Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars |
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| Authors: | Vanessa Rios de Souza Patrícia Aparecida Pimenta Pereira Taísa Rezende Teixeira Thais Lomônaco Teodoro da Silva Rafael Pio Fabiana Queiroz |
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| Affiliation: | 1. Department of Food Science, Federal University of Lavras, Lavras, MG, Brazil;2. Department of Food, Federal University of Ouro Preto, Ouro Preto, MG, Brazil;3. Department of Food Technology, School of Food Engineering, Sate University of Campinas, Campinas, SP, Brazil;4. Department of Agriculture, Federal University of Lavras, Lavras, MG, Brazil |
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| Abstract: | 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. |
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| Keywords: | Antioxidant activity bioactive compounds blackberry jelly |
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