Resumo

AGUIRRE, Leidy; CUBILLOS, Laura; TARAZONA-DIAZ, Martha  e  RODRIGUEZ, Ligia. Effect of treatment and storage time on the functional compounds of blackberry and strawberry by-products. rev.udcaactual.divulg.cient. [online]. 2019, vol.22, n.1, e1169.  Epub 20-Mar-2019. ISSN 0123-4226.  https://doi.org/10.31910/rudca.v22.n1.2019.1169.

Near of one third of the edible food that human being cultivate are loses, which are due to factors from the supply chain. Within these was highlighted strawberry (Fragaria ananassa) and blackberry (Rubus glaucus Benth), fruits that have demonstrated high antioxidant potential to which is related with prevention of some diseases. Therefore, with the aim to show the processing by-products’ potential in the obtaining of interesting compounds, this study was focused on the characterization of their physicochemical parameters, color, antioxidant power and vitamin C in four preservation conditions for four weeks; these were: fresh by-product, refrigerated, conventional drying and lyophilization; also, mineral description was made for each sample. According to the results, it was proved that the samples had a lower solid soluble concentration, pH between 3.2 and 6.4, and stable color parameters during the storage. In addition, by-products with greater antioxidant power were lyophilizate blackberry seed and conventional drying blackberry sludge, which surpassed the strawberry’s results in all the conditions conforming to FRAP and DPPH essays. However, all the samples presented low content of vitamin C, while they exhibited high content of potassium and iron. To sum up, above mentioned woke the interest on the minerals or antioxidant obtention from blackberry and strawberry by-products to which can be used in products with high value added.

Palavras-chave : waste; antioxidant, minerals; vitamin C; food preservation; Fragaria ananassa; Rubus glaucus Benth..

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