Abstract：
:We studied the chemical composition of oven and freeze dried guava powders for future use as antioxidant-rich flavour enhancers. Among thirty-one volatiles in guava powders, terpenes were predominant, even after both drying processes. In contrast, esters and aldehydes, volatiles characteristic of fresh guava fruit, appeared to have been decreased by drying. Insoluble phenolics were predominant and among the sixteen compounds identified, quercetin-3-O-rutinoside and naringenin corresponded to 56% of total phenolics. Drying processes decreased total phenolics contents by up to 44%. Oven drying promoted the release of insoluble flavonoids, generating mainly quercetin. Antioxidant capacity also decreased due to both drying processes, but guava powders still presented similar antioxidant capacity in comparison to other tropical fruit powders. Our results suggest that oven drying is a viable option for the production of a functional ingredient that would improve the phenolic content of cereal foods while adding desirable guava flavour.
journal_name
Food Chemjournal_title
Food chemistryauthors
Nunes JC,Lago MG,Castelo-Branco VN,Oliveira FR,Torres AG,Perrone D,Monteiro Mdoi
10.1016/j.foodchem.2015.11.050subject
Has Abstractpub_date
2016-04-15 00:00:00pages
881-90issue
Pt Aeissn
0308-8146issn
1873-7072pii
S0308-8146(15)30195-3journal_volume
197pub_type
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