Processing and Antioxidant Retention in Tropical Fruits and Vegetables

Processing and Antioxidant
Retention in Tropical Fruits
and Vegetables
Glaucia M. Pastore
College of Food Engineering State University of Campinas
INTRODUCTION
Definition of Tropical fruits
• Are
grown in tropical regions
that are characterized by high
temperatures and sun light
annually;
• Possibility of high productivity.
Ranking of World Productions of Fruits
Brazil is one of the three largest producers
of fruits, behind China and India.
http://www.brasilalimentos.com.br
Brazil: fruits production (tons)
http://www.brasilalimentos.com.br
Top Citrus Producing Countries
Of the total fruits produced in Brazil,
18 million tonnes are orange, of
which 80% is processed in industry
and generate more than $ 1.2 billion
of exports.
Top ten Banana Producing Nation
• Source: US. Agricultural Attaché Reports; Nass for U.S.Production
• FAOSTAT: ProdSTAT: Crops. UN Food & Agriculture Organisation (2005).
Major Tropical Fruits Importing Countries, 2006
Source: FAO
• http://www.mpc.gov.my/files/APR2008/Chapter5.pdf
Opportunities of the Agribusiness System
of Frozen Pulp and Fruit Juices
World demand for juices and fruit drinks in the international market
Emerging
Markets for
Brazil
Source: IBRAF
• ibraf.org.br
• www.brazilianfruit.org.br
Production Chain Fruits - Fruit Agrifood System
AGRICULTURAL MARKETING
Processing
Consumption
Fruits
INDUSTRIALIZATION
Orchards
Fruits and derivatives
juices, nectars
and soft drinks
Primary
Juice industries
Distribution and trade
processing
Products
Other industries
Juice,frozen pulps and
concentrate juice
soft drinks, milk, ice
cream, candy
Source: IBRAF
• ibraf.org.br
• www.brazilianfruit.org.br
Processing Technology of Fruits and Vegetables
Fruit/Vegetables
Delivery/sorting
Preparation
(peeling, stoning, cutting up)
Vegetables
Fruits
Drying
Drying
Dried natural
vegetables
Dried scalded
vegetables
Sweet
syrups
Cooking
Drying
Drying
Dried sweet
fruit
Dried sweet
fruit
Factors that Affect Quality
• Fruits
variety;and vegetables in which
bioactive
compounds are
• the
orchard
cultural practices;
undergo different
• present
selectioncan
of fruit;
of system;
processing, which can
• forms
cleaning
concentration
• affect
thermalthe
inactivation
of oxidativeand
enzymes;
bioavailability
of
these
in the product.
• compounds
enzymatic treatment;
•
pasteurization;
•
concentration;
•
logistics system of collection;
•
packaging and storage.
van der Sluis, A. A.; Dekker, M.; de Jager, A.; Jongen, W. M. F. - Activity and concentration of polyphenolic antioxidants in apple: effect of
cultivar, harvest year, and storage conditions - J AgricFood Chem: 49: 3606-3613; 2001.
“The tropical juice are gaining ever
greater space in the consumer market,
and Brazil is one of the main producers
in this market. There is a great diversity
of products derived from fruits and new
products for consumption are launched
constantly, often without the necessary
into their active properties and beneficial
health activities”.
• Kuskoski, M.E.; Asuero, A. G.; Morales, M.T.; - Frutos Tropicais silvestres e polpas de frutas congeladas: atividade antioxidante, polifenóis e antocianinas –
Cien. Rural, Santa Maria, 36 (4): 1283-1287, 2006.
Free Radical and Bioactive
Compounds of
Fruits and Vegetables
Free Radical and Bioactive
Compounds of Fruits and Vegetables
“An antioxidant is any
substance that is present in low
concentrations when compared to the
oxidizable substrate, that delay or
inhibit the oxidation of this substrate
effectively ”.
• Antolovich, M; Prenzler, P.D.; Patsalides, E.; McDonald, S.; Robards, K. – Methods for testing antioxidant activity - Analyst, 127: 183-198, 2002.
• Sies, H.; Stahl, W. – Vitamins E and C, β-Carotene, and other carotenoids and antioxidants – Am. J. Clin. Nutr., 62(6): 1315-1321, 1995.
Antioxidant Molecules
Fruits and vegetables contain large amounts of natural
antioxidant molecules, which can protect against several
chronic diseases.
