Papers by Gloria A Garzon
Journal of Food Science, 2003
Chemical, physical, and sensory characteristics of low-fat beef patties containing carbohydrate-l... more Chemical, physical, and sensory characteristics of low-fat beef patties containing carbohydrate-lipid composites (CLCs) were compared with those of all-beef patties. The CLC gels contained high-amylose cornstarch, maltodextrins, and canola oil. CLC patties had higher moisture, cooking yield, and fat retention than 20%-fat control patties. CLCs improved tenderness and juiciness and decreased cohesiveness of low-fat beef patties compared with 10%-fat control patties. Despite differences in CLC gel firmness, patties made with CLC gels containing corn, potato, and tapioca maltodextrins had similar physical and sensory properties. These results suggest that CLC gels perform well as a partial fat replacer in beef patties while providing flexibility in gel firmness selection.
Journal of the American Oil Chemists' Society, 2004
The oxidative deterioration of dry starch-oil composites was investigated by chemical and sensory... more The oxidative deterioration of dry starch-oil composites was investigated by chemical and sensory methods. The composites were stored at 37°C for 63 d, and changes in the hexanal content and odor attributes were monitored. Analysis of the extracted oil showed that the first run through the drum dryer presented higher hexanal concentrations than the subsequent runs. Starch-oil composites from the first run though the drum dryer showed higher metal concentrations and higher odor ratings during storage time than the subsequent runs. There was a significant correlation between odor attributes and hexanal concentration in the first run. Since both the oxidation and the metal content were higher in the first run and decreased in further runs, we concluded that oxidation might have been induced by the presence of metal in the drum dryer. It is likely that during drum drying, the metal drum and knife surfaces became coated with soy oil, reducing both abrasion and metal contact with the product. Since many applications of the starch-oil composite technology require drum drying, it will be necessary to take measures to minimize metal contamination of the product, perhaps by discarding the initial portion of product, which contains the most metal.
International Journal of Food Properties, 2008
ABSTRACT Grape seed extracts (GSEs,) obtained from Italian and Rhine Rieslings, were examined for... more ABSTRACT Grape seed extracts (GSEs,) obtained from Italian and Rhine Rieslings, were examined for polyphenolic composition and antioxidant activities using HPLC and ESR spectrometry. The seed extraction was carried out with ethyl acetate and ethanol. The contents of polyphenols, flavan-3-ols and antioxidant activities were found to be higher in ethyl acetate than in ethanolic extracts. IC50 values were 0.1045 mg/mL and 0.0599 mg/mL for the stable DPPH radical in ethanolic and ethyl acetate extracts, respectively. The values for the short-lived OH radical were 0.1989 mg/mL and 0.0362 mg/mL, in the given order. The significant correlations between the antioxidant activities of GSEs and polyphenols were established (P < 0.05). Owing to their antioxidant activities, the cultivars could be used as a source to produce a GSE.
Journal of Agricultural and Food Chemistry, 2015
The contents and profile of polyphenols were analyzed in edible petals of nasturtium flowers (Tro... more The contents and profile of polyphenols were analyzed in edible petals of nasturtium flowers (Tropaeolum majus) of three colors, and their oxygen radical absorbance capacities (ORAC) were compared. Three primary anthocyanins (ACNs) and 15 non-ACN phenolic compounds including hydroxycinammic acids (HCAs) and flavonoids (myricetin, quercetin, and kaempferol derivatives) were detected. Anthocyanin concentration was within 31.9 ± 21.7 and 114.5 ± 2.3 mg cyanidin-3-glucoside (cy-3-glu)/100 g fresh weight (FW) in yellow and red petals, respectively. The concentration of HCAs varied between 33.3 ± 7.1 and 235.6 ± 8.1 mg chlorogenic acid equivalents/100 g FW for red and yellow flowers, respectively. Red flowers had the highest level of flavonoids (315.1 ± 2.4 mg myricetin equivalents/100 g FW) and the highest ORAC radical-scavenging activity. These results show the diversity and abundance of polyphenolic compounds in nasturtium flowers, which could be the basis for applications in functional foods, cosmetics, and pharmaceuticals.
