Mostrar el registro sencillo del documento
Effects of thermal processing combined with sucrose on the vitamin C content, total phenolic content, antioxidant activity, and sensory characteristics of arazá (Eugenia stipitata McVaugh) purée during frozen storage
dc.rights.license | Atribución-NoComercial 4.0 Internacional |
dc.contributor.author | Narváez-Cuenca, Carlos Eduardo |
dc.contributor.author | Silva-Bustos, Kelly Johanna |
dc.contributor.author | Restrepo-Sánchez, Luz Patricia |
dc.date.accessioned | 2019-07-02T14:18:39Z |
dc.date.available | 2019-07-02T14:18:39Z |
dc.date.issued | 2015-05-01 |
dc.identifier.issn | ISSN: 2357-3732 |
dc.identifier.uri | https://repositorio.unal.edu.co/handle/unal/58517 |
dc.description.abstract | The effects of a 80°C, 1 minute thermal treatment (H treatment) and of the same treatment combined with sucrose (SH treatment) on the chemical and sensory qualities of arazá purée were evaluated during 4 months of storage at -20°C. For the control, an untreated sample (C) was included. The chemical qualities evaluated were vitamin C content, total phenolic compounds (TPC), and antioxidant activity (AoA), which were measured with the ferric reducing ability of plasma (FRAP), 2,2'-azinobis( 3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH), while a trained panel was used for the sensory quality evaluation. After 4 months of frozen storage, SH was more effective than H at controlling the loss of chemical quality. SH provided a similar FRAP-AoA (89%) and vitamin C content (87%), as well as a higher TPC (145%), ABTS-AoA (272%), and DPPH-AoA (115%), when compared to C before frozen storage. The total sensory qualities in both the SH purée (15±1) and the H purée (16±1) after 4 months at -20°C were comparable to those of the C purée before the frozen storage (18±2). Therefore, using sucrose combined with a thermal treatment and subsequent frozen storage preserves the chemical and sensory qualities of arazá purée. |
dc.format.mimetype | application/pdf |
dc.language.iso | spa |
dc.publisher | Universidad Nacional de Colombia |
dc.relation | http://www.revistas.unal.edu.co/index.php/agrocol/article/view/48673 |
dc.relation.ispartof | Universidad Nacional de Colombia Revistas electrónicas UN Agronomía Colombiana |
dc.relation.ispartof | Agronomía Colombiana |
dc.rights | Derechos reservados - Universidad Nacional de Colombia |
dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ |
dc.subject.ddc | 57 Ciencias de la vida; Biología / Life sciences; biology |
dc.subject.ddc | 58 Plantas / Plants |
dc.title | Effects of thermal processing combined with sucrose on the vitamin C content, total phenolic content, antioxidant activity, and sensory characteristics of arazá (Eugenia stipitata McVaugh) purée during frozen storage |
dc.type | Artículo de revista |
dc.type.driver | info:eu-repo/semantics/article |
dc.type.version | info:eu-repo/semantics/publishedVersion |
dc.identifier.eprints | http://bdigital.unal.edu.co/55300/ |
dc.relation.references | Narváez-Cuenca, Carlos Eduardo and Silva-Bustos, Kelly Johanna and Restrepo-Sánchez, Luz Patricia (2015) Effects of thermal processing combined with sucrose on the vitamin C content, total phenolic content, antioxidant activity, and sensory characteristics of arazá (Eugenia stipitata McVaugh) purée during frozen storage. Agronomía Colombiana, 33 (2). pp. 212-219. ISSN 2357-3732 |
dc.rights.accessrights | info:eu-repo/semantics/openAccess |
dc.subject.proposal | thermal treatment |
dc.subject.proposal | tropical fruit |
dc.subject.proposal | combined methods |
dc.subject.proposal | Amazonian fruit |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 |
dc.type.coarversion | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
dc.type.content | Text |
dc.type.redcol | http://purl.org/redcol/resource_type/ART |
oaire.accessrights | http://purl.org/coar/access_right/c_abf2 |
Archivos en el documento
Este documento aparece en la(s) siguiente(s) colección(ones)
-
Agronomía Colombiana [1023]
Esta obra está bajo licencia internacional Creative Commons Reconocimiento-NoComercial 4.0.Este documento ha sido depositado por parte de el(los) autor(es) bajo la siguiente constancia de depósito