LAUSR

1Nutritionist, Master in Food Science, Department of Food and Nutrition -Universidade Estadual Paulista “Julio de Mesquita Filho” Câmpus Araraquara. Araraquara SP E-mail: [email protected]. Part of the master’s thesis of the first author. 2PhD in Food Science,Adjunct Professor at the Department of Food and Nutrition Universidade Estadual Paulista “Julio de Mesquita Filho” Câmpus Araraquara. Araraquara SP Brazil. E-mail: [email protected] AbstractSome foods constituents are subject to change during thermal and/or industrial processing. In the fruit processing industry, guava pulp is used during guava off season to obtain guava paste, produced with the addition of sugar and citric acid, subjected to various thermal processes. This study evaluated the effect of industrial processing to obtain guava paste on the content of ascorbic acid, total carotenoids, total phenolic and total flavonoid present in guava ‘Paluma’ cv. The results showed that there was an increase of antioxidants in guava pulp (15% ascorbic acid, 59% total carotenoids, 8% total phenolics and 54.5% total flavonoids), probably due to their increased concentration as a result of water loss during processing. There was a reduction in the contents of antioxidants compounds in guava paste (42, 13, 31 and 6.5% respectively). The antioxidant capacity was evaluated by the DPPH method, and the results showed that guava ‘Paluma’ cv. and its byproducts have an important antioxidant capacity, with moderate positive correlation among guava anti-radical DPPH• activity with the contents of acid ascorbic, carotenoids and phenolics and, for the guava paste anti-radical DPPH• activity, there was very high positive correlation with the content of carotenoids and high positive correlation with total content of phenolic compounds.