Among these molecules, we find the lipid soluble
vitamins A and E, β-carotene, the water soluble vitamin C, and a
wide range of amphipathic molecules, broadly termed phenolic
compounds.
These compounds are divided into several subclasses
including phenolic acids, flavonoids, glucosides, and Esters.
• Ninfali, P. & Bacchiocca, M. – Poliphenols and antioxidant capacity of vegetables under fresh and frozen conditions - J. Agric. Food Chem. 51: 22222226, 2003.
Common Antioxidants in Fruits and Vegetables
Hesperitina
Kaempferol
Quercitina
Rutina
Common Antioxidants in Fruits and Vegetables
Evaluation of the Antioxidant
Potential of Fruits and
Vegetables Fresh and
Processed
Effect of the Processing on Some Components
of Acerola Juice
“Acerola is a fruit which is
Objective
much appreciated due to its high
To determine the effect of
vitamin C content. It also has a
some processing operations
good source of carotenoids and
(formulation / homogenization
anthocyanins in industrialized
frozen pulp and processed to
juice”.
and heat treatment) on
physical and physicalchemical characteristics of
acerola juice.
• Maia, G.A.; Sousa, P.H.M.; Santos, D.S.S.; Fernandes, A,G.; Prado, G,M. – Effect of the processing on some components of acerola juice – Ciênc. Tecnol.
Aliment., Campinas, 27(1): 130-134, 2007.
Effect of the Processing on Some
Components of Acerola Juice
Results
• Maia, G.A.; Sousa, P.H.M.; Santos, D.S.S.; Fernandes, A,G.; Prado, G,M. – Effect of the processing on some components of acerola juice – Ciênc. Tecnol. Aliment., Campinas, 27(1): 130134, 2007.
Effect of the Processing on Some
Components of Acerola Juice
Conclusion
The
research
indicates
small
changes in the physical and physicalchemical characteristics, and a significant
change in the pH, a decrease in the
vitamin C and anthocyanin content and
an increase in the carotenoids in the juice
were observed after processing.
• Maia, G.A.; Sousa, P.H.M.; Santos, D.S.S.; Fernandes, A,G.; Prado, G,M. – Effect of the processing on some components of acerola juice – Ciênc. Tecnol. Aliment., Campinas, 27(1): 130134, 2007.
Polyphenols and Antioxidant Capacity of
Vegetables under Fresh and Frozen Conditions
Objective
Evaluate
the
antioxidant
capacity in fresh and frozen
vegetables
(green
beet,
spinach, broccoli, carrot, onion
and celery), through the
methods of total phenols and
ORAC.
• Ninfali, P. & Bacchiocca, M. – Poliphenols and antioxidant capacity of vegetables under fresh and frozen conditions - J. Agric. Food Chem. 51: 2222-2226, 2003.
Scheme for the extraction of phenolics
from fresh and frozen vegetables
Fresh/ frozen
vegetables
Griding and homogegenation
Centrifugation
Wet pulp
Juice
Whole Juice
5% PCA
1/1 V/V
(WJ + PCA)
1:1 (w/v) water
1:7 (w/v) acetone
(Acetone)
1:1 (w/v) 5% PCA
1:7 (w/v) acetone
(Acetone + PCA)
• Ninfali, P. & Bacchiocca, M. – Poliphenols and antioxidant capacity of vegetables under fresh and frozen conditions - J. Agric. Food Chem. 51: 2222-2226, 2003.
Results: Table 1. Phenols in Aqueous Whole Juices of
Fresh and Frozen Vegetablesa
aValues
are expressed as mg/g juice and are the mean SD of four independent determinations. bCv.
Bieta da tagli. cSignificancy different from WJ of fresh hortages by ANOVA with p≤ 0.05. dSignificantly
different from WJ of frozen vegetables. eSignificantly different from WJ of fresh vegetables.
• Ninfali, P. & Bacchiocca, M. – Poliphenols and antioxidant capacity of vegetables under fresh and frozen conditions - J. Agric. Food Chem. 51: 2222-2226, 2003.
Results: Table 2. Phenols in Acetone Extracts from
Pulp of Fresh and Frozen Vegetablesa
aValues
bCv.
are expressed as mg/g wet pulp and are the mean SD of four independent determinations.
Bieta da tagli. cSignificancy different from acetone of fresh vegetables. dSignificantly different from
acetone of frozen vegetables by ANOVA with p≤ 0.05.
