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8 3 rd meeting of young researchers at UP
Degradation of anthocyanins and anthocyanidins in blueberry jams F. Queiroz 1 , C. Oliveira 1 , O. Pinho 1,2 , I.M.P.L.V.O. Ferreira 1 1 REQUIMTE- Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Anibal Cunha 164, 4099-030 Porto; Portugal 2 Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal Blueberry (Vaccinium corymbosum L.) is reported to have a high content of anthocyanins. Thus, these fruits have received much attention due to their possible health benefits as dietary antioxidant, antimutagenic, and chemopreventive nutraceuticals [1]. However, anthocyanins are not stable; they are sensitive to temperature, especially above 70 ºC. The rate of degradation of anthocyanins is time and temperature dependent, it has been shown to follow 1st-order kinetics [2]. The information of their degradation in jams is not well documented, since there is no study available providing information on fate of anthocyanins and anthocyanidins in blueberry fruit when submitted to heat, for example, when they are used to prepare jams. Nerveless, the rate of anthocyanin degradation is associated with the rate at which the sugar is degraded. The aim of the present work was to investigate the degradation of anthocyanins and anthocyanidins in whole blueberries and blueberry jams, for that purpose the cultivar, Bluecrop was chosen. Separation and quantification of anthocyanins and anthocyanidins were performed by liquid chromatography with diode array (HPLC-DAD) [3]. Ten anthocyanins were separated and monitorized in methanolic extracts. These peaks were numbered by order of elution and peak areas were corrected to Units of area / g of blueberry dry matter. Analysis of anthocyanidins were performed after hydrolysis of methanolic extracts. The concentrations of anthocyanidins in fresh blueberries, heated fruits and jams were calculated using corresponding anthocyanidin standard calibration curves. Of the six common anthocyanidins, four were identified in the hydrolysates, namely, delphinidin, cyanidin, petunidin and malvidin. Percentage of degradation of anthocyanins and anthocyanidins in jams is highly dependent of ºBrix and sugar addition. For lower heating times (15-20 min) and 64-76 ºBrix the addition of sugar had a positive effect on the stability of anthocyanins and anthocyanidins when compared with heated fruits, however, for 80 ºBrix, the stability decreased significantly. At higher ºBrix anthocyanins were more susceptible to degradation. In conclusion, anthocyanins and anthocyanidins from blueberries suffered different percentages of degradation at 100 ºC depending on several factors, including structure of the compounds, heating time, sugars and their degradation products, º Brix, among others. [1] Seeram, N.P. (2008), Berry Fruits for Cancer Prevention: Current Status and Future Prospects, Journal of Agricultural and Food Chemistry, 56, 630–635. [2] Kirca, A. and Cemeroglu, B. (2003), Degradation kinetics of anthocyanins in blood orange juice and concentrate, Food Chemistry. 81, 583–587. [3] Queiroz, F., Oliveira, C., Pinho, O. and Ferreira, I. (2009), Degradation of Anthocyanins and Anthocyanidins in Blueberry. Jams/Stuffed Fish. Journal of Agricultural and Food Chemistry 2009, 57, 10712–10717. 3 rd meeting of young researchers at UP 9
Page 1 and 2: 3 rd meeting of young researchers a
Page 3 and 4: Comissão Organizadora / Comité Ci
Page 5 and 6: Programa Wednesday, February 17 th
Page 7: Parallel Oral Sessions I A1 Biologi
Page 11 and 12: Bio-guided HPLC-PAD-APCI-MS metabol
Page 13 and 14: The effect of temperature on total
Page 15 and 16: Parallel Oral Sessions I A2 Economi
Page 17 and 18: The third sector social innovation
Page 19 and 20: Are the ' entrepreneurs students' e
Page 21 and 22: Convergence of Accounting Practice
Page 23 and 24: Parallel Oral Sessions I A3 Environ
Page 25 and 26: Ecological Assessment of Leça rive
Page 27 and 28: Chlorella vulgaris for Wastewater T
Page 29 and 30: Decontamination of cork bleaching w
Page 31 and 32: Degradation of Sirius ® Blue dye b
Page 33 and 34: Parallel Oral Sessions II A1 Biolog
Page 35 and 36: ATF-3 expression during inflammator
Page 37 and 38: Hemodynamic and morphometric charac
Page 39 and 40: Nicotinic modulation of cholinergic
Page 41 and 42: Parallel Oral Sessions II A2 Filoso
Page 43 and 44: Gender Politics and its relation to
Page 45 and 46: “Inclua-me fora disso” Contrapo
Page 47 and 48: Parallel Oral Sessions II A3 Numeri
Page 49 and 50: Central Pattern Generators in Biped
Page 51 and 52: Time-Frequency analysis in Heart Ra
Page 53 and 54: Numerical solution of short-term ma
Page 55 and 56: Parallel Oral Sessions III A1 Biolo
Page 57 and 58: The homeodomain transcription facto
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Two new aromatase inhibitors: Biolo
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Crossing between PCR and HACCP: a p
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Surface modification of chitosan po
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Parallel Oral Sessions III A2 Histo
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New Digital Methods on Rock Art Rec
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Methodologies for a Contextual Inve
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Treaties and detached decorative pr
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Parallel Oral Sessions III A3 Commu
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A Flu and the Agenda-Setting Theory
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The influence of television on deve
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A look at Machinima: Machine Animat
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Parallel Oral Sessions IV A1 Biolog
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Modulation of angiogenesis and infl
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Biological activity of caffeic acid
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Prediction of intestinal absorption
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The effect of folate status on the
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Parallel Oral Sessions IV A2 Chemis
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Synthesis of Silica Particles for T
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Optimization of a methodology for d
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Structural, interfacial and rheolog
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Parallel Oral Sessions IV A3 Renewa
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Hydrogen generation and storage by
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Third generation photovoltaic cells
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Prediction of Raw-Material Characte
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Parallel Oral Sessions IV A4 Sport
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Application of critical velocity in
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Effects of acute endurance exercise
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Warming-up before sporting activity
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Parallel Oral Sessions V A1 Biologi
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Acute Haemodynamic Effects of Tezos
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Negative inotropic effect of angiot
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Relaxation of Human Penile Smooth M
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Parallel Oral Sessions V A2 Agronom
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Flowering and fruit-set in Vitis vi
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Evolution of antioxidant activity o
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Concentration of cadmium by lettuce
