BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES

• Main Authors: GABRIELA NIEMEYER REISSIG, LISIANE PINTANELA VERGARA, RODRIGO CEZAR FRANZON, ROSANE DA SILVA RODRIGUES, JOSIANE FREITAS CHIM
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Fruticultura
• Series: Revista Brasileira de Fruticultura
• Subjects: native fruits; processing; phytochemicals; special purpose foods
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000300901&lng=en&tlng=en

ABSTRACT This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of pH were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPH and ABTS radicals. Conventional and no added sugars jellies did not differ for total phenols, total anthocyanins and ascorbic acid. However, processing exerted significant influence (p=0.05) on total carotenoids and antioxidant activity. It is feasible to use red strawberry guava for the preparation of conventional and no added sugar jellies. The products, however, show a significant difference in carotenoids content, with the highest content of these and higher antioxidant activity in processed jellies without sugars addition.