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Título: | Strawberry Puree Functionalized with Natural Hydroxytyrosol: Effects on Vitamin C and Antioxidant Activity |
Autor: | Bermúdez-Oria, Alejandra CSIC ORCID; Bouchal, Yougourthane; Fernández-Prior, África CSIC ORCID; Vioque, Blanca CSIC ; Fernández-Bolaños Guzmán, Juan CSIC ORCID | Fecha de publicación: | 10-dic-2020 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Molecules 25 (24): 5829 (2020) | Resumen: | The natural antioxidant hydroxytyrosol (HT) was used to functionalize a strawberry puree. The effect of the antioxidant on the stability of the two bioactive forms of vitamin C (ascorbic acid-AA and dehydroascorbic acid-DHAA) in strawberry puree stored at 4 °C, compared with the effect on a model system of AA in water, was investigated. In the absence of HT, the concentration of vitamin C in strawberry puree decreased but not in the model system. Low concentrations of HT in strawberry puree (0.05 and 0.1 mg HT/g puree) stabilized vitamin C and improved its antioxidant activity. However, at high concentrations of HT (from 0.5 mg HT/g puree), although the antioxidant activity improved, degradation of vitamin C occurred. Therefore, the concentration of HT used to obtain a functionalized strawberry puree it is very important. An adequate concentration increases the antioxidant activity and protects vitamin C from degradation, developing a functional food. However, an inadequate concentration of HT affects the vitamin C content, which is essential for the human diet because it cannot be biosynthetized by the organism. | URI: | http://hdl.handle.net/10261/225701 | DOI: | 10.3390/molecules25245829 | Identificadores: | doi: 10.3390/molecules25245829 |
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