Dados do Trabalho

Título

Effect of Glow and Dielectric Barrier Discharges Plasma on Phenolic Compounds of Araçá-Boi (Eugenia stipitata) Juice

Introdução

Understanding the chemical changes that occur during plasma processing is fundamental for maintaining or improving food quality.

Material e Métodos

In this study, gas chromatography coupled to mass spectrometry (GC-MS) was used to investigate and assess the effects of two cold plasma technologies – dielectric barrier discharge (DBD) and glow discharge (GDP) –on the phenolic profile of araçá-boi (Eugenia stipitata) juice. For DBD processing, the excitation frequencies applied were 50, 500, and 1000 Hz for 20 min. For GDP processing, the flow rates applied were 10, 20 and 30mL/min 10 for 20 min.

Resultados e Discussão

Eight phenolic compounds were detected, with cinnamic acid being the predominant phenolic constituent, followed by protocatechuic acid. Phenolic profiles were slightly altered by the reaction with reactive plasma species produced during treatments. Both plasma systems increased the content of total phenolic compounds in the juice, depending on the operating condition, with the highest phenolic content observed in DBD plasma operating at 1000 Hz. Amino-phenolic acids tend to decrease at 20mL/min and 30mL/min flow rates of GDP treatment. Cinnamic and hydroxycinnamic acids tend to increase in both technologies, with an increase as high as 182% at 500 Hz, and 249% at plasma flow rates of 30 mL/min. p-Coumaric acid was formed during all treatments, mainly under 50 and 500 Hz DBD treatment and 20mL/min and 30mL/min flow rates of GDP treatment.

Conclusão

Therefore, this technology had a positive impact on araçá-boi juice. This study contributed to the advancement of knowledge of changes induced by cold plasma treatment on phenolic compounds.