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Efeito da pasteurização sobre os compostos bioativos e a atividade antioxidante de polpa de frutos de Ziziphus joazeiro Mart
Research, Society and Development
The study aimed to evaluate the influence of slow pasteurization of juá pulp on its total phenolic compounds and its antioxidant activity. The fruits were manually harvested from juazeiro trees located in Limoeiro do Norte, Ceará. The pulp was obtained by homogenizing the fruits, without the seeds, and then it was placed in a glass container, where it was pasteurized at 65 °C for 30 minutes. The total extractable polyphenols (PET) was quantified and the antioxidant activity was determined bydoi:10.33448/rsd-v9i5.3245 fatcat:clpn4jajxzhbravdnpldh5woc4