ENHANCEMENT OF THE ANTIOXIDANT CAPACITY OF STRAWBERRIES (Fragaria ananassa Duch.) BY INCORPORATION OF VITAMIN E USING THE VACUUM IMPREGNATION TECHNIQUE

Authors

  • Ana María RESTREPO D. Departamento de Ingeniería Agrícola y de Alimentos. Facultad de Ciencias Agropecuarias. Universidad Nacional de Colombia
  • Misael CORTÉS R. Departamento de Ingeniería Agrícola y de Alimentos. Facultad de Ciencias Agropecuarias. Universidad Nacional de Colombia
  • Benjamín A. ROJANO Grupo de Productos Naturales y de los Alimentos. Facultad de Ciencias. Universidad Nacional de Colombia

DOI:

https://doi.org/10.17533/udea.vitae.6274

Keywords:

Functional foods, strawberry, antioxidants, matrix engineering

Abstract

This study evaluated the antioxidant capacity and vitamin “E” content in strawberries fortified with synthetic vitamin E (dl-α-tocopherol acetate) by vacuum impregnation technique. The vitamin is quantified by HPLC and their levels are recorded per 100 g fresh fruit. The antioxidant capacity was determined during storage in samples packaged with and without vacuum, by the methods DPPH, FRAP and Folin-Cicalteau. The impregnation process can achieve levels in strawberry of 19.12 ± 3.01 mg of vitamin E dl-α-tocopherol acetate/100 g in fresh fruit, with no significant effect over time of storage or the type of packaging. These results were consistent to increased antioxidant capacity as values DPPH, FRAP and Folin-Cicalteau in the order of 14.7%, 82.2% and 56.8% respectively. In general, the results reflect a strengthening of the antioxidant capacity of strawberries, by the effect of vitamin E incorporated by the vacuum impregnation process.
|Abstract
= 142 veces | PDF
= 173 veces|

Downloads

Download data is not yet available.

Downloads

Published

22-07-2010

How to Cite

RESTREPO D., A. M., CORTÉS R., M., & ROJANO, B. A. (2010). ENHANCEMENT OF THE ANTIOXIDANT CAPACITY OF STRAWBERRIES (<i>Fragaria ananassa</i> Duch.) BY INCORPORATION OF VITAMIN E USING THE VACUUM IMPREGNATION TECHNIQUE. Vitae, 17(2), 135–140. https://doi.org/10.17533/udea.vitae.6274

Issue

Section

Foods: Science, Engineering and Technology

Most read articles by the same author(s)

1 2 > >>