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Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/18098
Título

Effect of Processing and Storage on the Antioxidant Ellagic Acid Derivatives and Flavonoids of Red Raspberry (Rubus idaeus) Jams

AutorZafrilla, Pilar; Ferreres, Federico ; Tomás Barberán, Francisco
Palabras claveRaspberry
Rubus idaeus
Jams
Processing
Phenolics
Antioxidant activity
Ellagic acid
Flavonols
Fecha de publicación10-jul-2001
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 49(8): 3651-3655 (2001)
ResumenFrom red raspberries, ellagic acid, its 4-arabinoside, its 4‘ (4‘ ‘-acetyl) arabinoside, and its 4‘ (4‘ ‘-acetyl)xyloside, as well as quercetin and kaempferol 3-glucosides, were identified. In addition, two unidentified ellagic acid derivatives were detected. The free radical scavenging activity of the ellagic acid derivatives was evaluated by using the DPPH method and compared to that of Trolox. All of the isolated compounds showed antioxidant activity. The effect of processing to obtain jams on raspberry phenolics was evaluated. The flavonol content decreased slightly with processing and more markedly during storage of the jams. The ellagic acid derivatives, with the exception of ellagic acid itself, remained quite stable with processing and during 6 months of jam storage. The content of free ellagic acid increased 3-fold during the storage period. The initial content (10 mg/kg of fresh weight of raspberries) increased 2-fold with processing, and it continued increasing up to 35 mg/kg after 1 month of storage of the jam. Then a slight decrease was observed until 6 months of storage had elapsed. The increase observed in ellagic acid could be explained by a release of ellagic acid from ellagitannins with the thermal treatment.
Descripción5 pages, 2 figures, 3 tables.
Versión del editorhttp://dx.doi.org/10.1021/jf010192x
URIhttp://hdl.handle.net/10261/18098
DOI10.1021/jf010192x
ISSN1520-5118 (Online)
0021-8561 (Print)
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