Total phenols, antioxidant activity and microbiological quality of ozone sanitized blackberry (Rubus spp. L.)
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da FURG (RI FURG) |
Texto Completo: | http://repositorio.furg.br/handle/1/4570 |
Resumo: | Regular research conducted has associated the consumption of fresh fruits to beneficial effects on health, but microbiological quality must be ensured. The objective of this study was to verify the effect of ozone as a sanitizing agent and evaluate the impact of treatment on the content of phenolic compounds, antioxidant activity, color and microbiological quality of blackberry (Rubus spp. L.) Tupy cultivar. The total coliforms and at 45ºC, Salmonella, yeasts and molds, content of total phenolic compounds, antioxidant activity, color and pH of the samples were evaluated. The values obtained for total phenols, antioxidant activity and color test were not significantly different (p>0.05) between the control treatment, and those where the ozone was applied for 30s and for 3 min. However, sanitization with a solution of sodium hypochlorite caused a significant reduction (p#0.05) for the hue angle in relation to the in natura sample (control). It was concluded that the treatment in which ozone was used as a sanitizer for 3 min, was the most effective in reducing the microbial load of yeasts and molds, followed by the treatment with sodium hypochlorite solution and ozone for 30 s. |
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Furlan, Valcenir Júnior MendesCorrêa, Ana Paula AntunesEspírito Santo, Milton Luiz PinhoZambiazi, Rui CarlosLuvielmo, Márcia de MelloCarbonera, Nádia2014-09-17T01:16:36Z2014-09-17T01:16:36Z2011FURLAN, Valcenir Júnior Mendes et al. Total phenols, antioxidant activity and microbiological quality of ozone sanitized blackberry (Rubus spp. L.). Advance Journal of Food Science and Technology, v. 3, n. 6, p. 436-441, 2011. Disponível em: <http://migre.me/lyPK0>. Acesso em: 10 set. 20142042-4876http://repositorio.furg.br/handle/1/4570Regular research conducted has associated the consumption of fresh fruits to beneficial effects on health, but microbiological quality must be ensured. The objective of this study was to verify the effect of ozone as a sanitizing agent and evaluate the impact of treatment on the content of phenolic compounds, antioxidant activity, color and microbiological quality of blackberry (Rubus spp. L.) Tupy cultivar. The total coliforms and at 45ºC, Salmonella, yeasts and molds, content of total phenolic compounds, antioxidant activity, color and pH of the samples were evaluated. The values obtained for total phenols, antioxidant activity and color test were not significantly different (p>0.05) between the control treatment, and those where the ozone was applied for 30s and for 3 min. However, sanitization with a solution of sodium hypochlorite caused a significant reduction (p#0.05) for the hue angle in relation to the in natura sample (control). It was concluded that the treatment in which ozone was used as a sanitizer for 3 min, was the most effective in reducing the microbial load of yeasts and molds, followed by the treatment with sodium hypochlorite solution and ozone for 30 s.engMaxwell Scientific OrganizationAntioxidant activityBlackberryOzone sanitizationTotal phenols, antioxidant activity and microbiological quality of ozone sanitized blackberry (Rubus spp. L.)info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGORIGINALTotal phenols, antioxidant activity and microbiological quality of ozone sanitized blackberry (Rubus spp. L.).pdfTotal phenols, antioxidant activity and microbiological quality of ozone sanitized blackberry (Rubus spp. L.).pdfapplication/pdf46635https://repositorio.furg.br/bitstream/1/4570/1/Total%20phenols%2c%20antioxidant%20activity%20and%20microbiological%20quality%20of%20ozone%20sanitized%20blackberry%20%28Rubus%20spp.%20L.%29.pdf8a420155a7a89a27e0512b06fdeec5e1MD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.furg.br/bitstream/1/4570/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52open access1/45702019-11-19 10:51:41.518open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2019-11-19T13:51:41Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false |
dc.title.pt_BR.fl_str_mv |
Total phenols, antioxidant activity and microbiological quality of ozone sanitized blackberry (Rubus spp. L.) |
title |
Total phenols, antioxidant activity and microbiological quality of ozone sanitized blackberry (Rubus spp. L.) |
spellingShingle |
