Abstract
Agro-industries residues of fruit are a source of antioxidant compounds with a possible health impact. The aim of this study was to evaluate the total phenolic content (TPC), total monomeric anthocyanins (TMA), individual phenolic compounds (IPC), antioxidant capacity and in vitro intestinal bioaccessibility from blackberry residues (BR), and ultrasonicated blackberry residues (US-BR). The results showed that BR had higher TPC (4,016.43mg GAE/100g DM), TMA (364.53mg Cy-3-Gl/100g) antioxidant capacity by ABTS (5,422.38mg AAE/100g DM) and FRAP (12511.44μmol Fe(II)/100g DM) than US-BR. TPC and TMA obtained by US-BR were more bioaccessible (70 and 51%, respectively) compared to BR (37 and 34%, respectively). The use of ultrasound can aid the extraction of total phenolic compounds and improve their bioaccessibility. After acid hydrolysis, a high amount of individual phenolic compounds (IPC) in US-BR (chlorogenic acid, caffeic acid, apigenin, luteolin and kaempferol) was obtained compared with BR. Before in vitro digestion,total individual compounds (TIC)content was lower in the BR (29.49mg/100g DM) than US-BR (92.36mg/100g DM) and there was 5 and < 1%, respectively. Therefore, the food industry would use residues of blackberry fruits as a source of antioxidant compounds with possible health benefits.
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