Article
Strawberry Puree Functionalized with Natural Hydroxytyrosol: Effects on Vitamin C and Antioxidant Activity
Author/s | Bermúdez Oria, Alejandra
Bouchal, Yougourthane Fernández Prior, África Vioque, Blanca Fernández Bolaños, Juan |
Department | Universidad de Sevilla. Bioquímica y Biología Molecular |
Publication Date | 2020 |
Deposit Date | 2023-11-10 |
Published in |
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Abstract | The natural antioxidant hydroxytyrosol (HT) was used to functionalize a strawberry puree. The effect of the antioxidant on the stability of the two bioactive forms of vitamin C (ascorbic acid-AA and dehydroascorbic acid-DHAA) ... The natural antioxidant hydroxytyrosol (HT) was used to functionalize a strawberry puree. The effect of the antioxidant on the stability of the two bioactive forms of vitamin C (ascorbic acid-AA and dehydroascorbic acid-DHAA) in strawberry puree stored at 4 ◦C, compared with the effect on a model system of AA in water, was investigated. In the absence of HT, the concentration of vitamin C in strawberry puree decreased but not in the model system. Low concentrations of HT in strawberry puree (0.05 and 0.1 mg HT/g puree) stabilized vitamin C and improved its antioxidant activity. However, at high concentrations of HT (from 0.5 mg HT/g puree), although the antioxidant activity improved, degradation of vitamin C occurred. Therefore, the concentration of HT used to obtain a functionalized strawberry puree it is very important. An adequate concentration increases the antioxidant activity and protects vitamin C from degradation, developing a functional food. However, an inadequate concentration of HT affects the vitamin C content, which is essential for the human diet because it cannot be biosynthetized by the organism. |
Citation | Bermúdez Oria, A., Bouchal, Y., Fernández Prior, Á., Vioque, B. y Fernández Bolaños, J. (2020). Strawberry Puree Functionalized with Natural Hydroxytyrosol: Effects on Vitamin C and Antioxidant Activity. Molecules, 25 (24), 1-13. https://doi.org/10.3390/molecules25245829. |
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