Colour of Bilberry (Vaccinium Myrtillus Fruits) Extracts

Colour is one of the major attributes that affect the consumer's perception. This paper presents a study regarding coloring properties of the natural, nontoxic dye extracted from fresh fruits of bilberries (Vaccinum myrtillus). Colours were measured in CIELAB system using a standard white specimen. The samples were different regarding their dye concentration. Experiments comprising more samples sets used three different illuminators. The hue, luminosity, and saturation are discussed. The phenomenon of dichroism was also studied.     

Anthocyanins,but not Anthocyanidins,from Bilberry (Vaccinium myrtillus L.) Alleviate Pruritus via Inhibition of Mast Cell Degranulation

Abstract: We have previously reported that bilberry anthocyanins exhibit an anti‐pruritic effect in a mouse model of allergic contact dermatitis. It has been reported that anthocyanins are particularly sensitive to thermal treatment and are easily hydrolyzed to anthocyanidins when exposed to high temperatures. The objective of this study was to compare the anti‐pruritic effect of anthocyanin‐rich quality‐controlled bilberry extract and anthocyanidin‐rich degraded extract using a mouse model of allergic contact dermatitis. BALB/c mice with allergic contact dermatitis induced by 4 weeks of repeated application of 2,4,6‐trinitro‐1‐chlorobenzene (TNCB) were administered Bilberon‐25 orally for 4 weeks after sensitization with TNCB. The effect of Bilberon‐25 on pruritus was evaluated by measurement of scratching behavior. RBL‐2H3 mast cells were used to investigate the effect of Bilberon‐25 on degranulation in 48/80‐stimulated mast cells. Compared with nonheated Bilberon‐25, the proportion of anthocyanins in heated Bilberon‐25 decreased, and the proportion of anthocyanidins was increased in heated‐time dependent manner. Treatment with non‐heated Bilberon‐25 significantly attenuated the TNCB‐induced increase in scratching behavior, whereas treatment with 2 h‐heated Bilberon‐25 did not. Moreover, 300 μg/mL nonheated Bilberon‐25 showed significant inhibition of degranulation in RBL‐2H3 mast cells, whereas 2 h‐heated Bilberon‐25 had no effect at any concentration studied. It is assumed that the inhibitory effect of bilberry anthocyanins on pruritus might be mediated, at least in part, by its inhibitory effect on mast cell degranulation. In conclusion, the anthocyanin‐rich but not anthocyanidin‐rich bilberry extract may be a useful dietary supplement for skin diseases involving pruritic symptoms, such as chronic allergic contact dermatitis, atopic dermatitis, and rhinitis.     

Nutritional Profile and Productivity of Bilberry (Vaccinium myrtillus L.) in Different Habitats of a Protected Area of the Eastern Italian Alps

Plant productivity and fruit quality in terms of occurrence of mineral elements and metabolites were determined on wild bilberry growing in open and forest stands in a protected area of N‐Italy. Plant productivity was significantly higher in open stands (3 ± 2.5 compared with 0.03 ± 0.05 fruits per plant) suggesting that both collections in the wild and semi‐wild cultivation should be planned in open habitats. Results obtained by ionomic and metabolomic analyses indicated that high quality fruits can be collected in the analyzed area and their nutritional profile did not differ between open and forest stands. Cyanidin and delphinidin proportion of bilberries from our study area was respectively 23.8% and 43.9% of total antocyanin and it is similar to that previously considered peculiar to bilberry fruits of high latitude regions of Europe and indicative of high quality food properties. A comparison between wild bilberry collected in the protected area and commercial blueberry was also performed and relevant differences between them detected, confirming the concept that wild bilberry has a better nutritional profile than blueberry. Practical Application Bilberry fruits provide relevant nutrients to human diet. However, the scarce availability in the wild is a limiting factor hindering a wider use of this product. In this study we compared plant productivity and nutritional profile of bilberry growing in open and forest sites, demonstrating that they do not differ in terms of mineral and metabolomic contents, whereas plant productivity is by far higher in open sites. This supports the possibility to obtain bilberry fruits by semiwild cultivation maintaining open sites that are also crucial for biodiversity conservation in mountain areas.     

Anthocyanins in Fruits of Vaccinium oxycoccus L. (Small Cranberry)

Peonidin-3-glucoside (41.9%) and cyanidin-3-glucoside (38.3%) were the main anthocyanins isolated from fruits of Vaccinium oxycoccus L. (Small cranberry). Smaller amounts of the 3-monogalactosides and 3-monoarabinosides of peonidin and cyanidin were found in addition to the 3-monoglucosides of delphinidin, petunidin and malvidin. The total anthocyanin content in the fruit averaged 78 mg/100g fresh fruit. This anthocyanin pattern is different from that of the American cranberry (Vaccinium macrocarpon L.).     

