dc.creator | Bermúdez Oria, Alejandra | es |
dc.creator | Bouchal, Yougourthane | es |
dc.creator | Fernández Prior, África | es |
dc.creator | Vioque, Blanca | es |
dc.creator | Fernández Bolaños, Juan | es |
dc.date.accessioned | 2023-11-10T07:55:12Z | |
dc.date.available | 2023-11-10T07:55:12Z | |
dc.date.issued | 2020 | |
dc.identifier.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. | |
dc.identifier.issn | 1420-3049 | es |
dc.identifier.uri | https://hdl.handle.net/11441/150440 | |
dc.description.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) 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. | es |
dc.description.sponsorship | Ministerio de Ciencias, Innovacion y Universidades - European Social Fund (ESF) AGL2016-79088-R | es |
dc.format | application/pdf | es |
dc.format.extent | 13 | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.relation.ispartof | Molecules, 25 (24), 1-13. | |
dc.rights | Atribución 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.subject | Antioxidant activity | es |
dc.subject | Functionalized | es |
dc.subject | Hydroxytyrosol | es |
dc.subject | Strawberry puree | es |
dc.subject | Vitamin C | es |
dc.title | Strawberry Puree Functionalized with Natural Hydroxytyrosol: Effects on Vitamin C and Antioxidant Activity | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Bioquímica y Biología Molecular | es |
dc.identifier.doi | 10.3390/molecules25245829 | es |
dc.journaltitle | Molecules | es |
dc.publication.volumen | 25 | es |
dc.publication.issue | 24 | es |
dc.publication.initialPage | 1 | es |
dc.publication.endPage | 13 | es |