Effect of mash enzyme and heat treatments on the cellular antioxidant activity of black currant (Ribes nigrum), raspberry (Rubus idaeus), and blueberry (Vaccinium myrtillus) juices

Figures & data

Figure 1. Schematic representation of the CAA assay procedure.

Figura 1. Representación esquemática del procedimiento de ensayo de CAA.

Table 1. Characteristic properties performed in selected berry juices subjected to different mash treatments. Mean ± relative SD% Different letters in the same column indicate significant differences (p < 0.05); z: out of measurement range (high turbidity).

Tabla 1 . Propiedades características desarrolladas en los zumos de los frutos seleccionados sujetos a diferentes tratamientos de maceración. Promedio ± SD relativa % Las distintas letras en la misma columna indican diferencias significativas (p < 0,05); z: fuera del rango de medición (turbiedad alta).

			Ascorbic acid			Total acid					Viscosity			Turbidity 11°			Turbidity 90°
		Yield	n = 3			n = 2			pH	Extract	n = 3			n = 3			n = 3
Juice	Treatment	[%]	[mg/L]		RSD%	[g/L]		RSD%	[-]	[°Brix]	[mPa s]		RSD%	[FTU]		RSD%	[FTU]		RSD%
Blueberry-a	T1	76.8	1487	b	3.5	13.35	a	0.5	2.90	11.90	7.796	c	1.2	999.99	z	–	999.99	z	–
Blueberry-b		78.0	1470		1.8	13.15		0.5	2.92	11.90	7.856		0.6	999.99		–	999.99		–
Blueberry-a	T2	87.7	1647	c	1.9	14.20	b	0.0	2.87	12.15	2.463	a	0.5	999.99	z	–	547.83	e	0.2
Blueberry-b		87.5	1670		3.3	14.40		0.0	2.88	12.10	2.654		3.8	999.99		–	423.27		0.2
Blueberry-a	T3	85.3	1767	c	1.7	14.70	b	0.0	2.89	12.80	2.602	a	0.7	999.99	z	–	389.73	d	0.2
Blueberry-b		85.4	1733		0.7	14.50		0.0	2.89	12.60	2.440		6.0	999.99		–	379.47		0.1
Black currant-a	T1	37.4	2320	d	2.0	40.85	e	0.2	2.84	16.40	129.000	d	0.0	277.27	c	0.4	999.99	z	–
Black currant-b		37.8	1877		2.7	39.95		0.2	2.83	16.47	123.667		0.5	278.43		0.3	999.99		–
Black currant-a	T2	69.7	2203	d,e	4.3	44.43	f	0.1	2.76	16.83	3.070	b	4.5	248.30	a,b	0.7	186.17	b	7.9
Black currant-b		71.6	2453		1.0	44.28		0.1	2.76	16.77	3.198		5.4	220.20		0.2	174.97		0.5
Black currant-a	T3	68.7	2623	e	4.1	46.63	g	0.2	2.75	17.90	3.459	b	3.5	277.67	b,c	0.2	217.83	b,c	0.5
Black currant-b		72.1	2510		2.0	46.65		0.2	2.75	17.90	3.257		4.2	238.60		0.7	177.80		0.4
Raspberry-a	T1	77.2	450	a	4.4	21.45	c	0.3	2.98	10.20	8.180	c	1.4	999.99	e	–	513.40	e	0.2
Raspberry-b		72.8	377		4.1	21.15		0.3	3.09	10.97	12.510		1.2	639.97		0.6	999.90		–
Raspberry-a	T2	83.2	400	a	6.6	22.61	c	0.1	3.00	11.00	2.218	a	4.0	370.73	d	1.4	211.63	c	0.2
Raspberry-b		86.6	403		1.4	21.45		0.3	3.04	11.20	2.235		4.0	366.53		0.5	216.27		0.2
Raspberry-a	T3	81.2	417	a	5.5	24.08	d	0.1	3.01	12.00	2.690	a	3.8	181.70	a	1.4	123.50	a	0.6
Raspberry-b		82.7	443		5.2	24.03		0.1	3.02	11.60	2.337		4.5	232.00		1.0	141.77		0.3

Figure 2. Antioxidant potential of selected berry juices as evaluated by (a) Total phenolics, (b) ORAC assay, and (c) CAA assay.All data are expressed as mean ± SD of two experiments.BB: blackberry; BC: black currant; RB: raspberry; T1: without mash enzyme treatment, T2: mash enzyme treatment, T3: combined heat and enzyme treatment. -a and -b correspond to different production days.

Figura 2 . Potencial antioxidante de los zumos de los frutos seleccionados evaluados mediante (a) Total de fenoles, (b) Ensayo de ORAC y (c) Ensayo de CAA.Todos los datos se expresan como promedio ± SD de dos experimentos.BB: mora; BC: grosella negra; RB: frambuesa; T1: sin tratamiento de maceración enzimática, T2: tratamiento de maceración enzimática, T3: tratamiento combinado de calor y enzimático. -a y -b corresponden a diferentes días de producción.

Figure 3. CAA analysis for blueberry juices subjected to different preparation procedures. Kinetic curves represent a single experiment (mean, n = 4) and denote the peroxyl radical oxidation inhibition of a fluorescent probe overtime. Blue line: control preparation; red line: mash enzyme treatment; green line: combined mash treatment.

Figura 3. Análisis de CAA de los zumos de arándano azul sujetos a diferentes procedimientos de preparación. Las curvas cinéticas representan un único experimento (promedio, n = 4) e indican la inhibición oxidativa del radical de peroxil de una sonda fluorescente con el paso del tiempo. Línea azul: preparación control; Línea roja: tratamiento de maceración enzimática; Línea verde: tratamiento de maceración combinado.