Elaboration and Characterization of Apple Nectars Supplemented with Araçá-boi (Eugenia stipitata Mac Vaugh—Myrtaceae)

Abstract

Fruits and vegetables are known as sources of nutritionally important phytochemicals, such as phenolic compounds, and Brazilian biodiversity may be hiding many underexplored fruits with potential health benefits. In this study, we formulated a fruit-based beverage by supplementing known amounts of freeze-dried araçá-boi (Eugenia stipitata) (FD) to a commercial apple nectar in order to evaluate the impact in terms of nutritional (level of phenolic compounds, flavonoids and antioxidant capacity) and sensory parameters. The best acceptance was evidenced for the apple nectar supplemented with 1 g/L of FD, while no statistically significant changes were obtained for non-supplemented apple nectar and apple nectar supplemented with 5 or 10 g/L FD. Lower acceptances for apple nectars supplemented with 15, 20 or 30 g/L FD were suggested to be caused by an increase in acidity. In general, total phenols, flavonoids and antioxidant capacity (DPPH, TEAC and ORAC) increased with the supplementation level, although not always a statistically significant difference was observed. When compared to control (non-supplemented), the apple nectar supplemented with 10 g/L FD presented a significant increase in total phenols, flavonoids and antioxidant capacity (except for ORAC assay), and therefore this level of supplementation was considered ideal, considering both nutritional and sensory properties.

Keywords

• antioxidant
• Eugenia stipitata
• functional beverage
• phenolic compounds