Artisanal Production of Juice Rich in Chlorophyll
Abstract: According to recent studies, chlorophyll has a potential antioxidant effect, which prevents non-communicable diseases. This study aimed to determine the antioxidant capacity of home-made juice made from a combination of spinach (Spinacia oleracea), chard (Beta vulgaris subsp...
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| Formato: | Artículo revista |
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Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología
2021
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/med/article/view/35050 |
| Aporte de: |
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I10-R327-article-35050 |
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Universidad Nacional de Córdoba |
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I-10 |
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R-327 |
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Revista de la Facultad de Ciencias Médicas de Córdoba |
| format |
Artículo revista |
| topic |
chlorophyll juice spinach chard kiwifruit jugo espinaca acelga kiwi . |
| spellingShingle |
chlorophyll juice spinach chard kiwifruit jugo espinaca acelga kiwi . Barrios , VB Sarmiento , DD Montoya , MB Rivarola , E Cabral , A Artisanal Production of Juice Rich in Chlorophyll |
| topic_facet |
chlorophyll juice spinach chard kiwifruit jugo espinaca acelga kiwi . |
| author |
Barrios , VB Sarmiento , DD Montoya , MB Rivarola , E Cabral , A |
| author_facet |
Barrios , VB Sarmiento , DD Montoya , MB Rivarola , E Cabral , A |
| author_sort |
Barrios , VB |
| title |
Artisanal Production of Juice Rich in Chlorophyll |
| title_short |
Artisanal Production of Juice Rich in Chlorophyll |
| title_full |
Artisanal Production of Juice Rich in Chlorophyll |
| title_fullStr |
Artisanal Production of Juice Rich in Chlorophyll |
| title_full_unstemmed |
Artisanal Production of Juice Rich in Chlorophyll |
| title_sort |
artisanal production of juice rich in chlorophyll |
| description |
Abstract:
According to recent studies, chlorophyll has a potential antioxidant effect, which prevents non-communicable diseases. This study aimed to determine the antioxidant capacity of home-made juice made from a combination of spinach (Spinacia oleracea), chard (Beta vulgaris subsp. cicla) and kiwifruit (Actinidia deliciosa).
The aim of this analysis was to elaborate artisanal juice with a high chlorophyll content and antioxidant capacity, suitable for consumption and sensory acceptable, based on spinach, chard and kiwifruit.
This was an empirical, simple descriptive, cross-sectional study. The chlorophyll content (Hansmann spectrophotometric method), the total antioxidant capacity (stable radical scavenging (DPPH)) and the fiber (AOAC 985.29) of the juice produced were analyzed.
Acceptability was assessed through sensory evaluation using a descriptive test with a hedonic scale to evaluate quality, taking into account the features color, taste, odor and texture.
Two samples were produced: one pasteurized and one unpasteurized, so as to determine which one had a higher chlorophyll content and antioxidant capacity.
A statistical Z-test with a confidence level of 95 % was used to determine whether the product is sensory acceptable, using Epidat software.
The following results were obtained: regarding the unpasteurized juice, a chlorophyll content of 95.81 mg/L (+/- 3.4), antioxidant capacity of 84.56 (% inhibition) (+/- 2.13); concerning the pasteurized juice, 103.22 mg/L (+/- 1.59) of chlorophyll and 96.52 (% inhibition) (+/-0.74) of antioxidant capacity. The fiber content in the pasteurized juice was 1.4 g/ % fiber. According to sensory evaluation, 81 % of untrained judges accepted the product.
It was possible to conclude that the beverage prepared, according to its proportions, presents favorable physicochemical and sensory characteristics. In this type of new beverages, the conjugation of the beneficial properties of the mixtures of spinach, chard and kiwifruit, with a higher percentage of absorption and bioavailability due to the absence of inhibitors is interesting, and it can be used as an adjuvant in the effective treatment of non-communicable diseases.
