EVALUACIÓN DEL PERFIL AROMÁTICO Y PROPIEDADES ANTIOXIDANTES DURANTE LA MADURACIÓN DE FRUTOS DE MORA (RUBUS GLAUCUS BENTH.) -
AROMATIC PROFILE AND ANTIOXIDANT PROPERTIES DURING BLACKBERRY (RUBUS GLAUCUS BENTH.) FRUIT RIPENING

L.J. Bernal-Roa, L.A. Melo, C. Díaz-Moreno
Monitoring the ripening process in the Castilla blackberry fruit (Rubus glaucus Benth.) is an aspect of great interest as it facilitates postharvest handling and determines the potential of agro-industrial processing. This fruit is a good source of antioxidants and contains appreciable levels of phenolic compounds, mainly anthocyanins. Aromatic profiling, using an electronic nose, is one of the most innovative nondestructive techniques which has been used in the aroma analysis of food and other matrices. This device imitates the human olfactory system through sensors which are partially specific for different groups of volatile chemicals for differentiating and classifying food (with multivariate statistics). An important application of this technique is assessing changes in volatile components during different stages of maturity in fruits. During maturation, fruits undergo complex biochemical reactions that are evident in the development of the characteristic sensory properties and the change in composition. In order to establish the behavior of the aromatic profile and antioxidant properties of the Castilla blackberry fruit during maturation, the fruit was evaluated in three states: green, intermediate harvest and ripe. The aromatic profile, using an electronic nose, the antioxidant capacity and anthocyanin and total phenol contents were evaluated. The results show that the ripe state can be distinguished by evaluating the aroma profile and anthocyanin content. In the green blackberry, the total phenol content was appreciable compared to the other two states and the antioxidant capacity did not differ significantly between the evaluated samples. The moisture, pH and Total soluble solids tended to increase while they tended to decrease during the ripening of the blackberries fruit. The results of the antioxidant properties showed that, during ripening, the total anthocyanin pigments tended to increase. In contrast, total phenolics did not display a specific trend. A close analysis of the contents of specific phenolic compounds present during ripening showed that they tended to decrease.

Resumen:
El seguimiento del proceso de maduración en un fruto es un aspecto de gran interés ya que facilita el manejo poscosecha y determina el potencial de transformación agroindustrial. Durante la maduración, los frutos experimentan reacciones bioquímicas complejas que se evidencian en el desarrollo de las propiedades organolépticas características y en el cambio de composición. Con el objetivo de establecer el comportamiento del perfil aromático y de las propiedades antioxidantes del fruto de mora de Castilla (Rubus glaucus Benth.) durante la maduración se evaluó el perfil aromático en tres estados: verde, pintón y maduro, utilizando nariz electrónica, la capacidad antioxidante y el contenido de antocianinas y fenoles totales. Los resultados muestran que el estado de cosecha se puede distinguir con la evaluación del perfil aromático y el contenido de antocianinas; en el fruto verde el contenido de fenoles totales es apreciable respecto a los otros dos estados, y la capacidad antioxidante no presenta diferencias significativas entre las muestras evaluadas.
Bernal-Roa, L.J., Melo, L.A. and Díaz-Moreno, C. (2014). EVALUACIÓN DEL PERFIL AROMÁTICO Y PROPIEDADES ANTIOXIDANTES DURANTE LA MADURACIÓN DE FRUTOS DE MORA (RUBUS GLAUCUS BENTH.) -
AROMATIC PROFILE AND ANTIOXIDANT PROPERTIES DURING BLACKBERRY (RUBUS GLAUCUS BENTH.) FRUIT RIPENING. Acta Hortic. 1016, 39-45
DOI: 10.17660/ActaHortic.2014.1016.3
https://doi.org/10.17660/ActaHortic.2014.1016.3
total anthocyanins, total phenols, TEAC, electronic nose, PCA
Palabras clave: antocianinas totales, fenoles totales, TEAC, nariz electrónica, PCA
Spanish

Acta Horticulturae