Inhibitory effect of valeryl chloride-acylated blueberry (Vaccinium corymbosum) anthocyanins on lipid oxidation in UHT milk
DOI:
https://doi.org/10.17268/Palabras clave:
Acylated anthocyanins, Antioxidant, UHT milk, Lipid oxidation, Computational chemistryResumen
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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Derechos de autor 2026 Angie Carbajal Rivera, Olivio Nino Castro Mandujano
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
El autor no conserva los derechos de autor ni los derechos de publicación de forma ilimitada. El autor conserva la totalidad de sus derechos morales, en particular el de paternidad y el de integridad del artículo.
