Tecnología de Alimentos

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    Efecto del ozono sobre la actividad antioxidante, los azúcares y los compuestos bioactivos de la mora de Castilla (Rubus glaucus Benth)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) López Salazar, Rodolfo Abelardo; Horvitz Szoiechet, Sandra
    The objective of the present research work was to evaluate the effect of gaseous ozone on antioxidant activity, sugars and bioactive compounds of Castile blackberries (Rubus glaucus Benth). The ozone gas concentrations evaluated were 0,4; 0,5; 0,6 and 0,7 ppm for a period of three minutes. Three repetitions were performed per treatment. The antioxidant activity, and the content of anthocyanins, total polyphenols, ascorbic acid and sugars (glucose, fructose and sucrose) were evaluated on days 1, 4, 7, and 10 of refrigerated storage at 6 less more 1 Celsius degree, using previously lyophilized samples. From the results obtained it was possible to conclude that regardless of the concentrations used, post-harvest treatment with gaseous ozone affected positively and negatively because in some cases an increase was observed and in others reduction and compounds in study.