ANTIOXIDANT ACTIVITY OF TOMATO, PUMPKIN AND MANGO JOINT SAUCE

The tomato, pumpkin and mango have visually attractive pulp and rich in carotenoids, which confer antioxidant activity and can prevent the formation of free radicals that favor cell aging and the appearance of diseases such as cancer. In this way, it was aimed to elaborate sauces with the mixture of Tomato (T), Pumpkin (P) and Mango (M) pulps and to evaluate their influence on the antioxidant activity of the same ones. Seven formulations were developed using the simplex centroid (F1-100% T, F2-100% A, F3-100% M, F4-50% T and 50% A, F5-50% T and 50% M , F650% A and 50% M, F7-33% T, 33% A and 33% M), in which antioxidant activity was determined by the DPPH radical sequestration method, with results expressed as percentage of radical sequestration free. The mixture variables and the dependent variable were adjusted to the equation of the model and examined for fit quality using the statistics given by the adjusted coefficient of determination (RA2), lack of fit and significance of the model ( Prob> F). For the study of the significance of the individual effects in the response variable, the dependent variables were adjusted at a level of 5%, and the analyzes were performed with the aid of the Statistic 10.0 program. The influence of the mixture under the antioxidant activity of the sauces was adjusted to the quadratic predictive model (RA2 = 0.86, lack of fit = 0.23, Prob> F = 0.04), and a synergistic effect was observed for the presence of mango in sauces and antagonistic to the pumpkin. The values for the free radical sequestration DPPH varied from 1.08% in the sauce made with only pumpkin to 3.91% in the sauce made with 100% of mango (F1-3,87%, F2-0,08%, F3 - 3.91%, F4-2.28, F5-3.11, F63.71, F7-3.52). Taking into account that the pulps had the standardized solids content at the beginning of the process of preparation of the sauces and that the pumpkin pulp took an excessive time under heating, this lower antioxidant activity associated with the presence of pumpkin pulp in the sauces. However, the values found agree with those of other authors when developing pumpkin and pepper sauce. The sauces elaborated with a higher proportion of mango presented greater antioxidant potential, showing promising to the development of sauces with a claim of functionality, followed by the elaborated with tomato and pumpkin.
IFSULDEMINAS - Campus Machado Internal Fostering scholarship
Area: FoodFormulation, New Product Development, FoodProcessing, Stability, andShelf Life;