Polyphenolic content in products made from blackberry (Rubus glaucus, Benth) and aromatic plants

Abstract

The consumption of dietary antioxidants counteract chronic diseases associated with oxidative stress; within these are polyphenols, molecules that reduce the concentration of radical free, it decrease thrombosis, activate macrophages, inhibit the tendency to peroxidation, improve vision, prevent diabetes and induce apoptosis. In consequence, this article identifies changes that suffer the polyphenolic compounds in a mixture of blackberry (Rubus glaucus, Benth), spearmint (Mentha piperita, L.), chamomile (Matricaria chamomila, L.) and aloe vera (Aloe barbadensis, Miller) to be subjected to heat treatment to obtain squash, fruit nectar, stewed blackberry, jelly and jam; products that were developed with reference to 11488-1984, 15789-1984 y 7992-1991 resolutions of Ministry of Social Protection and Codex Stan 1-1985, 247-2005 y 296-2009. This study evaluated index of total polyphenols (IPT), total polyphenols by Folin-Ciocalteu reagent (PPT) and anthocyanins (At), using a design fully randomized with two replications; found that the concentration of these phytonutrients is greater in the products obtained through evaporation (jelly. Stewed blackberry and jam) that in preparations with only pasteurization (squash and fruit néctar).