ABSTRACT It is important to determine the chemical composition of fruits in order to establish their potential health benefits for human nutrition and thus stimulate their cultivation and consumption. Therefore, the objective of this study was to determine the physical and chemical parameters, vitamin C content, phenolic compounds, flavonoids and carotenoids, fatty acid profile and antioxidant activity of fruits from different regions of Brazil. We observed that the different regions and fruits studied presented very distinct characteristics. For example, the cupuaçu pit is rich in unsaturated fatty acids, while the genipap and java plum presented high flavonoid content and the butia had a high concentration of carotenoids. Guava was the fruit with the highest antioxidant activity through the ABTS radical, while the yellow mombim presented the best response when the activity was determined by FRAP.

RESUMEN Es importante determinar la composición química de las frutas para establecer sus potenciales beneficios para la salud humana y, por lo tanto, estimular su cultivo y consumo. El objetivo de este estudio fue determinar parámetros físicos y químicos, el contenido de vitamina C, los compuestos fenólicos, los flavonoides y los carotenoides, el perfil de ácidos grasos y la actividad antioxidante de las frutas de diferentes regiones de Brasil. De los resultados obtenidos en este estudio se pudo observar que las diferentes regiones y frutas estudiadas presentaban características muy distintas, ya que la semilla de cupuaçu es rica en ácidos grasos insaturados, mientras que el genipapo y la ciruela java presentaron un alto contenido de flavonoides y el butia presentó alta concentración de carotenoides. La guayaba fue la fruta con la mayor actividad antioxidante determinada por el radical ABTS, mientras que el mombim amarillo presentó la mejor respuesta cuando la actividad fue determinada por FRAP

Abstract The aim of this study was to stabilize guava nectar using hydrocolloids and/or enzymes, and evaluate the stability and the bioactive compounds content during storage. In general, there was a decrease in pH and an increase in titratable acidity and soluble solids of the nectars. During storage, it was observed that nectars with pectinase showed decrease in pH, increase in titratable acidity and soluble solids, and also less phase separation, standing out among them the nectar with enzyme and guar gum. The nectar formulated with xanthan showed the highest antioxidant capacity. All nectars showed slight decrease in the carotenoid content and high losses of vitamin C during the storage period.