Horvitz Szoichet, Sandra Susana
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Horvitz Szoichet
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Sandra Susana
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Agronomía, Biotecnología y Alimentación
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IS-FOOD. Research Institute on Innovation & Sustainable Development in Food Chain
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Publication Open Access Low gaseous ozone doses as an elicitor for health-promoting compounds in Andean blackberries (Rubus glaucus Benth)(Elsevier, 2024-07-01) Horvitz Szoichet, Sandra Susana; Urbano, Miryan; Arroqui Vidaurreta, Cristina; Virseda Chamorro, Paloma; Institute on Innovation and Sustainable Development in Food Chain - ISFOODAndean blackberries are appreciated for their unique flavor, high nutritional quality, and antioxidant properties. In this study, the effectiveness of low doses (0.4; 0.5; 0.6 and 0.7 µL L-1 for 3 min) of gaseous ozone as an elicitor for health-promoting compounds was evaluated during 10 d of storage at 6 ± 1 °C. The physicochemical and sensory quality of the fruit was also determined. Ozone was used in a single application before storage. Initially, regardless of the dose applied, no negative effects of the O3 treatments were observed in any of the parameters studied. In addition, the firmness, the antioxidant activity and the fructose, vitamin C and polyphenols contents were higher in the O3-treated fruit compared to the control. During storage, these differences were maintained except for the 0.7 µL L-1 dose. This indicates that low concentrations of gaseous O3 could promote the synthesis of biocompounds and be effective in maintaining the postharvest quality of blackberries for at least 4 days of refrigerated storage. However, more research is needed to maintain these advantages during longer storage periods.Publication Open Access Antioxidant activity, organic acids and bioactive compounds of Andean blackberries (Rubus glaucus Benth)(ISHS, 2019-11-25) Horvitz Szoichet, Sandra Susana; Arocena Elorza, José Ignacio; Chanaguano, Diana; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta ElikaduraAndean blackberries are considered an important source of vitamins, minerals and different phytochemicals due to their high content in polyphenols, including anthocyanins, ellagitannins and phenolic acids, which present beneficial effects in human health and prevent chronic diseases. Among other factors, harvest maturity and postharvest conditions may affect the concentration of phenolics and the antioxidant activity of the berries. In this study, the effects of harvest maturity and storage temperature on antioxidant activity, organic acids and, polyphenols and anthocyanins concentration of Andean blackberries were evaluated. Blackberries were harvested at maturity stages 3 (light red) and 5 (dark purple), packed in PET clamshells (200±10 g) and stored under room temperature (18±2°C) and cold storage (8±1°C). Organic acids (citric, malic, ascorbic) and total anthocyanins were determined by HPLC, total phenolic content with the Folin-Ciocalteu method and antioxidant activity by the DPPH method. The analyses were performed on day 1 and every 3 d during storage. At harvest, similar total organic acids, polyphenols and antioxidant activity were observed in the fruit from both maturity stages while the anthocyanins were significantly higher in the more mature fruit. What's more, some differences in the individual acids were observed. During storage and regardless of temperature, total organic acids, total anthocyanins and polyphenols content, and antioxidant activity increased in the fruit harvested at maturity stage 3. On the other hand, in the blackberries harvested at maturity stage 5, a decrease in the organic acids was observed while the anthocyanins, the phenolic compounds and the antioxidant activity remained unchanged. According to the Ecuadorian Quality Standard, blackberries can be harvested as soon as they reach the stage maturity 3. However, at this stage the fruit presented a 5-fold lower anthocyanin content and could result unacceptable for consumers due to undeveloped full color.