Impact of processing and packages on bioactive compounds and antioxidant activity of Mangaba Jelly

ZITHA, Elídio Zaidine Maurício; ARAÚJO, Ana Beatriz Silva; MACHADO, Patrícia da Silva; ELIAS, Heloísa Helena de Siqueira; CARVALHO, Elisângela Elena Nunes; VILAS BOAS, Eduardo Valério de Barros

doi:10.1590/fst.28221

Elídio Zaidine Maurício ZITHA

Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Lavras, MG, Brasil

https://orcid.org/0000-0003-0895-4194

Ana Beatriz Silva ARAÚJO

Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Lavras, MG, Brasil

Patrícia da Silva MACHADO

Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Lavras, MG, Brasil

Heloísa Helena de Siqueira ELIAS

Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Lavras, MG, Brasil

Elisângela Elena Nunes CARVALHO

Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Lavras, MG, Brasil

Eduardo Valério de Barros VILAS BOAS ^**Corresponding author: evbvboas@ufla.br

Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Lavras, MG, Brasil

*Corresponding author: evbvboas@ufla.br

Figures (3)
Tables (4)

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Figure 1
Changes in bioactive compounds and antioxidant activity during 12 months of mangaba jelly storage at room temperature (22 ± 2 ^oC, 72 ± 11% RH). (a) Vitamin C; (b)TPC; (c) DPPH EC₅₀; (d) DPPH (TE); (e) DPPH (AAE); (f) ABTS (TE); (g) ABTS (AAE); (h) ß-carotene bleaching. Values are means of four replications on a fresh weight basis (fw). AA: ascorbic acid; TPC: Total phenolics content; GAE: gallic acid equivalent; DPPH (AAE): antioxidant activity of DPPH radical expressed as ascorbic acid equivalent; ABTS (TE): antioxidant activity of ABTS radical expressed as trolox equivalent; DPPH (TE): antioxidant activity of DPPH radical expressed as trolox equivalent; ABTS (AAE): antioxidant activity of ABTS radical expressed as ascorbic acid equivalent; DPPH (EC₅₀): antioxidant activity of DPPH radical expressed as extract concentration providing half antioxidant activity; O.I: oxidation inhibition.

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Figure 3
Principal component analysis (PCA) of studied 18 variables (bioactive compounds and antioxidant activity reported in ) in mangaba jelly during storage. (A) PCA scores plot and (B) PCA loadings plot. Abbreviations: AGJ, amber glass jar; TGJ, transparent glass jar; CA, caffeic acid; ChA, chlorogenic acid; FA, ferulic acid; mCoA, m-coumaric acid; pCoA, p-coumaric acid; tCinA, trans-cinnamic acid; Ctn, catechin; Qtn, quercetin; Rtn, rutin; GA, gallic acid; β-carotene bleaching; VIT C, vitamin C; TPC, Total phenolics content; DPPH (AAE), antioxidant activity of DPPH radical expressed as ascorbic acid equivalent; ABTS (TE), antioxidant activity of ABTS radical expressed as trolox equivalent; DPPH (TE), antioxidant activity of DPPH radical expressed as trolox equivalent; ABTS (AAE), antioxidant activity of ABTS radical expressed as ascorbic acid equivalent; DPPH (EC₅₀), antioxidant activity of DPPH radical expressed as extract concentration providing half antioxidant activity.

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Figure 2
Changes in the profile of phenolic compounds recorded by HPLC-DAD/UV-Vis during 12 months of mangaba jelly storage at room temperature (22 ± 2 ^oC, 72 ± 11% RH). (a) gallic acid; (b) caffeic acid; (c) catechin; (d) rutin. Values are means of four replications on a fresh weight basis (fw).

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Table 1
The effect of the mangaba jelly processing on bioactive and total antioxidant activity.

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Table 2
The effect of the mangaba jelly processing on the profile of phenolic compounds recorded by HPLC-DAD/UV-Vis.

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Table 3
Eigenvalues, variability, cumulative and contribution of each variables to the factors (PC1 and PC2).

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Table 4
Pearson’s correlations coefficients between the bioactive compounds and antioxidant activity of mangaba jelly during 12 months of storage at room temperature (22 ± 2 oC, 72 ± 11% RH).

