Blackberry (Rubus spp.) chutney manufacturing aiming its antioxidant potential

Isabela Maria Reck, Lígia Gomes Melchior, Mônica Regina da Silva Scapim, Grasiele Scaramal Madrona, Lucineia Aparecida Cestari Tonon


The blackberry cultivation has a great potential in the production chain of small fruits in Brazil, being a rich source of nutritious compounds and natural antioxidants. This study aimed to quantify some bioactive (phenolic compounds, anthocyanins, vitamin C, etc.), determine the antioxidant potential and evaluate the stability of this potential for the development of two formulations of blackberry chutney, with a 60% pulp and another with 80%. The study also presents the development of sensory analysis to evaluate acceptance and purchase intent by the tasters. A partial degradation of the evaluated compounds occurred during the drafting process of chutneys; however, this degradation was less intense in 80% chutney, which was the expected result. The sensory analysis showed good acceptability for the 80% chutney, however, the 60% chutney did not reach the average required for acceptance of 70%. Being an innovative product that does not have extensive marketing, it can be said that the blackberry chutney is a viable alternative for consumers, who are increasingly seeking healthier products, and for the food industry that is always looking for news to offer to the public.


bioactive compounds; fruit processing; sensory analysis.

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DOI: 10.3895/rebrapa.v9n2.3644


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Esta obra está licenciada sob uma licença Creative Commons Atribuição 4.0 Internacional.

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