Resumo

MALAGA BARREDA, Rosella; GUEVARA PEREZ, Américo  e  ARAUJO VARGAS, Miguel. Effect of golden berry (Physalis peruviana L.) puree process on bioactive compounds and antioxidant capacity. Rev. Soc. Quím. Perú [online]. 2013, vol.79, n.2, pp.162-174. ISSN 1810-634X.

In this investigation, the effect of golden berry puree process on the bioactive compounds (vitamin C, total phenolic compounds and total carotenoides) and antioxidant capacity was evaluated. Through analysis of samples in each process stage, the final retentions, in comparison to golden berry initial composition, were obtained, in vitamin C 52,85±1,32% d.b., in total phenolic compounds 56,45±1,92% d.b. and in total carotenoids 38,91±3,29% d.b. In the hydrophilic and lipophilic antioxidant capacities, the retentions were 62,75±2,00 and 49,15±1,44% d.b., respectively. The contribution of each bioactive compound to the antioxidant capacity was established through correlation coefficients.

Palavras-chave : Vitamin C; total phenolic compounds; carotenoids.

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