Composition, Antinutrients and Antioxidant Capacity of Genipap (Genipa americana L.): Activity of Phenolic Constituents on the Thermal Stability of β-carotene

ABSTRACT

This work aims to characterize the genipap, a typical South American fruit, as to their nutritional composition, bioactive compounds, antioxidant capacity, and antinutrients, and to evaluate their action in the preservation of β-carotene subjected to high temperatures. It has great nutritional quality, high content of dietary fiber (4.64 g.100 g⁻¹), carotenoids (874.49 mg.100 g⁻¹), iron (15.94 mg.100 g⁻¹), calcium (458.44 mg.100 g⁻¹), and potassium (350.42 mg.100 g⁻¹), and reduced amount of antinutrients. There is strong positive correlation between the phenolic constituents and antioxidant capacity. An extract was able to inhibit 50% of β-carotene oxidation.

KEYWORDS:

• Bioactive compounds
• carotenoids
• nutritional quality
• heat treatment
• ultrasound

Additional information

Funding

This work was supported by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) [001].