Distribution of metals and phenolic compounds as a criterion to evaluate variety of berries and related jams

Plessi, Maria; Bertelli, Davide; Albasini, A.

doi:10.1016/j.foodchem.2005.09.018

Cited by 60 publications

(50 citation statements)

References 14 publications

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“…Contudo, estudos de vida de prateleira devem ser realizados, visando avaliar a qualidade destes SMGs em função do tempo. Em relação ao teor de AT, destaca-se também a variedade de uva Refosco, que apresentou um alto conteúdo de AT, se comparado ao estudo de PLESSI, BERTELLI e ALBASINI 21 , no qual as concentrações médias de antocianinas em geléias de frutas foram de 58,0 mg.100 g -1 para blackberry, 17,0 mg.100 g -1 para raspberry, 12,0 mg.100 g -1 para red currant. A atividade antioxidante de frutas e geléias está diretamente relacionada ao conteúdo de compostos fenólicos e estes compostos podem ser degradados por fatores físico-químicos comuns ao processamento de alimentos 4,24 .…”

Section: Análise Estatísticaunclassified

Índice de polifenóis, antocianinas totais e atividade antioxidante de um sistema modelo de geléia de uvas

Falcão¹,

Chaves²,

Kuskoski³

et al. 2007

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada ResumoAntocianinas são pigmentos fenólicos com potencial para substituição dos corantes artificiais vermelhos; porém, estes se apresentam instáveis frente ao processamento de alimentos, sendo a temperatura um dos principais fatores envolvidos na degradação da cor destes pigmentos. O objetivo deste trabalho foi avaliar a concentração de compostos fenólicos e a capacidade antioxidante de um sistema modelo de geléia de uvas (SMG) Isabel (Vitis labrusca) e Refosco (Vitis vinifera L.) elaborado a 45 °C, utilizando como agente espessante uma mistura de gomas xantana e locusta. Nos SMGs elaborados, avaliou-se a estabilidade dos pigmentos antociânicos e determinou-se polifenóis totais (IPT), antocianinas totais (AT). A atividade antioxidante foi medida utilizando os métodos de captura de radicais estáveis como o radical DPPH (2,2-difenil-1-picril-hidrazila) e o radical ABTS (2,2'-azino-bis-(3-etilbenzotiazolina-6-ácido sulfônico)). Avaliou-se também a concentração de AT nos extratos de uvas utilizados na elaboração do SMG. Um alto coeficiente de correlação foi encontrado entre AT e IPT dos SMGs e a atividade antioxidante. Os melhores resultados quanto à concentração de IPT, AT e em relação à atividade antioxidante foram obtidos para o SMG elaborado com uva Refosco. O método utilizado para a elaboração dos SMGs foi efetivo na preservação da cor antocianinas e das propriedades antioxidantes dos compostos fenólicos totais avaliados. Palavras-chave: uva; antocianinas; compostos fenólicos; atividade antioxidante; estabilidade. AbstractAnthocyanins are phenolic pigments with a potential for replacing synthetic red dyes. However, their stability is affected by food processing, and temperature is one of the main factors involved in these pigments' color degradation. The aim of this work was to evaluate the concentration of phenolic compounds and the antioxidant capacity of a grape jelly model system (JMS). The grape varieties used here were Isabel (Vitis labrusca) and Refosco (Vitis vinifera L.) and the jelly was cooked at 45 °C, using a mixture of xanthan gum and locust bean gum as the thickening agent. Two JMSs were prepared and analyzed to determine their anthocyanin stability, total polyphenol index (TPI) and total anthocyanin content (TA). The antioxidant activity was measured by the DPPH and ABTS radical-scavenging methods. The TA concentration was also determined in the grape extracts used in the preparation of the JMSs. The best results in terms of TPI, TA and antioxidant activity were obtained for the JMS produced with Refosco grapes. A high correlation coefficient was found between the TA and TPI in the JMSs and the antioxidant activity. The method used in the production of the JMSs was effective in preserving the color of anthocyanins and the antioxidant properties of the total phenolic compounds evaluated here. Keywords: grape; anthocyanins; phenolic compounds; antioxidant activity; stability.Índice de polifenóis, antocianinas totais e atividade antioxidante de um sistema m...

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Section: Análise Estatísticaunclassified

Índice de polifenóis, antocianinas totais e atividade antioxidante de um sistema modelo de geléia de uvas

Falcão¹,

Chaves²,

Kuskoski³

et al. 2007

Ciênc. Tecnol. Aliment.

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“…Black and red currants contain minerals and trace elements which are essential to human health. Plessi et al reported high amounts of potassium, calcium and magnesium but small quantities of sodium [27]. The large amount of potassium in comparison with sodium could be beneficial for hypertensive patients.…”

Section: Introductionmentioning

confidence: 99%

Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars

Nour

Trandafir

Ionica

2011

Fruits

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-Introduction. Red and black currants are a valuable component of a healthy diet because they are an excellent source of ascorbic acid, anthocyanins and minerals. Materials and methods. Three red currant cultivars and eight black currant cultivars were evaluated in terms of fruit quality. Some selected physicochemical characteristics such as berry weight, dry matter, soluble solids, total sugars, titratable acidity and total anthocyanins were investigated. Total anthocyanin content was measured with the pH differential absorbance method while citric, malic, tartaric and ascorbic acid were quantified by a reversed-phase HPLC method. Sodium, calcium, magnesium, iron, manganese, chromium and zinc were determined by ICP-MS following a microwave digestion, while potassium content was determined by FAAS. Results. Significant differences in the physicochemical and mineral content were detected among the cultivars. The range of total anthocyanins of the tested samples was 12.14-22.06 mg·100 g -1 (red currants) and 116.17-287.78 mg·100 g -1 (black currants

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“…It is also a source of carbohydrates, minerals, and other vitamins and it has low calorie and fat content, while being rich in soluble fiber (BEATTIE;CROZIER;DUTHIE, 2005;PANTELIDIS et al, 2007;PLESSI;BERTELLI;ALBASINI, 2007;TALCOTT, 2007). Raspberries are extremely sensitive to handling and fungal attack, and thus it requires careful handling, harvesting, storage, and transportation; therefore, postharvest cleaning, such as washing or sanitizing, is strongly discouraged.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation

et al. 2013

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Distribution of metals and phenolic compounds as a criterion to evaluate variety of berries and related jams

Cited by 60 publications

References 14 publications

Índice de polifenóis, antocianinas totais e atividade antioxidante de um sistema modelo de geléia de uvas

Índice de polifenóis, antocianinas totais e atividade antioxidante de um sistema modelo de geléia de uvas

Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars

Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation

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