Physical, Chemical and Microbiological Characteristics of TucumanBlueberry

Research & Reviews: Journal of Engineering and Technology

article

Campero EV¹  Gomez Marigliano AC²  Barrionuevo MJ¹ 

[1] Department of Physics, Faculty of Exact Sciences and Technology, National University of Tucumán;CONICET;Department of Physics, Faculty of Exact Sciences and Technology, National University of Tucuman

关键词: Blueberries;    Physical properties;    Anthocyanin;    Antioxidants;   

来源: Research & Reviews

【 摘 要 】

Blueberries are currently being studied because of the great interest generated by anthocyanins due to their potential health benefits due to their antioxidant activity for application in the food industry. In this work the physical and chemical properties of blueberries were studied. The results of antiradical activity were 23.23% in juice and 78.98% inshell; total polyphenol content was 279.17 ± 28 mg GAE/100 mL in juice and 447± 27 mg GAE/100 mL in shell. The values obtained in the microbiological analysis are similar to those obtained in other published works, so the technique allows us to predict the UFCs (Fungi) quite correctly. From the HPLC analysis, it is inferred that the juice of blueberries content the anthocyanins: cyanidin-3-galactoside, peonidin- 3-galactoside and malvinidine-3-glucoside. From the IR and Raman spectra it was found that the following polyphenols predominate: catechin, quercetin, kaempferol, galengina and morina.

【 授权许可】

Unknown