Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars

Summary 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...

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Bibliographic Details
Published inInternational journal of food science & technology Vol. 50; no. 7; pp. 1658 - 1665
Main Authors de Souza, Vanessa Rios, Pereira, Patrícia Aparecida Pimenta, Teixeira, Taísa Rezende, Silva, Thais Lomônaco Teodoro da, Pio, Rafael, Queiroz, Fabiana
Format Journal Article
LanguageEnglish
Published Oxford Blackwell Publishing Ltd 01.07.2015
Wiley Subscription Services, Inc
Subjects
Antioxidant activity
Antioxidants
Berries
bioactive compounds
blackberry
Cultivars
Food science
jelly
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Summary:Summary 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. Influence of jelly processing on the antioxidant capacity and bioactive compounds in different blackberry cultivars. TEAC, Trolox equivalent antioxidant capacity; TP, Total phenolics; TA, Total anthocyanin; AA, Ascorbic acid.
Bibliography:ArticleID:IJFS12819
Figure S1. Principal component analysis (PCA) of antioxidant activity and bioactive compounds of different blackberry samples. Figure S2. Principal component analysis (PCA) of antioxidant activity and bioactive compounds of different blackberry jellies. Figure S3. Average bioactive compound degradation and antioxidant activity decay and the standard deviation of different blackberry cultivars due to processing in the form of jelly. Table S1. The antioxidant capacity (ABTS and DPPH method), total phenolic, total monomeric anthocyanin and ascorbic acid content of the different blackberry cultivars and in their jellies. Table S2. Average bioactive compound degradation (%) and antioxidant activity decay of different blackberry cultivars due to processing in the form of jelly. Table S3. Pearson's correlation coefficients (R) between antioxidant capacity parameters (TEAC and DPPH), total phenolic, total anthocyanin and ascorbic acid contents in fresh blackberries of different cultivars and in their respective jellies.
istex:A9E6B910891B5CD8BC79D5295EFCDA98535A1249
ark:/67375/WNG-LQLGRSF2-6
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12819