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dc.contributor.authorOsorio, María N.
dc.contributor.authorMoyano, Diego F.
dc.contributor.authorMurillo, Walter
dc.contributor.authorMurillo, Elizabeth
dc.contributor.authorIbarz Ribas, Alberto
dc.contributor.authorSolanilla, José F.
dc.date.accessioned2017-02-06T09:21:59Z
dc.date.available2017-12-01T23:26:49Z
dc.date.issued2017
dc.identifier.issn1556-3758
dc.identifier.urihttp://hdl.handle.net/10459.1/59189
dc.description.abstractThe physicochemical characteristics and the activity of the polyphenol oxidase from piñuela fruit juices were determined at two ripening stages. The antioxidant capacity was evaluated by the superoxide anion yield. The ripening stage showed greater ability to inhibit (O.−2, 35.3 %). The inhibition of superoxide dismutase was higher for both ripe (88.29 %) and unripe (95.94 %) states. The rheological behaviour of the juice was satisfactorily described using Herschel-Bulkley model (R2 > 0.99). The concentration effect on the rheological parameters was described by the potential law model, and the temperature effect on the viscosity was described based on the Arrhenius equation, finding activation energy values from 11.94 and 17.80 kJ/mol. These results make Bromelia karatas L. a promissory fruit due to their content of secondary metabolites and its antioxidant activity, which could be associated to the presence of phenolic compounds, specifically flavonoids. Variations in these metabolites could also account for structural changes, physicochemical properties, the integrity protection of the fruit against adverse and an alternative to food products.ca_ES
dc.language.isoengca_ES
dc.publisherDe Gruyterca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1515/ijfe-2016-0154ca_ES
dc.relation.ispartofInternational Journal of Food Engineering, 2017, vol. 13, núm. 1ca_ES
dc.rights(c) De Gruyter, 2017ca_ES
dc.subjectBromelia karatasca_ES
dc.subjectPiñuelaca_ES
dc.subjectAntioxidant activityca_ES
dc.subjectSuperoxide dismutaseca_ES
dc.titleFunctional and rheological properties of Piñuela (Bromelia karatas) in two ripening stagesca_ES
dc.typearticleca_ES
dc.identifier.idgrec027346
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1515/ijfe-2016-0154


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