• Ninfali, P. & Bacchiocca, M. – Poliphenols and antioxidant capacity of vegetables under fresh and frozen conditions - J. Agric. Food Chem. 51: 2222-2226, 2003.
Results: Table . Phenols and ORAC Units in Selected
Fresh and Frozen Vegetablesa
aValues
are mean SD of four independent determinations. bCv. Bieta da tagli. cSignificancy different
from phenols of fresh vegetables. dSignificantly different from ORAC of fresh vegetables by ANOVA
with p≤ 0.05.
• Ninfali, P. & Bacchiocca, M. – Poliphenols and antioxidant capacity of vegetables under fresh and frozen conditions - J. Agric. Food Chem. 51: 2222-2226, 2003.
In conclusion
• The results showed the importance of extracting
phenolic
compounds
from
fresh
or
frozen
vegetables by obtaining the WJ first and then by
extracting phenols from the pulp by acetone + PCA.
• The detection of the amount of phenols is related
to
ORAC values, the potential health benefit of
these compounds,
is very often independent of
their absolute quantity.
• Ninfali, P. & Bacchiocca, M. – Poliphenols and antioxidant capacity of vegetables under fresh and frozen conditions - J. Agric. Food Chem. 51: 2222-2226, 2003.
Wild Fruits and Pulps of Frozen Fruits: Antioxidant
Activity, Polyphenols and Anthocyanins
Objective
Determine the antioxidant properties of
commercialized frozen tropical fruits
pulps(mulberry, grapes, acaí, guava,
strawberry, acerola, pineapple, mango,
graviola, cupuaçú and passion fruit),
and in natura wild fruits (jambolan and
baguaçu).
Methods
Folin-Ciocalteu = total polyphenols
Difference in pH = anthocyanins
Scanvening free radicals = DPPH
• Kuskoski, M.E.; Asuero, A. G.; Morales, M.T.; - Frutos Tropicais silvestres e polpas de frutas congeladas: atividade antioxidante, polifenóis e antocianinas –
Cien. Rural, Santa Maria, 36 (4): 1283-1287, 2006.
Determination of the polyphenols, anthocyanins and
antioxidant activity of fruit pulp
Correlation between total polyphenols (R2 = 0,98) and anthocyanins (R2 = 0,93), the antioxidant activity TEAC (µmol/g-1)
• Kuskoski, M.E.; Asuero, A. G.; Morales, M.T.; - Frutos Tropicais silvestres e polpas de frutas congeladas: atividade antioxidante, polifenóis e antocianinas – Cien. Rural, Santa
Maria, 36 (4): 1283-1287, 2006.
Wild Fruits and Pulps of Frozen Fruits: Antioxidant
Activity, Polyphenols and Anthocyanins
Conclusion
•
The descending order of antioxidant capacity was
acerola> mango> strawberry> grapes> açaí> guava>
mulberry> graviola> passion fruit> cupuaçu> pineapple.
•
Among the wild fruits, baguaçu presents a greater
antioxidant activity than jambolan;
•
There is direct correlation between the values of total
polyphenols, anthocyanins and the values represented
by TEAC antioxidants test.
• Kuskoski, M.E.; Asuero, A. G.; Morales, M.T.; - Frutos Tropicais silvestres e polpas de frutas congeladas: atividade antioxidante,
polifenóis e antocianinas – Cien. Rural, Santa Maria, 36 (4): 1283-1287, 2006.
Blanching
and
long-term
freezing
affect
various
bioactive
compounds
of
vegetables in different ways
• Puupponen-Pimiä.; Häkkinen, S.; Marjukka, A.; et al. – Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways –
J.Sci. Agric., 83: 1389-1402, 2003.
Contents of antioxidants, vitamins and sterols in peas and carrots
• Puupponen-Pimiä.; Häkkinen, S.; Marjukka, A.; et al. – Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways –
J.Sci. Agric., 83: 1389-1402, 2003.
Contents of antioxidants, vitamins and sterols in brassicas
• Puupponen-Pimiä.; Häkkinen, S.; Marjukka, A.; et al. – Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways –
J.Sci. Agric., 83: 1389-1402, 2003.
Conclusion
• Phenolic
sensitive
compounds
to
the
blanching/freezing
and
effects
and
vitamins
of
are
industrial
long-term
freezer
storage.
