Preprint Communication Version 1 NOT YET PEER-REVIEWED

Study of the Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile from Blackberry (Rubus fruticosus spp) Juice

  1. Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo. Circuito Actopan-Tilcuautla s/n. Ex hacienda La Concepción. San Agustín Tlaxiaca, Hidalgo, 42160 México.
  2. Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Km 4.5 Carretera Pachuca-Tulancingo, Mineral de la Reforma, Hidalgo, 42184 México.
Version 1 : Received: 7 October 2016 / Approved: 7 October 2016 / Online: 7 October 2016 (10:12:21 CEST)

A peer-reviewed article of this Preprint also exists.

Manríquez-Torres, J.J.; Sánchez-Franco, J.A.; Ramírez-Moreno, E.; Cruz-Cansino, N.S.; Ariza-Ortega, J.A.; Torres-Valencia, J.M. Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice. Molecules 2016, 21, 1624. Manríquez-Torres, J.J.; Sánchez-Franco, J.A.; Ramírez-Moreno, E.; Cruz-Cansino, N.S.; Ariza-Ortega, J.A.; Torres-Valencia, J.M. Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice. Molecules 2016, 21, 1624.

Journal reference: Molecules 2016, 21, 1624
DOI: 10.3390/molecules21121624

Abstract

Blackberry (Rubus fruticosus spp) is a fruit that has a significant antioxidant activity, due to its content in anthocyanins and antioxidant compounds. Emerging technologies are required as the thermoultrasound technique that ensures microbial reduction and release of compounds with antioxidant properties. The objective of this study was to evaluate changes in the antioxidant content and fatty acid profile of blackberry juice when it is subjected to conservation treatment (pasteurization and thermoultrasound). The blackberry juice and the extracted oil of blackberry juice with n-hexane (control, pasteurized and thermoultrasonicated) were evaluated in antioxidant activity, fatty acid profile and antioxidant content. The thermoultrasound juice had the highest (p < 0.05) amount of total phenols (1011 mg GAE/L), anthocyanins (118 mg Cy-3-GlE/L); antioxidant activity by ABTS (44 mg VCEAC/L) and DPPH (2665 µmol TE/L) compared to the control and pasteurized samples, as well as, as well as, oil extract of obtained of the thermoultrasound juice presented high antioxidant activity (177.54 mg VCEAC/L to ABTS and 1802.60 µmol TE/L to DPPH). The fatty acid composition of the oil extract showed the presence of myristic, linolenic, stearic, oleic, and linoleic acid, the fatty acid profile was similar in the different samples with the exception of stearic acid where this was higher in control sample. The thermoultrasound treatment can be an alternative to pasteurization treatments because keeps and releases antioxidant bioavailable compounds, preserving their fatty acids.

Subject Areas

Blackberry juice; Thermoultrasound; Antioxidant Compounds; Fatty Acids

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