Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marechal Rondon, s/n, Jardim Rosa Elze, 49100-000 São Cristóvão, SE, Brazil.
Department of Pharmacy, Federal University of Sergipe, Av. Marechal Rondon, Jardim Rosa Elze, CEP 4910 0-000 São Cristóvão, Sergipe, Brazil.
Food Res Int. 2019 Oct;124:70-77. doi: 10.1016/j.foodres.2018.09.039. Epub 2018 Sep 17.
Soursop is seasonal and highly perishable fruit, which limits its commercialization. Thus it is necessary to conserve its pulp so that it is available throughout the year. One of the most common forms of fruit preservation is by dehydration. This work had an objective to dehydrate soursop pulp by spray drying at optimum conditions and to analyze the retention of bioactive and volatile compounds in soursop powder, besides analyzing its antioxidant capacity. The total phenolics, carotenoids and flavonoids contents were determined, while volatile compounds were analyzed by Stir Bar Sorptive Extraction (SBSE) coupled with GC-MS system. The total content of the phenolic compounds and flavonoids in the fresh pulp were 160.28 mg of GAE/100 g and 87.17 mg of quercetin/100 g, respectively while for rehydrated dried powder their values were 158.95 mg of GAE/100 g and 85.17 mg of quercetin/100 g, respectively. The total phenolic compounds, flavonoids and antioxidant capacity did not show any significant difference (p < .05) between the fresh fruit pulp and dehydrated powder. A total of 85 volatile compounds were identified, of which 33 were esters, representing the major class of organic compounds, 15 were terpenes, 10 aldehydes, 7 acids, 5 alcohols, 5 lactones, 3 ketones, and 6 other compounds. Of the total 85 compounds, identified in soursop pulp, 58 compounds were identified in the rehydrated dried powder. The principal compounds for both samples were methyl (E)-2-hexenoate, methyl hexanoate and methyl (E)-2-butanoate, which contribute to soursop aroma according to their Odor Active Values (OAV). Considering that there was no significant difference (p < .05) between fresh pulp and the rehydrated dried powder in concentrations of bioactive compounds and even with the reduction in the concentration of the main volatile compounds while the OAVs of these compounds were relatively high, it is concluded that spray dried powder of soursop pulp retains its nutritional and aroma quality, besides maintaining the antioxidant capacity.
刺果番荔枝是一种季节性和高度易腐的水果，这限制了它的商业化。因此，有必要对其果肉进行保鲜，以便全年都能供应。最常见的水果保鲜形式之一是脱水。这项工作的目的是在最佳条件下通过喷雾干燥来干燥刺果番荔枝果肉，并分析其在刺果番荔枝粉末中的生物活性和挥发性化合物的保留情况，同时分析其抗氧化能力。测定了总酚、类胡萝卜素和类黄酮的含量，同时通过搅拌棒吸附萃取（SBSE）与 GC-MS 系统联用分析挥发性化合物。新鲜果肉中总酚类化合物和类黄酮的含量分别为 160.28mg GAE/100g 和 87.17mg 槲皮素/100g，而复水干燥粉末中的含量分别为 158.95mg GAE/100g 和 85.17mg 槲皮素/100g。新鲜水果果肉和脱水粉末之间的总酚类化合物、类黄酮和抗氧化能力没有显示出任何显著差异（p<0.05）。共鉴定出 85 种挥发性化合物，其中 33 种为酯类，代表有机化合物的主要类别，15 种为萜烯类，10 种为醛类，7 种为酸类，5 种为醇类，5 种为内酯类，3 种为酮类，6 种为其他化合物。在所鉴定的 85 种化合物中，有 58 种在复水干燥粉末中被鉴定出来。这两种样品的主要化合物都是甲基（E）-2-己烯酸酯、己酸甲酯和甲基（E）-2-丁酸酯，根据它们的气味活性值（OAV），这些化合物对刺果番荔枝的香气有贡献。考虑到新鲜果肉和复水干燥粉末之间在生物活性化合物的浓度上没有显著差异（p<0.05），甚至主要挥发性化合物的浓度降低，但这些化合物的 OAV 相对较高，因此可以得出结论，刺果番荔枝果肉的喷雾干燥粉末保留了其营养和香气质量，同时保持了抗氧化能力。
