The influence of different time durations of thermal processing on berries quality

Arancibia-Ávila, Patricia; Namieśnik, Jacek; Toledo, Fernando; Werner, Enrique; Martínez-Ayala, Alma Leticia; Rocha‐Guzmán, Nuria Elizabeth; Gallegos‐Infante, José Alberto; Gorinstein, Shela

doi:10.1016/j.foodcont.2012.01.036

Cited by 50 publications

(37 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, it could be seen that a higher scavenging was attained by using more methanol concentration and acetone in aqueous solution. These results were in accordance with berries studies by Arancibia et al [28] where results indicated that the bioactive compounds (polyphenols, flavonoids, flavanols, tannins and ascorbic acid) are significantly higher in water and significantly lower in non-polar solvent.…”

Section: Resultssupporting

confidence: 93%

Antioxidant Compound Extraction from Maqui (Aristotelia chilensis [Mol] Stuntz) Berries: Optimization by Response Surface Methodology

2017

View full text Add to dashboard Cite

The optimum conditions for the antioxidant extraction from maqui berry were determined using a response surface methodology. A three level D-optimal design was used to investigate the effects of three independent variables namely, solvent type (methanol, acetone and ethanol), solvent concentration and extraction time over total antioxidant capacity by using the oxygen radical absorbance capacity (ORAC) method. The D-optimal design considered 42 experiments including 10 central point replicates. A second-order polynomial model showed that more than 89% of the variation is explained with a satisfactory prediction (78%). ORAC values are higher when acetone was used as a solvent at lower concentrations, and the extraction time range studied showed no significant influence on ORAC values. The optimal conditions for antioxidant extraction obtained were 29% of acetone for 159 min under agitation. From the results obtained it can be concluded that the given predictive model describes an antioxidant extraction process from maqui berry.

show abstract

Section: Resultssupporting

confidence: 93%

Antioxidant Compound Extraction from Maqui (Aristotelia chilensis [Mol] Stuntz) Berries: Optimization by Response Surface Methodology

2017

View full text Add to dashboard Cite

show abstract

“…In our previous report, it was shown that aqueous extracts of investigated berries were subjected to different times of thermal processing. Only thermal treatment of studied berries influences their quality: berries after 10 and 20 min of thermal processing preserved their bioactivity (Arancibia‐Avila et al ., ). This is in accordance with Reyes et al .…”

Section: Discussionmentioning

confidence: 99%

“…Two‐dimensional (2D FL) fluorescence spectra measurements for all berry extracts at a concentration of 0.01 mg mL −1 were recorded on a model FP‐6500, Jasco spectrofluorometer, serial N261332, Japan, equipped with 1.0‐cm quartz cells and a thermostat bath. The 2D FL spectroscopy measurement was taken at emission wavelengths from 310 to 500 nm and at excitation of 295 nm (Arancibia‐Avila et al ., , ). Quercetin was used as a standard.…”

Section: Methodsmentioning

confidence: 99%

Comparative assessment of two extraction procedures for determination of bioactive compounds in some berries used for daily food consumption

Namieśnik

Vearasilp

Leontowicz

et al. 2013

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Summary Two extractions with methanol and water were used to determine the antioxidant and binding properties of some berries as a supplement to food. Fluorometry, FTIR spectra and radical scavenging assays were used for characterisation of bioactive compounds (polyphenols, flavonoids, flavanols and tannins) and the levels of their antioxidant activities (AAs). The contents of bioactive compounds and AAs in water and methanol polyphenol extracts in gooseberries, blueberries and cranberries differed, but not always significantly. Water extracts of gooseberries showed the lowest amounts of polyphenols (mg GAE g−1), 6.24 ± 0.6, and flavonoids (mg CE g−1), 0.29 ± 0.01, and AAs (μMTE g−1) determined by DPPH, FRAP, ABTS and CUPRAC assays such as 6.05 ± 0.6, 8.07 ± 0.9, 18.70 ± 1.8 and 13.44 ± 1.2, respectively, in comparison with blueberries and cranberries. Polyphenol content highly correlated with antioxidant activity (R2 from 0.94 to 0.81). The quenching properties of berries were studied by the interaction of water and methanol polyphenol extracts with HSA by 3D fluorescence. In conclusion, the bioactivity of gooseberries was lower than in blueberries and cranberries. Gooseberries can be used as a new source for food consumption and supplementation based on their antioxidant and binding properties. 3D fluorescence spectroscopy and FTIR spectroscopy can be applied as additional analytical tools for rapid estimation of the quality of different food products.

show abstract

“…Depending on the cooking method used, losses of ascorbic acid during home cooking range from 15% to 55% . Boiling for 10 min did not result in marked losses of AOX . Strawberry processing to produce jams has been shown to decrease the total ellagic acid and flavonol content by ∼20% .…”

Section: Factors Affecting Antioxidants In Berriesmentioning

confidence: 99%

Berry antioxidants: small fruits providing large benefits

et al. 2013

View full text Add to dashboard Cite

Small berry fruits are consumed because of their attractive colour and special taste, and are considered one of the richest sources of natural antioxidants. Their consumption has been linked to the prevention of some chronic and degenerative diseases. The term 'berry fruits' encompasses the so-called 'soft fruits', primarily strawberry, currants, gooseberry, blackberry, raspberry, blueberry and cranberry. The objective of this review is to highlight the nutraceutical value of berries and to summarize the factors affecting berry fruit antioxidants. Particular attention is given to postharvest and processing operation factors that may affect fruit phytochemical content. The structure-antioxidant relationships for phenolic compounds - the main group of antioxidants in this fruit group - are presented and major areas for future research are identified.

show abstract

The influence of different time durations of thermal processing on berries quality

Cited by 50 publications

References 28 publications

Antioxidant Compound Extraction from Maqui (Aristotelia chilensis [Mol] Stuntz) Berries: Optimization by Response Surface Methodology

Antioxidant Compound Extraction from Maqui (Aristotelia chilensis [Mol] Stuntz) Berries: Optimization by Response Surface Methodology

Comparative assessment of two extraction procedures for determination of bioactive compounds in some berries used for daily food consumption

Berry antioxidants: small fruits providing large benefits

Contact Info

Product

Resources

About