Total phenols, antioxidant activity and microbiological quality of ozone sanitized blackberry (Rubus spp. L.) Furlan, Valcenir Júnior Mendes Antioxidant activity Blackberry Ozone sanitization |
title_short |
Total phenols, antioxidant activity and microbiological quality of ozone sanitized blackberry (Rubus spp. L.) |
title_full |
Total phenols, antioxidant activity and microbiological quality of ozone sanitized blackberry (Rubus spp. L.) |
title_fullStr |
Total phenols, antioxidant activity and microbiological quality of ozone sanitized blackberry (Rubus spp. L.) |
title_full_unstemmed |
Total phenols, antioxidant activity and microbiological quality of ozone sanitized blackberry (Rubus spp. L.) |
title_sort |
Total phenols, antioxidant activity and microbiological quality of ozone sanitized blackberry (Rubus spp. L.) |
author |
Furlan, Valcenir Júnior Mendes |
author_facet |
Furlan, Valcenir Júnior Mendes Corrêa, Ana Paula Antunes Espírito Santo, Milton Luiz Pinho Zambiazi, Rui Carlos Luvielmo, Márcia de Mello Carbonera, Nádia |
author_role |
author |
author2 |
Corrêa, Ana Paula Antunes Espírito Santo, Milton Luiz Pinho Zambiazi, Rui Carlos Luvielmo, Márcia de Mello Carbonera, Nádia |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Furlan, Valcenir Júnior Mendes Corrêa, Ana Paula Antunes Espírito Santo, Milton Luiz Pinho Zambiazi, Rui Carlos Luvielmo, Márcia de Mello Carbonera, Nádia |
dc.subject.por.fl_str_mv |
Antioxidant activity Blackberry Ozone sanitization |
topic |
Antioxidant activity Blackberry Ozone sanitization |
description |
Regular research conducted has associated the consumption of fresh fruits to beneficial effects on health, but microbiological quality must be ensured. The objective of this study was to verify the effect of ozone as a sanitizing agent and evaluate the impact of treatment on the content of phenolic compounds, antioxidant activity, color and microbiological quality of blackberry (Rubus spp. L.) Tupy cultivar. The total coliforms and at 45ºC, Salmonella, yeasts and molds, content of total phenolic compounds, antioxidant activity, color and pH of the samples were evaluated. The values obtained for total phenols, antioxidant activity and color test were not significantly different (p>0.05) between the control treatment, and those where the ozone was applied for 30s and for 3 min. However, sanitization with a solution of sodium hypochlorite caused a significant reduction (p#0.05) for the hue angle in relation to the in natura sample (control). It was concluded that the treatment in which ozone was used as a sanitizer for 3 min, was the most effective in reducing the microbial load of yeasts and molds, followed by the treatment with sodium hypochlorite solution and ozone for 30 s. |
publishDate |
2011 |
dc.date.issued.fl_str_mv |
2011 |
dc.date.accessioned.fl_str_mv |
2014-09-17T01:16:36Z |
dc.date.available.fl_str_mv |
2014-09-17T01:16:36Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
FURLAN, Valcenir Júnior Mendes et al. Total phenols, antioxidant activity and microbiological quality of ozone sanitized blackberry (Rubus spp. L.). Advance Journal of Food Science and Technology, v. 3, n. 6, p. 436-441, 2011. Disponível em: <http://migre.me/lyPK0>. Acesso em: 10 set. 2014 |
dc.identifier.uri.fl_str_mv |
http://repositorio.furg.br/handle/1/4570 |
dc.identifier.issn.none.fl_str_mv |
2042-4876 |
identifier_str_mv |
FURLAN, Valcenir Júnior Mendes et al. Total phenols, antioxidant activity and microbiological quality of ozone sanitized blackberry (Rubus spp. L.). Advance Journal of Food Science and Technology, v. 3, n. 6, p. 436-441, 2011. Disponível em: <http://migre.me/lyPK0>. Acesso em: 10 set. 2014 2042-4876 |
url |
http://repositorio.furg.br/handle/1/4570 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Maxwell Scientific Organization |
publisher.none.fl_str_mv |
Maxwell Scientific Organization |
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reponame:Repositório Institucional da FURG (RI FURG) instname:Universidade Federal do Rio Grande (FURG) instacron:FURG |
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Universidade Federal do Rio Grande (FURG) |
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FURG |
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FURG |
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Repositório Institucional da FURG (RI FURG) |
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Repositório Institucional da FURG (RI FURG) |
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