title: Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice.
abstract: Blackberry (Rubus fruticosusspp.) fruit has high antioxidant activity due to its significant content of anthocyanins and antioxidant compounds. Among emerging technologies for food preservation, thermoultrasound is a technique that reduces microbial loads and releases compounds with antioxidant properties. The objective of this study was to determine the antioxidant content and fatty acid profile of blackberry juice subjected to thermoultrasound treatment in comparison to pasteurized juice. Blackberry juice andn-hexane extracts from a control (untreated juice), pasteurized, and thermoultrasonicated samples were evaluated for antioxidant activity, fatty acid profile, and antioxidant content. The juice treated with thermoultrasound exhibited significantly (p< 0.05) higher levels of total phenols (1011 mg GAE/L), anthocyanins (118 mg Cy-3-GlE/L); antioxidant activity by ABTS (44 mg VCEAC/L) and DPPH (2665 µmol TE/L) in comparison to the control and pasteurized samples. Oil extract from thermoultrasound juice also had the highest antioxidant activity (177.5 mg VCEAC/L and 1802.6 µmol TE/L). The fatty acid profile of then-hexane extracts showed the presence of myristic, linolenic, stearic, oleic, and linoleic acids and was not affected by the treatments except for stearic acid, whose amount was particularly higher in the control. Our results demonstrated that thermoultrasound can be an alternative technology to pasteurization that maintains and releases antioxidant compounds and preserves the fatty acids of fruit juice.
authors.affiliation: Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo. Circuito Actopan-Tilcuautla s/n. Ex hacienda La Concepción. San Agustín Tlaxiaca, Hidalgo 42160, Mexico. jose_manriquez@uaeh.edu.mx.
authors.forename: José de Jesús
authors.initials: JJ
authors.lastname: Manríquez-Torres
authors.affiliation: Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo. Circuito Actopan-Tilcuautla s/n. Ex hacienda La Concepción. San Agustín Tlaxiaca, Hidalgo 42160, Mexico. baronruiz7@hotmail.com.
authors.forename: José Antonio
authors.initials: JA
authors.lastname: Sánchez-Franco
authors.affiliation: Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo. Circuito Actopan-Tilcuautla s/n. Ex hacienda La Concepción. San Agustín Tlaxiaca, Hidalgo 42160, Mexico. rme1234@yahoo.com.
authors.forename: Esther
authors.initials: E
authors.lastname: Ramírez-Moreno
authors.affiliation: Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo. Circuito Actopan-Tilcuautla s/n. Ex hacienda La Concepción. San Agustín Tlaxiaca, Hidalgo 42160, Mexico. ncruz@uaeh.edu.mx.
authors.forename: Nelly Del Socorro
authors.initials: ND
authors.lastname: Cruz-Cansino
authors.affiliation: Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo. Circuito Actopan-Tilcuautla s/n. Ex hacienda La Concepción. San Agustín Tlaxiaca, Hidalgo 42160, Mexico. jose190375@hotmail.com.
authors.forename: José Alberto
authors.initials: JA
authors.lastname: Ariza-Ortega
authors.affiliation: Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Km 4.5 Carretera Pachuca-Tulancingo, Mineral de la Reforma, Hidalgo 42184, Mexico. jmtv.np@gmail.com.
authors.forename: Jesús Martín
authors.initials: JM
authors.lastname: Torres-Valencia
mesh_terms: D000872:Anthocyanins / Q000737:chemistry; D000975:Antioxidants / Q000032:analysis / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D061352:Pasteurization; D010936:Plant Extracts / Q000737:chemistry; D065856:Rubus / Q000737:chemistry*; D000069453:Ultrasonic Waves
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005227:Fatty Acids; D010936:Plant Extracts
keywords: antioxidant compounds; blackberry juice; fatty acids; thermoultrasound