Physical, Chemical and Microbiological Characteristics of Tucuman Blueberry

Autores
Campero, Eliana Vanesa; Gómez Marigliano, Ana Clelia; Barrionuevo, Maria Julia
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Blueberries are currently being studied because of the great interest generated by anthocyanins due to their potential health benefits due to their antioxidant activity for application in the food industry. In this work the physical and chemical properties of blueberries were studied. The results of antiradical activity were 23.23% in juice and 78.98% inshell; total polyphenol content was 279.17 ± 28 mg GAE/100 mL in juice and 447± 27 mg GAE/100 mL in shell. The values obtained in the microbiological analysis are similar to those obtained in other published works, so the technique allows us to predict the UFCs (Fungi) quite correctly. From the HPLC analysis, it is inferred that the juice of blueberries content the anthocyanins: cyanidin-3-galactoside, peonidin3-galactoside and malvinidine-3-glucoside. From the IR and Raman spectra it was found that the following polyphenols predominate: catechin, quercetin, kaempferol, galengina and morina.
Fil: Campero, Eliana Vanesa. Universidad Nacional de Tucumán. Facultad de Ciencias Exactas y Tecnología. Departamento de Física; Argentina
Fil: Gómez Marigliano, Ana Clelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Exactas y Tecnología. Departamento de Física; Argentina
Fil: Barrionuevo, Maria Julia. Universidad Nacional de Tucumán. Facultad de Ciencias Exactas y Tecnología. Departamento de Física; Argentina
Materia
Blueberries
Physical properties
Anthocyanin
Antioxidants
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/67199
Acceder
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spelling Physical, Chemical and Microbiological Characteristics of Tucuman BlueberryCampero, Eliana VanesaGómez Marigliano, Ana CleliaBarrionuevo, Maria JuliaBlueberriesPhysical propertiesAnthocyaninAntioxidantshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Blueberries are currently being studied because of the great interest generated by anthocyanins due to their potential health benefits due to their antioxidant activity for application in the food industry. In this work the physical and chemical properties of blueberries were studied. The results of antiradical activity were 23.23% in juice and 78.98% inshell; total polyphenol content was 279.17 ± 28 mg GAE/100 mL in juice and 447± 27 mg GAE/100 mL in shell. The values obtained in the microbiological analysis are similar to those obtained in other published works, so the technique allows us to predict the UFCs (Fungi) quite correctly. From the HPLC analysis, it is inferred that the juice of blueberries content the anthocyanins: cyanidin-3-galactoside, peonidin3-galactoside and malvinidine-3-glucoside. From the IR and Raman spectra it was found that the following polyphenols predominate: catechin, quercetin, kaempferol, galengina and morina.Fil: Campero, Eliana Vanesa. Universidad Nacional de Tucumán. Facultad de Ciencias Exactas y Tecnología. Departamento de Física; ArgentinaFil: Gómez Marigliano, Ana Clelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Exactas y Tecnología. Departamento de Física; ArgentinaFil: Barrionuevo, Maria Julia. Universidad Nacional de Tucumán. Facultad de Ciencias Exactas y Tecnología. Departamento de Física; ArgentinaResearch & Reviews2017-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/67199Campero, Eliana Vanesa; Gómez Marigliano, Ana Clelia; Barrionuevo, Maria Julia; Physical, Chemical and Microbiological Characteristics of Tucuman Blueberry; Research & Reviews; Research & Reviews; 6; 1; 1-2017; 20-272347-23242319-9873CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.rroij.com/open-access/physical-chemical-and-microbiological-characteristics-of-tucumanblueberry-.php?aid=85715info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:05:55Zoai:ri.conicet.gov.ar:11336/67199instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:05:55.33CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physical, Chemical and Microbiological Characteristics of Tucuman Blueberry
title Physical, Chemical and Microbiological Characteristics of Tucuman Blueberry
spellingShingle Physical, Chemical and Microbiological Characteristics of Tucuman Blueberry
Campero, Eliana Vanesa
Blueberries