• Plant
often
species-dependent
detected
with
decreases
phenolic
were
compounds,
vitamin C and folic acid.
• The following assays proved to be very useful to get a general view
of the effects of processing on plant bioactivity: total phenolics and
DPPH
radical-scavenging
activity,
HPLC
profile
of
phenolic
antioxidants, vitamin C and folic acid.
• Puupponen-Pimiä.; Häkkinen, S.; Marjukka, A.; et al. – Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways –
J.Sci. Agric., 83: 1389-1402, 2003.
General Conclusion
• Effects of industrial blanching/freezing
and long-term freezer storage on different
types of vegetables and fruits affect the
retention of antioxidant capacity;
• More strategies are needed to prevent
losses of bioactive compounds during
processing and also more research on the
bioavailability
of
processed foods.
this
compounds
in
In development....
Evaluation of bioactives compounds of fruits
Objective
Research Topics
•
•
•
•
Study tropical fruits consumed mainly by native
Selection of microorganisms that produce enzymes and
people of the Brazilian Cerrado and Amazon
biochemical characterization of their produced enzymes;
Regions. In these studies, pulp, seed and peel
Aroma production by microrganisms selected from
will be extracted with differents solvents.
various brazilian regions;
Extracts show high content of total phenols (HPLC) will be screened for
Production of biosurfactants by microorganisms;
their potential antioxidants using in vitro (TEAC, DPPH* and ORAC) and in
Biotransformation of aroma compounds by
vivo models (citotoxic, antimitagenic and anticancer activity).
microorganisms and identification of compounds with
functional
activity;
These
studies
can be further extending to exploit their possible application
natural antioxidant
forand
cosmetic,
• as
Function
foods: FOS
GOS;supplements ans functional ingredients
food products
as well as could
represent
a sustainable application of the
• for
Evaluation
of antioxidant
potential
of fruits;
of the brazilian
and
Amazon
• natural
Study sources
of antimutagenic
and Savannah
anticancer
activity
of Region which has
been
destroyed
in last 30from
years.
bioactive
compounds
tropical fruits.
Biochemistry And Biological
Characterization of CerradoFruits
TOTAL PHENOLS (mg gallic acid/ g extract)
FRUITS
AQUEOUS
ETHANOLIC
80.01
184.42
Guapeva peel
18.19
55.88
150 pulp
Guapeva
9.91
25.59
Guapeva seed
3.23
14.58
Murici
9.85
31.61
m g ga llic a c id / g e x tra c t
Gabiroba
200
100
Guapeva
EXTRACTION
TOTAL PHENOLS
Pouteria guardneriana
50
0
Gabiroba
Guapeva peel Guapeva pulp
FRUITS
Guapeva
seed
Murici
Gabiroba
Compomanesia cambessedeana
Murici
Brysonima verbascifolia
Biochemistry And Biological Characterization of
CerradoFruits
Biochemistry And Biological Characterization of Cerrado Fruits
In development...
Study of the antioxidant capacity of Peruvian fruits
Annona cherimolia Mill. var Cumbe
Fruit
Annona cherimolia
(Unripe)
Annona cherimolia
(Overripe)
Total Phenol Content
(g
GAE/kg dry matter)
Part of the
fruit
ORAC H
(μmol TE/ g dry matter)
Aqueous
Extracts
Ethanolic
Extracts
Aqueous
Extracts
Ethanolic
Extracts
Peel
26,6
47,0
12,92
36,03
Pulp
6,6
8,5
11,24
12,00
Seeds
5,9
8,1
9,10
1,42
Peel
7,3
42,8
1,40
11,24
Pulp
3,3
17,6
3,40
9,00
Seeds
12,5
5,1
0,24
1,43
Pouteria lucuma
Fruit
Pouteria
Pouteria lucuma
(Overripe)
Total Phenol Content (g
ORAC H
GAE/kg
dry
matter)
μmol
TE/
g de extrato
Part of the
fruit
Aqueous
Extracts
Ethanolic
Extracts
Aqueous
Extracts
Ethanolic
Extracts
Peel
5,8
112,7
8,16
86,40
Pulp
3,4
17,6
0,70
0,40
Seeds
13,5
17,1
1,29
14,10
Peel
3,4
3,0
1,38
1,34
Pulp
1,7
0,3
0,70
0,66
Seeds
7,7
7,3
14,48
0,37
State University of Campinas
Thank you very much!
glaupast@fea.unicamp.br