Blackberry sauce (Rubus fruticosus) like a potential functional food
DOI:
https://doi.org/10.47808/revistabioagro.v6i2.Especial.259Keywords:
functional food, antioxidant, blackberry, flavonoidsAbstract
The blackberry (Rubus fruticosus) is an edible rosacea grown in the microregion of Coyopolan at Ixhuacán de los Reyes, Veracruz, México. This one is important in the region since it is used in the elaboration of a big variety of products, among which stand out the liquor of blackberry and jam. Some products in addition to be the economic sustenance for the habitants of the region, has health benefits from some components such as phenolic compounds that act as natural antioxidants. In this job has the objective of develop a sauce as a functional food having as principal ingredient blackberrys, also using a local variety of chili, called "tabaquero chili", and this sauce was evaluated their nutritional quality, the presence of total coliforms, quantification of flavonoids, phenols, anthocyanins and antioxidant activity. Three types of sauce were obtained, from which it was determined that there is not presence of total coliforms in the sauces, the nutritional quality tests indicate that they have a low contribution in high density lipids (bad cholesterol) and the functionality is observed that the product and the three sauces in comparison maintains an activity antioxidant. So we conclude that the product has the appropriate values to consider it a functional food.
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Copyright (c) 2018 Oscar Ceballos Luna, Rogelio Morales Sotelo, Alex Amir López Márquez, Orquídea Grapain López, Emmanuel García Gutiérrez, Juan Carlos Sedeño Mota, Edith Álvarez Campos y José Armando Lozada García
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