The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries

Autores
Bustos, Mariela C.; Rocha Parra, Diego F.; Rueda Sampedro, Ines; de Pascual-Teresa, Sonia; León, Alberto E.
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Bustos, Mariela C. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de los Alimentos Córdoba ; Argentina
Fil: Bustos, Mariela C. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Bustos, Mariela C. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Rueda Sampedro, Ines. Instituto de Ciencia, Tecnología y Nutrición de los Alimentos. Departamento de Nutrición y Metabolismo; España
Fil: de Pascual-Teresa, Sonia. Instituto de Ciencia, Tecnología y Nutrición de los Alimentos. Departamento de Nutrición y Metabolismo; España
Fil: León, Alberto E. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de los Alimentos Córdoba ; Argentina
Fil: León, Alberto E. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: León, Alberto E. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Abstract: The aim of the present research was to study the effect of convective drying on color, bioactive compounds and antioxidant activity of berry fruits and to chemically characterize the polyphenolic composition of raspberry, boysenberry, redcurrants and blackcurrants fruit. Drying berries at 65 ºC provoked the best conservations of color, particularly for boysenberry and blackcurrant. Drying at 65 °C was also the condition that showed higher level of polyphenols, while drying at 50 ºC or 130 ºC showed above % degradation of them due to the long time or high temperature drying. Radical scavenging activity was the predominant antioxidant mechanism in all samples, being 65 °C dried berries the most active ones possibly due to polyphenols depolymerization. The anthocyanin profile showed that delphinidin and cyanidin derivatives were the most abundant anthocyanidins with different predominance between berry genera. Degradation of anthocyanins was increased with drying temperature been Cy 3-glucosde and Cy 3-rutinoside the most abundant.
Fuente
Journal of Agricultural and Food Chemistry Nro. 66 (11) Año 2018
Materia
SECADO
BAYAS
COMPONENTES BIOACTIVOS
ACTIVIDAD ANTIOXIDANTE
ANTIOXIDANTES
FRUTOS ROJOS
CONSERVACION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/10974
Acceder
id RIUCA_f9624a8904e18a0886ef0f2b4114ad56
oai_identifier_str oai:ucacris:123456789/10974
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berriesBustos, Mariela C.Rocha Parra, Diego F.Rueda Sampedro, Inesde Pascual-Teresa, SoniaLeón, Alberto E.SECADOBAYASCOMPONENTES BIOACTIVOSACTIVIDAD ANTIOXIDANTEANTIOXIDANTESFRUTOS ROJOSCONSERVACIONFil: Bustos, Mariela C. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de los Alimentos Córdoba ; ArgentinaFil: Bustos, Mariela C. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Bustos, Mariela C. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Rueda Sampedro, Ines. Instituto de Ciencia, Tecnología y Nutrición de los Alimentos. Departamento de Nutrición y Metabolismo; EspañaFil: de Pascual-Teresa, Sonia. Instituto de Ciencia, Tecnología y Nutrición de los Alimentos. Departamento de Nutrición y Metabolismo; EspañaFil: León, Alberto E. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de los Alimentos Córdoba ; ArgentinaFil: León, Alberto E. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: León, Alberto E. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaAbstract: The aim of the present research was to study the effect of convective drying on color, bioactive compounds and antioxidant activity of berry fruits and to chemically characterize the polyphenolic composition of raspberry, boysenberry, redcurrants and blackcurrants fruit. Drying berries at 65 ºC provoked the best conservations of color, particularly for boysenberry and blackcurrant. Drying at 65 °C was also the condition that showed higher level of polyphenols, while drying at 50 ºC or 130 ºC showed above % degradation of them due to the long time or high temperature drying. Radical scavenging activity was the predominant antioxidant mechanism in all samples, being 65 °C dried berries the most active ones possibly due to polyphenols depolymerization. The anthocyanin profile showed that delphinidin and cyanidin derivatives were the most abundant anthocyanidins with different predominance between berry genera. Degradation of anthocyanins was increased with drying temperature been Cy 3-glucosde and Cy 3-rutinoside the most abundant.American Chemical Society2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/109742321-3418 (on line)29498838Bustos, M. C. [et al.] The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries [en línea] Journal of Agricultural and Food Chemistry. 2018, 66 (11). Doi: 10.1021/acs.jafc.7b05395. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/10974Journal of Agricultural and Food Chemistry Nro. 66 (11) Año 2018reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-11-13T10:15:36Zoai:ucacris:123456789/10974instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-11-13 10:15:36.616Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries
title The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries
spellingShingle The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries
Bustos, Mariela C.
