Evaluation of sensorial, phytochemical and biological properties of new isotonic beverages enriched with lemon and berries during shelf life

Gironés-Vilaplana, Amadeo; Mena, Pedro; Moreno, Diego A.; García‐Viguera, Cristina

doi:10.1002/jsfa.6370

Cited by 76 publications

(66 citation statements)

References 41 publications

(70 reference statements)

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“…Water/formic acid (99:1, v/v) (solvent A) and acetonitrile/formic acid (99:1, v/v) (solvent B) were used for chromatographic separation in an Agilent HPLC 1100 series equipped with a photodiode array detector and a mass detector in series (Agilent Technologies, Waldbronn, Germany) with the same conditions described by Gironés-Vilaplana, Mena, Moreno, and García-Viguera (2013). Briefly, the flow rate was 1 mL min − 1 using the linear gradient scheme (t in min; %B): (0; 5%), (15; 15%), (30; 30%), (40; 50%), (45, 95%), and (50; 5%).…”

Section: Plant Materialsmentioning

confidence: 99%

Evaluation of grape (Vitis vinifera L.) stems from Portuguese varieties as a resource of (poly)phenolic compounds: A comparative study

Barros

Gironés-Vilaplana

Teixeira

et al. 2014

Food Research International

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Section: Plant Materialsmentioning

confidence: 99%

Evaluation of grape (Vitis vinifera L.) stems from Portuguese varieties as a resource of (poly)phenolic compounds: A comparative study

Barros

Gironés-Vilaplana

Teixeira

et al. 2014

Food Research International

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“…En este caso, el contenido de polifenoles totales para ambos jugos (con azúcar y sin azúcar de maqui) son elevados (Tabla 1) en comparación con otros jugos como el jugo de maqui y limón que contienen entre 62,97 a 243,64 mg EAG 100 mL -1 (Gironés-Vilaplana et al, 2012a) y mezclas isotónicas de maqui, que muestran altos contenidos de fenoles totales por el método de Folin-Ciocalteu con valores de 80,97 mg 100 mL -1 de ácido gálico (Gironés-Vilaplana et al, 2014). Según Ramírez et al (2009) un producto con un elevado contenido de polifenoles de origen vegetal, es un producto saludable y considerado como alimento funcional.…”

Section: Polifenoles Totalesunclassified

“…Por lo tanto, la elaboración de nuevas bebidas alimenticias con alto valor nutricional que promueven la salud, como el jugo de maqui, es factible de producir (Gironés-Vilaplana et al, 2012b) y utilizar como suplemento nutricional o medicinal (Rubilar et al, 2011), con atractivo color y buenos atributos sensoriales (Gironés-Vilaplana et al, 2014).…”

Section: Carbohidratos Totalesunclassified

Elaboration and evaluation of maqui juice (Aristotelia chilensis (Mol.) Stuntz) by steam drag

Araneda¹,

Quilamán²,

Martínez³

et al. 2014

Sci. agropecu

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Recibido 16 julio 2014. Aceptado 21 septiembre 2014. ResumenEl objetivo del presente estudio fue elaborar y evaluar jugo de maqui (Aristotelia chilensis (Mol.) Stuntz), para ser considerado potencialmente como una bebida funcional de origen natural, sin aditivos químicos y mínimo procesamiento, mediante la técnica de arrastre por vapor de tipo artesanal. Se utilizó fruto recolectado de forma manual en la Región de La Araucanía (Chile). Se elaboraron dos jugos concentrados, con azúcar y sin azúcar. Se realizaron análisis tales como: contenido de sólidos solubles, pH, acidez, contenido de humedad, materia seca (MS), cenizas totales, azúcares totales (AT), proteína cruda (PC), polifenoles totales (PFT) y carbohidratos totales (CHT), destacando el contenido de polifenoles para el jugo sin azúcar con 993,2 mg 100 mL -1 EAG y para el jugo con azúcar con 829,208 mg 100 mL -1 EAG. Por lo tanto, la técnica permite extraer jugo de maqui con un mínimo procesamiento, presentando éste una alta concentración de polifenoles. Palabras clave: Aristotelia chilensis, jugo, polifenoles. AbstractThe aim of this study was develop and evaluate maqui juice (Aristotelia chilensis (Mol.) Stuntz), to be potentially considered as a functional beverage of natural origin, without chemical additives and minimally processed, using the technique of steam drag of type artisanal. Fruit harvested manually was used in the Region of The Araucanía (Chile). Two juice concentrates with sugar and without sugar were produced. Analyzes such as were conducted: content of soluble solids, pH, acidity, moisture content, dry matter (DM), total ash, total sugars (AT), crude protein (PC), total polyphenols (PFT) and total carbohydrates (CHT), the polyphenol content highlighting for unsweetened juice with 993.2 mg 100 mL -1 EAG and juice with sugar 829.208 mg 100 mL -1 EAG. Therefore, the technique allows to extract juice with minimal processing machin, presenting this high concentration of polyphenols.

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“…Similarly, Schreckinger et al [32] identified seven anthocyanins in which cyanidin-3,5-diglucoside was not included. Gironés-Vilaplana et al [33,34] also identified cyanidin-3-glucoside-5-rhamnoside in maqui fruit. Fredes et al [35] evaluated the anthocyanin contents of 18 maqui genotypes during two growing seasons in which two genotypes (from the same geographical area) had cy-3-sa and del-3-sa at trace levels.…”

Section: Maqui Fruitsmentioning

confidence: 96%

“…Recently, maqui anthocyanins have been used in the design of new beverages [30,33] and isotonic drinks [34,57] with lemon juice and maqui as a potential functional and/or healthy beverage. In these beverages, lyophilised maqui fruit is added to lemon juice at levels of 2 and 5%.…”

Section: New Research On Maqui: the Powerful Colour Of Maqui Fruitmentioning

confidence: 99%

The powerful colour of the maqui (Aristotelia chilensis [Mol.] Stuntz) fruit

Fredes

Robert

2014

JBR

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Abstract. Over the past 10 years, the research interest on maqui has increased due to the potential health benefits of the fruit, which are largely attributed to the high anthocyanin content and high antioxidant capacity. Furthermore, maqui fruit has earned the name of 'superfruit', and several products based on the dehydrated fruit and maqui juice are available on the international market. Although the maqui fruit is not frequently consumed by the Chilean population from urban areas, its use is deeply rooted in rural and native cultures (Mapuche and Huilliche). This review summarises the validation of the traditional uses of maqui and new evidence highlighting the principal role of anthocyanins in the antioxidant, anti-inflammatory and anti-diabetic activity of maqui fruit. The identification of a particular anthocyanin (delphinidin-3-glucoside-5-sambubioside) in maqui fruit and its anti-diabetic effect in in vivo models, in addition to its presence at higher concentrations in some maqui genotypes, encourages investigation into maqui genotypes that may have higher contents of particular anthocyanins. However, information concerning maqui domestication is still deficient.

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Evaluation of sensorial, phytochemical and biological properties of new isotonic beverages enriched with lemon and berries during shelf life

Cited by 76 publications

References 41 publications

Evaluation of grape (Vitis vinifera L.) stems from Portuguese varieties as a resource of (poly)phenolic compounds: A comparative study

Evaluation of grape (Vitis vinifera L.) stems from Portuguese varieties as a resource of (poly)phenolic compounds: A comparative study

Elaboration and evaluation of maqui juice (Aristotelia chilensis (Mol.) Stuntz) by steam drag

The powerful colour of the maqui (Aristotelia chilensis [Mol.] Stuntz) fruit

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