Resumen

FELIPE-MENDOZA, Neil Abdiel et al. Flavonoids, anthocyanins and total macronutrients in handmade products of blackberry (Rubus sp) from Atecaxil, Veracruz, Mexico. Polibotánica [online]. 2023, n.56, pp.183-201.  Epub 18-Sep-2023. ISSN 1405-2768.  https://doi.org/10.18387/polibotanica.56.10.

The fruit of blackberry (Rubus fruticosus) bush is considered high in fiber, vitamins, mineral and some components are considered as antioxidants, they stand out by their therapeutic properties. Nevertheless, it is important to determine if these antioxidants are still retained in processed food; and to provide the consumer nutrimental information of this product, which has been in great demand in the central region of the State of Veracruz. The main objective was to determine the total contents of flavonoids and anthocyanins in jelly and handmade blackberry liqueur; as well as the amount of total carbohydrates, lipids and proteins contained in these products, produced in Atecaxil, Veracruz, Mexico. A preliminary phytochemical analysis and High Performance Thin Layer Chromatography (HPTLC) were performed on fruits, liquor and jelly of blackberry handmade. Total flavonoids and anthocyanins were quantified by spectrophotometry, during the three years of production. In the three samples there was a higher presence of alkaloids and flavonoids (+++). Bands purple color to light purple were observed on the chromatography plate (Rf 0.2 a 0.3), they are characteristic of anthocyanins. During the three years of production, the concentration of flavonoids of flavonoids and anthocyanins were similar, comparing between the products, there is a greater concentration of total flavonoids in jelly (43.6 mg) than in liqueur (16.0 mg). Anthocyanins were found in higher concentration in the blackberry jelly (59.3mg) than in the blackberry liqueur (23.6 mg). Both products recovered total flavonoids and anthocyanins, after the processing of the blackberry fruit. The handmade liqueur had an energetic value of 82.48kJ/19.7 kcal per 15 mL, 3.5g of carbohydrates, 0,1 g of lipids and 0.1 g of total protein, 33 serving per container (each portion or serving of 15 mL). In the artisanal blackberry jelly there was an energetic value of 110.11kJ/26.3 kcal per 10 g, 6g of carbohydrates, 0.1 g of lipids and 0.1 g of total protein, 34 portions each container (each portion of 10g). These products could compete in the handmade market, because the total flavonoids and anthocyanins are still preserved during the fabrication of the product; which could provide important information to the consumer.

Palabras llave : Functional foods; Craft products; Rubus sp.; Antioxidants; Phytochemical.

        · resumen en Español     · texto en Inglés     · Inglés ( pdf )