Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits

BACKGROUND: Fruits have been widely recognised as an excellent source of bioactive phenolic compounds. The purpose of this study was to evaluate the effect of jam processing of strawberry, cherry, apricot, fig and orange on the total phenolics, antioxidant activity and anthocyanins during 5 months of storage at 25 °C. RESULTS: Fresh strawberry had the highest contents of total phenolics (8503.1 mg GAE kg^?1) followed by cherry, apricot, fig and orange, respectively. Jam processing decreased the total phenolics, antioxidant activity, and anthocyanins of all fruits. Total phenolics of jam during storage decreased only in apricot, fig and orange. Fresh strawberry had the highest antioxidant activity (54.88% inhibition) followed by the other fruits. Antioxidant activity did not change in strawberry during jam storage, while there are reductions in the other fruits were observed. Fresh strawberry had the highest anthocyanins (2323.8 mg cya‐3‐glu kg^?1), followed by cherry and the other fruits, respectively. Results showed only a decrease of anthocyanins and pH in apricot and fig jams during 5 months of storage. CONCLUSION: Despite the reduction of these compounds in jam processing, it is considered a good method to maintain them during 5 months of storage. Copyright © 2011 Society of Chemical Industry     

Effects of jam processing on anthocyanins and antioxidant capacities of Rubus coreanus Miquel berry

The effects of jam processing on total phenolics, total flavonoids, total anthocyanins, and antioxidant capacities of fresh Rubus coreanus Miquel (bokbunja) fruits at various pH levels were investigated. Aqueous methanol of 80%(v/v) was found to be the most efficient solvent for extracting phenolics in fruits and jams. More than 90% of total phenolics, antioxidant capacities, and total flavonoids were retained after processing, while approximately 35% of total anthocyanins were lost. Among various pH treatments, jams prepared at pH 2.0–3.0 lost 33–35% of total anthocyanins, while treatments at pH 3.5–4.0 degraded 40–48% of total anthocyanins. Among the various treatments between pH 2.0 and 4.0, jam prepared at pH 3 had the highest sensory scores and overall acceptability. The results suggest that jam making with fruits rich in anthocyanins at lower pH may protect bioactive anthocyanins from thermal processing.     

Sugars,organic acids,phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.)

Sugars, organic acids, phenolics and anthocyanins in fruits of 13 sweet cherry cultivars: Badascony, Burlat, Early Van Compact, Fercer, Fernier, Ferprime, Lala Star, Lapins, Noire de Meched, Sylvia, Vesseaux, Vigred (red-coloured) and Ferrador (bi-coloured) were quantified by HPLC. Sweet cherry cultivars of different pomological characteristics and different time of ripening were evaluated sensorily. Cultivars were evaluated for their total phenolic content and antioxidant activity. The sum of sugars (glucose, fructose, sucrose and sorbitol) ranged from 125 to 265 g/kg fresh weight (FW) and the sum of organic acids (malic, citric, shikimic and fumaric) ranged from 3.67 to 8.66 g/kg FW. Total phenolic content ranged from 44.3 to 87.9 mg gallic acid equivalents/100 g FW and antioxidant activity ranged from 8.0 to 17.2 mg ascorbic acid equivalent antioxidant capacity mg/100 g FW. The correlation of antioxidant activity with total phenolics content and content of anthocyanins was cultivar dependent.     

紫薯粉发酵工艺优化及抗氧化能力分析

以紫薯生粉为原料,对低糖酵母发酵制备高抗氧化活性紫薯粉的工艺条件进行优化,并探讨发酵前后总黄酮、总酚、花青素与抗氧化能力的变化。结果表明,低糖酵母发酵的最佳工艺条件为酵母添加量0.95%,料液比1022(g/mL)、发酵时间16h、发酵温度23℃,该条件下的紫薯粉抗氧化能力为404.94 mg VC/100g,总酚含量为123.85mg GAE/100g,总黄酮含量为610.64mg芦丁/100g,花青素含量为26.99mg/100g,其抗氧化能力显著提高,花青素的稳定性优于未发酵紫薯粉。     

