Antioxidant potential of marolo jam (Annona crassiflora mart) during storage

Abstract

Marolo is a typical fruit of Brazilian Cerrado Biome or Savannah Brazilian, consumed for many years by the regional population, and little known in other regions. This research aimed to study physical and chemical characteristics of jam and evaluate the presence and behavior of antioxidants to over 12 months of storage. Values were determined for humidity, ash, protein, lipids, carbohydrates, calories, sugar, fiber, pectin, pH, total acidity, organic acid form, antioxidant potential (dpph), total phenolic compounds, color and consistency. Results of sugars, fiber and pectin showed that the consistency of Marolo fruit was suitable for the production of jam and it was within the norms established by the Brazilian legislation. The pH (3.31-3.2), total phenolic compounds (394.41-250.5 mgEAG.100 g﹣1), total antioxidant potential (38.0%-33.7%), the color parameters (L * b * 14.45-6.63 32.19-28.52) and organic acids decreased. However, for a total acidity of variables (1.27% to 1.53%) and citric acid (1.86 to 4.38 μg·g﹣1) being detected increment in values. With these results, we may say that Maroloto jam over a year of storage remained with good amounts of nutrients and a good antioxidant capacity.