Anthocyanins in Fruits of Vaccinium Uhginosum L. (Bog Whortleberry)

Anthocyanin pigments were isolated from fruits of Vaccinium vliginonosum L. (bog whortleberry) by a combination of droplet countercurrent chromatography and semi-preparative high-performance liquid chromatography. Fifteen pigments were identified by chromatographic, spectral and chemical properties. The major pigment, malvidin-3-glucoside, accounted for 35.9% of the total pigment content. The relative proportions of the remaining anthocyanins were determined.     

响应面法优化酶解提取花生根茎中白藜芦醇

对酶解法提取花生根茎中的白藜芦醇工艺进行研究,确定最佳酶解提取工艺。以纤维素酶用量、酶解时间、料液比为自变量,以白藜芦醇提取率为因变量,通过对自变量的不同水平进行多元线性回归及二项式拟合,采用星点设计-响应面法优化白藜芦醇提取工艺,并进行预测分析。结果表明:酶解法提取花生中白藜芦醇的最佳工艺为:纤维素酶用量50 mg/g,酶解时间20 h,料液比1∶12(g/mL)。     

中心组合设计-响应面分析法优化莽吉柿果皮中总氧杂蒽酮的超声提取工艺

采用中心组合设计方法优化莽吉柿果皮中总氧杂蒽酮的提取工艺,研究乙醇体积分数、超声时间、液固比及其交互作用对总氧杂蒽酮提取率的影响。应用SAS软件和响应面分析相结合的方法,模拟得到回归方程的预测模型和可信度,并通过岭脊分析得到最佳的提取条件为乙醇体积分数90.9%、超声时间73.8min、液固比17.1:1(mL/g)。该条件下提取率为7.73%。     

新疆红果桑果实总生物碱的提取工艺的研究

采用分光光度法,以盐酸小檗碱为标准品测定新疆红果桑中的总生物碱含量。在提取过程中通过单因素试验分析乙醇体积分数、料液比、提取时间及提取温度4 个主要因素对提取率的影响。在单因素试验的基础上通过正交设计法进行试验,优化红果桑总生物碱提取工艺条件。结果表明：红果桑总生物碱的最佳提取工艺条件为乙醇体积分数90%、料液比1:15、提取温度70℃、提取时间6h。根据最佳提取工艺条件测得的红果桑的总生物碱提取率为2.5%。该实验结果可靠,方法简便,最佳条件适合批量生产中该药材的提取。     

Rheological behaviour of blueberry cloudy juice (Vaccinium corymbosum L.)

The rheological behaviour of blueberry cloudy juice ( Vaccinium corymbosum L.), prepared from fresh berries, was studied as a function of solids concentration, in the range 25–61 °Brix, at different temperatures (5–50 °C), with a control rate (CR) rheometer. Cloudy juice was concentrated by vacuum evaporation, and solutions at other concentrations were prepared from the concentrate by adding the liquid collected as distillate. The juices were slightly thixotropic between 45 and 61°Brix. For lower concentrations, the thixotropy was low and could be easily eliminated by shearing. The power law model was applied to fit the pseudoplastic behaviour. The activation energy for flow, evaluated with the Arrhenius–Guzman equation, increased with solids concentration and ranged from 4.6 to 24 kJ gmol^–1. A non-linear correlation, accounting for temperature and concentration effects on the consistency coefficient, was identified.     

石榴花色苷的微波辅助提取及抗氧化活性研究

以陕西临潼甜石榴为试验材料,通过正交试验,采用pH 差示法测定石榴总花色苷含量,优化微波辅助提取石榴花色苷的工艺参数。同时,采用DPPH 法、FRAP 法、ABTS 法、螯合亚铁能力法分析石榴花色苷的体外抗氧化活性。结果表明：微波辅助提取石榴花色苷的最佳工艺参数为溶剂pH1、料液比1:13(g/mL)、提取时间210s、乙醇体积分数70%、微波输出功率360W。此条件下,花色苷得率为184.81μg/g。微波输出功率对石榴汁花色苷的提取得率有显著影响(P ＜ 0.05)。石榴花色苷含量与DPPH 自由基清除率、铁还原力、ABTS+ 自由基清除率和螯合亚铁离子有显著的相关性(相关系数R2 分别为0.9928、0.9925、0.9913、0.9945),呈明显的量效关系,IC50 值分别为2.44、1.14、4.08、101.05mg/L。     

