title: Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders.
abstract: We studied the chemical composition of oven and freeze dried guava powders for future use as antioxidant-rich flavour enhancers. Among thirty-one volatiles in guava powders, terpenes were predominant, even after both drying processes. In contrast, esters and aldehydes, volatiles characteristic of fresh guava fruit, appeared to have been decreased by drying. Insoluble phenolics were predominant and among the sixteen compounds identified, quercetin-3-O-rutinoside and naringenin corresponded to 56% of total phenolics. Drying processes decreased total phenolics contents by up to 44%. Oven drying promoted the release of insoluble flavonoids, generating mainly quercetin. Antioxidant capacity also decreased due to both drying processes, but guava powders still presented similar antioxidant capacity in comparison to other tropical fruit powders. Our results suggest that oven drying is a viable option for the production of a functional ingredient that would improve the phenolic content of cereal foods while adding desirable guava flavour.
authors.affiliation: Escola de Nutrição, Universidade Federal do Estado do Rio de Janeiro, Av. Pasteur, 296, 3° andar, 22290-240 Rio de Janeiro, Brazil.
authors.forename: Juliana C
authors.initials: JC
authors.lastname: Nunes
authors.affiliation: Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil.
authors.forename: Mabel G
authors.initials: MG
authors.lastname: Lago
authors.affiliation: Laboratório de Biotecnologia de Alimentos, Faculdade de Farmácia, Universidade Federal Fluminense, Rua Mário Viana, 523, 24241-000 Rio de Janeiro, Brazil.
authors.forename: Vanessa N
authors.initials: VN
authors.lastname: Castelo-Branco
authors.affiliation: Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil.
authors.forename: Felipe R
authors.initials: FR
authors.lastname: Oliveira
authors.affiliation: Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, CT, Bloco A, laboratório 528A, 21941-909 Rio de Janeiro, Brazil.
authors.forename: Alexandre Guedes
authors.initials: AG
authors.lastname: Torres
authors.affiliation: Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, CT, Bloco A, laboratório 528A, 21941-909 Rio de Janeiro, Brazil.
authors.forename: Daniel
authors.initials: D
authors.lastname: Perrone
authors.affiliation: Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil. Electronic address: mariana@nutricao.ufrj.br.
authors.forename: Mariana
authors.initials: M
authors.lastname: Monteiro
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D005419:Flavonoids / Q000032:analysis*; D005421:Flavoring Agents / Q000737:chemistry*; D005612:Freeze Drying; D005638:Fruit / Q000737:chemistry; D005960:Glucosides / Q000032:analysis; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis; D011208:Powders; D031647:Psidium / Q000737:chemistry*; D011794:Quercetin / Q000031:analogs & derivatives / Q000032:analysis
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D005421:Flavoring Agents; D005960:Glucosides; D010636:Phenols; D010936:Plant Extracts; D011208:Powders; D011794:Quercetin
keywords: (Z)-3-Hexenyl acetate (PubChem CID: 5363388); 2-Hexenal (PubChem CID: 10460); Freeze drying; Furfural (PubChem CID: 7362); Gallic acid (PubChem CID: 370); Insoluble phenolics; Limonene (PubChem CID: 22311); Myricetin (PubChem CID: 5281672); Naringenin (PubChem CID: 932); Oven drying; Psidium guajava; Quercetin (PubChem CID: 5280343); Quercetin-3-O-rutinoside (PubChem CID: 5280805); Soluble phenolics; β-Caryophyllene (PubChem CID: 5281515)