Dried fruits: phytochemicals and their fate during in vitro digestion

Mediterranean dried fruits that are cultivated and produced in Greece; that is, Corinthian currants, figs, prunes, cherries, apricots and peaches were evaluated in terms of total polar phenols, individual simple phenolics, anthocyanins and antioxidant capacity in vitro. The potential release of dried fruit polar phenols among the different fractions of an in vitro digestion model was also determined. Total polar phenol, flavanol, flavone/flavonol content and antioxidant capacity was in the range 86–551 mg GAE/100g, 0.2–57 mg CE/100g, 9–71 mg RE/100g and 6–47 mg AAE/100g, respectively. A 12–82% release of total phenolics was observed post-mastication, which further increased post-gastric digestion. The same trend was also followed in the case of total flavanols and flavones/flavonols. Total polar phenols and flavones/flavonols were found to enter the simulated epithelial cell wall. Simple polar phenolics and anthocyanins were identified and quantified in all dried fruit extracts and in some of the digestion fractions.     

Investigation on the Antioxidant Activity of Leaves, Peels, Stems Bark, and Kernel of Mango (Mangifera indica L.)

Bioactive polyphenols, cartenoids, and anthocyanins present in fruits and vegetables are receiving much attention because of their potential antioxidant activity. This study was conducted to determine antioxidant activity of leaves, peels, stem bark, and kernel of mango varieties langra and chonsa. Total phenolic (TPC) and total flavonoid contents (TFCs) in segments of langra ranged from 63.89 to 116.80 mg GAE/g DW and 45.56 to 90.89 mg CE/g DW, respectively, and that of chonsa were 69.24 to 122.60 mg GAE/g DW and 48.43 to 92.55 mg CE/g DW, respectively. The 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and linoleic inhibition capacity in segments of langra ranged from 53.30% to 61.10% and 40.0% to 47.20%, respectively, whereas for chonsa; 56.40% to 66.0% and 48.1% to 49.0%, respectively. The reducing potentials of different segments of langra and chonsa at concentration of 10 mg/mL were 0.512 to 0.850 and 0.595 to 0.665 mV, respectively. Comparison between both varieties showed chonsa exhibited better antioxidant activity. Data were analyzed by analysis of variance (ANOVA) using completely randomised design (CRD) under factorial.     

福建观音座莲根茎的抗氧化成分提取工艺优化

为评价福建观音座莲根茎的抗氧化能力,并明确其抗氧化成分,本研究以V_C当量抗氧化能力（VCEAC）为指标,通过单因素实验并结合正交试验,优化并确定抗氧化活性成分的最佳提取工艺;以DPPH自由基清除法和ABTS自由基清除法,进一步评价样品的抗氧化能力;以亚硝酸钠-硝酸铝-氢氧化钠法和福林酚显色法分别测定样品中总黄酮和总酚的含量,采用Pearson法分析2种成分与VCEAC值的相关性。结果表明,福建观音座莲根茎中抗氧化活性成分的提取工艺为:选取过3号筛的样品,60 ℃下,料液比为1:40 g/mL,以50%甲醇水浴加热提取1 h,此条件下可从1 g干燥的福建观音座莲根茎中提取得到相当于24.44 mg V_C的抗氧化活性物质。11个不同批次福建观音座莲根茎的抗氧化能力存在较大的差异:VCEAC值介于9.41~29.32 mg/g之间;IC₅₀值（DPPH法）介于0.85~3.03 mg/mL之间;IC₅₀值（ABTS法）介于1.02~3.81 mg/mL之间。不同批次福建观音座莲根茎所含总黄酮和总酚含量分别介于8.75~30.18 mg/g和5.19~17.84 mg/g之间,均与VCEAC值呈显著相关（P<0.05）。因此,福建观音座莲根茎中所含的总黄酮和总酚是其主要的抗氧化活性成分,具有进一步开发的潜力。     

Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet

The daily intake of total phenolics, total flavonoids and antioxidants in the American diet was estimated from the most common 34 fresh fruit and vegetables and their daily consumption data. Among 14 fruit and 20 vegetables, orange contributed the highest amount of total phenolics [117.1 mg gallic acid equivalent (GAE) person^?1 day^?1] and antioxidants [146.6 mg vitamin C equivalents (VCE) person^?1 day^?1]. Orange contributed about 26 and 25% of total phenolics and antioxidant, respectively, in the daily consumption of fruit and vegetables. Apples showed relatively high levels of total phenolics and antioxidant capacity comparable to those of oranges and their phenolics and antioxidants contribution is the second highest. Even though potatoes had lower levels of phenolics and antioxidant capacity, they were third due to the fact that their consumption is the highest (137.9 lb person^?1 year^?1) in the American diet. Although plums and strawberries were ranked as the group with the highest total phenolics and antioxidant capacity among 34 tested fruit and vegetables, their contributions were relatively low due to their lower daily consumption. Generally, the levels of total phenolics, total flavonoids and antioxidant capacity of fruits were higher than those of vegetables. American daily intake of phenolics, flavonoids and antioxidants from fruits and vegetables was estimated to be 450 mg GAE, 103 mg catechin equivalents and 591 mg VCE, respectively. Although we do not yet know the required minimum daily amounts of antioxidants, when we estimate the daily requirement of antioxidants, we must consider not only the antioxidant concentrations of the particular food, but also the daily intakes of the food. Copyright © 2005 Society of Chemical Industry     

Analysis of Phenolic Composition of Noble Muscadine (Vitis rotundifolia) by HPLC‐MS and the Relationship to Its Antioxidant Capacity

Abstract: Phenolic compounds and anthocyanins in muscadines have attracted much attention due to their diverse biological activities. With bioassays of antioxidant activities in terms of total phenolic content (TPC), total anthocyanin content (TAC), total procyanidin content (TPA), oxygen radical absorbance capacity (ORAC), and ferric reducing antioxidant power (FRAP) of different parts of the Noble muscadine, the butanol (BuOH) extract of the muscadine skin showed the highest TPC (317.91 ± 1.83 mg GAE/100 g FW), which might be ascribed to its high TAC of 227.06 ± 1.29 mg/100 g fresh weight (FW). The ethyl acetate (EtOAc) extract of the muscadine seed contained the highest TPA (55.30 ± 0.63 mg CE/100 g FW). Correlation analyses demonstrated a significant linear relationship of TPC and TAC compared to their ORAC and FRAP values within the range of R² from 0.9283 to 0.9936, which suggested that phenolics and anthocyanins in the extracts contributed significantly to their antioxidant potential. Nineteen individual phenolics and 5 anthocyanins were identified by HPLC‐MS, which indicated different chemical profiles of anthocyanins and other phenolics in the muscadine extracts. Practical Application: The paper has provided rich information of bioactive phytochemical profiles in different solvent extracts and their correlation with the antioxidant activity in the muscadine that is a very special regional fruit in U.S. Its high content of phenolic compounds demonstrates that muscadine could be beneficial to human health.     

Chemical and antioxidant properties of pomegranate cultivars grown in the Mediterranean region of Turkey

Arils from six pomegranate (Punica granatum L.) cultivars obtained from various sites from the Mediterranean region of Turkey were evaluated for their chemical and antioxidant properties. These properties included total phenolics (TP), total monomeric anthocyanins (TMA), soluble solids (TSS), titratable acidity (TA), individual sugars and organic acids. Antioxidant capacities of arils were determined by both the ferric reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays. The antioxidant capacities averaged 5.60 and 7.35 mmol TE/l by the TEAC and FRAP methods. Variability among cultivars was greatest for TMA content (CV 132%); individuals ranged from 6.1 to 219 mg cy3-Gluc l⁻¹. TP means averaged 1507 mg GAE/l. Levels of FRAP, TEAC, TP, and TMA were strongly correlated (r = 0.82–0.96). The major sugars were fructose (6.4 g/100 ml) and glucose (6.8 g/100 ml), the major acids were citric (1.78 g/100 ml) and malic (0.12 g/100 ml).     

