Navarro Huidobro, Montserrat

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https://academica-e.unavarra.es/handle/2454/49651

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Navarro Huidobro

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Montserrat

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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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0000-0003-1786-4924

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88528

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2052

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2013 - 20153
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Author: Marín Arroyo, Remedios × Has files: true ×

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Now showing 1 - 3 of 3
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    PublicationOpen Access
    Intra-laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods
    (Society of Chemical Industry Elsevier Applied Science Publishers, 2015) Bobo García, Gloria; Davidov Pardo, Gabriel; Arroqui Vidaurreta, Cristina; Virseda Chamorro, Paloma; Marín Arroyo, Remedios; Navarro Huidobro, Montserrat; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
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    PublicationOpen Access
    Obtaining polyphenolic extracts from wine By-products.
    (Nova Science Publisher, 2014) Davidov Pardo, Gabriel; Navarro Huidobro, Montserrat; Arozarena Martinicorena, Íñigo; Marín Arroyo, Remedios; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
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    PublicationOpen Access
    Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador
    (Wiley, 2013) Ortiz, Jacqueline; Marín Arroyo, Remedios; Noriega Domínguez, María José; Navarro Huidobro, Montserrat; Arozarena Martinicorena, Íñigo; Tecnología de Alimentos; Elikagaien Teknologia
    Seventy wines were produced in Ecuador under different processing conditions with local fruits: Andean blackberries (Rubus glaucus Benth.) and blueberries (Vaccinium floribundum Kunth.) and Golden Reinette apples. Wines were evaluated for antioxidant activity (AA) using the radical scavenging capacity (DPPH) method, total phenolic content (TPC) using the Folin–Ciocalteu method, total monomeric anthocyanins (TMAs) using the pH differential test, and color parameters using VIS-spectrophotometry. For blackberry wines, ellagitannins and anthocyanins were also analyzed using high-performance liquid chromatography with diode-array detection (HPLC-DAD). Apples wines (n=40) hadthe lowest TPC (608±86 mg/L) and AA (2.1±0.3 mM Trolox). Blueberry wines (n=12) had high TPC (1086±194 mg/L) and moderate AA (5.4±0.8 mM) but very low TMA (8±3 mg/L), with a color evolved toward yellow and blue shades. Blackberry wines (n=10) had the highest TPC (1265±91 mg/L) and AA (12±1 mM). Ellagitannins were the major phenolics (1172±115 mg/L) and correlated well with AA (r=0.88). Within anthocyanins (TMA73±16 mg/L), cyanidin-3-rutinoside (62%) and cyanidin-3-glucoside (15%) were predominant. Wines obtained by cofermentation of apples and blackberries (n=8) showed intermediate characteristics (TPC 999±83 mg/L, AA 6.2±0.7 mM, TMA 35±22 mg/L) between the blackberry and blueberry wines. The results suggest that the Andean berries,particularly R. glaucus, are suitable raw materials to produce wines with anin vitroantioxidant capacity that is comparable to red grape wines.