Physical and chemical characterization and quantification of bioactive compounds in berries and berry jams

Authors

  • Lorena Mendes Rodrigues Universidade Federal de Lavras http://orcid.org/0000-0001-7737-9483
  • Diene France de Souza Universidade Federal de Lavras
  • Elisângela Aparecida da Silva Universidade Federal de Lavras
  • Thais Odete de Oliveira Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais
  • Juliana Pinto de Lima Universidade Federal de Minas Gerais

DOI:

https://doi.org/10.5433/1679-0359.2017v38n4p1853

Keywords:

Berries, Processing, Secondary metabolites.

Abstract

Brazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects.

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Author Biographies

Lorena Mendes Rodrigues, Universidade Federal de Lavras

Discente, Curso de Mestrado do Programa de Pós-Graduação em Ciência dos Alimentos, Universidade Federal de Lavras, UFLA, Lavras, MG, Brasil.

Diene France de Souza, Universidade Federal de Lavras

Discente, Curso de Mestrado do Programa de Pós-Graduação em Ciência dos Alimentos, UFLA, Lavras, MG, Brasil.

Elisângela Aparecida da Silva, Universidade Federal de Lavras

Bolsista, Pós-Doutorado, Embrapa Café, Inovacafé, Campus da UFLA, Lavras, MG, Brasil.

Thais Odete de Oliveira, Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais

Profª M.e, Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais, IF Sudeste MG, Campus Barbacena, Barbacena, MG, Brasil.

Juliana Pinto de Lima, Universidade Federal de Minas Gerais

Profª Drª, Instituto de Ciências Agrárias, Universidade Federal de Minas Gerais, UFMG, Montes Claros, MG, Brasil.

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Published

2017-08-04

How to Cite

Rodrigues, L. M., Souza, D. F. de, Silva, E. A. da, Oliveira, T. O. de, & Lima, J. P. de. (2017). Physical and chemical characterization and quantification of bioactive compounds in berries and berry jams. Semina: Ciências Agrárias, 38(4), 1853–1864. https://doi.org/10.5433/1679-0359.2017v38n4p1853

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