ArticleMolecules (Basel, Switzerland)2020
Strawberry Puree Functionalized with Natural Hydroxytyrosol: Effects on Vitamin C and Antioxidant Activity.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Potential Therapeutic Properties ofPharmaceuticals (Basel, Switzerland) · 2024Article
- Association between composite dietary antioxidant index and migraine in American young women: insights from NHANES 1999-2004 cross-sectional data.Frontiers in neurology · 2024Article
- Effects Induced by the Agricultural Application of Probiotics on Antioxidant Potential of Strawberries.Plants (Basel, Switzerland) · 2022Article
- Inhibitory effect of taurine on rotator cuff degeneration via mitochondrial protection.American journal of translational research · 2022Article
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Authors and funding
5 authors.
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Abstract
The natural antioxidant hydroxytyrosol (HT) was used to functionalize a strawberry puree. The effect of the antioxidant on the stability of the two bioactive forms of vitamin C (ascorbic acid-AA and dehydroascorbic acid-DHAA) in strawberry puree stored at 4 °C, compared with the effect on a model system of AA in water, was investigated. In the absence of HT, the concentration of vitamin C in strawberry puree decreased but not in the model system. Low concentrations of HT in strawberry puree (0.05 and 0.1 mg HT/g puree) stabilized vitamin C and improved its antioxidant activity. However, at high concentrations of HT (from 0.5 mg HT/g puree), although the antioxidant activity improved, degradation of vitamin C occurred. Therefore, the concentration of HT used to obtain a functionalized strawberry puree it is very important. An adequate concentration increases the antioxidant activity and protects vitamin C from degradation, developing a functional food. However, an inadequate concentration of HT affects the vitamin C content, which is essential for the human diet because it cannot be biosynthetized by the organism.
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