Qualidade nutricional e compostos bioativos em polpas e sucos de jerivá e juçara

Abstract

The research was conducted in two studies. The first aimed to characterize the proximate composition, physicochemical, colorimetric, and nutritional parameters, bioactive compounds, antioxidant capacity, and microbiological quality of juçara pulp, as well as to investigate associations among these variables using Pearson’s correlation analysis. The pulp showed a high dietary fiber content (5.89 g.100 g⁻¹), low available carbohydrate content (1.68 g.100 g⁻¹), low sodium content (20.09 mg.100 g⁻¹), and vitamin C content of 7.88 mg.100 g⁻¹. Total phenolic compounds (141.57 mg GAE.100 g⁻¹) and anthocyanins (32.38 mg.100 g⁻¹) were detected, along with antioxidant capacity of 10.65 µmol Trolox.100 g⁻¹ (ABTS), 582.78 µmol Trolox.100 g⁻¹ (FRAP), and 351.20 mg ascorbic acid.100 g⁻¹ (phosphomolybdenum assay). The correlation analysis indicated that antioxidant activity results from the interaction among different bioactive constituents and food matrix characteristics. The second study evaluated changes resulting from the preparation of different jerivá-based formulations in terms of nutritional composition, bioactive compounds, antioxidant capacity, and microbiological quality. Compared with the pulp, the whole and sugar-added juices showed higher antioxidant capacity values, with differences of approximately 376% and 377% for ABTS, 231% and 283% for FRAP, and 59% and 317% for the phosphomolybdenum assay, respectively. The results highlight the nutritional, functional, and technological potential of juçara and jerivá, reinforcing the sustainable utilization of these native fruits and their application in the development of value-added food products.