Inhibitory effect of valeryl chloride-acylated blueberry (Vaccinium corymbosum) anthocyanins on lipid oxidation in UHT milk

Angie Carbajal Rivera; Olivio Nino Castro Mandujano

doi:10.17268/

Autores/as

Angie Carbajal Rivera Universidad Nacional Mayor de San Marcos, Lima, Peru.
Olivio Nino Castro Mandujano Universidad Nacional Mayor de San Marcos, Lima, Peru.

DOI:

https://doi.org/10.17268/

Palabras clave:

Acylated anthocyanins, Antioxidant, UHT milk, Lipid oxidation, Computational chemistry

Resumen

Food oxidation is a prevalent issue that deteriorates nutritional and organoleptic values, potentially compromising consumer health. A specific concern is the oxidation of fatty acids in UHT cow’s milk. This research evaluates the fatty acid oxidation inhibition capacity of acylated and non-acylated anthocyanin extracts derived from blueberries (Vaccinium corymbosum). The anthocyanins were obtained through alcoholic extraction and subsequently acylated using valeryl chloride. The extracts were characterized via FTIR-ATR spectroscopy, UV-Vis spectrophotometry, and antioxidant capacity using the DPPH assay. Additionally, the acylation reaction mechanism was determined through computational modeling in Gaussian. Results showed a higher degree of inhibition in the acylated anthocyanin extract. This was further confirmed through organoleptic testing of UHT milk samples and the evaluation of the fatty acid profile via GC-FID.

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