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Discrimination of Port Wine categor
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Parallel Oral Sessions V A3 Chemica
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Evaluation of Different Solvents fo
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Nanocrystalline Zinc-Substituted Hy
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Study and optimization of a multi-l
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Parallel Oral Sessions V A4 Sport S
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Overweight, Obesity, Physical Activ
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The built environment and participa
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The Sport Management in the curricu
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Parallel Oral Sessions VI A1 Biolog
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Portuguese primary care evaluation
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Screening and Assessment of Undernu
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Genetic characterization of Portugu
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Mutational screening of AXIN2 gene
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Parallel Oral Sessions VI A2 Chemis
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Quinolones as Metalloantibiotics: S
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Towards an “intelligent” contro
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Substrate recognition in HIV-1 Prot
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Parallel Oral Sessions VI A3 Electr
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Polyphase filter with continuous pa
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Digital Sigma Delta 1 st Order Modu
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Network based security for academic
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High-Birefringent Fibre Loop Mirror
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Parallel Oral Sessions VI A4 Geogra
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The creation of the European Citize
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The central status of the domestic
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Scenarios of urban sprawl using GIS
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Parallel Oral Sessions VII A1 Psych
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Patterns of preschool literacy, num
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I am a writer: A program for writin
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Understanding the inner-experience
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Parallel Oral Sessions VII A2 Liter
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I know It´s only poetry, but I lik
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The Mirror: a philosophical and the
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Parallel Oral Sessions VII A3 Engin
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AllCall : An Automated Call for Pap
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TraSMAPI - An Application Programmi
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Heart Sound Segmentation for Digita
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Capacitated Vehicle Routing Problem
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Parallel Oral Sessions VIII A1 Arch
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The epidermal design: From experien
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The value of memory in project´s p
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Nairobi: Upgrading the slums A. Coe
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Parallel Oral Sessions VIII A2 Civi
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Thermal Refurbishment of Roofs in O
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Operational control of cutting tree
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Influence of Socioeconomic status o
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Parallel Oral Sessions VIII A3 Arts
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The ‘art’ of entrepreneurship:
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Porto through the game: a playful c
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Retrato gráfico das minhas viagens
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Posters I Wednesday, February 17 th
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Social Entrepreneurship: An analysi
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Characterisation of wine management
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Proximity Analysis among Researcher
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Awareness and brand equity of “Vi
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Effect of dimethyldioctadecylammoni
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Determination of ibuprofen in water
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Evaluation of the suitability of th
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Photochemical degradation of trans-
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Degradation of Metalaxyl by Chemica
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Characterization of the actual stat
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Contribution of the Microbial Commu
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Bioremediation with soils contamina
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Relevance of Temporal and Spatial V
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Extended-spectrum beta-lactamase pr
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Can Solanum nigrum L. be use to phy
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Study on the changes of soil chemic
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Toxicity of the pharmaceutical Simv
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Does macroalgae extracts support Pl
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Assessment of genetic diversity wit
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Safety of minimally processed garli
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Search for selective modulators of
Page 277 and 278:
Evaluation of the paracrinic mechan
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Nickel analysis of coffee substitut
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Tomato (Lycopersicon esculentum) se
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5 % (Compounds area) Ficus carica l
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Chemical profile and antioxidant ac
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Exploiting sea cucumber Holothuria
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Cytotoxicity effect of a 35% H2O2 b
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Hydroxyxanthones: Recent Progress i
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The role of drug-membrane interacti
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Synthesis of a pyranoxanthone: opti
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Synthesis, physico-chemical propert
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Expression and activity evaluation
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Mutation screening in routine lung
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Fungal secondary metabolites as pot
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Thermal and textural analysis of hu
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Woman in the Politic: An Analyse of
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Introduction to MAXIMA Software B.
