Extracción de Antioxidantes de las Bayas del Sauco (Sambucus nigra L. subsp. peruviana) con Ultrasonido, Microondas, Enzimas y Maceración para la obtención de Zumos Funcionales

Flores, Edilberto

doi:10.4067/s0718-07642017000100012

Cited by 13 publications

(9 citation statements)

References 8 publications

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“…Microwaves are electromagnetic fields in a frequency range of 300 MHz to 30 GHz, which are generally operated at a frequency of 2.45 GHz [10]. Microwaves can access biological matrices and interact with polar molecules, such as water, which vibrate or rotate by the effect of microwaves and generate heat and can enhance the processes of extraction of bioactive compounds [10,50]. Microwave assisted extraction has been successfully applied in anthocyanin extraction processes in grape skins [51], the recovery of pectins from press residues of various berries, i.e.…”

Section: Microwave Assisted Extractionmentioning

confidence: 99%

Valorization Options of Strawberry Extrudate Agro-Waste. A Review

Cubero-Cardoso¹,

Serrano²,

Trujillo-Reyes³

et al. 2021

Innovation in the Food Sector Through the Valorization of Food and Agro-Food by-Products

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This review summarizes and critically analyzes the different types of potential valorization options for strawberry extrudate in order to have a broader overview of the potential management of this waste. Animal feed is commonly used as a management option for the strawberry extrudate; however, most of the strawberry extrudate is disposed in landfills. Strawberry extrudate contains different bioactive compounds that encourage the use of an alternative management approach than landfilled. The present review offers a complete comparative, including the advantages and drawbacks of each reviewed technique, to facilitate the selection of the most suitable technology for the different valorization scenarios. This review has been structured in three sections: 1. Composition of the strawberry extrudate and strawberry especially focused on their content in bioactive compounds. 2. The different techniques of extraction and purification of bioactive compounds. 3. The handling and management of the resulting biomass after the extraction process of bioactive compounds.

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Section: Microwave Assisted Extractionmentioning

confidence: 99%

Valorization Options of Strawberry Extrudate Agro-Waste. A Review

Cubero-Cardoso¹,

Serrano²,

Trujillo-Reyes³

et al. 2021

Innovation in the Food Sector Through the Valorization of Food and Agro-Food by-Products

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“…There are no studies in the literature on the use of microwaves as a jelly processing method, however, several studies involving the use of microwave in the most diverse applications and products have shown that this technique is promising and can minimize the nutritional degradations of the products. According to Flores (2017), the use of microwave in the products development is promising, thus maintaining higher concentrations of antioxidants, being one of its main advantages the application of reduced times. Devece et al (1999) demonstrated that the use of microwave in the mushrooms bleaching promotes a lower loss of the antioxidant compounds when compared to the traditional heat treatment.…”

Section: Bioactive Compounds and Antioxidant Activitymentioning

confidence: 99%

Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly

et al. 2019

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The purpose of this study was to evaluate the effect of microwave and microwave combined with vacuum on the nutritional and sensory characteristics of blackberry jelly, in order to verify if they are actually more viable methods of processing when compared to the traditional process in open pan. Ot was verified that the processing methods studied did not influence the sensory characteristics of the obtained jelly, however, it was observed that the microwave processing, in particular low power microwave without vacuum, promotes smaller nutritional losses in the blackberry jelly. The jellies processed in low-power microwave without vacuum stood out from the others presenting the highest antioxidant activity by DPPH (2095.19 g f.w./g of DPPH) and ABTS method (21.81 μM trolox/g), the highest total phenolic content (504.58 mg GAE/100 g) and one of the highest ascorbic acid content (33.72 mg ascorbic acid/100 g). The jelly processed in high-power microwave without vacuum, stood out to have the highest antioxidant activity by the beta-carotene method (84.20% protection). On relation to the anthocyanins content, the jellies processed by vacuum microwave (low and high power) were highlighted because they presented the highest levels (16.25 and 15.03 mg of cyanidin equivalent 3 glucoside/100g, respectively).

