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Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars
Author(s) -
Souza Vanessa Rios,
Pereira Patrícia Aparecida Pimenta,
Teixeira Taísa Rezende,
Silva Thais Lomônaco Teodoro da,
Pio Rafael,
Queiroz Fabiana
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12819
Subject(s) - cultivar , context (archaeology) , antioxidant , ascorbic acid , antioxidant capacity , berry , chemistry , horticulture , food science , botany , biology , biochemistry , paleontology
Summary The effect of thermal processing and the berry cultivar has been the subject of several studies, to serve as a basis for the least possible loss of bioactive compounds and antioxidant capacity. In Brazil, there are numerous blackberry cultivars under cultivation, and in this context, the aim of this work was to study how the bioactive compound contents and antioxidant capacity of blackberry jelly were influenced by the cultivars (Guarani, Brazos, Comanche, Tupy, Cherokee, Caingangue and Choctaw). Analysis was made of 7 fresh blackberry cultivars and 7 blackberry jelly formulations. Analysis of antioxidant activity, total phenolics, total anthocyanins and ascorbic acid was performed. It was verified that the contribution of the heat sensitive antioxidants compounds is considerable in all blackberry cultivars, and the degradation of these compounds was significantly different between the different blackberry cultivars. The Brazos and Caingangue cultivars stand out as undergoing the lowest losses in processing, resulting in jellies richer in bioactive compounds and higher antioxidant capacity.