Abstract In this research, aqueous and ethanolic extracts from Justicia pectoralis Jacq and Croton Jacobinensis Baill were characterized. The UPLC-QTOF-MSE analysis was performed on the extracts identified, predominantly, flavonoids, tannins and acids. The extracts did not indicate toxicity in human epithelial cells. C. jacobinensis presented a concentration of phenolics 60.5% higher than J. pectoralis in all scenarios evaluated and, for both samples, the hydroalcoholic extract at 70% exhibited the best efficiency in the extraction (14501.3 and 32521.5 mg GAE 100 g-1 for J. pectoralis and C. jacobinensis, respectively). The antioxidant activity presented a positive correlation with the concentration of phenolics, being 1.186,1 and 1.507,9 μM of Trolox for J. pectoralis and C. jacobinensis at 70% of ethanol; however, it was not verified statistical difference between the ethanolic solutions (p < 0.05). The antimicrobial activity of J. pectoralis extracts was highlighted once was the most effective against gram-positive bacteria. The results suggest that both J. pectoralis and C. jacobinensis extracts present the potential to be applied as natural additives due to their antioxidant and antimicrobial activity and safety. Thus, it is suggesting the development of studies that could investigate the interaction of these plant extracts with food matrices is required.

RESUMO No Brasil os frutos nativos tropicais vêm conquistando a preferência dos consumidores, entretanto, muitos deles não é aproveitada comercialmente, a exemplo da gabiroba (Campomanesia lineatifolia) e Murta (Blepharocalyx salicifolius), pertencentes à família das Myrtaceae. Este trabalhou teve como objetivo avaliar as características físicas, físico-químicas e funcionais da gabiroba e murta, colhidas de plantas nativas na região serrana da Ibiapaba - CE, por meio das seguintes análises: pH, sólidos solúveis, acidez total, polifenóis extraíveis totais, ácido ascórbico e atividade antioxidante pelo método ABTS. Depois de despolpadas as amostras foram divididas em dois lotes. A partir dos resultados, verificou-se que entre os frutos analisados destacou-se por apresentar menor valor de acidez titulável (0,12 ± 0,01%) indicando um maior teor de doçura com relação às outras espécies. A Murta apresentou valores de diâmetro longitudinal (0,94 cm) e transversal (1,35 cm), massa fresca (0,85g), rendimento de polpa (68,0%), pH (4,5 ± 0,0) e sólidos solúveis totais (23,6 ± 1,7°Brix), próximos aos valores obtidos por outros autores referente a mesma espécie. Para os compostos bioativos foram obtidos valores de compostos fenólicos (229,37 ± 1,04 mg GAE/100 g) ,(511,65 ± 1,34 mg GAE/100g), Ácido Ascórbico ( 74,44 ± 0,03 mg/100g) , (369,1 ± 0,28 mg/100g) e Capacidade Antioxidante (14,54 ± 1,0 µMol Trolox/g),(16,05±0,63 µMol Trolox/g), para gabiroba e murta , respectivamente, apresentando potencial para ser utilizado como alimento funcional caracterizando-se por oferecer vários benefícios à saúde.

ABSTRACT In Brazil, consumer preference of tropical native fruits has increased; however, many fruits are not commercially exploited, such as gabiroba (Campomanesia lineatifolia) and myrtle (Blepharocalyx salicifolius), from the Myrtaceae family. The present study aimed to evaluate the physical, physico -chemical, and functional characteristics of gabiroba and myrtle, harvested from native plants in the mountainous region of Ibiapaba-CE. The following characters were analyzed: pH, soluble solids, total acidity, total extractable polyphenols, ascorbic acid, and antioxidant activity by using the ABTS method. After pulping, the samples were divided into two groups. From the results, it was found that gabiroba had a low total acidity value (0.12 ± 0.01%) indicating a higher level of sweetness relative to myrtle. Myrtle presented values of longitudinal (0.94 cm) and transverse (1.35 cm) diameters, fresh weight (0.85g), pulp yield (68.0%), pH (4.5 ± 0.0), and total soluble solids (23.6 ± 1.7 °Bx) similar to those obtained in other studies. Bioactive compounds in gabiroba and myrtle included phenolics (GAE 229.37 ± 1.04and 511.65 ± 1.34mg/100g), ascorbic acid (74.44 ± 0.03 369.1 ± 0.28 mg/100g), and antioxidants (14.54 ± 1.0 and 16.05 ± 0.63 μ Mtrolox/g). Therefore, these fruits have the potential to be used as functional foods characterized by various health benefits.

RESUMO A goiaba é um fruto tropical que apresenta elevado potencial de aproveitamento agroindustrial, além de conhecida propriedade antioxidante atribuída, principalmente, ao seu conteúdo de vitamina C e carotenóides. O objetivo desse trabalho foi avaliar a influência dos conservantes alimentares, individualmente ou associados, sobre as propriedades antioxidantes do suco de goiaba vermelha durante o armazenamento. Os sucos adicionados de diferentes conservantes foram armazenados na ausência de luz durante 180 dias e avaliados, no dia do processamento e a cada 90 dias, quanto aos parâmetros físico-químicos, a cor, ao conteúdo dos compostos bioativos, a atividade antioxidante total (AAT), a qualidade microbiológica e sensorial. Durante o armazenamento, não foi observado mudanças (P>0.05) nas características de qualidade dos sucos de goiaba, uma vez que se apresentaram de acordo com os Padrões de Identidade e Qualidade exigidos pela Legislação Brasileira. De acordo com os dados obtidos para os compostos antioxidantes e a atividade antioxidante total (AAT) pode-se concluir que os sucos de goiaba adicionados dos conservantes metabissulfito de sódio e metabissulfito de sódio + benzoato de sódio apresentaram, aos 90 dias de armazenamento, menor percentual de redução no conteúdo de polifenóis totais e de vitamina C, sendo os polifenóis o principal bioativo de influência na AAT.

ABSTRACT Guava is a tropical fruit that has a high potential for agroindustrial use, also known antioxidant property mainly attributed to vitamin C and carotenoids content. The objective of this study was to evaluate the influence of food preservatives, individually or combined, on the antioxidant properties of red guava nectar during storage. Nectars added of different additives were stored in the dark for 180 days and evaluated at the processing day and every 90 days for physico-chemical parameters, color, bioactive compounds content, total antioxidant activity (TAA), the microbiologica and sensory quality. Was not observed changes in quality parameters (P>0.05), since the guava nectars were presented in accordance with Standards of Identity and Quality required by Brazilian law. According to data for antioxidante compounds and total antioxidant activity (TAA), can conclude that nectars added sodium metabisulfite and sodium metabisulfite + sodium benzoate showed, after 90 days of storage, a lower reduction in total extractable polyphenols (TEP) and vitamin C content, being the TEP reduction directly correlated with TAA.