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• W270312753 abstract "The oxidative deterioration of foods is responsible for the formation of compounds that change their organoleptic properties, decreasing its nutritional value. To counteract the oxidative processes, several antioxidant compounds of synthetic originate used as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) and tert-butyl-hydroquinone (TBHQ). However, due to their toxicity and the preference of consumers for natural products, the research studies about natural sources of antioxidants has been intensified in the last decade, particularly for those from agroindustrial residues. Blueberry is a fruit with recognized antioxidant properties due to its high content in bioactive compounds such as anthocyanins, flavonoids and ascorbic acid. Blueberry pomace, corresponding to the residue containing the skins and grape seeds, is an interesting natural source of phenolic compounds. In this context, the main objective of this study was to evaluate the potential of the blueberry pomace aqueous extract as a food preservative, particularly in the prevention of protein oxidation. The blueberry, Vaccinium corymbosum, from variety Brigitta was harvested in Moncao and it was liquefied to separate the pulp from pomace. After obtaining pomace (dried at 55°C, crushed and sieved (0.7-1.4 mm)), the extraction conditions including type of solvent, pH and extraction time were studied. The results indicated that the higher content of phenolic compounds were extracted with ethanol/water pH 2.0 (50/50, v/v) during 90min (25.3 ±0.7 mg/g blueberry pomace). After that, the blueberry pomace was extracted in order to obtain a dry residue which was further dissolved with water or with a solution of 0.3% lecithin (emulsifier). For both extracts, the content of total phenolic compounds (TFC), antioxidant capacity by ABTS method and the ability for scavenging peroxyl radicals were determined. The emulsifying agent does not increased the content of TFC dissolved in aqueous solution as well as the antioxidant capacity determined was similar to that obtained in the absence of emulsifying agent. The antioxidant properties of blueberry pomace extract were determined in the presence of a protein substrate (peptone) in order to determine what type of protection was provided by the sample to the protein model. It was found that, the TFC of the mixture (peptone + blueberry) results from the sum of phenolic groups present in the protein and sample. Similar results were obtained for peroxyl radical scavenging capacity. Hence, there is an additive effect on antioxidant properties provided by the addition of blueberry to protein substrate. FCUP Avaliacao das Propriedades Antioxidantes do Bagaco de Mirtilo como Potencial Conservante Alimentar 7 Finally, the stability of pomace and blueberry extract dissolved in lecithin solution and in water stored at -18 °C during 6 months was analysed. The TFC of blueberry pomace decreased from 20.3 ± 0.3 to 16.9 ± 0.4 mg gallic acid/g of blueberry pomace, corresponding to a decrease of 17%. For dry weight of blueberry dissolved in water and in a solution of lecithin 0.3%, the observed decrease was 41 and 30%, respectively." @default.
• W270312753 created "2016-06-24" @default.
• W270312753 creator A5000649467 @default.
• W270312753 date "2014-11-19" @default.
• W270312753 modified "2023-09-27" @default.
• W270312753 title "Avaliação das Propriedades Antioxidantes do Bagaço de Mirtilo como Potencial Conservante Alimentar" @default.
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• W270312753 hasPublicationYear "2014" @default.
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