Journal of Food Science, 2009
Anthocyanins, total phenolic content, ascorbic acid content, and the antioxidant activity were de... more Anthocyanins, total phenolic content, ascorbic acid content, and the antioxidant activity were determined in extracts of Andes berry fruit (Rubus glaucus Benth). Anthocyanis (ACNs) were isolated and characterized by means of high-performance liquid chromatography (HPLC) with photodiode array detection and electro spray ionization/mass spectrometry (PDA-ESI/MS/MS) analysis. The anthocyanin (ACN) content was 45 mg/100 g FW. The isolated anthocyanins were characterized as cyanidin 3-sambubioside, cyanidin 3-glucoside, cyanidin 3xylorutinoside, cyanidin 3-rutinoside, pelargonidin 3-glucoside, and pelargonidin 3-rutinoside. The ascorbic acid content was 10.1 mg/100 g FW. The total phenolic content as determined by the Folin-Ciocalteau method was 294 mg GAE/100 g FW while the antioxidant activity as measured by ABTS •+ radical scavenging capacity and ferric reducing antioxidant power (FRAP) was 2.01 and 4.50 mmol TE/100 g FW or 8.22 mmoles ferric iron reduced/100 g FW, respectively. The high phenolic content and antioxidant capacity of Andes berry suggest that this fruit could be a rich source of natural pigments, nutraceuticals, and natural antioxidants.
Journal of Food Science, 2011
The stability of anthocyanin (ACN) freeze-dried powders from Andes berry (Rubus glaucus Benth) as... more The stability of anthocyanin (ACN) freeze-dried powders from Andes berry (Rubus glaucus Benth) as affected by storage, addition of maltodextrin as a carrier agent, and illumination was evaluated in isotonic model beverages. The ethanolic ACN extract was freeze dried with and without maltodextrin DE 20. Isotonic model beverages were colored with freeze-dried ACN powder (FDA), freeze-dried ACN powder with maltodextrin (MFDA), and red nr 40. Beverages were stored in the dark and under the effect of illumination. Half life of the ACNs, changes in color, total phenolics content (TPC), and antioxidant activity were analyzed for 71 d. Addition of maltodextrin and absence of light stabilized the color of beverages and improved ACN and TPC stability during storage. The antioxidant activity of the beverages was higher when they were colored with MFDA and highly correlated with ACN content. There was no correlation between antioxidant activity and TPC. It is concluded that addition of maltodextrin DE 20 as a carrier agent during freeze-drying improves the color and stability of nutraceutical antioxidants present in Andes berry extract. This suggests a protective enclosing of ACNs within a maltodextrin matrix with a resulting powder that could serve as a supplement or additive to naturally color and to enhance the antioxidant capacity of isotonic beverages.
Food Chemistry, 2010
Berries of Vaccinium meridionale Swartz native to Colombia were analysed for chemical composition... more Berries of Vaccinium meridionale Swartz native to Colombia were analysed for chemical composition, total phenolic content, anthocyanin content, and antioxidant activity. In addition, high-performance liquid chromatography with photodiode array detection (HPLC–DAD) and HPLC-electrospray ionisation tandem mass spectrometry (ESI–MS/MS) were used to determine anthocyanin and phenolic composition. Anthocyanin content was 329.0±28.0mg cyanidin 3-glucoside equivalents/100g (fresh weight) FW and total phenolic content
Cereal Chemistry, 2003
Cereal Chem. 80(2): 154-158 Starch-lipid composites are a new category of fat replacers. The phys... more Cereal Chem. 80(2): 154-158 Starch-lipid composites are a new category of fat replacers. The physicochemical properties of reconstituted corn starch and soybean oil composites (CSSBOC) were evaluated and compared \vith the properties of reconstituted jet-cooked corn starch (lCCS). Gel firmness. thermal properties. and hot pasting properties at two pH levels and two oil content levels were studied. Amylose content of CSSBOC was unaffected by processing. Buffer pH significantly affected the firmness of the gels made with lCCS. Gels appeared to have a more ordered structure and were firmer at pH 3.4 than at pH 6.0. The firmness of 2:els made with CSSBOC was not affected by pH or oil content. Retrogradation enthalpy Starch-lipid composites have been reported as a new type of fat replacer and flavor carrier (Eskins and Fanta 1996: Felker et al 1998). Processing of such composites includes passing a continuously stirred suspension of unmodified starch and lipid in \vater through a jet cooker with excess steam. The wet slurry can be used as is or. optionally. dried. Starches from all botanical sources can be utilized. The source of lipids varies from vegetable oils and fats to animal oils and fats. Stable and nonseparable composites with various amylose-amylopectin and lipid-starch ratios can be obtained according to the specific application desired. Electron microscopy showed that the oil present in these composites was encapsulated as droplets of =d-1O ~LIn diameter within the starch-water matrix (Eskins et al 1996) and oil droplets are stabilized by the thin films of starch at the oil-water interface . Starch-lipid composites can be added to food products either as dispersions collected directly from the jet cooker or as reconstituted dispersions prepared by adding the dried composite to water. Although the use of starch-lipid composites as fat replacers has been reported (Byars 2003; Wamer et al 2001;. only general reviews of preparation and properties of these composites have been published ; no studies on the physicochemical properties of such materials are available. The objectives of this study were to determine the effect of oil content and pH on the chemical composition and physical properties of starch-oil composites. Com starch and soybean oil composites (CSSBOC) were used as model systems in this study. We utilized soybean oil because it is readily'available at low cost in the United States. Amylose content gel firmness. thermal properties. and pasting properties of CSSBOC gels were studied and compared with gels of jet-cooked corn starch (lCCS). This characterization defines some critical parameters and supplies some necessary information for the application of CSSBOC in food systems.