Bioactive compounds and total antioxidant activity	Mangaba pulp^†	Mangaba jelly^†
Vitamin C (mg AA 100g^-1)	193.84 ± 2.95^a	65.61 ± 0.78^b
TPC (mg GAE 100g^-1)	324.45 ± 3.04^a	161.39 ± 2.97^b
DPPH (EC₅₀, g g^-1 DPPH)	953.67 ± 5.38^b	1454.07 ± 15.09^a
DPPH (µmol TE g^-1)	47.93 ± 0.40^a	32.36 ± 0.41^b
DPPH (mg AAE 100g^-1)	77.88 ± 2.99^a	43.32 ± 1.58^b
ABTS (µmol TE g^-1)	154.73 ± 17.91^a	103.04 ± 1.01^b
ABTS (mg AAE 100g^-1)	221.70 ± 5.51^a	102.63 ± 1.13^b
β-carotene bleaching (% O.I)	86.11 ± 1.76^a	73.03 ± 0.97^b

Number	Phenolics compounds	λ (nm)	RT^†† (min)	Mangaba pulp^† (mg 100g^-1)	Mangaba jelly^† (mg 100g^-1)
1	Gallic acid	280	6.90	0.12 ± 0.01^b	0.16 ± 0.04^a
2	Catechin	280	11.40	1.70 ± 0.03^a	0.98 ± 0.03^b
3	Chlorogenic acid	280	13.50	0.32 ± 0.01^a	0.24 ± 0.01^b
4	Caffeic acid	280	15.96	0.35 ± 0.18^a	0.13 ± 0.01^b
5	Vanillin	280	17.34	n.d	n.d
6	p-Coumaric acid	280	18.88	0.06 ± 0.00^b	0.07 ± 0.00^a
7	Ferulic acid	280	23.35	0.27 ± 0.02^a	0.13 ± 0.00^b
8	m-Coumaric acid	280	29.31	0.13 ± 0.00^a	0.06 ± 0.00^b
9	o-Coumaric acid	280	36.63	n.d	n.d
10	Quercetin	280	41.14	3.13 ± 0.05^a	1.64 ± 0.06^b
11	trans-Cinnamic acid	280	52.69	0.06 ± 0.01^a	0.01 ± 0.01^b
12	Rutin	280	54.23	0.82 ± 0.00^a	0.46 ± 0.01^b

Variable	Loadings
Variable	PC1	PC2
β-carotene bleaching	0.50	-0.56
Total phenolics content (TPC)	0.99*	-0.07
Vitamin C (VIT C)	0.95*	-0.23
DPPH (EC₅₀)	-0.87*	-0.23
DPPH (AAE)	0.42*	-0.87*
DPPH (TE)	0.91*	-0.03
ABTS (AAE)	0.86*	0.03
ABTS (TE)	0.49	-0.65*
Caffeic acid (CA)	0.38	0.87*
Chlorogenic acid (ChA)	-0.13	0.51
Ferulic acid (FA)	0.54	0.74*
m-Coumaric acid (mCoA)	0.24	0.58*
p-Coumaric acid (pCoA)	0.18	0.91*
trans-Cinnamic acid (tCinA)	0.00	0.41
Catechin (Ctn)	-0.13	-0.94*
Quercetin (Qtn)	0.69*	-0.16
Rutin (Rtn)	0.68*	0.41
Gallic acid (GA)	-0.40	0.71*
Eigenvalue	6.61	6.07
Total variance (%)	36.73	33.75
Cumulative variance (%)	36.73	70.48

	β-carotene bleaching	DPPH (EC₅₀)	DPPH (AAE)	DPPH (TE)	ABTS (AAE)	ABTS (TE)
Total phenolics content (TPC)	0.499	0.877**	0.480	0.934**	0.880**	0.508
Vitamin C	0.673*	0.735*	0.592	0.831**	0.755*	0.615
Gallic acid	-0.520	0.203	-0.792*	-0.400	-0.331	-0.488
Catechin	0.303	0.231	0.797**	0.015	-0.021	0.503
Chlorogenic acid	-0.079	0.209	-0.425	-0.324	-0.323	-0.146
Caffeic acid	-0.264	-0.524	-0.578	0.317	0.359	-0.305
p-Coumaric acid	-0.266	-0.291	-0.693*	0.069	0.081	-0.374
Ferulic acid	-0.170	-0.683*	-0.353	0.527	0.515	-0.157
m-Coumaric acid	-0.102	-0.208	-0.382	0.082	0.072	-0.253
Quercetin	0.687*	-0.452	0.346	0.497	0.472	0.484
trans-Cinnamic acid	-0.555	-0.314	-0.228	0.236	0.246	-0.264
Rutin	0.421	-0.502	-0.129	0.410	0.383	0.154

[1] *Corresponding author: evbvboas@ufla.br

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Impact of processing and packages on bioactive compounds and antioxidant activity of Mangaba Jelly

Abstract