Marolo is a typical fruit of Brazilian Cerrado Biome
or Savannah Brazilian, consumed for many years by the regional population, and
little known in other regions. This research aimed to study physical and
chemical characteristics of jam and evaluate the presence and behavior of
antioxidants to over 12 months of storage. Values were determined for humidity,
ash, protein, lipids, carbohydrates, calories, sugar, fiber, pectin, pH, total
acidity, organic acid form, antioxidant potential (dpph), total phenolic
compounds, color and consistency. Results of sugars, fiber and pectin showed
that the consistency of Marolo fruit was suitable for the production of jam and
it was within the norms established by the Brazilian legislation. The pH (3.31-3.2), total phenolic compounds (394.41-250.5 mgEAG.100 g﹣1), total
antioxidant potential (38.0%-33.7%), the color parameters (L * b * 14.45-6.63
32.19-28.52) and organic acids decreased. However, for a total acidity of
variables (1.27% to 1.53%) and citric acid (1.86 to 4.38 μg·g﹣1)
being detected increment in values. With these results, we may say that Maroloto jam over a year of storage remained with good
amounts of nutrients and a good antioxidant capacity.