TY - GEN
T1 - Total Phenolic Content and Antioxidant Activity of a Macha Macha Beverage (Vaccinium Floribundum Kunth)
AU - Utus-Ramires, Domingo
AU - Arteaga-Llacza, Pedro
AU - De La Cruz-Marcos, Ruggerths
AU - Miranda-Jara, Angélica
AU - Miranda-Chávez, Helí
AU - Quispe-Solano, Miguel Ángel
AU - Chuquilín-Goicochea, Roberto
N1 - Publisher Copyright:
© 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.
PY - 2023
Y1 - 2023
N2 - The effect of pH, temperature, and pasteurization time on the total anthocyanin and phenol contents, and antioxidant capacity in a macha macha beverage (Vaccinium floribundum Kunth) was evaluated. pH (3 and 4), temperature (80 and 85 ℃), and time (20 and 40 min) were studied using a complete 23 factorial design. All three variables have shown a significant effect (p < 0.05) on the content of anthocyanins and total phenols, while only time and temperature influenced the antioxidant capacity. It was found that: the anthocyanin content increases with higher pH, while it decreases with time and temperature; the total phenol content decreases with temperature, while it increases with pH and time; and the antioxidant capacity increases with temperature while it decreases with pasteurization time. A pH of 4.0, a temperature of 85 ℃, and a time of 20 min allow greater retention of anthocyanins, phenols (9.7642 mg of gallic acid equivalent/mL), and antioxidant capacity (2.5968 μmol Trolox/mL) in a macha macha beverage. This beverage may have nutraceutical properties and should be optimized with further research.
AB - The effect of pH, temperature, and pasteurization time on the total anthocyanin and phenol contents, and antioxidant capacity in a macha macha beverage (Vaccinium floribundum Kunth) was evaluated. pH (3 and 4), temperature (80 and 85 ℃), and time (20 and 40 min) were studied using a complete 23 factorial design. All three variables have shown a significant effect (p < 0.05) on the content of anthocyanins and total phenols, while only time and temperature influenced the antioxidant capacity. It was found that: the anthocyanin content increases with higher pH, while it decreases with time and temperature; the total phenol content decreases with temperature, while it increases with pH and time; and the antioxidant capacity increases with temperature while it decreases with pasteurization time. A pH of 4.0, a temperature of 85 ℃, and a time of 20 min allow greater retention of anthocyanins, phenols (9.7642 mg of gallic acid equivalent/mL), and antioxidant capacity (2.5968 μmol Trolox/mL) in a macha macha beverage. This beverage may have nutraceutical properties and should be optimized with further research.
KW - Anthocyanin
KW - Cyanidin
KW - Differential pH
KW - Folin
KW - Polyphenols
UR - http://www.scopus.com/inward/record.url?scp=85135056544&partnerID=8YFLogxK
U2 - 10.1007/978-3-031-04435-9_55
DO - 10.1007/978-3-031-04435-9_55
M3 - Conference contribution
AN - SCOPUS:85135056544
SN - 9783031044342
T3 - Smart Innovation, Systems and Technologies
SP - 529
EP - 534
BT - Proceedings of the 7th Brazilian Technology Symposium, BTSym 2021 - Emerging Trends in Human Smart and Sustainable Future of Cities Volume 1
A2 - Iano, Yuzo
A2 - Saotome, Osamu
A2 - Kemper Vásquez, Guillermo Leopoldo
A2 - Cotrim Pezzuto, Claudia
A2 - Arthur, Rangel
A2 - Gomes de Oliveira, Gabriel
T2 - 7th Brazilian Technology Symposium, BTSym 2021
Y2 - 8 November 2021 through 10 November 2021
ER -
