ENHANCEMENT OF THE ANTIOXIDANT CAPACITY OF STRAWBERRIES (<i>Fragaria ananassa</i> Duch.) BY INCORPORATION OF VITAMIN E USING THE VACUUM IMPREGNATION TECHNIQUE

This study evaluated the antioxidant capacity and vitamin “E” content in strawberries fortified with synthetic vitamin E (dl-α-tocopherol acetate) by vacuum impregnation technique. The vitamin is quantified by HPLC and their levels are recorded per 100 g fresh fruit. The antioxidant capacity was det...

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Autores principales:	Ana María RESTREPO D., Misael CORTÉS R., Benjamín A. ROJANO
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2010
Materias:	Functional foods strawberry antioxidants matrix engineering Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/3669f125f16944a2b5a445a3f72a8242
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spelling	oai:doaj.org-article:3669f125f16944a2b5a445a3f72a82422021-11-19T04:14:32ZENHANCEMENT OF THE ANTIOXIDANT CAPACITY OF STRAWBERRIES (<i>Fragaria ananassa</i> Duch.) BY INCORPORATION OF VITAMIN E USING THE VACUUM IMPREGNATION TECHNIQUE0121-40042145-2660https://doaj.org/article/3669f125f16944a2b5a445a3f72a82422010-07-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/6274https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660This study evaluated the antioxidant capacity and vitamin “E” content in strawberries fortified with synthetic vitamin E (dl-α-tocopherol acetate) by vacuum impregnation technique. The vitamin is quantified by HPLC and their levels are recorded per 100 g fresh fruit. The antioxidant capacity was determined during storage in samples packaged with and without vacuum, by the methods DPPH, FRAP and Folin-Cicalteau. The impregnation process can achieve levels in strawberry of 19.12 ± 3.01 mg of vitamin E dl-α-tocopherol acetate/100 g in fresh fruit, with no significant effect over time of storage or the type of packaging. These results were consistent to increased antioxidant capacity as values DPPH, FRAP and Folin-Cicalteau in the order of 14.7%, 82.2% and 56.8% respectively. In general, the results reflect a strengthening of the antioxidant capacity of strawberries, by the effect of vitamin E incorporated by the vacuum impregnation process.Ana María RESTREPO D.Misael CORTÉS R.Benjamín A. ROJANOUniversidad de AntioquiaarticleFunctional foodsstrawberryantioxidantsmatrix engineeringFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 17, Iss 2 (2010)
institution	DOAJ
collection	DOAJ
language	EN
topic	Functional foods strawberry antioxidants matrix engineering Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Functional foods strawberry antioxidants matrix engineering Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Ana María RESTREPO D. Misael CORTÉS R. Benjamín A. ROJANO ENHANCEMENT OF THE ANTIOXIDANT CAPACITY OF STRAWBERRIES (<i>Fragaria ananassa</i> Duch.) BY INCORPORATION OF VITAMIN E USING THE VACUUM IMPREGNATION TECHNIQUE
description	This study evaluated the antioxidant capacity and vitamin “E” content in strawberries fortified with synthetic vitamin E (dl-α-tocopherol acetate) by vacuum impregnation technique. The vitamin is quantified by HPLC and their levels are recorded per 100 g fresh fruit. The antioxidant capacity was determined during storage in samples packaged with and without vacuum, by the methods DPPH, FRAP and Folin-Cicalteau. The impregnation process can achieve levels in strawberry of 19.12 ± 3.01 mg of vitamin E dl-α-tocopherol acetate/100 g in fresh fruit, with no significant effect over time of storage or the type of packaging. These results were consistent to increased antioxidant capacity as values DPPH, FRAP and Folin-Cicalteau in the order of 14.7%, 82.2% and 56.8% respectively. In general, the results reflect a strengthening of the antioxidant capacity of strawberries, by the effect of vitamin E incorporated by the vacuum impregnation process.
format	article
author	Ana María RESTREPO D. Misael CORTÉS R. Benjamín A. ROJANO
author_facet	Ana María RESTREPO D. Misael CORTÉS R. Benjamín A. ROJANO
author_sort	Ana María RESTREPO D.
title	ENHANCEMENT OF THE ANTIOXIDANT CAPACITY OF STRAWBERRIES (<i>Fragaria ananassa</i> Duch.) BY INCORPORATION OF VITAMIN E USING THE VACUUM IMPREGNATION TECHNIQUE
title_short	ENHANCEMENT OF THE ANTIOXIDANT CAPACITY OF STRAWBERRIES (<i>Fragaria ananassa</i> Duch.) BY INCORPORATION OF VITAMIN E USING THE VACUUM IMPREGNATION TECHNIQUE
title_full	ENHANCEMENT OF THE ANTIOXIDANT CAPACITY OF STRAWBERRIES (<i>Fragaria ananassa</i> Duch.) BY INCORPORATION OF VITAMIN E USING THE VACUUM IMPREGNATION TECHNIQUE
title_fullStr	ENHANCEMENT OF THE ANTIOXIDANT CAPACITY OF STRAWBERRIES (<i>Fragaria ananassa</i> Duch.) BY INCORPORATION OF VITAMIN E USING THE VACUUM IMPREGNATION TECHNIQUE
title_full_unstemmed	ENHANCEMENT OF THE ANTIOXIDANT CAPACITY OF STRAWBERRIES (<i>Fragaria ananassa</i> Duch.) BY INCORPORATION OF VITAMIN E USING THE VACUUM IMPREGNATION TECHNIQUE
title_sort	enhancement of the antioxidant capacity of strawberries (<i>fragaria ananassa</i> duch.) by incorporation of vitamin e using the vacuum impregnation technique
publisher	Universidad de Antioquia
publishDate	2010
url	https://doaj.org/article/3669f125f16944a2b5a445a3f72a8242
work_keys_str_mv	AT anamariarestrepod enhancementoftheantioxidantcapacityofstrawberriesifragariaananassaiduchbyincorporationofvitamineusingthevacuumimpregnationtechnique AT misaelcortesr enhancementoftheantioxidantcapacityofstrawberriesifragariaananassaiduchbyincorporationofvitamineusingthevacuumimpregnationtechnique AT benjaminarojano enhancementoftheantioxidantcapacityofstrawberriesifragariaananassaiduchbyincorporationofvitamineusingthevacuumimpregnationtechnique
_version_	1718420454044073984

ENHANCEMENT OF THE ANTIOXIDANT CAPACITY OF STRAWBERRIES (<i>Fragaria ananassa</i> Duch.) BY INCORPORATION OF VITAMIN E USING THE VACUUM IMPREGNATION TECHNIQUE

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