Volatile Constituents of Jambolan (<Emphasis Type="Italic">Syzygium cumini</Emphasis> L.) Fruits at Three Maturation Stages and Optimization of HS-SPME GC-MS Method Using a Central Composite Design

The volatile compounds of jambolan (Syzygium cumini L.) fruit were determined at three different maturity stages (unripe, half-ripe, and ripe) by headspace solid-phase microextraction (HS-SPME)–gas chromatography-mass spectrometry (GC-MS) technique using five different fibers (Fused silica PDMS/DVB, DVB/CAR/PDMS, PEG, Stable flex PDMS/DVB, and PDMS). The optimal extraction conditions were evaluated using different variables such as adsorption temperature (minimum 25 °C, maximum 55 °C), salt quantity (minimum 0, maximum 30.0%), and extraction time (min 10, max 30 min). The major classes of compounds identified were ester, terpene, alcohol, aldehyde, and carboxylic acid. Ninety volatile compounds with characteristics aroma attributes were identified, and the primary compounds linked with development of characteristics aroma of ripe jambolan fruit pulp were trans-β-ocimene, β-ocimene, caryophyllene, humulene, D-α-pinene, L-β-pinene, β-pinene, D-limonene, α-terpineol, neo-allo-ocimene, 2-hexenal (E), δ-cadinene, 3-hexen-1-ol, (Z) β-linalool, terpinolene, eremophilene, valencene, 1-hexanol, longipinene, γ-terpinene, γ-muurolene, endo-borneol, o-cymene, nonanal, terpinen-4-ol, β-terpineol, α-muurolene, fenchol, α-fenchene, β-thujene, benzaldehyde, (E)-2-hexenal, β-cadinene, and decanal.     

高压脉冲电场提取枸杞多糖工艺

采用高压脉冲电场破壁方法,对影响枸杞多糖提取率(Y)的pH值(X1)、电场强度(X2)、脉冲频率(X3)、温度(X4)、液料比(X5)5个主要因素进行单因素和多因素分析。用SAS 9.1统计软件对星点设计方案的结果进行完全二次响应曲面的回归模型的拟合与模型的岭嵴分析。结果表明：当X1＝8.98,X2＝20.49kV/cm,X3＝ 10520Hz,X4＝61.76℃,X5 ＝9.43:1 (mL/g)时,枸杞多糖提取率最高(Ymax),为13.26%。在此基础上通过效应面法预测得出工业提取的工艺范围：X1＝8.50～9.00,X2＝15.00～25.00kV/cm,X3＝10000～11000Hz,X4 ＝ 20～40℃,X5＝9:1～10:1(mL/g)。     

The Influence of Selected Osmotic Dehydration and Pretreatment Parameters on Dry Matter and Polyphenol Content in Highbush Blueberry (Vaccinium corymbosum L.) Fruits

The paper presents an assessment of the influence of selected highbush blueberry pretreatment methods and parameters on the process of osmotic dehydration conducted in 65 °Brix sucrose solution for 5 to 240 min at 30–70 °C. The pretreatment methods used included: fruit immersion in boiling water (15 s) and in 0.5 % NaOH solution (15 s at 95 °C), exposure to ultrasound at atmospheric pressure (vibration frequency of 35?±?5 kHz, 500 W, for 15 min.) and at low pressure (0.92 kg?cm^?1), and enzymatic processing; pectinase (enzyme activity of 46,000 PGU/mL; 0.6 mL/90 g of fruits; 30 min at approx. 22 °C) and lipase (enzyme activity of 750 PGU/mL; 0.7 mL/90 g of fruits; 30 min at approx. 22 °C) were used. Dehydration was also conducted in the presence of pectinolytic enzymes. The dehydrated material was analyzed in terms of the content of dry matter, total polyphenols, and particular polyphenols using high performance liquid chromatography. It was observed that dehydration was much more intensive at 60 and 70 °C, but such temperatures led to substantial losses of phenolic compounds (by 15–30 % after 2-h dehydration) and unfavorable changes in the texture of the final product. A promising method of pretreatment is fruit immersion in solutions containing pectinolytic and lipolytic enzymes, which increase dry matter content by 26 % (after 1 h of dehydration at 30 °C) with a low loss of phenolic compounds (4 %). Among the identified anthocyanins, the greatest retention during dehydration at various temperatures was displayed by petunidin-3-galactoside (over 80 % after 1 h of dehydration) and petunidin-3-glucoside (over 78 %).