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Optimization of the antioxidant capacity of bracts Creole artichoke (Cynara scolymus L.) with supercritical CO2
DOI:
https://doi.org/10.26490/uncp.prospectivauniversitaria.2021.18.1418Keywords:
OptimizationAbstract
The effect of incorporation of passion fruit juice in the invert sucrose syrup was evaluated at a temperature of 30º and 40°, according to the kinetic parameters, total polyphenols and antioxidant capacity in osmotic dehydrated. The raw material was cut into 4 mm thick sheets, blanched in boiling at 89 °C for 15 minutes, immersion in osmotic solution (invert syrup of sucrose at 60 °Brix and passion fruit juice) in proportions of 65:35, 70:30 and 75:25, and concentrations of 37.5 °Brix, 41.5 °Brix and 40.5 °Brix respectively; drained and dried with hot air at 50 °C with an air velocity of 1.4 ± 0.1 m/s and packaging. The DO was carried out for 4.5 hours, the kinetic parameters that were evaluated were: percentage weight loss (PP%), solid gain rate (GS) and water loss rate (WL). The total polyphenols were measured by the Follin Ciocalteu method and the antioxidant capacity by the ABTS method. Obtaining the following results: the values of (PP%) ranged between 19.24 % ± 0.02 and 23.56 % ± 0.07; the treatment at 37.5 ° Brix and 40 ° C had the highest (PP%) 23.56 % ± 0.07, the highest rate of (GS) 0.715 ± 0.003 g of solid/g fruit and the highest rate of (WL) 0.388 ± 0.006 g of water/g fruit. The total polyphenol content and antioxidant capacity decrease in treatments. At 41.5 °Brix and 30 °C, the lowest loss was presented, 7.57±0.21 mg EAG/g MS and 21.12±0.16 μmol TE/g MS 17 % and 11.78 % respectively. The interaction of the concentration and temperature factor have significant effects (P<0.05) on the kinetic parameters and on the total polyphenols and antioxidant capacity by the ABTS method.
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