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dc.creatorAzofeifa Cordero, Gabriela
dc.creatorQuesada Mora, Silvia
dc.creatorPérez Carvajal, Ana Mercedes
dc.creatorVaillant Barka, Fabrice
dc.creatorMichel, Alain
dc.date.accessioned2018-07-20T21:31:28Z
dc.date.available2018-07-20T21:31:28Z
dc.date.issued2015-09
dc.identifier.citationhttps://www.sciencedirect.com/science/article/pii/S0889157515000678?via%3Dihubes_ES
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10669/75241
dc.description.abstractBerries are commonly consumed as juice, and juice-processing conditions could affect their bioactive compounds. This study evaluated the effect of thermal treatments on the antioxidant capacity of blackberry juice polyphenols. Pasteurized blackberry juices were prepared at 75 °C for 15 s (JP75) and 92 °C for 10 s (JP92). Polyphenol analysis showed that for JP75 and JP92, anthocyanin concentrations decreased significantly, compared to non-pasteurized juice (NPJ), whereas ellagitannins were not significantly affected. The evaluation of the DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging capacity showed a significant decrease of 26% for JP75 and 27% for JP92, and, for the NO (nitric oxygen) scavenging capacity, the activity was reduced 15% for JP75 and 16% for JP92. There were no significant reductions observed for the peroxidation inhibitory capacity of the pasteurized juices for any of the oxidation substrates tested: liposomes, liver homogenates and erythrocytes. Furthermore, the intracellular antioxidant capacity showed no significant differences due to thermal treatments. The concentration of phenols necessary to scavenge 50% of the radical oxygen species was 204 ± 9 μg/mL for NPJ, 219 ± 10 μg/mL for JP75 and 220 ± 9 μg/mL for JP92. This study revealed that pasteurized blackberry juices maintained their biological properties related to inhibition of peroxidation and their capacity to scavenge intracellular radicals.es_ES
dc.description.sponsorshipConsejo Nacional de Rectores/[801-B1-655]/CONARE/Costa Ricaes_ES
dc.language.isoen_USes_ES
dc.sourceJournal of Food Composition and Analysis,Vol.42,pp.56-62es_ES
dc.subjectBlackberry juicees_ES
dc.subjectRubus adenotrichoses_ES
dc.subjectAntioxidant activityes_ES
dc.subjectLipid peroxidationes_ES
dc.subjectPasteurizationes_ES
dc.subjectNutrient retentiones_ES
dc.subjectFood processinges_ES
dc.subjectBioactive non-nutrientes_ES
dc.subjectFood compositiones_ES
dc.subjectFood analysises_ES
dc.titlePasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicalses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.typeArtículo científicoes_ES
dc.identifier.doi10.1016/j.jfca.2015.01.015
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)es_ES


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