ICYTAC   23898
INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Influencia del procesamiento del fruto de membrillo (Cydonia oblonga miller) en el contenido de polifenoles y actividad antioxidante del mismo
Autor/es:
BARONI MV ; GASTAMINZA J ; WUNDERLIN D ; ROVASIO JL ; DOTTI R ; ROSSO JC ; GHIONE S ; RIBOTTA, P.D.
Lugar:
Córdoba
Reunión:
Congreso; V° Congreso Internacional de Ciencia y Tecnología de Alimentos Córdoba; 2014
Institución organizadora:
Universidad Nacional de Córdoba
Resumen:
Quince is a fruit rich in polyphenols, that is normally consumed as jellies. The aim of this study was to evaluate the effect of thermal processing on the polyphenols content and antioxidant activity of quince jelly. The content of total polyphenols (TP), polyphenols profile by HPLC-DAD-MSMS and in vitro antioxidant activity by DPPH (trapping capacity of free radicals) and FRAP (reducing power) techniques were measured. All samples tested had a high content of polyphenols in the range of 200-500 mg/100g. The antioxidant activity in vitro as assessed by the two methods was demonstrated, with results that vary between 400 and 1500 umol TROLOX/100g. On the other hand 16 polyphenolic compounds where identified, the majority being caffeoyl-quinic acid isomers. The polyphenol content and proportions of compounds was maintained from fruit to jelly, which means that the thermal processing is not quantitatively or qualitatively affecting the polyphenol content nor the actioxidant activity.