Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals

Azofeifa Gabriela, Quesada Silvia, Pérez Ana Mercedes, Vaillant Fabrice, Michel Alain. 2015. Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals. Journal of Food Composition and Analysis, 42 : pp. 56-62.

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED

Abstract : Berries are commonly consumed as juice, and juice-processing conditions could affect their bioactive compounds. This study evaluated the effect of thermal treatments on the antioxidant capacity of blackberry juice polyphenols. Pasteurized blackberry juices were prepared at 75 °C for 15 s (JP75) and 92 °C for 10 s (JP92). Polyphenol analysis showed that for JP75 and JP92, anthocyanin concentrations decreased significantly, compared to non-pasteurized juice (NPJ), whereas ellagitannins were not significantly affected. The evaluation of the DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging capacity showed a significant decrease of 26% for JP75 and 27% for JP92, and, for the NO (nitric oxygen) scavenging capacity, the activity was reduced 15% for JP75 and 16% for JP92. There were no significant reductions observed for the peroxidation inhibitory capacity of the pasteurized juices for any of the oxidation substrates tested: liposomes, liver homogenates and erythrocytes. Furthermore, the intracellular antioxidant capacity showed no significant differences due to thermal treatments. The concentration of phenols necessary to scavenge 50% of the radical oxygen species was 204 ± 9 ?g/mL for NPJ, 219 ± 10 ?g/mL for JP75 and 220 ± 9 ?g/mL for JP92. This study revealed that pasteurized blackberry juices maintained their biological properties related to inhibition of peroxidation and their capacity to scavenge intracellular radicals. (Résumé d'auteur)

Mots-clés Agrovoc : Rubus, Jus de fruits, Antioxydant, Traitement thermique, Pasteurisation, Composé phénolique, Conservation biologique, Péroxydation des lipides, Composition des aliments, Valeur nutritive, Radical libre

Mots-clés géographiques Agrovoc : Costa Rica

Mots-clés complémentaires : Rubus adenotrichos

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Azofeifa Gabriela, UCR (CRI)
  • Quesada Silvia, UCR (CRI)
  • Pérez Ana Mercedes, UCR (CRI)
  • Vaillant Fabrice, CIRAD-PERSYST-UMR Qualisud (CRI) ORCID: 0000-0001-6318-1353
  • Michel Alain, UM1 (FRA)

Source : Cirad - Agritrop (

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