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| publisher |
Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología |
| publishDate |
2021 |
| url |
https://revistas.unc.edu.ar/index.php/med/article/view/35050 |
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I10-R327-article-350502024-04-15T16:19:09Z Artisanal Production of Juice Rich in Chlorophyll Elaboración artesanal de jugo rico en clorofila A Barrios , VB Sarmiento , DD Montoya , MB Rivarola , E Cabral , A chlorophyll juice spinach chard kiwifruit jugo espinaca acelga kiwi . Abstract: According to recent studies, chlorophyll has a potential antioxidant effect, which prevents non-communicable diseases. This study aimed to determine the antioxidant capacity of home-made juice made from a combination of spinach (Spinacia oleracea), chard (Beta vulgaris subsp. cicla) and kiwifruit (Actinidia deliciosa). The aim of this analysis was to elaborate artisanal juice with a high chlorophyll content and antioxidant capacity, suitable for consumption and sensory acceptable, based on spinach, chard and kiwifruit. This was an empirical, simple descriptive, cross-sectional study. The chlorophyll content (Hansmann spectrophotometric method), the total antioxidant capacity (stable radical scavenging (DPPH)) and the fiber (AOAC 985.29) of the juice produced were analyzed. Acceptability was assessed through sensory evaluation using a descriptive test with a hedonic scale to evaluate quality, taking into account the features color, taste, odor and texture. Two samples were produced: one pasteurized and one unpasteurized, so as to determine which one had a higher chlorophyll content and antioxidant capacity. A statistical Z-test with a confidence level of 95 % was used to determine whether the product is sensory acceptable, using Epidat software. The following results were obtained: regarding the unpasteurized juice, a chlorophyll content of 95.81 mg/L (+/- 3.4), antioxidant capacity of 84.56 (% inhibition) (+/- 2.13); concerning the pasteurized juice, 103.22 mg/L (+/- 1.59) of chlorophyll and 96.52 (% inhibition) (+/-0.74) of antioxidant capacity. The fiber content in the pasteurized juice was 1.4 g/ % fiber. According to sensory evaluation, 81 % of untrained judges accepted the product. It was possible to conclude that the beverage prepared, according to its proportions, presents favorable physicochemical and sensory characteristics. In this type of new beverages, the conjugation of the beneficial properties of the mixtures of spinach, chard and kiwifruit, with a higher percentage of absorption and bioavailability due to the absence of inhibitors is interesting, and it can be used as an adjuvant in the effective treatment of non-communicable diseases. Resumen: Investigaciones actuales refieren que la clorofila tiene un potencial efecto antioxidante, previniendo enfermedades no transmisibles, el presente trabajo pretendió determinar la capacidad antioxidante de un jugo de elaboración artesanal a partir de la combinación de espinaca (Spinaciaoleracea), acelga (Beta vulgaris subespecie cicla) y kiwi (Actinidia deliciosa). Esta investigación tuvo como objetivo elaborar artesanalmente un jugo con alto contenido de clorofila y capacidad antioxidante apto para el consumo y organolépticamente aceptable a base de espinaca, acelga y kiwi. Estudio empírico, descriptivo simple, corte transversal; se analizó el contenido de clorofila (método espectrofotométrico de Hansmann), capacidad antioxidante total (secuestro del radical estable (DPPH)) y fibra (AOAC 985.29) del jugo elaborado. La aceptabilidad se realizó por evaluación sensorial mediante prueba descriptiva con escala hedónica para valorar la calidad teniendo en cuenta los atributos color, sabor, olor y textura. Se elaboraron dos muestras: una pasteurizada y otra no para conocer cual presentaba mayor contenido de clorofila y capacidad antioxidante. Se aplicó prueba estadística Z con un nivel de confianza del 95%, para determinar si el producto elaborado es organolépticamente aceptado; software Epidat. Se obtuvieron los siguientes resultados: en el jugo no pasteurizado, contenido de clorofila de 95,81mg/L (+/- 3,4), capacidad antioxidante de 84,56(% de inhibición) (+/- 2,13); en el jugo pasteurizado, 103,22mg/L (+/- 1,59) de clorofila y 96,52(% de inhibición) (+/-0,74) de capacidad antioxidante. El contenido de fibra en el jugo pasteurizado fue de 1,4 g/% de fibra. Según valoración sensorial, el 81% de jueces no entrenados aceptaron el producto. Se pudo concluir que la bebida elaborada, según sus proporciones, presenta características fisicoquímicas y sensoriales favorables, siendo interesante en este tipo de nuevas bebidas la conjugación de las propiedades benéficas de las mezclas de espinaca, acelga y kiwi, con mayor porcentaje de absorción y biodisponibilidad, por la ausencia de inhibidores, pudiendo emplearse como coadyuvante en el tratamiento eficaz de enfermedades no transmisibles. . Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología 2021-10-12 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion texto texto texto https://revistas.unc.edu.ar/index.php/med/article/view/35050 Revista de la Facultad de Ciencias Médicas de Córdoba.; Vol. 78 No. Suplemento (2021): Suplemento JIC XXII Revista de la Facultad de Ciencias Médicas de Córdoba; Vol. 78 Núm. Suplemento (2021): Suplemento JIC XXII Revista da Faculdade de Ciências Médicas de Córdoba; v. 78 n. Suplemento (2021): Suplemento JIC XXII 1853-0605 0014-6722 http://creativecommons.org/licenses/by-nc/4.0 |