Physical properties
Anthocyanin
Antioxidants
title_short Physical, Chemical and Microbiological Characteristics of Tucuman Blueberry
title_full Physical, Chemical and Microbiological Characteristics of Tucuman Blueberry
title_fullStr Physical, Chemical and Microbiological Characteristics of Tucuman Blueberry
title_full_unstemmed Physical, Chemical and Microbiological Characteristics of Tucuman Blueberry
title_sort Physical, Chemical and Microbiological Characteristics of Tucuman Blueberry
dc.creator.none.fl_str_mv Campero, Eliana Vanesa
Gómez Marigliano, Ana Clelia
Barrionuevo, Maria Julia
author Campero, Eliana Vanesa
author_facet Campero, Eliana Vanesa
Gómez Marigliano, Ana Clelia
Barrionuevo, Maria Julia
author_role author
author2 Gómez Marigliano, Ana Clelia
Barrionuevo, Maria Julia
author2_role author
author
dc.subject.none.fl_str_mv Blueberries
Physical properties
Anthocyanin
Antioxidants
topic Blueberries
Physical properties
Anthocyanin
Antioxidants
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Blueberries are currently being studied because of the great interest generated by anthocyanins due to their potential health benefits due to their antioxidant activity for application in the food industry. In this work the physical and chemical properties of blueberries were studied. The results of antiradical activity were 23.23% in juice and 78.98% inshell; total polyphenol content was 279.17 ± 28 mg GAE/100 mL in juice and 447± 27 mg GAE/100 mL in shell. The values obtained in the microbiological analysis are similar to those obtained in other published works, so the technique allows us to predict the UFCs (Fungi) quite correctly. From the HPLC analysis, it is inferred that the juice of blueberries content the anthocyanins: cyanidin-3-galactoside, peonidin3-galactoside and malvinidine-3-glucoside. From the IR and Raman spectra it was found that the following polyphenols predominate: catechin, quercetin, kaempferol, galengina and morina.
Fil: Campero, Eliana Vanesa. Universidad Nacional de Tucumán. Facultad de Ciencias Exactas y Tecnología. Departamento de Física; Argentina
Fil: Gómez Marigliano, Ana Clelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Exactas y Tecnología. Departamento de Física; Argentina
Fil: Barrionuevo, Maria Julia. Universidad Nacional de Tucumán. Facultad de Ciencias Exactas y Tecnología. Departamento de Física; Argentina
description Blueberries are currently being studied because of the great interest generated by anthocyanins due to their potential health benefits due to their antioxidant activity for application in the food industry. In this work the physical and chemical properties of blueberries were studied. The results of antiradical activity were 23.23% in juice and 78.98% inshell; total polyphenol content was 279.17 ± 28 mg GAE/100 mL in juice and 447± 27 mg GAE/100 mL in shell. The values obtained in the microbiological analysis are similar to those obtained in other published works, so the technique allows us to predict the UFCs (Fungi) quite correctly. From the HPLC analysis, it is inferred that the juice of blueberries content the anthocyanins: cyanidin-3-galactoside, peonidin3-galactoside and malvinidine-3-glucoside. From the IR and Raman spectra it was found that the following polyphenols predominate: catechin, quercetin, kaempferol, galengina and morina.
publishDate 2017
dc.date.none.fl_str_mv 2017-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/67199
Campero, Eliana Vanesa; Gómez Marigliano, Ana Clelia; Barrionuevo, Maria Julia; Physical, Chemical and Microbiological Characteristics of Tucuman Blueberry; Research & Reviews; Research & Reviews; 6; 1; 1-2017; 20-27
2347-2324
2319-9873
CONICET Digital
CONICET
url http://hdl.handle.net/11336/67199
identifier_str_mv Campero, Eliana Vanesa; Gómez Marigliano, Ana Clelia; Barrionuevo, Maria Julia; Physical, Chemical and Microbiological Characteristics of Tucuman Blueberry; Research & Reviews; Research & Reviews; 6; 1; 1-2017; 20-27
2347-2324
2319-9873
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.rroij.com/open-access/physical-chemical-and-microbiological-characteristics-of-tucumanblueberry-.php?aid=85715
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Research & Reviews
publisher.none.fl_str_mv Research & Reviews
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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