Tiphaine J Jachna1, Vanessa S Hermes2, Simone H Flôres2, Alessandro O Rios2. 1. Institut National Supérieur des Sciences Agronomiques de l'Alimentation et de l'Environnement AgroSup Dijon, 21000, Dijon, France. 2. Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS CEP, 91501-970, Brazil.
Abstract
BACKGROUND: Pindo palm (Butia capitata, Becc. 1916) is a tropical fruit native to South America and is relatively rich in bioactive compounds. It is often consumed as juice. The aim of this study was, first, to identify the degradation of these compounds by pasteurization and by cold storage (4 °C) of pindo palm juice. Physicochemical properties and concentrations of phenolic compounds, carotenoids and vitamin C have been evaluated on fresh and pasteurized juices. Moreover, another objective was to characterize the nutritional composition and the bioactive compounds of pindo palm pomace, the by-product of juice processing. RESULTS: The results demonstrated a degradation of carotenoids with pasteurization and a degradation of vitamin C with both pasteurization and cold storage of juices. Furthermore, the evaluation of pindo palm pomace showed that it is relatively rich in total phenols (20.06 g gallic acid equivalents kg(-1) dry matter) and in β-carotene (0.22 g kg(-1) dry matter). CONCLUSION: Thus, from the nutrition viewpoint, it does not seem interesting to pasteurize juice. On the other hand, extraction of carotenoids and phenolic compounds from the pomace appears to be a relevant process.
BACKGROUND: Pindo palm (Butia capitata, Becc. 1916) is a tropical fruit native to South America and is relatively rich in bioactive compounds. It is often consumed as juice. The aim of this study was, first, to identify the degradation of these compounds by pasteurization and by cold storage (4 °C) of pindo palm juice. Physicochemical properties and concentrations of phenolic compounds, carotenoids and vitamin C have been evaluated on fresh and pasteurized juices. Moreover, another objective was to characterize the nutritional composition and the bioactive compounds of pindo palm pomace, the by-product of juice processing. RESULTS: The results demonstrated a degradation of carotenoids with pasteurization and a degradation of vitamin C with both pasteurization and cold storage of juices. Furthermore, the evaluation of pindo palm pomace showed that it is relatively rich in total phenols (20.06 g gallic acid equivalents kg(-1) dry matter) and in β-carotene (0.22 g kg(-1) dry matter). CONCLUSION: Thus, from the nutrition viewpoint, it does not seem interesting to pasteurize juice. On the other hand, extraction of carotenoids and phenolic compounds from the pomace appears to be a relevant process.