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Revista de la Sociedad Química del Perú
Print version ISSN 1810-634X
Abstract
VALENCIA SULLCA, Cristina E. and GUEVARA PEREZ, Américo. Variation of the antioxidant capacity and bioactive compounds during processing of wild blackberry (Rubus fructicosus L.) nectar. Rev. Soc. Quím. Perú [online]. 2013, vol.79, n.2, pp.116-125. ISSN 1810-634X.
It was studied the variation of antioxidant capacity, total phenolic compounds, anthocyanins and vitamin C during the process of elaboration of wild blackberry nectar. It was found a reduction in total phenolic compounds 400.67 (mg gallic acid/100 g sample d.b.), and anthocyanins (mg cyanidin 3-glycoside/100 g sample d.b.) from 2234.15 and 640.81 (raw material) to 2086.54 and 472.08 during pulping-refined, 914.40 and 188.24 standardized, 974.866 and 181.96 by effect of homogenized, 860.71 and 190.95 in pasteurized, respectively. Also, the néctar decreased its antioxidant capacity (µmol Trolox/g d.b.) and vitamin C (mg ascorbic acid/100 g sample d.b.) during processing from 217.66 and 84.41 (raw material) to 188.48 and 68.13 in pulping-refined, 130.09 and 59.86 in standardized, 152.57 and 47.84 in homogenized, 92.21 and 30.50 in pasteurized, respectively.
Keywords : Phenolic compounds; antioxidant capacity; anthocyanins; vitamin C; pulping; standardized.