![]() īrand-Williams W, Cuvelier M, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. īerker K, Güçlü K, Tor İ, Apak R (2007) Comparative evaluation of Fe(III) reducing power-based antioxidant capacity assays in the presence of phenanthroline, batho-phenanthroline, tripyridyltriazine (FRAP), and ferricyanide reagents. fruits from the Argentinean Northern Andean Region. Association of Official Analytical Chemists, Arlingtonīazalar Pereda MS, Nazareno MA, Viturro CI (2019) Nutritional and antioxidant properties of Physalis peruviana L. + (3.48 ± 0.07 μmol Trolox/mL) and FRAP (10.16 ± 0.10 μmol Trolox/mL), make this nectar a functional food with potential for the food industry.ĪOAC (1995) Official methods of analysis.β-carotene and vitamin C contents (1.13 ± 0.02 and 16.56 ± 0.52 mg/100 mL respectively) and antioxidant activity towards DPPH , total coliforms, and Staphylococcus aureus coagulase positive) despite having no added preservatives. The mathematical modelling defined a nectar with 65% fruit juice and pulp and 8% sucrose this nectar presented absence of indicator microorganisms (aerobic mesophilic microorganisms, molds and yeasts, Salmonella spp. A significant correlation between overall acceptance and antioxidant activity contributed to achieve the objective outlined. ) and sensorial attributes (color, acidity, sweetness, texture, aroma and overall acceptance) were evaluated in a series of nectar formulations.Physicochemical characteristics (total soluble solids, titratable acidity and pH), antioxidant activity (measured as the free radical scavenging activity against DPPH The aim of this research was to develop and characterize an innovative nectar formulation of Physalis peruviana fruits from the Argentinean Northern Andean region with optimized proportions of pulp and sucrose that maximizes the antioxidant activity and with good sensorial acceptance, using the response surface methodology as optimization strategy.
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