Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonimacrassifolia (L.) Kunth) and Tapereba (Spondiasmombin L.) Beverages.

ABSTRACT: Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g-1) compared to taperebá (25.93 mg · 100 g-1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g-1 and the murici of 307.52 ± 19.73 mg GAE · 100 g-1) and flavonoids (174.87 ± 1.76 μgQE/g and 129.46 ± 10.68 μgQE/g, murici and taperebá, respectively), when compared to other Brazilia

SUBMITTER: Aniceto A 

PROVIDER: S-EPMC7826852 | biostudies-literature | 2021 Jan

REPOSITORIES: biostudies-literature