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Abstract
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Article Information:
Total Phenols, Antioxidant Activity and Microbiological Quality of Ozone Sanitized Blackberry (Rubus spp. L.)
Valcenir Júnior Mendes Furlan, Ana Paula Antunes Corrêa, Nádia Carbonera, Milton Luiz Pinho Espírito Santo, Rui Carlos Zambiazi and Marcia de Mello Luvielmo
Corresponding Author: Valcenir Júnior Mendes Furlan
Submitted: 2011 September, 29
Accepted: 2011 November, 02
Published: 2011 December, 25 |
Abstract:
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Regular research conducted has associated the consumption of fresh fruits to beneficial effects on
health, but microbiological quality must be ensured. The objective of this study was to verify the effect of ozone
as a sanitizing agent and evaluate the impact of treatment on the content of phenolic compounds, antioxidant
activity, color and microbiological quality of blackberry (Rubus spp. L.) Tupy cultivar. The total coliforms and
at 45ºC, Salmonella, yeasts and molds, content of total phenolic compounds, antioxidant activity, color and pH
of the samples were evaluated. The values obtained for total phenols, antioxidant activity and color test were
not significantly different (p>0.05) between the control treatment, and those where the ozone was applied for
30 s and for 3 min. However, sanitization with a solution of sodium hypochlorite caused a significant reduction
(p≤0.05) for the hue angle in relation to the in natura sample (control). It was concluded that the treatment in
which ozone was used as a sanitizer for 3 min, was the most effective in reducing the microbial load of yeasts
and molds, followed by the treatment with sodium hypochlorite solution and ozone for 30 s.
Key words: Antioxidant activity, blackberry, ozone sanitization, , , ,
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Cite this Reference:
Valcenir Júnior Mendes Furlan, Ana Paula Antunes Corrêa, Nádia Carbonera, Milton Luiz Pinho Espírito Santo, Rui Carlos Zambiazi and Marcia de Mello Luvielmo, . Total Phenols, Antioxidant Activity and Microbiological Quality of Ozone Sanitized Blackberry (Rubus spp. L.). Advance Journal of Food Science and Technology, (6): 436-441.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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