Influence of storage variables on the antioxidant and antitumor activities, phenolic compounds and vitamin C of an agglomerate of Andean berries
Manuela Gallon-Bedoya,
Misael Cortés-Rodríguez,
Jesus Gil-González,
Abdallah Lahlou,
Jose Luis Guil-Guerrero
Affiliations
Manuela Gallon-Bedoya
Universidad Nacional de Colombia, Sede Medellín - Facultad de Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos, Functional Food Research Group, Cra. 65 No., 59A-110, Medellín, CP 050034, Colombia; Tecnología de Alimentos, CeiA3, Universidad de Almería, 04120 La Cañada, Almería, Spain; Corresponding author. Universidad Nacional de Colombia, Sede Medellín - Facultad de Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos, Functional Food Research Group, Cra. 65 No., 59A-110, Medellín, CP 050034, Colombia .
Misael Cortés-Rodríguez
Universidad Nacional de Colombia, Sede Medellín - Facultad de Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos, Functional Food Research Group, Cra. 65 No., 59A-110, Medellín, CP 050034, Colombia
Jesus Gil-González
Universidad Nacional de Colombia, Sede Medellín - Facultad de Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos, Functional Food Research Group, Cra. 65 No., 59A-110, Medellín, CP 050034, Colombia
Abdallah Lahlou
Tecnología de Alimentos, CeiA3, Universidad de Almería, 04120 La Cañada, Almería, Spain
Jose Luis Guil-Guerrero
Tecnología de Alimentos, CeiA3, Universidad de Almería, 04120 La Cañada, Almería, Spain
Berry consumption is increasing worldwide due to their high content of bioactive compounds. However, such fruits have a very short shelf life. To avoid this drawback and to offer an effective alternative for its consumption at any time of the year, an agglomerated berry powder mix (APB) was developed. The aim of this work was to evaluate the stability of APB during a 6-months-period storage at 3 temperatures. The stability of APB was determined by moisture, aw, antioxidant activity, total phenolics, total anthocyanins, vitamin C, color, phenolic profiles, and MTT assay. APB showed differences in antioxidant activity between 0 and 6 months. It experimented non-enzymatic browning, which was more remarkable at 35 °C. APB at time 0 exhibited growth inhibitory effects against HT-29 human cancer cells. Most properties were significantly modified by storage temperature and time, which induces a significant decreasing of bioactive compounds.
