Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruits

Detalhes bibliográficos
Autor(a) principal: Anzolin,Ana Paula
Data de Publicação: 2022
Outros Autores: Bertol,Charise Dallazem, Taparello,Gian Carlos, Silveira,Verônica Cristina da, Nascimento,Pâmela do, Rossato-Grando,Luciana Grazziotin
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100411
Resumo: Abstract Little is known about the phytochemical composition and the influence of different processing methods on the concentration of bioactive compounds and on the antioxidant activity of the fruits of Rubus brasiliensis Mart., a native plant of Brazil. This work aimed to evaluate the influence of different processing methods on the quantification of phenolic and anthocyanin compounds and on the antioxidant activity of R. brasiliensis fruits. The plants were processed by different ways - the extracts of fruits were obtained by Spray Dryer (SD) or Lyophilization (LYO), and the fruits were dried directly in an oven (OD) and were also evaluated after freshly thawed (FT). The processing methods were independent. After processing, the polyphenol and anthocyanin contents and antioxidant activity were evaluated. The Total Phenolic Content (TPC) was assessed using the Folin-Ciocalteu technique. The pH differential method was used for quantification of anthocyanin and the antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. R. brasiliensis fruits have a high content of polyphenols and anthocyanins, and an expressive antioxidant activity that can bring benefits to the population. The FT fruits showed the lowest content of total polyphenols. However, the OD fruits showed the most interesting results, since the total polyphenols and anthocyanins contents and the antioxidant activity were similar to the other processing methods performed in this work and were more economically viable. Obtain a bioactive content and adequate antioxidant activity after simple processing such as drying is very interesting when using these fruits for longer, or even, obtaining pharmaceutical formulations. It could be determined, for the first time, the content of polyphenols and anthocyanins and the antioxidant activity of the fruits of R. brasiliensis, as well as the best way to process these fruits by drying them in an oven.
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spelling Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruitsAmora-do-matoBlackberryAntioxidantLyophilizationNutraceuticalsSpray dryerAbstract Little is known about the phytochemical composition and the influence of different processing methods on the concentration of bioactive compounds and on the antioxidant activity of the fruits of Rubus brasiliensis Mart., a native plant of Brazil. This work aimed to evaluate the influence of different processing methods on the quantification of phenolic and anthocyanin compounds and on the antioxidant activity of R. brasiliensis fruits. The plants were processed by different ways - the extracts of fruits were obtained by Spray Dryer (SD) or Lyophilization (LYO), and the fruits were dried directly in an oven (OD) and were also evaluated after freshly thawed (FT). The processing methods were independent. After processing, the polyphenol and anthocyanin contents and antioxidant activity were evaluated. The Total Phenolic Content (TPC) was assessed using the Folin-Ciocalteu technique. The pH differential method was used for quantification of anthocyanin and the antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. R. brasiliensis fruits have a high content of polyphenols and anthocyanins, and an expressive antioxidant activity that can bring benefits to the population. The FT fruits showed the lowest content of total polyphenols. However, the OD fruits showed the most interesting results, since the total polyphenols and anthocyanins contents and the antioxidant activity were similar to the other processing methods performed in this work and were more economically viable. Obtain a bioactive content and adequate antioxidant activity after simple processing such as drying is very interesting when using these fruits for longer, or even, obtaining pharmaceutical formulations. It could be determined, for the first time, the content of polyphenols and anthocyanins and the antioxidant activity of the fruits of R. brasiliensis, as well as the best way to process these fruits by drying them in an oven.Instituto de Tecnologia de Alimentos - ITAL2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100411Brazilian Journal of Food Technology v.25 2022reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.20720info:eu-repo/semantics/openAccessAnzolin,Ana PaulaBertol,Charise DallazemTaparello,Gian CarlosSilveira,Verônica Cristina daNascimento,Pâmela doRossato-Grando,Luciana Grazziotineng2022-03-14T00:00:00Zoai:scielo:S1981-67232022000100411Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2022-03-14T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruits
title Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruits
spellingShingle Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruits
Anzolin,Ana Paula
Amora-do-mato
Blackberry
Antioxidant
Lyophilization
Nutraceuticals
Spray dryer
title_short Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruits
title_full Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruits
title_fullStr Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruits
title_full_unstemmed Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruits
title_sort Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruits
author Anzolin,Ana Paula
author_facet Anzolin,Ana Paula
Bertol,Charise Dallazem
Taparello,Gian Carlos
Silveira,Verônica Cristina da
Nascimento,Pâmela do
Rossato-Grando,Luciana Grazziotin
author_role author
author2 Bertol,Charise Dallazem
Taparello,Gian Carlos
Silveira,Verônica Cristina da
Nascimento,Pâmela do
Rossato-Grando,Luciana Grazziotin
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Anzolin,Ana Paula
Bertol,Charise Dallazem
Taparello,Gian Carlos
Silveira,Verônica Cristina da
Nascimento,Pâmela do
Rossato-Grando,Luciana Grazziotin
dc.subject.por.fl_str_mv Amora-do-mato
Blackberry
Antioxidant
Lyophilization
Nutraceuticals
Spray dryer
topic Amora-do-mato
Blackberry
Antioxidant
Lyophilization
Nutraceuticals
Spray dryer
description Abstract Little is known about the phytochemical composition and the influence of different processing methods on the concentration of bioactive compounds and on the antioxidant activity of the fruits of Rubus brasiliensis Mart., a native plant of Brazil. This work aimed to evaluate the influence of different processing methods on the quantification of phenolic and anthocyanin compounds and on the antioxidant activity of R. brasiliensis fruits. The plants were processed by different ways - the extracts of fruits were obtained by Spray Dryer (SD) or Lyophilization (LYO), and the fruits were dried directly in an oven (OD) and were also evaluated after freshly thawed (FT). The processing methods were independent. After processing, the polyphenol and anthocyanin contents and antioxidant activity were evaluated. The Total Phenolic Content (TPC) was assessed using the Folin-Ciocalteu technique. The pH differential method was used for quantification of anthocyanin and the antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. R. brasiliensis fruits have a high content of polyphenols and anthocyanins, and an expressive antioxidant activity that can bring benefits to the population. The FT fruits showed the lowest content of total polyphenols. However, the OD fruits showed the most interesting results, since the total polyphenols and anthocyanins contents and the antioxidant activity were similar to the other processing methods performed in this work and were more economically viable. Obtain a bioactive content and adequate antioxidant activity after simple processing such as drying is very interesting when using these fruits for longer, or even, obtaining pharmaceutical formulations. It could be determined, for the first time, the content of polyphenols and anthocyanins and the antioxidant activity of the fruits of R. brasiliensis, as well as the best way to process these fruits by drying them in an oven.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100411
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100411
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.20720
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.25 2022
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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