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Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars
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| Zeitschriftentitel: | International Journal of Food Science & Technology |
|---|---|
| Personen und Körperschaften: | , , , , , |
| In: | International Journal of Food Science & Technology, 50, 2015, 7, S. 1658-1665 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Wiley
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| Schlagwörter: |
| author_facet |
de Souza, Vanessa Rios Pereira, Patrícia Aparecida Pimenta Teixeira, Taísa Rezende Silva, Thais Lomônaco Teodoro da Pio, Rafael Queiroz, Fabiana de Souza, Vanessa Rios Pereira, Patrícia Aparecida Pimenta Teixeira, Taísa Rezende Silva, Thais Lomônaco Teodoro da Pio, Rafael Queiroz, Fabiana |
|---|---|
| author |
de Souza, Vanessa Rios Pereira, Patrícia Aparecida Pimenta Teixeira, Taísa Rezende Silva, Thais Lomônaco Teodoro da Pio, Rafael Queiroz, Fabiana |
| spellingShingle |
de Souza, Vanessa Rios Pereira, Patrícia Aparecida Pimenta Teixeira, Taísa Rezende Silva, Thais Lomônaco Teodoro da Pio, Rafael Queiroz, Fabiana International Journal of Food Science & Technology Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars Industrial and Manufacturing Engineering Food Science |
| author_sort |
de souza, vanessa rios |
| spelling |
de Souza, Vanessa Rios Pereira, Patrícia Aparecida Pimenta Teixeira, Taísa Rezende Silva, Thais Lomônaco Teodoro da Pio, Rafael Queiroz, Fabiana 0950-5423 1365-2621 Wiley Industrial and Manufacturing Engineering Food Science http://dx.doi.org/10.1111/ijfs.12819 <jats:title>Summary</jats:title><jats:p>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.</jats:p> Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars International Journal of Food Science & Technology |
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Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars |
| title_unstemmed |
Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars |
| title_full |
Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars |
| title_fullStr |
Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars |
| title_full_unstemmed |
Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars |
| title_short |
Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars |
| title_sort |
influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars |
| topic |
Industrial and Manufacturing Engineering Food Science |
| url |
http://dx.doi.org/10.1111/ijfs.12819 |
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2015 |
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1658-1665 |
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<jats:title>Summary</jats:title><jats:p>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.</jats:p> |
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| author | de Souza, Vanessa Rios, Pereira, Patrícia Aparecida Pimenta, Teixeira, Taísa Rezende, Silva, Thais Lomônaco Teodoro da, Pio, Rafael, Queiroz, Fabiana |
| author_facet | de Souza, Vanessa Rios, Pereira, Patrícia Aparecida Pimenta, Teixeira, Taísa Rezende, Silva, Thais Lomônaco Teodoro da, Pio, Rafael, Queiroz, Fabiana, de Souza, Vanessa Rios, Pereira, Patrícia Aparecida Pimenta, Teixeira, Taísa Rezende, Silva, Thais Lomônaco Teodoro da, Pio, Rafael, Queiroz, Fabiana |
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| description | <jats:title>Summary</jats:title><jats:p>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.</jats:p> |
| doi_str_mv | 10.1111/ijfs.12819 |
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| series | International Journal of Food Science & Technology |
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| spelling | de Souza, Vanessa Rios Pereira, Patrícia Aparecida Pimenta Teixeira, Taísa Rezende Silva, Thais Lomônaco Teodoro da Pio, Rafael Queiroz, Fabiana 0950-5423 1365-2621 Wiley Industrial and Manufacturing Engineering Food Science http://dx.doi.org/10.1111/ijfs.12819 <jats:title>Summary</jats:title><jats:p>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.</jats:p> Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars International Journal of Food Science & Technology |
| spellingShingle | de Souza, Vanessa Rios, Pereira, Patrícia Aparecida Pimenta, Teixeira, Taísa Rezende, Silva, Thais Lomônaco Teodoro da, Pio, Rafael, Queiroz, Fabiana, International Journal of Food Science & Technology, Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars, Industrial and Manufacturing Engineering, Food Science |
| title | Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars |
| title_full | Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars |
| title_fullStr | Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars |
| title_full_unstemmed | Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars |
| title_short | Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars |
| title_sort | influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars |
| title_unstemmed | Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars |
| topic | Industrial and Manufacturing Engineering, Food Science |
| url | http://dx.doi.org/10.1111/ijfs.12819 |