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Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice

Blackberry (Rubus fruticosus spp.) fruit has high antioxidant activity due to its significant content of anthocyanins and antioxidant compounds. Among emerging technologies for food preservation, thermoultrasound is a technique that reduces microbial loads and releases compounds with antioxidant pro...

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Autores principales: Manríquez-Torres, José de Jesús, Sánchez-Franco, José Antonio, Ramírez-Moreno, Esther, Cruz-Cansino, Nelly del Socorro, Ariza-Ortega, José Alberto, Torres-Valencia, Jesús Martín
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274411/
https://www.ncbi.nlm.nih.gov/pubmed/27916844
http://dx.doi.org/10.3390/molecules21121624
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author Manríquez-Torres, José de Jesús
Sánchez-Franco, José Antonio
Ramírez-Moreno, Esther
Cruz-Cansino, Nelly del Socorro
Ariza-Ortega, José Alberto
Torres-Valencia, Jesús Martín
author_facet Manríquez-Torres, José de Jesús
Sánchez-Franco, José Antonio
Ramírez-Moreno, Esther
Cruz-Cansino, Nelly del Socorro
Ariza-Ortega, José Alberto
Torres-Valencia, Jesús Martín
author_sort Manríquez-Torres, José de Jesús
collection PubMed
description Blackberry (Rubus fruticosus spp.) fruit has high antioxidant activity due to its significant content of anthocyanins and antioxidant compounds. Among emerging technologies for food preservation, thermoultrasound is a technique that reduces microbial loads and releases compounds with antioxidant properties. The objective of this study was to determine the antioxidant content and fatty acid profile of blackberry juice subjected to thermoultrasound treatment in comparison to pasteurized juice. Blackberry juice and n-hexane extracts from a control (untreated juice), pasteurized, and thermoultrasonicated samples were evaluated for antioxidant activity, fatty acid profile, and antioxidant content. The juice treated with thermoultrasound exhibited significantly (p < 0.05) higher levels of total phenols (1011 mg GAE/L), anthocyanins (118 mg Cy-3-GlE/L); antioxidant activity by ABTS (44 mg VCEAC/L) and DPPH (2665 µmol TE/L) in comparison to the control and pasteurized samples. Oil extract from thermoultrasound juice also had the highest antioxidant activity (177.5 mg VCEAC/L and 1802.6 µmol TE/L). The fatty acid profile of the n-hexane extracts showed the presence of myristic, linolenic, stearic, oleic, and linoleic acids and was not affected by the treatments except for stearic acid, whose amount was particularly higher in the control. Our results demonstrated that thermoultrasound can be an alternative technology to pasteurization that maintains and releases antioxidant compounds and preserves the fatty acids of fruit juice.
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spelling pubmed-62744112018-12-28 Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice Manríquez-Torres, José de Jesús Sánchez-Franco, José Antonio Ramírez-Moreno, Esther Cruz-Cansino, Nelly del Socorro Ariza-Ortega, José Alberto Torres-Valencia, Jesús Martín Molecules Communication Blackberry (Rubus fruticosus spp.) fruit has high antioxidant activity due to its significant content of anthocyanins and antioxidant compounds. Among emerging technologies for food preservation, thermoultrasound is a technique that reduces microbial loads and releases compounds with antioxidant properties. The objective of this study was to determine the antioxidant content and fatty acid profile of blackberry juice subjected to thermoultrasound treatment in comparison to pasteurized juice. Blackberry juice and n-hexane extracts from a control (untreated juice), pasteurized, and thermoultrasonicated samples were evaluated for antioxidant activity, fatty acid profile, and antioxidant content. The juice treated with thermoultrasound exhibited significantly (p < 0.05) higher levels of total phenols (1011 mg GAE/L), anthocyanins (118 mg Cy-3-GlE/L); antioxidant activity by ABTS (44 mg VCEAC/L) and DPPH (2665 µmol TE/L) in comparison to the control and pasteurized samples. Oil extract from thermoultrasound juice also had the highest antioxidant activity (177.5 mg VCEAC/L and 1802.6 µmol TE/L). The fatty acid profile of the n-hexane extracts showed the presence of myristic, linolenic, stearic, oleic, and linoleic acids and was not affected by the treatments except for stearic acid, whose amount was particularly higher in the control. Our results demonstrated that thermoultrasound can be an alternative technology to pasteurization that maintains and releases antioxidant compounds and preserves the fatty acids of fruit juice. MDPI 2016-11-29 /pmc/articles/PMC6274411/ /pubmed/27916844 http://dx.doi.org/10.3390/molecules21121624 Text en © 2016 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Communication
Manríquez-Torres, José de Jesús
Sánchez-Franco, José Antonio
Ramírez-Moreno, Esther
Cruz-Cansino, Nelly del Socorro
Ariza-Ortega, José Alberto
Torres-Valencia, Jesús Martín
Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice
title Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice
title_full Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice
title_fullStr Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice
title_full_unstemmed Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice
title_short Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice
title_sort effect of thermoultrasound on the antioxidant compounds and fatty acid profile of blackberry (rubus fruticosus spp.) juice
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274411/
https://www.ncbi.nlm.nih.gov/pubmed/27916844
http://dx.doi.org/10.3390/molecules21121624
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