Physical and chemical characteristics, total phenolics and antioxidant potential of bacupari at different stages of maturation | Physical and chemical characteristics, total phenolics and antioxidant potential of bacupari at different stages of maturation

English. The objective of this work was to characterize fruits of bacupari at different maturities regarding the physical, physical-chemical, phenolic compounds and antioxidant capacity. Fruits at different maturities and color patterns of the peel were characterized by weight, diameters, pH, titratable acidity, total soluble solids, reducing and non-reducing sugars, ascorbic acid content, phenolic compounds (acetonic 70%, ethanolic 95%  and methanolic extracts) and antioxidant potential by the 1,1 diphenyl-2-picrilhidrazil (DPPH) assay. The fruits showed variations from 4.14 to 7.24 g, 2.11 to 2.36 cm, 1.94 to 2.32 cm, 3.29 to 5.65 mg 100 g-1, 1.80 to 8.04 g 100 g-1, 0.76 to 2.40 g 100 g-1, 2.43 to 3.63 g 100 g-1, 2.70 to 2.82, 8.06 to 13.18º Brix for medium weight, longitudinal diameter and transversal diameter, ascorbic acid, reducing sugars, non-reducing sugars, titratable acidity, pH and total soluble solids, respectively. Maturation resulted in a reduction in ascorbic acid and acidity and an increase in sugars, pH and soluble solids. Concentrations of phenolic compounds in acetonic, methanolic and ethanolic extracts were 149.95 to 326.38, 147.04 to 364.00 and 108.22 to 407.51 mg GAE 100g-1, respectively. The antioxidant capacity (EC50), varied between 56.91 to 84.00 µg mL-1. The ripening of the fruits resulted in a decline in total phenols and an increase in the antioxidant capacity. It was found that the ripeness positively influences the quality of the bacupari fruits. There was a negative correlation between the concentration of phenolic compounds extracted by different solvents and the antioxidant capacity.

Portuguese. The objective of this work was to characterize fruits of bacupari at different maturities regarding the physical, physical-chemical, phenolic compounds and antioxidant capacity. Fruits at different maturities and color patterns of the peel were characterized by weight, diameters, pH, titratable acidity, total soluble solids, reducing and non-reducing sugars, ascorbic acid content, phenolic compounds (acetonic 70%, ethanolic 95%  and methanolic extracts) and antioxidant potential by the 1,1 diphenyl-2-picrilhidrazil (DPPH) assay. The fruits showed variations from 4.14 to 7.24 g, 2.11 to 2.36 cm, 1.94 to 2.32 cm, 3.29 to 5.65 mg 100 g-1, 1.80 to 8.04 g 100 g-1, 0.76 to 2.40 g 100 g-1, 2.43 to 3.63 g 100 g-1, 2.70 to 2.82, 8.06 to 13.18º Brix for medium weight, longitudinal diameter and transversal diameter, ascorbic acid, reducing sugars, non-reducing sugars, titratable acidity, pH and total soluble solids, respectively. Maturation resulted in a reduction in ascorbic acid and acidity and an increase in sugars, pH and soluble solids. Concentrations of phenolic compounds in acetonic, methanolic and ethanolic extracts were 149.95 to 326.38, 147.04 to 364.00 and 108.22 to 407.51 mg GAE 100g-1, respectively. The antioxidant capacity (EC50), varied between 56.91 to 84.00 µg mL-1. The ripening of the fruits resulted in a decline in total phenols and an increase in the antioxidant capacity. It was found that the ripeness positively influences the quality of the bacupari fruits. There was a negative correlation between the concentration of phenolic compounds extracted by different solvents and the antioxidant capacity.