SECADO
BAYAS
COMPONENTES BIOACTIVOS
ACTIVIDAD ANTIOXIDANTE
ANTIOXIDANTES
FRUTOS ROJOS
CONSERVACION
title_short The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries
title_full The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries
title_fullStr The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries
title_full_unstemmed The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries
title_sort The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries
dc.creator.none.fl_str_mv Bustos, Mariela C.
Rocha Parra, Diego F.
Rueda Sampedro, Ines
de Pascual-Teresa, Sonia
León, Alberto E.
author Bustos, Mariela C.
author_facet Bustos, Mariela C.
Rocha Parra, Diego F.
Rueda Sampedro, Ines
de Pascual-Teresa, Sonia
León, Alberto E.
author_role author
author2 Rocha Parra, Diego F.
Rueda Sampedro, Ines
de Pascual-Teresa, Sonia
León, Alberto E.
author2_role author
author
author
author
dc.subject.none.fl_str_mv SECADO
BAYAS
COMPONENTES BIOACTIVOS
ACTIVIDAD ANTIOXIDANTE
ANTIOXIDANTES
FRUTOS ROJOS
CONSERVACION
topic SECADO
BAYAS
COMPONENTES BIOACTIVOS
ACTIVIDAD ANTIOXIDANTE
ANTIOXIDANTES
FRUTOS ROJOS
CONSERVACION
dc.description.none.fl_txt_mv Fil: Bustos, Mariela C. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de los Alimentos Córdoba ; Argentina
Fil: Bustos, Mariela C. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Bustos, Mariela C. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Rueda Sampedro, Ines. Instituto de Ciencia, Tecnología y Nutrición de los Alimentos. Departamento de Nutrición y Metabolismo; España
Fil: de Pascual-Teresa, Sonia. Instituto de Ciencia, Tecnología y Nutrición de los Alimentos. Departamento de Nutrición y Metabolismo; España
Fil: León, Alberto E. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de los Alimentos Córdoba ; Argentina
Fil: León, Alberto E. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: León, Alberto E. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Abstract: The aim of the present research was to study the effect of convective drying on color, bioactive compounds and antioxidant activity of berry fruits and to chemically characterize the polyphenolic composition of raspberry, boysenberry, redcurrants and blackcurrants fruit. Drying berries at 65 ºC provoked the best conservations of color, particularly for boysenberry and blackcurrant. Drying at 65 °C was also the condition that showed higher level of polyphenols, while drying at 50 ºC or 130 ºC showed above % degradation of them due to the long time or high temperature drying. Radical scavenging activity was the predominant antioxidant mechanism in all samples, being 65 °C dried berries the most active ones possibly due to polyphenols depolymerization. The anthocyanin profile showed that delphinidin and cyanidin derivatives were the most abundant anthocyanidins with different predominance between berry genera. Degradation of anthocyanins was increased with drying temperature been Cy 3-glucosde and Cy 3-rutinoside the most abundant.
description Fil: Bustos, Mariela C. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de los Alimentos Córdoba ; Argentina
publishDate 2018
dc.date.none.fl_str_mv 2018
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 https://repositorio.uca.edu.ar/handle/123456789/10974
2321-3418 (on line)
29498838
Bustos, M. C. [et al.] The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries [en línea] Journal of Agricultural and Food Chemistry. 2018, 66 (11). Doi: 10.1021/acs.jafc.7b05395. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/10974
url https://repositorio.uca.edu.ar/handle/123456789/10974
identifier_str_mv 2321-3418 (on line)
29498838
Bustos, M. C. [et al.] The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries [en línea] Journal of Agricultural and Food Chemistry. 2018, 66 (11). Doi: 10.1021/acs.jafc.7b05395. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/10974
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv Journal of Agricultural and Food Chemistry Nro. 66 (11) Año 2018
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
_version_ 1848683850688888832
score 12.738264

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