Journal of Agricultural and Food Chemistry, 2012
The fruit of Arazá (Eugenia stipitata McVaugh) native to the Colombian Amazon is considered a pot... more The fruit of Arazá (Eugenia stipitata McVaugh) native to the Colombian Amazon is considered a potentially economically valuable fruit for the Andean economy due to its novel and unique taste. The fruit has an intense yellow color, but its chemical composition and properties have not been well studied. Here we report the identification and quantitation of carotenoids in the ripe fruit using high performance liquid chromatography (HPLC) with photodiode array detector (PDA) and atmospheric pressure chemical ionization (APcI) mass spectrometry (MS/MS). The qualitative carotenoid profile of the fruit according to maturity stage was also observed. Furthermore, antioxidant activity of the peel and pulp were assessed using the ferric reducing ability of plasma (FRAP), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods, in addition to chemical indexes and total phenolic content. Multiple carotenoids were identified in the peel and pulp including four xanthophylls (free and esterified as their mono and diesters) and two carotenes. One of the xanthophylls was tentatively identified as zeinoxanthin, while the others were identified as lutein, zeaxanthin, and β-cryptoxanthin. Carotenes included α-carotene and β-carotene. The total carotenoid content was significantly higher in the peel (2484 ± 421 μg/100 g FW) than in the pulp (806 ± 348 μg/100 g FW) with lutein, β-cryptoxanthin, and zeinoxanthin as the major carotenoid components. The unique carotenoid composition of this fruit can differentiate it from other carotenoid-rich fruits and perhaps be useful in authentication procedures. Overall, results from this study suggest that Colombian Arazá may be a good edible source of carotenoids important in retinal health as well as carotenoids with provitamin A activity. Therefore, Arazá fruit can be used as a nutraceutical ingredient and in production of functional foods in the Colombian diet.
The oxidative deterioration of dry starch–oil composites was investigated by chemical and sensory... more The oxidative deterioration of dry starch–oil composites was investigated by chemical and sensory methods. The composites were stored at 37°C for 63 d, and changes in the hexanal content and odor attributes were monitored. Analysis of the extracted oil showed that the first run through the drum dryer presented higher hexanal concentrations than the subsequent runs. Starch–oil composites from the first run though the drum dryer showed higher metal concentrations and higher odor ratings during storage time than the subsequent runs. There was a significant correlation between odor attributes and hexa-nal concentration in the first run. Since both the oxidation and the metal content were higher in the first run and decreased in further runs, we concluded that oxidation might have been induced by the presence of metal in the drum dryer. It is likely that during drum drying, the metal drum and knife surfaces became coated with soy oil, reducing both abrasion and metal contact with the product. Since many applications of the starch–oil composite technology require drum drying, it will be necessary to take measures to minimize metal contamination of the product, perhaps by discarding the initial portion of product , which contains the most metal.
The stability of sprayed-dried microencapsulated anthocyanins from Andes berry (Rubus glaucus) an... more The stability of sprayed-dried microencapsulated anthocyanins from Andes berry (Rubus glaucus) and Tamarillo (Solanum betaceum), as affected by storage time, water activity (Aw) and temperature was compared. The fruits were osmotically dehydrated with ethanol and the anthocyanin extract was microencapsulated with maltodextrin DE 20 by spray drying. Half life of the anthocyanins; changes in color, total phenolics, and antioxidant activity of the powders, were analyzed during storage at two different temperatures (25 °C and 40 °C) and two Aw levels (0.20 and 0.35). A decrease in monomeric anthocyanin was observed in both samples. The half life of the Andes berry pigments ranged between 11 and 32 days while the half life of the tamarillo pigments ranged between 9 and 21 days. A darkening effect occurred in both samples as a result of storage time. The antioxidant activity decreased while the phenolic content increased with time. Antioxidant activity of Andes berry samples was highly correlated with anthocyanin content and total phenolic content while the antioxidant activity of tamarillo samples was highly correlated with total phenolic content. These results would be useful in developing applications for spray-dried anthocyanins as powdered food-grade colorants.
