Antioxidant and rheological properties of guava jam with added concentrated grape juice.

摘要

BACKGROUND: Guava jam enriched by the addition of concentrated grape juice in the proportion of 30% (w/w) (ENR) was studied for its antioxidant potential and rheological behavior. Total phenolics content, 1,1-diphenyl-2-picrylhydrazyl radical (DPPH.) scavenging activity and beta -carotene-linoleic acid coupled oxidation assays were used to evaluate the antioxidant properties of the samples during storage for 90 days at room temperature (25 degrees C). RESULTS: The ENR showed a total phenolic content of 11.09 g GAE kg-1 of jam at production, more than two-fold the phenolic content presented by the standard formulation (STA). For the ENR formulation the antioxidant capacity increased in almost 20% (P<=0.05) with time on the beta -carotene assay and decreased with time on the DPPH assay. The enriched guava jam exhibited a non-Newtonian shear-thinning behavior at temperatures ranging from 25 to 55 degrees C, and, moreover, presented higher stability than the standard formulation when exposed to temperature variation. CONCLUSION: ENR constitutes an original food product with a notable antioxidant potential, even greater than the potential presented by the standard guava jam, worldwide appreciated delicacy.