Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus)
Critical steps of a typical industrial line for processing a blackberry-based beverage in glass bottles have been studied, together with the effects of storage of final product at four different temperatures. For the steps, contents of total phenolics, anthocyanins, ellagitannins, andminor phenolic compounds were assessed byHPLC-DAD and antioxidant capacity by H-ORAC and DPPH. Thermal processes, especially blanching, drastically reduced anthocyanins,whereas hot-filling degraded ellagitannins. The final product showed reduced values for the anthocyanins cyanidin-3- glucoside (by 52%) and cyanidin-3-malonyl glucoside (64%), and ellagitannins lambertianin C (80%), and sanguiin H-6 (50%). Antioxidant capacity (H-ORAC) dropped by almost 47%. The anthocyanins and ellagitannins continued degrading during storage, especially if temperatures were high. Reduction kinetic parameters during storage were estimated for anthocyanins and, for the first time, for both lambertianin C and sanguiin H-6.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, Rubus, jus de fruits, composé phénolique, anthocyane, tannin, stockage, perte au stockage, perte au cours du traitement, biodégradation, http://aims.fao.org/aos/agrovoc/c_6682, http://aims.fao.org/aos/agrovoc/c_3123, http://aims.fao.org/aos/agrovoc/c_5772, http://aims.fao.org/aos/agrovoc/c_8840, http://aims.fao.org/aos/agrovoc/c_7606, http://aims.fao.org/aos/agrovoc/c_7427, http://aims.fao.org/aos/agrovoc/c_7429, http://aims.fao.org/aos/agrovoc/c_6196, http://aims.fao.org/aos/agrovoc/c_9261, http://aims.fao.org/aos/agrovoc/c_1920, |
Online Access: | http://agritrop.cirad.fr/567514/ http://agritrop.cirad.fr/567514/1/document_567514.pdf |
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dig-cirad-fr-5675142024-01-28T21:09:40Z http://agritrop.cirad.fr/567514/ http://agritrop.cirad.fr/567514/ Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus). Gancel Anne Laure, Feneuil Cécilia, Acosta Oscar, Pérez Ana Mercedes, Vaillant Fabrice. 2011. Food Research International, 44 (7) : 2243-2251.https://doi.org/10.1016/j.foodres.2010.06.013 <https://doi.org/10.1016/j.foodres.2010.06.013> Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus) Gancel, Anne Laure Feneuil, Cécilia Acosta, Oscar Pérez, Ana Mercedes Vaillant, Fabrice eng 2011 Food Research International Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Rubus jus de fruits composé phénolique anthocyane tannin stockage perte au stockage perte au cours du traitement biodégradation http://aims.fao.org/aos/agrovoc/c_6682 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_8840 http://aims.fao.org/aos/agrovoc/c_7606 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_7429 http://aims.fao.org/aos/agrovoc/c_6196 http://aims.fao.org/aos/agrovoc/c_9261 Costa Rica http://aims.fao.org/aos/agrovoc/c_1920 Critical steps of a typical industrial line for processing a blackberry-based beverage in glass bottles have been studied, together with the effects of storage of final product at four different temperatures. For the steps, contents of total phenolics, anthocyanins, ellagitannins, andminor phenolic compounds were assessed byHPLC-DAD and antioxidant capacity by H-ORAC and DPPH. Thermal processes, especially blanching, drastically reduced anthocyanins,whereas hot-filling degraded ellagitannins. The final product showed reduced values for the anthocyanins cyanidin-3- glucoside (by 52%) and cyanidin-3-malonyl glucoside (64%), and ellagitannins lambertianin C (80%), and sanguiin H-6 (50%). Antioxidant capacity (H-ORAC) dropped by almost 47%. The anthocyanins and ellagitannins continued degrading during storage, especially if temperatures were high. Reduction kinetic parameters during storage were estimated for anthocyanins and, for the first time, for both lambertianin C and sanguiin H-6. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/567514/1/document_567514.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.foodres.2010.06.013 10.1016/j.foodres.2010.06.013 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2010.06.013 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.foodres.2010.06.013 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Rubus jus de fruits composé phénolique anthocyane tannin stockage perte au stockage perte au cours du traitement biodégradation http://aims.fao.org/aos/agrovoc/c_6682 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_8840 http://aims.fao.org/aos/agrovoc/c_7606 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_7429 http://aims.fao.org/aos/agrovoc/c_6196 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_1920 