EVALUATION OF THE CONTENT OF C VITAMIN, BETA CAROTENE AND TOTAL ANTIOXIDANT ACTIVITY IN THE FRUIT OF LYOPHILIZED AGUAYMANTO

Abstract

The aguaymanto “Physalis peruvianum”, also known as capulì, Physalis. Uvilla, etc.. has been studied in various countries for its nutrition and curative qualities both fruit, leaves and the chalice. The objective was: To evaluate the content of C vitamin, beta carotene and antioxidant activity of the fresh aguaymanto and freeze-dried in two states of maturation: Physiological (MF) and consumer (MC). It has been done was the proximate analysis of the product and determined the rate of maturity. We found no significant differences in the number of components. The rate of maturity of aguaymanto MF was 5 brix and the rate of maturity of aguaymanto MC was 9 brix. To freeze-drying the berries were cut into slices of the same thickness, then they were frozen at -25 ° C and then be subjected to a pressure of 0.4 -0.6 mbar and sublimaciòn temperature of -29.5 ° C. no freeze-dried and freeze-dried samples in the two state of maturity it was determined the content of A and C Vitamin, total antioxidant activity to the no freeze-dried and freeze-dried samples in the two state of maturity. The content of ascorbic acid was for the aguaymanto MF fresh 33,847 and 30.33 mg/100g and for the freeze-dried 30.33 mg/100g, for the MC 17,103 and 14, 357 fresh and freeze - dried calculating a loss of 10% and 15.6% between the MF and MC aguaymanto respectively. Regarding the explicit in IU vitamin A (β-carotene) after lyophilized it is achieved a product that retains 83% of the vitamin in FF and 81% in MC. For the total antioxidant activity, the percentage of inhibition is similar in both degrees of maturity. Comparative analysis results with those made for aguaymanto in syrup, loss of nutrients is lower in the lyophilized product. It was found that the quantities of nutrients vary depending on the degree of maturation and that the loss of them depends on the type of technological process to which they are subjected. The lyophilization is one of the technologies that cause less damage to products, do not significantly alter their sensorial, nutritional and bioactive characteristics.