Effect of technological practices on individual betalains and antioxidant activity of Columbian betalain-rich raw materials
| Autor: | Natalia Mosquera, Nelson Hurtado, Francisco J. Heredia, Sandra Montes-Lora, María Jesús Cejudo-Bastante |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
food.ingredient
Antioxidant biology medicine.medical_treatment 010401 analytical chemistry Cold storage 04 agricultural and veterinary sciences Raw material biology.organism_classification 040401 food science 01 natural sciences Industrial and Manufacturing Engineering 0104 chemical sciences chemistry.chemical_compound Antioxidant capacity 0404 agricultural biotechnology food Ullucus tuberosus chemistry Betalain Botany medicine Food science Food Science Opuntia dillenii |
| Zdroj: | International Journal of Food Science & Technology. 51:1041-1047 |
| ISSN: | 0950-5423 |
| DOI: | 10.1111/ijfs.13056 |
| Popis: | Summary The effect of different technological practices on ulluco (ullucus tuberosus) and Opuntia dillenii has been scrutinised. Their stability at different pHs and temperatures of storage or processing over time was monitored. Our aim was focused on the determination of individual betalains and antioxidant activity, not previously conducted in conjunction with these raw materials. On the basis of the results, it could be asserted that the ullucus tuberosus and Opuntia dillenii were more suitable for being added to low-acidic foods (pH 5 and 6), in the light of the higher values of betalains and antioxidant capacity (1.3-fold higher compared with pH 4). With regard to the temperature, cold storage conditions (4 °C) were optimal to increase or maintain as possible the initial content of betalains and antioxidant capacity. After cooking (80 °C), the identified betalains completely disappeared, but the low-acidic conditions (pH 6) favoured the greater antioxidant activity when kept at that temperature. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text