Related Experiment Video
Updated: Jun 20, 2026

Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro
Published on: July 5, 2017
Hot and cold infusions of Brazilian berries: bioactive potential and storage stability
Patrícia Berilli1, Giovanna Lourenço Graziani1, Nathália Medina1
1Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Campinas, São Paulo, Brazil.
Abstract:
Grumixama (Eugenia brasiliensis), cereja-do-Rio-Grande (Eugenia involucrata) and araçaúna (Psidium myrtoides) are purple-red Brazilian native fruits rich in antioxidants. In this study, different fruit aqueous extractions were made at 22 °C/120 min and 90 °C/7 min, and colour, pH, total phenolic content (TPC), anthocyanin content (MAC) and profile (HPLC-DAD), and antioxidant capacity (ORAC and ABTS) were evaluated. The hot extraction protocol was more efficient in recovering phenolic and anthocyanin compounds. The araçaúna infusion presented the highest TPC (32.61 mg GAE/100 mL) and ABTS (188.70 µmol TE/100 mL), and those from grumixama the highest MAC (11.17 mg C3G/100 mL) and cereja-do-Rio-Grande the highest ORAC (332.70 µmol TE/100 mL). Cyanidin-3-glucoside and delphinidin-3-glucoside were the major anthocyanins in all infusions. After 48 h/4 °C of storage, TPC and anthocyanins loss achieved 7.4% and 40.8%, respectively, evidencing the high degradative anthocyanins' susceptibility over time. Purple-red fruit infusions, mainly hot infusions, are potential functional foods.
Related Concept Videos
Strength and Heat of Hydration
The heat of hydration for each cement compound is significant; for instance, tricalcium aluminate (C3A) and...
Bioavailability: Influencing Factors
Bioavailability Enhancement: Drug Stability Enhancement and GI Retention
Drug Product Stability
Pasteurization and Food Preservation
Principles of Food Preservation