Phenolic profile and antioxidant capacities of dried red currant from Serbia, extracted with different solvent

The antioxidant capacity and the phenolic content of 3 dried red currant samples from different geographical regions were studied. Three solvent systems were used (methanol, ethanol, and acetone) at the same concentrations (70%) and with 100% deionized water in presence 0.1% HCl. The antioxidant capacity of the dried fruit extracts was evaluated using DPPH radical scavenging assays. The efficiency of the solvents used to extract phenols from the 3 dried red currant samples varied considerably. The polyphenol content of the dried red currant samples was 3.26 to 12.68 mg gallic acid equivalent/g dried fruit. The high phenolic content was significantly correlated with the high antioxidant capacity. The following compounds were identified and quantified using HPLC with photodiode-array detection: 3 anthocyanins, 2 flavonols, 2 flavan-3-ols, and 3 hydroxycinnamic acids in all samples. Generally, red currant fruits are a rich source of phenolics, which shows an evident antioxidant capacity.     

Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.)

Dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics. In the current study, we determined the effects of two processing methods (soaking and toasting) on total phenolics, flavonoids, proanthocyanidin and antioxidant potential by 2,2-diphenyl-1-picrylhydrazyl (DPPH) activity and ferric reducing antioxidant potential (FRAP) in selected dry beans (red kidney beans (K), black-eyed peas (B), pinto beans (P) and soy beans (S)).Total phenolics (mg/g dwb) expressed as gallic acid equivalents (GAE), total flavonoids (mg/g dwb) as catechin equivalents (CE) and proanthocyanidin expressed as leucocyanidin equivalent (mg LE/g) ranged from 3.42 to 7.21, 0.61 to 0.84 and 0.51 to 3.13 in raw beans; 3.58 to 6.94, 0.19 to 0.99 and 0.43 to 3.13 in soaked beans and 4.55 to 9.52, 0.23 to1.00 and 0.20 to 3.25 in toasted beans, respectively.FRAP (μg/g) in raw, soaked and toasted dry beans ranged from 0.00097 to 0.00424 while DPPH_(T30) (%) ranged from 43.9 to 62.61.Our results indicate that processing methods (soaking and roasting) influenced total phenolic, flavonoid and antioxidant contents (DPPH, FRAP) in selected dry beans.     

Variation of total phenolics, anthocyanins, ellagic acid and radical scavenging capacity in various raspberry (Rubus spp.) cultivars

The aim of this study was to assess the level of some phytochemicals in 19 raspberry cultivars grown in Lithuania. The content of total ellagic acid measured after 20 h acidic hydrolysis of investigated raspberry cultivars, varied from 119.8 (cv. ‘Pokusa’) to 323.5 mg/100 g (cv. ‘Bristol’). The content of total phenolics ranged from 278.6 (cv. ‘Pokusa’) to 714.7 mg/100 g (cv. ‘Bristol’). The total anthocyanins content varied from 2.1 (yellow cv. ‘Beglianka’) to 325.5 mg/100 g (black cv. ‘Bristol’). The radical scavenging capacity of the tested raspberry cultivars highly correlating with their total phenolics and total ellagic acid content (r = 0.90 and 0.92, respectively). The results of this study expand the knowledge about variation in the content of valuable bioactive compounds in raspberries and may help for the selection and validation of the most productive cultivars.     

