Producción Científica Profesorado

Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (Rubus fruticosus) Residues cv. Tupy



Añorve Morga, Javier

2018

Zafra-Rojas, Q., Cruz-Cansino, N., Delgadillo-Ramírez, A., Alanís-García, E., Añorve-Morga, J., Quintero-Lira, A., Castañeda-Ovando, A., Ramírez-Moreno, E., Journal of Food Quality, (2018), https://doi.org/10.1155/2018/5950761


Abstract


Blackberry fruit processing generates residues comprised of peel, seeds, and pulp that are abundant in flavonoids, colorants, and organic acids. The objective of this study was to determine the organic acids, antioxidants, and dietary fiber content of blackberry residues and compare antioxidants and dietary fiber content of a prune-based commercial product. The ABTS, DPPH, and FRAP methodologies were used for antioxidant capacity. The blackberry residues exhibited a high amount of malic acid (5706.37?mg/100?g?db), phenols (4016.43?mg GAE/100?g?db), and anthocyanins content (364.53?mg/100?g?db) compared with the commercial product. These compounds contributed to the antioxidant capacity (by ABTS) of both products but were 20 times higher in blackberry residues. The fruit residues were able to reduce iron (by FRAP) 4.4 times compared to the prune-based product. Total dietary fiber (44.26%) and functional properties as water retention capacity (2.94?g/g), swelling capacity (5.00?mL/g), and fat absorption capacity (1.98?mL/g) of blackberry residues were significantly higher than those of the commercial sample. The results demonstrated that, due to its antioxidant compounds and functional properties, the blackberry residue can be considered a source of components with potential benefit to human health.



Producto de Investigación




Artículos relacionados

Propiedades fisicoquímicas y sensoriales de harinas para preparar atole de amaranto

SIMULACIÓN MATEMÁTICA DE UN DIGESTOR ANAEROBIO TIPO TANQUE AGITADO PARA EL TRATAMIENTO DE VERTIDOS R...

Sensory profile and chemical composition of Opuntia joconostle from Hidalgo, Mexico

Aislamiento y caracterización de almidón de cebada (Hordeum vulgare) de la variedad Esmeralda de los...