The influence of different time durations of thermal processing on berries quality

被引：45

作者：

Arancibia-Avila, Patricia ^{[1
]}

Namiesnik, Jacek ^{[2
]}

Toledo, Fernando ^{[1
]}

Werner, Enrique ^{[1
]}

Leticia Martinez-Ayala, Alma ^{[3
]}

Elizabeth Rocha-Guzman, Nuria ^{[4
]}

Alberto Gallegos-Infante, Jose ^{[4
]}

Gorinstein, Shela ^{[5
]}

机构：

[1] Univ Bio Bio, Dept Basic Sci, Chillan, Chile

[2] Gdansk Univ Technol, Fac Chem, Dept Analyt Chem, PL-80952 Gdansk, Poland

[3] Ctr Invest Biotecnol Aplicada, Inst Politecn Nacl, Tlaxcala 90700, Mexico

[4] Inst Technol Durango, Dept Ings Quim & Bioquim, Durango 34080, Mexico

[5] Hebrew Univ Jerusalem, Hadassah Med Sch, Sch Pharm, Inst Drug Res, IL-91120 Jerusalem, Israel

来源：

FOOD CONTROL | 2012年 / 26卷 / 02期

关键词：

Berries; Aqueous extracts; Bioactive compounds; Antioxidant activity; Thermal processing; PERCENT POLYMERIC COLOR; ANTIOXIDANT CAPACITY; MONOMERIC ANTHOCYANINS; COOKING METHODS; BIOACTIVITY; BLACKBERRY; PHENOLICS; RASPBERRY;

D O I：

10.1016/j.foodcont.2012.01.036

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Bioactive compounds (polyphenols, flavonoids, flavanols, tannins, anthocyanins and ascorbic acid) and the level of antioxidant activity by ABTS, DPPH, FRAP and CUPRAC of water, acetone and hexane extracts of Chilean 'Murtilla' (Ugni molinae Turcz) and 'Myrteola' berries (Myrtaceae. Myrteola nummularia (Poiret) Berg.), Chilean and Polish blueberries (Vaccinium corymbosum), Chilean raspberries (Rubus idaeus), and Polish black chokeberry (Aronia melanocarpa) were determined and compared. It was found that the contents of the bioactive compounds and the levels of antioxidant activities in used extracts differ significantly (P < 0.05). The correlation between the total polyphenols, flavanols and the antioxidant activities was significantly the highest in water, average in acetone and the lowest in hexane extracts. Fourier transform infrared (FTIR) spectroscopy was applied as an additional tool for the characterization of the water polyphenol extracts. Aqueous extracts of investigated berries were subjected to different times of thermal processing. Bioactive compounds and the levels of antioxidant activities by 2,2-Azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS(+)); 1,1-Diphenyl-2-picrylhydrazyl method (DPPH): Ferric-reducing/antioxidant power (FRAP) and Cupric reducing antioxidant capacity (CUPRAC) after 10, 20, 40 and 60 min of thermal processing were determined and compared with non processed samples. It was found that the antioxidant activity only of berries subjected to thermal processing for 10 and 20 min did not differ from the non thermally processed studied berries, showing high correlation between the total polyphenols, flavanols and the antioxidant activities. In conclusion, thermal treatment of studied berries influences their quality: only berries after 10 and 20 min of thermal processing preserved their bioactivity. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：587 / 593

页数：7

共 30 条

[1] Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine:: CUPRAC method [J].