Determination of oil palm fruit phenolic compounds and their antioxidant activities using spectrophotometric methods

There is scarce information on the phenolics of oil palm fruits (Elaeis guineensis). In this study, phenolics were extracted from oil palm fruits and analysed using spectrophotometry for information on the different types of palm phenolics and their antioxidative activities. Analyses of the total phenolic content (TPC), total flavonoid content (TFC), o‐diphenols index, hydroxycinnamic acid index, flavonols index and phenol index showed ranges between 5.64 and 83.97 g L^?1 gallic acid equivalent (GAE), 0.31–7.53 g L^?1 catechin equivalent, 4.90–93.20 g L^?1 GAE, 23.74–77.46 g L^?1 ferulic acid equivalent, 3.62–95.33 g L^?1 rutin equivalent and 15.90–247.22 g L^?1 GAE, respectively. The antioxidant assay, 2,2‐diphenyl‐2‐picrylhydrazyl radical scavenging assay, showed antioxidative activities in all the extracts with results ranging from 4.41 to 61.98 g L^?1 trolox equivalent. The high antioxidant activities of the oil palm fruit phenolics were also found to increase with increasing TPC and TFC.     

Antioxidant activity,phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties

Antioxidant activity (ABTS assay), total phenolics and total anthocyanins were determined in the petioles of twenty‐nine rhubarb (Rheum spp.) varieties. Antioxidant activity ranged from 463 ± 50 (Rheum officinale) to 1242 ± 2 μmol Trolox per g DW (Valentine). The phenolic content varied from 673 ± 41 (Loher Blut) to 4173 ± 23 mg GAE/100 g DW (Plum Hutt) and had a low correlation (r = 0.663) with antioxidant results. Seven of the varieties (Plum Hutt, Valentine, Minnesota No. 8, Cherry Red, Cawood Delight, Coulter McDonald and OR 23) had higher total phenolics than kale, a vegetable rich in phenolics. The concentration of anthocyanins ranged from 19.8 ± 1.5 (Crimson Red) to 341.1 ± 41.6 mg/100 g DW (Valentine). The percentages of two main anthocyanins in rhubarb, cyanidin 3‐glucoside and cyanidin 3‐rutinoside varied from 66.07:33.93, respectively, in Valentine to 9.36:90.64, respectively, in R. officinale.     

Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy

The fruit quality characteristics, phenolic compounds and antioxidant capacities of 24 sweet cherry (Prunus avium L.) cultivars grown on the mountainsides of the Etna volcano (Sicily, Italy) were evaluated. High-performance liquid chromatographic methods were used to identify and quantify sugars, organic acids and phenolics. A total of seven phenolic compounds were characterised as hydroxycinnamic acid derivatives (neochlorogenic acid, p-coumaroylquinic acid and chlorogenic acid) and anthocyanins (cyanidin 3-glucoside, cyanidin 3-rutinoside, pelargonidin 3-rutinoside and peonidin 3-rutinoside). The total anthocyanin content ranged from 6.21 to 94.20 mg cyanidin 3-glucoside equivalents/100 g fresh weight (FW), while the total phenol content ranged from 84.96 to 162.21 mg gallic acid equivalents/100 g FW. The oxygen radical absorbance capacity (ORAC) assay indicated that fruit of all genotypes possessed considerable antioxidant activity. The high level of phenolic compounds and antioxidant capacity of some sweet cherry fruits implied that they might be sources of bioactive compounds that are relevant to human health.     

Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees

ABSTRACT:  With high levels of polyphenolic compounds, purple-fleshed sweetpotatoes (PFSP) have been utilized as a healthy food commodity and source of natural food colorants in Asia. In the U.S. sweetpotato industry, there are growing interests in exploring these market opportunities for PFSP. A locally grown PFSP cultivar was analyzed for antioxidant properties. The total phenolic content ranged from 313.6 to 1483.7 mg chlorogenic acid equivalent/100 g fresh weight (fw), and anthocyanin contents were between 51.5 and 174.7 mg anthocyanins/100 g fw. The DPPH radical scavenging activities and were 47.0 to 87.4 μmol trolox equivalent (TE)/g fw, and the oxygen radical absorbance capacity (ORAC) values were between 26.4 and 78.2 μmol TE/g fw. Unlike orange-fleshed sweetpotatoes (OFSP), the steamed roots of PFSP formed a thick paste, which required a process modification to produce flowable purees. Rheological testing indicated that adjusting the dry matter of PFSP to 18%-21% produced purees with flow properties similar to the OFSP purees. The PFSP purees had polyphenolic content and antioxidant capacity within ranges reported for various purple-colored fruits and vegetables.     

