Compuestos fenólicos, actividad antioxidante y bioaccesibilidad intestinal in vitro de un jugo de zarzamora termoultrasonicado
Introduction: The use of pasteurization for extending juices shelf life of antioxidants and nutritional compounds. The use of emerging technologies such as thermoultrasound, would yield an added value in blackberry juice, to retain the product without altering their sensory and nutritional character...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | México |
| Institución: | UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO |
| Repositorio: | Educación y salud Boletín Científico Instituto de Ciencias de la Salud Universidad Autónoma del Estado de Hidalgo |
| Idioma: | español |
| OAI Identifier: | oai:repository.uaeh.edu.mx:article/845 |
| Acceso en línea: | https://repository.uaeh.edu.mx/revistas/index.php/ICSA/article/view/845 |
| Access Level: | acceso abierto |
| Palabra clave: | Blackberry, antioxidant activity, intestinal bioaccessibility. Zarzamora, actividad antioxidante, bioaccesibilidad intestinal. |
| Sumario: | Introduction: The use of pasteurization for extending juices shelf life of antioxidants and nutritional compounds. The use of emerging technologies such as thermoultrasound, would yield an added value in blackberry juice, to retain the product without altering their sensory and nutritional characteristics. Method: blackberry juice samples were evaluated in 3 stages; 1) Content of antioxidant compounds and antioxidant activity; 2) Separation of compounds; 3) Determination of in vitro intestinal bioavailability of the antioxidant compounds and antioxidant activity. Results: thermoultrasound released greater amounts of antioxidant compounds in the juice; total phenols (1,011 mg GAE/100g), anthocyanins (118 mg A/100g); and antioxidant activity: ABTS (44 mg VC/100g) and DPPH (2.665 µmol TE/100g). The thermoultrasonicated juice had a higher in vitro bioavailable total phenolic compounds (710 mg GAE/100g), anthocyanins (82 mg A/100g); antioxidant with antioxidant capacity: ABTS (44 mg VC/100 g) and DPPH (2360 µmol TE/100g). Conclusion: thermoultrasound can be an alternative to heat treatment to increase blackberry juice shelf life as it retains and releases compounds with antioxidant properties which increased intestinal bioavailability. |
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