Cereal Chem. 80(2): 154-158 Starch-lipid composites are a new category of fat replacers. The phys... more Cereal Chem. 80(2): 154-158 Starch-lipid composites are a new category of fat replacers. The physicochemical properties of reconstituted corn starch and soybean oil composites (CSSBOC) were evaluated and compared \vith the properties of reconstituted jet-cooked corn starch (lCCS). Gel firmness. thermal properties. and hot pasting properties at two pH levels and two oil content levels were studied. Amylose content of CSSBOC was unaffected by processing. Buffer pH significantly affected the firmness of the gels made with lCCS. Gels appeared to have a more ordered structure and were firmer at pH 3.4 than at pH 6.0. The firmness of 2:els made with CSSBOC was not affected by pH or oil content. Retrogradation enthalpy
Chemical, physical, and sensory characteristics of low-fat beef patties containing carbohydrate-l... more Chemical, physical, and sensory characteristics of low-fat beef patties containing carbohydrate-lipid composites (CLCs) were compared with those of all-beef patties. The CLC gels contained high-amylose cornstarch, maltodextrins, and canola oil. CLC patties had higher moisture, cooking yield, and fat retention than 20%-fat control patties. CLCs improved tenderness and juiciness and decreased cohesiveness of low-fat beef patties compared with 10%-fat control patties. Despite differences in CLC gel firmness, patties made with CLC gels containing corn, potato, and tapioca maltodextrins had similar physical and sensory properties. These results suggest that CLC gels perform well as a partial fat replacer in beef patties while providing flexibility in gel firmness selection.
Anthocyanins, total phenolic content, ascorbic acid content, and the antioxidant activity were de... more Anthocyanins, total phenolic content, ascorbic acid content, and the antioxidant activity were determined in extracts of Andes berry fruit (Rubus glaucus Benth). Anthocyanis (ACNs) were isolated and characterized by means of high-performance liquid chromatography (HPLC) with photodiode array detection and electro spray ionization/mass spectrometry (PDA-ESI/MS/MS) analysis. The anthocyanin (ACN) content was 45 mg/100 g FW. The isolated anthocyanins were characterized as cyanidin 3-sambubioside, cyanidin 3-glucoside, cyanidin 3-xylorutinoside, cyanidin 3-rutinoside, pelargonidin 3-glucoside, and pelargonidin 3-rutinoside. The ascorbic acid content was 10.1 mg/100 g FW. The total phenolic content as determined by the Folin–Ciocalteau method was 294 mg GAE/100 g FW while the antioxidant activity as measured by ABTS ·+ radical scavenging capacity and ferric reducing antioxidant power (FRAP) was 2.01 and 4.50 mmol TE/100 g FW or 8.22 mmoles ferric iron reduced/100 g FW, respectively. The high phenolic content and antioxidant capacity of Andes berry suggest that this fruit could be a rich source of natural pigments, nutraceuticals, and natural antioxidants.
The stability of anthocyanin (ACN) freeze-dried powders from Andes berry (Rubus glaucus Benth) as... more The stability of anthocyanin (ACN) freeze-dried powders from Andes berry (Rubus glaucus Benth) as affected by storage, addition of maltodextrin as a carrier agent, and illumination was evaluated in isotonic model beverages. The ethanolic ACN extract was freeze dried with and without maltodextrin DE 20. Isotonic model beverages were colored with freeze-dried ACN powder (FDA), freeze-dried ACN powder with maltodextrin (MFDA), and red nr 40. Beverages were stored in the dark and under the effect of illumination. Half life of the ACNs, changes in color, total phenolics content (TPC), and antioxidant activity were analyzed for 71 d. Addition of maltodextrin and absence of light stabilized the color of beverages and improved ACN and TPC stability during storage. The antioxidant activity of the beverages was higher when they were colored with MFDA and highly correlated with ACN content. There was no correlation between antioxidant activity and TPC. It is concluded that addition of maltodextrin DE 20 as a carrier agent during freeze-drying improves the color and stability of nutraceutical antioxidants present in Andes berry extract. This suggests a protective enclosing of ACNs within a maltodextrin matrix with a resulting powder that could serve as a supplement or additive to naturally color and to enhance the antioxidant capacity of isotonic beverages.
