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Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals
dc.creator | Azofeifa Cordero, Gabriela | |
dc.creator | Quesada Mora, Silvia | |
dc.creator | Pérez Carvajal, Ana Mercedes | |
dc.creator | Vaillant Barka, Fabrice | |
dc.creator | Michel, Alain | |
dc.date.accessioned | 2018-07-20T21:31:28Z | |
dc.date.available | 2018-07-20T21:31:28Z | |
dc.date.issued | 2015-09 | |
dc.identifier.citation | https://www.sciencedirect.com/science/article/pii/S0889157515000678?via%3Dihub | |
dc.identifier.issn | 0889-1575 | |
dc.identifier.uri | https://hdl.handle.net/10669/75241 | |
dc.description.abstract | Berries are commonly consumed as juice, and juice-processing conditions could affect their bioactive compounds. This study evaluated the effect of thermal treatments on the antioxidant capacity of blackberry juice polyphenols. Pasteurized blackberry juices were prepared at 75 °C for 15 s (JP75) and 92 °C for 10 s (JP92). Polyphenol analysis showed that for JP75 and JP92, anthocyanin concentrations decreased significantly, compared to non-pasteurized juice (NPJ), whereas ellagitannins were not significantly affected. The evaluation of the DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging capacity showed a significant decrease of 26% for JP75 and 27% for JP92, and, for the NO (nitric oxygen) scavenging capacity, the activity was reduced 15% for JP75 and 16% for JP92. There were no significant reductions observed for the peroxidation inhibitory capacity of the pasteurized juices for any of the oxidation substrates tested: liposomes, liver homogenates and erythrocytes. Furthermore, the intracellular antioxidant capacity showed no significant differences due to thermal treatments. The concentration of phenols necessary to scavenge 50% of the radical oxygen species was 204 ± 9 μg/mL for NPJ, 219 ± 10 μg/mL for JP75 and 220 ± 9 μg/mL for JP92. This study revealed that pasteurized blackberry juices maintained their biological properties related to inhibition of peroxidation and their capacity to scavenge intracellular radicals. | es_ES |
dc.description.sponsorship | Consejo Nacional de Rectores/[801-B1-655]/CONARE/Costa Rica | es_ES |
dc.language.iso | en_US | es_ES |
dc.source | Journal of Food Composition and Analysis,Vol.42,pp.56-62 | es_ES |
dc.subject | Blackberry juice | es_ES |
dc.subject | Rubus adenotrichos | es_ES |
dc.subject | Antioxidant activity | es_ES |
dc.subject | Lipid peroxidation | es_ES |
dc.subject | Pasteurization | es_ES |
dc.subject | Nutrient retention | es_ES |
dc.subject | Food processing | es_ES |
dc.subject | Bioactive non-nutrient | es_ES |
dc.subject | Food composition | es_ES |
dc.subject | Food analysis | es_ES |
dc.title | Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals | es_ES |
dc.type | artículo original | |
dc.identifier.doi | 10.1016/j.jfca.2015.01.015 | |
dc.description.procedence | UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) | es_ES |
dc.description.procedence | UCR::Vicerrectoría de Docencia::Salud::Facultad de Medicina::Escuela de Medicina |
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Tecnología en Alimentos [403]