Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)

Autores
Di Scala, Karina Cecilia; López, Jessica; Vega Galvez, Antonio; Torres, María José; Lemus Mondaca, Roberto; Quispe Fuentes, Issis
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Consumers are health conscious in order to have a nutritious diet leading to an increase of fruits intake due to their bioactive compounds. To prolong the shelf-life of fruits, dehydration is widely used In this work, the effect of convective dehydration on physico-chemical properties, color, vitamin C, -carotene, total phenolic content (TPC), flavonoids and antioxidant capacity during dehydration of Cape gooseberry (Physalis peruviana L.) fruits in the range 50-90 ºC was investigated. Chromatic parameters (L*, a*, b*) as well as Chroma and Hue angle were affected by drying temperature, which contributed to the discoloring of the fruits during this process. TPC, flavonoids and -carotene increased at 90 ºC from 321.05-356.68 mg gallic acid 100 g-1 dm, 99.25-144.29 mg quercetin equivalents 100 g-1 of dm and 722.30-783.16 mg 100 g-1 sample, respectively. The radical scavenging activity showed higher antioxidant activity at high temperatures rather than at low temperatures. Both, vitamin C content and TPC decreased as air-drying temperature decreased. A high correlation between TPC and flavonoids with antioxidant capacity of the fruits was observed. Based on these results, this fruit is a potential candidate to develop new functional products.
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina;
Fil: López, Jessica. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;
Fil: Vega Galvez, Antonio. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;
Fil: Torres, María José. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;
Fil: Lemus Mondaca, Roberto. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;
Fil: Quispe Fuentes, Issis. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;
Materia
BIOCTIVE COMPOUNDS
ANTIOXIDANT CHARACTERISTICS
FUNCTIONAL FOODS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/1586
Acceder
id CONICETDig_9f3308c1f7b9abc688afca85fd2f910f
oai_identifier_str oai:ri.conicet.gov.ar:11336/1586
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)Di Scala, Karina CeciliaLópez, JessicaVega Galvez, AntonioTorres, María JoséLemus Mondaca, RobertoQuispe Fuentes, IssisBIOCTIVE COMPOUNDSANTIOXIDANT CHARACTERISTICSFUNCTIONAL FOODShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Consumers are health conscious in order to have a nutritious diet leading to an increase of fruits intake due to their bioactive compounds. To prolong the shelf-life of fruits, dehydration is widely used In this work, the effect of convective dehydration on physico-chemical properties, color, vitamin C, -carotene, total phenolic content (TPC), flavonoids and antioxidant capacity during dehydration of Cape gooseberry (Physalis peruviana L.) fruits in the range 50-90 ºC was investigated. Chromatic parameters (L*, a*, b*) as well as Chroma and Hue angle were affected by drying temperature, which contributed to the discoloring of the fruits during this process. TPC, flavonoids and -carotene increased at 90 ºC from 321.05-356.68 mg gallic acid 100 g-1 dm, 99.25-144.29 mg quercetin equivalents 100 g-1 of dm and 722.30-783.16 mg 100 g-1 sample, respectively. The radical scavenging activity showed higher antioxidant activity at high temperatures rather than at low temperatures. Both, vitamin C content and TPC decreased as air-drying temperature decreased. A high correlation between TPC and flavonoids with antioxidant capacity of the fruits was observed. Based on these results, this fruit is a potential candidate to develop new functional products.Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina;Fil: López, Jessica. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;Fil: Vega Galvez, Antonio. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;Fil: Torres, María José. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;Fil: Lemus Mondaca, Roberto. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;Fil: Quispe Fuentes, Issis. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;Instituto de Investigaciones Agropecuarias2013-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/1586Di Scala, Karina Cecilia; López, Jessica; Vega Galvez, Antonio; Torres, María José; Lemus Mondaca, Roberto; et al.; Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.); Instituto de Investigaciones Agropecuarias; Chilean Journal Of Agricultural Research; 73; 3; 7-2013; 293-3000718-5820enginfo:eu-repo/semantics/altIdentifier/doi/doi:10.4067/S0718-58392013000300013info:eu-repo/semantics/altIdentifier/url/http://www.scielo.cl/scielo.php?pid=S0718-58392013000300013&script=sci_arttextinfo:eu-repo/semantics/altIdentifier/url/http://www.chileanjar.cl/files/V73i3Y2013id4233.pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:24:03Zoai:ri.conicet.gov.ar:11336/1586instacron: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:34982025-09-29 10:24:04.178CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
title Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
spellingShingle Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
Di Scala, Karina Cecilia
BIOCTIVE COMPOUNDS
ANTIOXIDANT CHARACTERISTICS
FUNCTIONAL FOODS