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Rubus jus de fruits composé phénolique anthocyane tannin stockage perte au stockage perte au cours du traitement biodégradation http://aims.fao.org/aos/agrovoc/c_6682 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_8840 http://aims.fao.org/aos/agrovoc/c_7606 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_7429 http://aims.fao.org/aos/agrovoc/c_6196 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_1920 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Rubus jus de fruits composé phénolique anthocyane tannin stockage perte au stockage perte au cours du traitement biodégradation http://aims.fao.org/aos/agrovoc/c_6682 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_8840 http://aims.fao.org/aos/agrovoc/c_7606 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_7429 http://aims.fao.org/aos/agrovoc/c_6196 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_1920 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Rubus jus de fruits composé phénolique anthocyane tannin stockage perte au stockage perte au cours du traitement biodégradation http://aims.fao.org/aos/agrovoc/c_6682 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_8840 http://aims.fao.org/aos/agrovoc/c_7606 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_7429 http://aims.fao.org/aos/agrovoc/c_6196 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_1920 Gancel, Anne Laure Feneuil, Cécilia Acosta, Oscar Pérez, Ana Mercedes Vaillant, Fabrice Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus) |
description |
Critical steps of a typical industrial line for processing a blackberry-based beverage in glass bottles have been studied, together with the effects of storage of final product at four different temperatures. For the steps, contents of total phenolics, anthocyanins, ellagitannins, andminor phenolic compounds were assessed byHPLC-DAD and antioxidant capacity by H-ORAC and DPPH. Thermal processes, especially blanching, drastically reduced anthocyanins,whereas hot-filling degraded ellagitannins. The final product showed reduced values for the anthocyanins cyanidin-3- glucoside (by 52%) and cyanidin-3-malonyl glucoside (64%), and ellagitannins lambertianin C (80%), and sanguiin H-6 (50%). Antioxidant capacity (H-ORAC) dropped by almost 47%. The anthocyanins and ellagitannins continued degrading during storage, especially if temperatures were high. Reduction kinetic parameters during storage were estimated for anthocyanins and, for the first time, for both lambertianin C and sanguiin H-6. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Rubus jus de fruits composé phénolique anthocyane tannin stockage perte au stockage perte au cours du traitement biodégradation http://aims.fao.org/aos/agrovoc/c_6682 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_8840 http://aims.fao.org/aos/agrovoc/c_7606 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_7429 http://aims.fao.org/aos/agrovoc/c_6196 http://aims.fao.org/aos/agrovoc/c_9261 http://aims.fao.org/aos/agrovoc/c_1920 |
author |
Gancel, Anne Laure Feneuil, Cécilia Acosta, Oscar Pérez, Ana Mercedes Vaillant, Fabrice |
author_facet |
Gancel, Anne Laure Feneuil, Cécilia Acosta, Oscar Pérez, Ana Mercedes Vaillant, Fabrice |
author_sort |
Gancel, Anne Laure |
title |
Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus) |
title_short |
Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus) |
title_full |
Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus) |
title_fullStr |
Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus) |
title_full_unstemmed |
Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus) |
title_sort |
impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (rubus adenotrichus) |
url |
http://agritrop.cirad.fr/567514/ http://agritrop.cirad.fr/567514/1/document_567514.pdf |
work_keys_str_mv |
AT gancelannelaure impactofindustrialprocessingandstorageonmajorpolyphenolsandtheantioxidantcapacityoftropicalhighlandblackberryrubusadenotrichus AT feneuilcecilia impactofindustrialprocessingandstorageonmajorpolyphenolsandtheantioxidantcapacityoftropicalhighlandblackberryrubusadenotrichus AT acostaoscar impactofindustrialprocessingandstorageonmajorpolyphenolsandtheantioxidantcapacityoftropicalhighlandblackberryrubusadenotrichus AT perezanamercedes impactofindustrialprocessingandstorageonmajorpolyphenolsandtheantioxidantcapacityoftropicalhighlandblackberryrubusadenotrichus AT vaillantfabrice impactofindustrialprocessingandstorageonmajorpolyphenolsandtheantioxidantcapacityoftropicalhighlandblackberryrubusadenotrichus |
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