Caracterização de frutos de butiazeiro (Butia odorata Barb. Rodr.) Noblick & Lorenzi e estabilidade de seus compostos bioativos na elaboração e armazenamento de geleias.

Abstract

The botanical family Arecaceae (Palmae) is distinguished by intense use of many species (2500-3500) by man, including Butia odorata, from ancient times. In southern Brazil, in Rio Grande do Sul, the genus Butia, from six in total, is represented mainly by the species B. eriospatha, B. odorata, B. capitata, B. paraguayensis and B. yatay all producing fruits eaten fresh or as juice, jellies, mousses, bombon, liqueurs and ice cream. The interest in native fruits has increased because the assumption that the consumption of them improves human health. To validate this assumption and to define the characterization of these fruits, both fresh and processed, it is still necessary in many cases, especially by the lack of information. The health benefits have been linked mainly to the bioactive compounds with antioxidant properties. In this context, butia palm fruits (Butia odorata Barb. Rodr.) Noblick & Lorenzi, were analyzed for chemical characteristics and physical and the stability of bioactive compounds and antioxidant activit during processing (jelly) and storage time.. You can ckeck that the fruits collected from different plants butia palm significant variation in its physical and chemical composition. As the fruits of butia palm A top for the levels of total soluble solids, pH, total and reducing sugar. The total caloric value of fruits of butia palms range from 65 – 80 Kcal.100 g-1. The contents of water, ash, fat, protein and fiber in the fruits were uniform between plants, with few exceptions. The contents of potassium, calcium, manganese and iron in butia palm fruits were considered excellent sources of these minerals, among the bioactive compounds butia palm fruit stands out for higher levels of phenols, vitamin C and carotenoids. Since the fruits of butia palm A showed superiority in phenols and total anthocyanins and antioxidant activity value.The peel color values of fruits are located within the first quadrant between the shades of red to yellow. In relation to the butia palm jellies, these were different as their physical and chemical characteristics, except for total soluble solids, which was similar between the two products from the sixtieth day of storage. The content of bioactive compounds influenced the reduction of antioxidant activity during processing of jellies. During the storage time the jellies 1 and 2 had similar conduct in the studied bioactive compounds and antioxidant activity. The antioxidant activity of jellies, it decreased significantly only after 60 days of storage.