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Food Chemistry 2018 Journal of Food, Nutrition and Population Health
ISSN: 2577-0586 Page 59
July 23-24, 2018
Rome, Italy
3rd Edition of International Conference on
Agriculture &
Food Chemistry
The blackberry is a fruit of interest due to its high content of
anthocyanins and ellagitannins, as well as other phenolic
compounds that contribute to its high antioxidant capacity (AC).
The state of Michoacán (Mexico) is currently the world’s leading
producer and exporter of blackberry, with about 239 thousand tons
produced by 2016. However, there is a high problemof waste of fruit
that implies a loss of product between 30% and 50% due to causes
associated with the sensitivity of fruits and lack of conservation
methods. Therefore, dehydration is an option for their preservation.
The objective of this study was to evaluate two technologies of
solar drying (SD): direct (DSD) and indirect (ISD) and its effect on
ACand the content of phenolic compounds (phenols, anthocyanins,
flavonoids) of blackberry (Rubus fruticosus spp.,) dehydrated. The
DSD and ISD results were compared with those of the dehydrated
samples in stove (SS) at 60°C with forced convection at 1 ms-
1. The fresh and dried fruits were evaluated, the samples were
liquefied and the seed was separated from the pulp. The analysis of
the results shows that in all cases the dehydrated blackberry pulp
contains lower concentrations of phenolic compounds and AC than
the fresh sample. However, that total phenol concentrations of ISD
and DSD are higher than SS (41.8±2.9, 41.2 ± 4.9 and 35.9±11.9mg
of gallic acid equivalent /g dry solid, respectively). The AC remained
constant in all three drying methods (5.5±0.6, 5.8±0.5 and 5.9±0.5
mg ascorbic acid/g dry solids for SC, ISD and DSD, respectively).
Flavonoids were higher in ISD than DSD and SC (10.2±1.3, 9.6±0.8
and 9.1±0.4 mg of quercentin/g dry solid, respectively). These
findings support the potential properties of dehydrated blackberry
as a beneficial food for health.
Biography
Silva Norman Azucena completed her undergraduate studies in Chemical
Engineering in 2012, doing research at the Institute of Engineering, UNAM in
the Division of Environmental Engineering. She worked as a Process Engineer
in projects for the petroleum sector, performing basic and detailed engineer-
ing. Currently, she is pursuing her Master’s Degree in Sustainability Science at
UNAM, with the thesis entitled, “Implementation of solar dehydrators to reduce
agricultural loss”.
Effect of solar dehydration on the antioxidant capacity and
the content of phenolic compounds of blackberry, Rubus
fruticosus spp.
Silva Norman Azucena
National Autonomous University of Mexico, Mexico
Silva Norman Azucena et al., J Food Nutr Popul Health 2018, Volume 2
DOI: 10.21767/2577-0586-C2-006