ESTABILIDAD FISICOQUÍMICA Y CAPACIDAD ANTIOXIDANTE DE UN NÉCTAR A BASE DE PITAHAYA ( Hylocereus undatus ) CON HARINA DE CÁSCARA DE MARACUYÁ ( Passiflora edulis flavicarpa )

Abstract

At present, alternatives are being sought to generate the use of fruit agro-industrial residues that are generated by large industries. The objective of this study was to evaluate the physicochemical stability and antioxidant capacity of a pitahaya-based nectar with passion fruit peel flour (HCM). A completely randomized experimental design with factorial arrangement was used, the factor in study A, corresponded to the concentrations of HCM at 1% (T1), 3% (T2) and 5% (T3). Physicochemical, stability, and sensory parameters were evaluated, for the comparison of means, the Tukey and Kruskal Wallis test was used at 0.05% significance according to the Anova assumptions. With the exception of density, the analysis of variance determined p<0.05% in the other physicochemical variables, identifying as the best treatment in total phenol content 48.4635 ± 0.24 mg gallic acid / 100 mL and antioxidant activity 18, 0555 ± 0.27 µmol Equivalent to Trolox / 100 mL to T3. During the evaluation of physicochemical stability, the T3 was unstable in terms of pH levels while in the other parameters the MCH did not influence the stability of the nectar. The content of vitamin C after 35 days of evaluation was not stable, presenting an initial value of 0.81 mg/100 g – final value < 2 mg/100 g. Sensory profile variables presented p<0.05%. All treatments met the microbiological quality required by the INEN 2337 standard, treatment T1 was the best at the sensory and colorimetry level. When there is a significant difference between the treatments, the proposed hypothesis is fulfilled. It is not recommended to use more than 1% of passion fruit peel flour in pitahaya nectar, since it affects the consumer's perception, however, the higher its concentration, the better the levels of total phenols and antioxidant activity. Keywords: antioxidants, passion fruit peel, physicochemical stability, fruit nectar, pitahaya