Page 311 and 312:
Study of ionospheric anomalies usin
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Posters II Thursday, February 18 th
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Hydration knowledge and behaviour a
Page 317 and 318:
Bone mineral density and bone miner
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Behavioural Plasticity in Goalball
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The contribute of walking to preser
Page 323 and 324:
Anodic stripping voltammetric analy
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Synthesis and enzymatic characteriz
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Utilization of a chromogenic substr
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Scavenging activities of sulfasalaz
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Automatic flow methodology for quin
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Chiral Xanthones with Potencial Ant
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F lu o rescent In tensity(a.u .)x10
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Interaction of resveratrol with mod
Page 339 and 340:
In vitro assessment of meloxicam ef
Page 341 and 342:
Flow injection amperometric determi
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Quantification of Chimassorb 944 in
Page 345 and 346:
Determination of diltiazem by strip
Page 347 and 348:
Fat uptake by fried foods A. Costa
Page 349 and 350:
Spinel-Type Ferrite Nanoparticles:
Page 351 and 352:
Near infrared spectroscopy: a tool
Page 353 and 354:
Tropical Disease Research: New Time
Page 355 and 356:
Activity and inhibition of bee veno
Page 357 and 358:
Catalytic synthesis of indigo and i
Page 359 and 360:
Energetic study of fluorene Sónia
Page 361 and 362:
Polyoxometalates: Electrochemical S
Page 363 and 364:
Inhibition of cyclooxygenases by ne
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Computational Parameterization of C
Page 367 and 368:
Gas-diffusion extraction module (GD
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Systematic Development of Molecular
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Chromatographic determination of ri
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Development of a multicommutated fl
Page 375 and 376:
Theoretical and computational studi
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Aza-Diels-Alder reaction between im
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Solvothermal preparation of Ce-base
Page 381 and 382:
Self-assembly of anionic lysine-bas
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Thermotropic liquid crystals from d
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Antioxidant Capacity of Commercial
Page 387 and 388:
Chemical and structural characteriz
Page 389 and 390:
Literary Archetypes in Eduardo Gale
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GIS and Detection of Areas with Arc
Page 393 and 394:
The Spatial Distribution and Travel
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Posters III Friday, February 19 th
Page 397 and 398:
The potential of Austrian Architect
Page 399 and 400:
Topology and Complex Geometries in
Page 401 and 402:
Researching Rapid Prototyping in Ar
Page 403 and 404:
Recycled Spaces Inês Alves Departm
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The use of photography in the educa
Page 407 and 408:
Hydraulic characterisation of nonwo
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Incorporation of nanocomposites mat
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Structural evaluation and character
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Development of a biomimetic coating
Page 415 and 416:
VORSat - Measuring a CubeSat Attitu
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Assessing viscous fingering effects
Page 419 and 420:
Integration of Generation onto the
Page 421 and 422:
Resistance of the geosynthetics aga
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Traditional dry cured sausages in M
Page 425 and 426:
Isoflavones composition of Arabica
Page 427 and 428:
Evaluation of DNA extraction protoc
Page 429 and 430:
Host-tailored sensors for Dopamine
Page 431 and 432:
Pesticide residues in grapes for wi
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FIA spectrophotometric system for t
Page 435 and 436:
Gunshot residues analysis on the ha
Page 437 and 438:
Comparison of Etest with the CLSI r
Page 439 and 440:
Structure-activity profiling of coc
Page 441 and 442:
Differences on adenosine modulation
Page 443 and 444:
Conjugated linoleic acid (CLA) cont
Page 445 and 446:
Grids of Hygiene and Sanitary Condi
Page 447 and 448:
New approaches for estimating the p
Page 449 and 450:
Erythrocyte aging/damage in chronic
Page 451 and 452:
Effect of colchicine on p-glycoprot
Page 453 and 454:
Project - “Colorful world of food
Page 455 and 456:
Projects Fine Arts 3 rd meeting of
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Drawing and the Colonial War: a rep
Page 459 and 460:
Gyotaku; its origins and relationsh
Page 461 and 462:
The contemporary. Drawing as an inv
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ATELIER_PROJECTO Eugénia Pequito 1
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Identidades Metamorfoseadas J. Paul
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Instruções de Reportagem M. Guede
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Assembling new relations at canvas
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Case Studies IJUP 3 rd meeting of y
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3: IJUP’s 2010 Third Meeting of Y
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Criação da identidade do IJUP 201
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IDENTIDADE IJUP 2010 Marta Nestor P
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Identidade IJUP’10 Lúcia Rocha L
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IJUP’10 Diana Vila Pouca Faculdad
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IJUP 2010 - proposta de carta Maria
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Identidade IJUP’10 Pedro Reis Fac
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Identidade IJUP’10 Bruno Almeida
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Proposta de Poster para o evento IJ
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Post-it Filipa Martins Departamento
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IJUP 10 poster: “This is not just
Page 495 and 496:
Chemical profile and antioxidant ac
Page 497 and 498:
Incorporation of nanocomposites mat
Page 499:
Technical and morphological study o
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