)

Abstract

Fruits are important foods as they are rich in vitamins, minerals, fiber, in addition to having a high antioxidant potential, which in turn are capable of preventing cancer diseases. However, due to their physiological characteristics there is still a great waste of these foods, being necessary to minimize this effect. A viable alternative is the preparation of jellies that, in addition to avoiding waste, expand the form of consumption of these fruits, such as acerola and above all São Caetano melon, an underutilized unconventional fruit that has several nutritional properties. Acerola is known for its high content of ascorbic acid and bioactive compounds that have antioxidant actions, being highly appreciated for its flavor and color. The composition of São Caetano melon comprises several biologically active metabolites, becoming a potential functional ingredient. Thus, the objective was to prepare a mixed jelly of acerola and melon from São Caetano and to evaluate its antioxidant properties. For this, they form the contents of total phenolic compounds, total flavonoids and antioxidant activity of the jelly. The jelly had a total phenolic content of 106.60 mg EAG / 100g; total flavonoids of 58.13 mg EC / 100g and antioxidant activity of 0.79 μmol TE / g. Given the results, a jelly has a high content of total phenolic compounds and total flavonoids, in addition to a good antioxidant capacity. Emphasizing the need to expand this study, in addition to new research in sensory and microbiological areas.