Obtención y caracterización de jugos y extractos de grosella negra (Ribes nigrum)

ARCHAINA DIEGO; LEIVA GRACIELA; GÓMEZ MATTSON MILAGROS; SANTARCIERI SOFÍA; SALVATORI DANIELA; SCHEBOR CAROLINA

Córdoba

Congreso; V Congreso Internacional de Ciencia y Tecnología de los Alimentos - CICYTAC 2014; 2014

Secretaría de Ciencia y Tecnología - Gobierno de la provincia de Córdoba

The aim of this study was to obtain blackcurrant (Ribes nigrum) juice and extracts with high concentrations of anthocyanins and antioxidant capacity. Juice was obtained by grinding and further centrifugation. The precipitate obtained from centrifugation retains a high concentration of bioactive compounds. An ultrasound extraction procedure was applied to the precipitate for different times between 0 and 10 minutes, using several solvents to recover bioactive compounds. A physicochemical characterization of the juice and extracts was performed. Concentrations of anthocyanins (ACY) and total antioxidant capacity were determined. An acidic environment favored both antocyanin extraction and antioxidant capacity recovery. In general, longer sonication times caused a decrease in the concentration of ACY. However, in the presence of water-citric acid mixtures, this behavior was the opposite. The presence of ethanol reduced the antioxidant capacity. The application of ultrasound allowed obtaining extracts with high concentrations of bioactive compounds that may be mixed with the juice of the same fruit to get fortified juices. These products may be used as natural dyes, or as health food ingredients. The use of citric acid extracts yielded good quality without adding ethanol, which provides an advantage for subsequent dehydration of the juice by spray- or freeze-drying.