Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars.
Nenhuma Miniatura disponível
Data
2015
Título da Revista
ISSN da Revista
Título de Volume
Editor
Resumo
The effect of thermal processing and the berry cultivar has been the subject of several studies, to serve as
a basis for the least possible loss of bioactive compounds and antioxidant capacity. In Brazil, there are
numerous blackberry cultivars under cultivation, and in this context, the aim of this work was to study
how the bioactive compound contents and antioxidant capacity of blackberry jelly were influenced by the
cultivars (Guarani, Brazos, Comanche, Tupy, Cherokee, Caingangue and Choctaw). Analysis was made
of 7 fresh blackberry cultivars and 7 blackberry jelly formulations. Analysis of antioxidant activity, total
phenolics, total anthocyanins and ascorbic acid was performed. It was verified that the contribution of
the heat sensitive antioxidants compounds is considerable in all blackberry cultivars, and the degradation
of these compounds was significantly different between the different blackberry cultivars. The Brazos and
Caingangue cultivars stand out as undergoing the lowest losses in processing, resulting in jellies richer in
bioactive compounds and higher antioxidant capacity.
Descrição
Palavras-chave
Antioxidant activity, Bioactive compounds, Blackberry, Jelly
Citação
SOUZA, V. R. de et al. Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars. International Journal of Food Science & Technology, v. 50, p. 1658–1665, 2015. Disponível em:<http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12819/abstract> . Acesso em: 16 jun. 2017.