STABILITY OF BIOACTIVE COMPOUNDS IN FROZEN PULP OF BLACKBERRY (Rubus fruticosus) cv. TUPY

被引：24
|
作者：
Jacques, Andresa Carolina [1 ]
Pertuzatti, Paula Becker [1 ]
Barcia, Milene Teixeira [1 ]
Zambiazi, Rui Carlos [1 ]
Chim, Josiane Freitas [1 ]
机构：
[1] Univ Fed Pelotas, Dept Ciencias & Tecnol Alimentos, BR-96010900 Pelotas, RS, Brazil
来源：
QUIMICA NOVA | 2010年 / 33卷 / 08期
关键词：
Rubus; pulp; stability; FRUITS; FOOD;
D O I：
10.1590/S0100-40422010000800019
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
STABILITY OF BIOACTIVE COMPOUNDS IN FROZEN PULP OF BLACKBERRY (Rubus fruticosus) cv. TUPY. Rubus fruticosus (Rosaceae), popularly known as Blackberry, is a highly nutritious fruit, rich in bioactive compounds. Their stability during processing has been the focus of several studies. This work describes the evaluation of the stability of the main phytochemicals of pulp from blackberry cv. Tupy, stored under different temperature conditions for six months. The storage at -10 degrees C was not sufficient to cause significant changes in total phenolics content, anthocyanins content and antioxidant capacity during two months of storage. Likewise, at -18 degrees C, total phenolics content and antioxidant capacity were kept for four months, but total anthocyanins and beta-carotene content were kept for two and six months of storage, respectively.
引用
收藏
页码：1720 / 1725
页数：6
相关论文
共 50 条
  • [1] Bioactive and volatile organic compounds in Southern Brazilian blackberry (Rubus fruticosus) fruit cv. Tupy
    Jacques, Andressa Carolina
    Chaves, Fabio Clasen
    Zambiazi, Rui Carlos
    Brasil, Marcia Campos
    Caramao, Elina Bastos
    [J]. FOOD SCIENCE AND TECHNOLOGY, 2014, 34 (03): : 636 - 643
  • [2] Effect of Ultrasound onIn VitroBioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy
    Zafra-Rojas, Quinatzin Yadira
    Gonzalez-Martinez, Blanca Edelia
    Cruz-Cansino, Nelly del Socorro
    Lopez-Cabanillas, Manuel
    Suarez-Jacobo, Angela
    Cervantes-Elizarraras, Alicia
    Ramirez-Moreno, Esther
    [J]. PLANT FOODS FOR HUMAN NUTRITION, 2020, 75 (04) : 608 - 613
  • [3] Effect of Ultrasound on In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy
    Quinatzin Yadira Zafra-Rojas
    Blanca Edelia González-Martínez
    Nelly del Socorro Cruz-Cansino
    Manuel López-Cabanillas
    Ángela Suárez-Jacobo
    Alicia Cervantes-Elizarrarás
    Esther Ramírez-Moreno
    [J]. Plant Foods for Human Nutrition, 2020, 75 : 608 - 613
  • [4] RESPONSE OF BLACKBERRY (Rubus spp.) CV. TUPY TO SALINITY
    Gonzalez-Jimenez, Sandra L.
    Castillo-Gonzalez, Ana Ma
    del Rosario Garcia-Mateos, Ma
    Valdez-Aguilar, Luis A.
    Ybarra-Moncada, Carmen
    Avitia-Garcia, Edilberto
    [J]. REVISTA FITOTECNIA MEXICANA, 2020, 43 (03) : 299 - 306
  • [5] Solar drying kinetics and bioactive compounds of blackberry (Rubus fruticosus)
    Lopez-Vidana, Erick C.
    Pilatowsky Figueroa, Isaac
    Antonio Marcos, Emma G.
    Navarro-Ocana, Arturo
    Hernandez-Vazquez, Liliana
    Santiago-Urbina, Jorge A.
    [J]. JOURNAL OF FOOD PROCESS ENGINEERING, 2019, 42 (04)
  • [6] Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (&ITRubus fruticosus&IT) Residues cv. Tupy
    Zafra-Rojas, Quinatzin
    Cruz-Cansino, Nelly
    Delgadillo-Ramirez, Alma
    Alanis-Garcia, Ernesto
    Anorve-Morga, Javier
    Quintero-Lira, Aurora
    Castaneda-Ovando, Araceli
    Ramirez-Moreno, Esther
    [J]. JOURNAL OF FOOD QUALITY, 2018,
  • [7] Mites associated with blackberry (Rubus sp. cv. Tupy) in two areas of Michoacan, Mexico
    De Jesus Ayala-Ortega, Jose
    Mabel Martinez-Castillo, Ana
    Pineda-Guillermo, Samuel
    Isaac Figueroa-De La Rosa, Jose
    Acuna-Soto, Jesus
    Ramos-Lima, Mayra
    Vargas-Sandoval, Margarita
    [J]. REVISTA COLOMBIANA DE ENTOMOLOGIA, 2019, 45 (02): : 1 - 10
  • [8] Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus)
    da Rosa, Cleonice Goncalves
    Borges, Caroline Dellinghausen
    Zambiazi, Rui Carlos
    Rutz, Josiane Kuhn
    da Luz, Suzane Rickes
    Krumreich, Fernanda Doering
    Benvenutti, Edilson Valmir
    Nunes, Michael Ramos
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 58 (02) : 527 - 533
  • [9] Microencapsulation by spray-drying of bioactive compounds extracted from blackberry (rubus fruticosus)
    Rigon, Renata Trindade
    Norena, Caciano P. Zapata
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2016, 53 (03): : 1515 - 1524
  • [10] Microencapsulation by spray-drying of bioactive compounds extracted from blackberry (rubus fruticosus)
    Renata Trindade Rigon
    Caciano P. Zapata Noreña
    [J]. Journal of Food Science and Technology, 2016, 53 : 1515 - 1524
12345