Resumo

VALENCIA SULLCA, Cristina E.  e  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.

Palavras-chave : Phenolic compounds; antioxidant capacity; anthocyanins; vitamin C; pulping; standardized.

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