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“…Las condiciones de calentamiento y de almacenamiento afectan significativamente el contenido de sustancias bioactivas, las pérdidas en fenoles totales, antocianinas y capacidad antioxidante son menores comparadas con los valores iniciales cuando se almacenan a bajas temperaturas en el caso de arándanos (Srivastava et al, 2007). En bebidas de sauco almacenadas a 6-8°C durante 90 días se alcanzó un porcentaje de retención de 86, 85, 96 y 95% para las antocianinas, fenoles totales, capacidad antioxidante CUPRAC y ABTS respectivamente (Flores, 2017), lo cual muestra una mayor estabilidad en su capacidad antioxidante. Los estudios de estabilidad de las características antioxidantes de las bebidas por la presencia de sustancias bioactivas en su contenido son importantes tomarlas en consideración, toda vez que existe un gran interés por la calidad de las bebidas funcionales a expenderse a nivel industrial.…”

Section: Estabilidad De Fenoles Totales Y Capacidad Antioxidanteunclassified

Estabilidad de Antocianinas, Fenoles totales y Capacidad Antioxidante de Bebidas de Maíz Morado (Zea mays L.) y Uña de Gato (Uncaria tomentosa sp)

Aguilar

Flores-Rivera

2018

Inf. tecnol.

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ResumenA partir de combinaciones de extractos de tusa de maíz morado y uña de gato, se elaboraron cuatro tipos de bebidas funcionales empleando stevia y sacarosa como edulcorantes. Se determinó sus características antioxidantes y estabilidad durante 86 días a 4 y 18 °C protegidas de la luz. La concentración de antocianinas se determinó con el método diferencial de pH, fenoles totales por el método de Folin, la capacidad antioxidante por la reducción del ion cúprico y captura del radical catión del ácido 2,2'-azinobis-(3-etillbenzotiazolin-6-sulfonico). Las antocianinas se degradaron en menor grado en refrigeración que a temperatura ambiente siguiendo una cinética de primer orden. Los fenoles totales y capacidad antioxidante mostraron estabilidad con respecto al tiempo en el periodo evaluado independientemente de la temperatura de almacenamiento. Las bebidas presentaron resultados favorables en cuanto al contenido de antocianinas, y características sensoriales. Palabras clave: capacidad antioxidante; maíz morado; uña de gato; stevia; antocianinas Stability of Anthocyanin Levels, Total Phenols and Antioxidant Activity of Beverages obtained from Purple Corn (Zea mays L.) and Cat's claw (Uncaria tomentosa sp) Abstract:Four types of functional beverages were prepared from purple corn cob and cat's claw extracts. For these formulations stevia and sucrose were used as sweeteners. The antioxidant properties and stability were analyzed for a period of 86 days at 4 and 18 °C protected from light. The concentration of anthocyanins, total phenols and antioxidant capacity were determined by the differential method of pH, Folin Ciocalteu, Cupric reducing antioxidant capacity and capture of the cation radical 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), respectively. Anthocyanin levels were degraded to a lower extent at 4 °C compare to 18 °C following a first order kinetics, total phenols and antioxidant activity showed stability for 86 days, and it was not affected by storage temperature. The final product showed favorable results regarding the amount of anthocyanins and sensorial characteristics.

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Extracción de Antioxidantes de las Bayas del Sauco (Sambucus nigra L. subsp. peruviana) con Ultrasonido, Microondas, Enzimas y Maceración para la obtención de Zumos Funcionales

Cited by 13 publications

References 8 publications

Valorization Options of Strawberry Extrudate Agro-Waste. A Review

Valorization Options of Strawberry Extrudate Agro-Waste. A Review

Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly

Estabilidad de Antocianinas, Fenoles totales y Capacidad Antioxidante de Bebidas de Maíz Morado (Zea mays L.) y Uña de Gato (Uncaria tomentosa sp)

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