PHYSICOCHEMICAL AND ANTIOXIDANT ASSESSMENT OF DIETARY SWEET BLUEBERRY (VACCINIUM CORYMBOSUM L.)

OLIVARES LA MADRID ANA PAULA; VALDIVIEZO ANA SOFÍA; ADRIANA RAMÓN; URIBURU MARÍA L.

Granada

Congreso; 17th International Congress of Dietetics; 2016

Fundación Española de Dietistas-Nutricionistas (FEDN)

Introduction: Blueberries have suitable features to make dietary sweets and important polyphenol concentration with antioxidant activity. The purpose of this study was to characterize the physicochemical composition and antioxidant capacity of compact sweet blueberry (CSB).Methods: CSB was formulated with 59% fruit, 24.9% water, 0.5% pectin, 0.4% citric acid, 0.1% potassium sorbate, 0.1% sucralose, 15% inulin. Soluble solids (SS) (Milwaukee MA871 refractometer), pH, moisture, pectin (P) (Carré and Haynes), carbohydrates (CH) (Feling-Cause-Bonans), proteins (Kjeldal), inulin (HPLC), sensory analysis (SA) (Composite Score Test), CIELAB color (L*, a*, b*) (Coleman Parmer colorimeter), texture: hardness (H), fracture force (FF), adhesion (A) and strain (S) (QTS Brookfield texturometer), total polyphenols (TP) (Folin Ciocalteu colorimetry) and antioxidant capacity (AC) (ABTS radical cation test) were determined and compared with fruit and commercial pattern. Statistical analysis by Student?s T-test.Results: Blueberry and CSB pH, SS and moisture were 4 and 3.4; 14.2 and 30 °B; 66 and 84%, respectively. Calcium pectate value in fruits was 0.38g/100g, therefore low methoxyl pectin was added. The CH and inulin contents were 31 and 18%. SA of the CSB was 86/100. The L* 22.26, a* 25.62 and b* 23.76 parameters achieved a low luminosity product and color intensity in the range of red. Texture values of CSB were: 52g/s (H), -17.1g/s (FF), 0 (A) and 36g/s (S). The TP contents were 4822 and 911 mgEGA/100g and the AC were 751 and 550 mgEAA/100g in blueberry and CSB, with significant statistical differences (P