Influence of Drying on the Total Phenolic Compounds of Juçara Pulp (Euterpe edulis)

Euterpe edulis, commonly known as juçara, is a palm tree native to the Brazilian Atlantic Forest whose purple fruits are rich in phenolic compounds associated with high antioxidant activity. Juçara pulp is traditionally produced under predominantly artisanal conditions, which limits its shelf life and commercial stability, making drying a relevant preservation strategy. This study investigated the drying of juçara pulp in a forced-air circulation oven at 45, 65, and 85 °C under different drying times. Classical drying models were fitted to the experimental moisture data. Higher temperatures accelerated moisture removal, with the sample dried at 85 °C reaching a powdered state within 60 min at approximately 10% moisture. Drying at 65 °C for 100 min reduced moisture to 5.30%, while drying at 45 °C for 180 min resulted in a moisture content of 6.62%. Total phenolic content decreased as a function of temperature and drying time. Among the evaluated conditions, drying at 65 °C for 100 min provided a favorable balance between efficient dehydration and phenolic retention, maintaining 12.38 mg gallic acid equivalents g−1 (dry basis), corresponding to approximately 55% of the initial content.