Amora-preta (Rubus fruticosus): compostos bioativos e volateis.

Abstract

Brazil is a major consumer country of fruit, occupying the third position worldwide. The diversity of fruit for the market is growing, but its properties and activities are not fully determined. This huge diversity of fruits represents a promising area for research on bioactive compounds and those responsible for the characteristic aroma due to their sensory properties; however, the responsible compounds of aroma of many fruits have not yet been characterized. Against this background the aim of this study was to identify the main volatile and bioactive compounds in blackberry cv. Tupy, and evaluate the influence of the sanitization process based on chlorine on the stability of these compounds after the blackberry pulp processing. The results shown that the solution concentration of 200ppm of cloride for 15 min. was the only one that was efficiet to reach the legislation levels for molds. In that concentration the losses of individual phenolics, anthocianyns, tocopherols and ascorbic acid was 56, 32, 37, 54 e 18% respectively.