The contents and profile of polyphenols were analyzed in edible petals of nasturtium flowers (Tro... more The contents and profile of polyphenols were analyzed in edible petals of nasturtium flowers (Tropaeolum majus) of three colors, and their oxygen radical absorbance capacities (ORAC) were compared. Three primary anthocyanins (ACNs) and 15 non-ACN phenolic compounds including hydroxycinammic acids (HCAs) and flavonoids (myricetin, quercetin, and kaempferol derivatives) were detected. Anthocyanin concentration was within 31.9 ± 21.7 and 114.5 ± 2.3 mg cyanidin-3-glucoside (cy-3-glu)/100 g fresh weight (FW) in yellow and red petals, respectively. The concentration of HCAs varied between 33.3 ± 7.1 and 235.6 ± 8.1 mg chlorogenic acid equivalents/100 g FW for red and yellow flowers, respectively. Red flowers had the highest level of flavonoids (315.1 ± 2.4 mg myricetin equivalents/100 g FW) and the highest ORAC radical-scavenging activity. These results show the diversity and abundance of polyphenolic compounds in nasturtium flowers, which could be the basis for applications in functional foods, cosmetics, and pharmaceuticals.
The fruit of Arazá(Eugenia stipitata McVaugh) native to the Colombian Amazon is considered a pot... more The fruit of Arazá(Eugenia stipitata McVaugh) native to the Colombian Amazon is considered a potentially economically valuable fruit for the Andean economy due to its novel and unique taste. The fruit has an intense yellow color, but its chemical composition and properties have not been well studied. Here we report the identification and quantitation of carotenoids in the ripe fruit using high performance liquid chromatography (HPLC) with photodiode array detector (PDA) and atmospheric pressure chemical ionization (APcI) mass spectrometry (MS/MS). The qualitative carotenoid profile of the fruit according to maturity stage was also observed. Furthermore, antioxidant activity of the peel and pulp were assessed using the ferric reducing ability of plasma (FRAP), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods, in addition to chemical indexes and total phenolic content. Multiple carotenoids were identified in the peel and pulp including four xanthophylls (free and esterified as their mono and diesters) and two carotenes. One of the xanthophylls was tentatively identified as zeinoxanthin, while the others were identified as lutein, zeaxanthin, and β-cryptoxanthin. Carotenes included α-carotene and β-carotene. The total carotenoid content was significantly higher in the peel (2484 ± 421 μg/100 g FW) than in the pulp (806 ± 348 μg/100 g FW) with lutein, β-cryptoxanthin, and zeinoxanthin as the major carotenoid components. The unique carotenoid composition of this fruit can differentiate it from other carotenoid-rich fruits and perhaps be useful in authentication procedures. Overall, results from this study suggest that Colombian Arazámay be a good edible source of carotenoids important in retinal health as well as carotenoids with provitamin A activity. Therefore, Arazáfruit can be used as a nutraceutical ingredient and in production of functional foods in the Colombian diet.
Berries of Colombian Euterpe oleracea Mart. were analyzed for total phenolic content (TPC), antho... more Berries of Colombian Euterpe oleracea Mart. were analyzed for total phenolic content (TPC), anthocyanin (ACN) content, and antioxidant activity. Additionally, reversed-phase ultra-high performance liquid chromatography with photodiode array detection (RP-UHPLC-PDA) and heated electrospray ionization (HESI) multistage mass spectrometry (MS n) were used to determine the composition of phenolic compounds. Anthocyanin content was 0.57 ± 0.39 mg cyanidin-3-glucoside/g fresh weight (FW) and TPC was 6.07 ± 2.17 mg gallic acid equivalent (GAE)/g FW. The ABTS radical scavenging activity was 3.1 ± 1.3 lmol Trolox equivalents (TE)/100 g FW, whereas the DPPH value was 2693.1 ± 332.8 lmol TE/100 g FW. Overall, results show that Colombian açai has a more diverse polyphenolic profile and higher antioxi-dant activity than Brazilian açai. This information could be useful in authentification procedures to differentiate Brazilian açai from Colombian açai when used as an alternative for the supply of this fruit during the time of shortage in Brazil.
Food Chemistry, 2010
Berries of Vaccinium meridionale Swartz native to Colombia were analysed for chemical composition... more Berries of Vaccinium meridionale Swartz native to Colombia were analysed for chemical composition, total phenolic content, anthocyanin content, and antioxidant activity. In addition, high-performance liquid chromatography with photodiode array detection (HPLC-DAD) and HPLC-electrospray ionisation tandem mass spectrometry (ESI-MS/MS) were used to determine anthocyanin and phenolic composition. Anthocyanin content was 329.0 ± 28.0 mg cyanidin 3-glucoside equivalents/100 g (fresh weight) FW and total phenolic content was 758.6 ± 62.3 mg gallic acid equivalent/100 g FW. Cyanidin 3-galactoside was the major anthocyanin while the most abundant non-anthocyanin phenolic was chlorogenic acid.
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Papers by Gloria A Garzon