title_short Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
title_full Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
title_fullStr Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
title_full_unstemmed Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
title_sort Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)
dc.creator.none.fl_str_mv Di Scala, Karina Cecilia
López, Jessica
Vega Galvez, Antonio
Torres, María José
Lemus Mondaca, Roberto
Quispe Fuentes, Issis
author Di Scala, Karina Cecilia
author_facet Di Scala, Karina Cecilia
López, Jessica
Vega Galvez, Antonio
Torres, María José
Lemus Mondaca, Roberto
Quispe Fuentes, Issis
author_role author
author2 López, Jessica
Vega Galvez, Antonio
Torres, María José
Lemus Mondaca, Roberto
Quispe Fuentes, Issis
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv BIOCTIVE COMPOUNDS
ANTIOXIDANT CHARACTERISTICS
FUNCTIONAL FOODS
topic BIOCTIVE COMPOUNDS
ANTIOXIDANT CHARACTERISTICS
FUNCTIONAL FOODS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Consumers are health conscious in order to have a nutritious diet leading to an increase of fruits intake due to their bioactive compounds. To prolong the shelf-life of fruits, dehydration is widely used In this work, the effect of convective dehydration on physico-chemical properties, color, vitamin C, -carotene, total phenolic content (TPC), flavonoids and antioxidant capacity during dehydration of Cape gooseberry (Physalis peruviana L.) fruits in the range 50-90 ºC was investigated. Chromatic parameters (L*, a*, b*) as well as Chroma and Hue angle were affected by drying temperature, which contributed to the discoloring of the fruits during this process. TPC, flavonoids and -carotene increased at 90 ºC from 321.05-356.68 mg gallic acid 100 g-1 dm, 99.25-144.29 mg quercetin equivalents 100 g-1 of dm and 722.30-783.16 mg 100 g-1 sample, respectively. The radical scavenging activity showed higher antioxidant activity at high temperatures rather than at low temperatures. Both, vitamin C content and TPC decreased as air-drying temperature decreased. A high correlation between TPC and flavonoids with antioxidant capacity of the fruits was observed. Based on these results, this fruit is a potential candidate to develop new functional products.
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina;
Fil: López, Jessica. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;
Fil: Vega Galvez, Antonio. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;
Fil: Torres, María José. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;
Fil: Lemus Mondaca, Roberto. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;
Fil: Quispe Fuentes, Issis. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;
description Consumers are health conscious in order to have a nutritious diet leading to an increase of fruits intake due to their bioactive compounds. To prolong the shelf-life of fruits, dehydration is widely used In this work, the effect of convective dehydration on physico-chemical properties, color, vitamin C, -carotene, total phenolic content (TPC), flavonoids and antioxidant capacity during dehydration of Cape gooseberry (Physalis peruviana L.) fruits in the range 50-90 ºC was investigated. Chromatic parameters (L*, a*, b*) as well as Chroma and Hue angle were affected by drying temperature, which contributed to the discoloring of the fruits during this process. TPC, flavonoids and -carotene increased at 90 ºC from 321.05-356.68 mg gallic acid 100 g-1 dm, 99.25-144.29 mg quercetin equivalents 100 g-1 of dm and 722.30-783.16 mg 100 g-1 sample, respectively. The radical scavenging activity showed higher antioxidant activity at high temperatures rather than at low temperatures. Both, vitamin C content and TPC decreased as air-drying temperature decreased. A high correlation between TPC and flavonoids with antioxidant capacity of the fruits was observed. Based on these results, this fruit is a potential candidate to develop new functional products.
publishDate 2013
dc.date.none.fl_str_mv 2013-07
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/11336/1586
Di Scala, Karina Cecilia; López, Jessica; Vega Galvez, Antonio; Torres, María José; Lemus Mondaca, Roberto; et al.; Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.); Instituto de Investigaciones Agropecuarias; Chilean Journal Of Agricultural Research; 73; 3; 7-2013; 293-300
0718-5820
url http://hdl.handle.net/11336/1586
identifier_str_mv Di Scala, Karina Cecilia; López, Jessica; Vega Galvez, Antonio; Torres, María José; Lemus Mondaca, Roberto; et al.; Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.); Instituto de Investigaciones Agropecuarias; Chilean Journal Of Agricultural Research; 73; 3; 7-2013; 293-300
0718-5820
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/doi:10.4067/S0718-58392013000300013
info:eu-repo/semantics/altIdentifier/url/http://www.scielo.cl/scielo.php?pid=S0718-58392013000300013&script=sci_arttext
info:eu-repo/semantics/altIdentifier/url/http://www.chileanjar.cl/files/V73i3Y2013id4233.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Instituto de Investigaciones Agropecuarias
publisher.none.fl_str_mv Instituto de Investigaciones Agropecuarias
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
_version_ 1844614236762800128
score 13.070432

Publicaciones similares