五种寒地果树果实的多酚含量、抗氧化活性及抗α-淀粉酶活性分析

为了探究寒地果树资源果实中的营养价值及体外活性,本试验测定了软枣猕猴桃、黑果腺肋花楸、草原樱桃、白穗醋栗和蔓越莓五种果实的总酚、总花色苷含量,比较了其抗氧化及抗α-淀粉酶活性,并进行了相关性分析,结果表明:不同寒地果实的总酚、总花色苷含量之间存在显著差异(P<0.05)。总酚含量为13.21~66.43 mg GAE/100 g,其中黑果腺肋花楸含量最高,白穗醋栗次之;总花色苷含量为0.15~46.45 mg C3G/100 g,黑果腺肋花楸含量最高,草原樱桃次之。另外5种果实的抗氧化能力也有所差异。用DPPH法、ABTS法、ORAC法、FRAP法测得白穗醋栗的抗氧化活性最强。用高通量淀粉浊度法测得白穗醋栗的抗α-淀粉酶活性最强,IC₅₀为0.122 mg/mL,高于阿卡波糖(0.16 mg/mL),其AE值为2034.18 mmol AE/g,高于阿卡波糖(1550 mmoL AE/g),且是其他果实的42~127倍。相关性分析发现五种寒地果实的总酚、总花色苷含量和抗氧化活性之间存在极显著正相关(P<0.01),而与抗α-淀粉酶活性之间无显著性相关关系。     

Antiproliferative effects of cherry juice and wine in Chinese hamster lung fibroblast cells and their phenolic constituents and antioxidant activities

Cherries are good sources of bioactive phenolic compounds that are widely considered to be potentially healthy. Here we investigated the protective activities of juice and wine products of tart and sweet cherries and their constituent anthocyanins (e.g., cyanidin 3-glucoside and cyanidin 3-rutinoside) against oxidative stress induced by hydrogen peroxide (H₂O₂) in Chinese hamster lung fibroblasts (V79-4). Total phenolics in the cherry juices and wines were 56.7–86.8 mg of gallic acid equivalents (GAE)/l and 79.4–149 mg GAE/l, respectively. Total anthocyanins in the cherry juices and wines were 7.9–50.1 mg of cyanidin 3-glucoside equivalents (CGE)/l and 29.6–63.4 mg CGE/l, respectively. Both cherry juices and wines exerted protective effects against oxidative stress induced by H₂O₂ on V79-4 cells and also enhanced the activities of antioxidative enzymes, such as superoxide dismutase and catalase, in a dose-dependent manner. The protection of V79-4 cells from oxidative stress by phenolics was mainly attributable to anthocyanins. The positive correlation between the protective effects against oxidative stress in V79-4 cells and the antioxidant enzyme activities was stronger for cyanidin 3-glucoside than for cyanidin 3-rutinoside.     

Total Phenolics,Antioxidant Activities,and Anthocyanins of Different Grape Seed Cultivars Grown in Jordan

The total phenolics, antioxidant activities, anthocyanins, vitamine E, and tert-butylhydroxytoluene (BHT) of different cultivars of grape seed extracts (GSE) grown in Jordan were evaluated. In addition, antioxidant activities of GSE were investigated using olive oil substrate by oxidative stability instrument (OSI). Results of chemical composition showed that Baladi black and Asbani black had the highest amount of fat content 14.52 and 14.22 g /100 g seed, respectively, followed by Baladi green (13.28 g /100 g seed), Ajloni green (12.24 g/100 g seed), and Khudari green (10.92 g/100 g seed), respectively. The total phenolics and anthocyanins of GSE ranged from 4.66 to 5.12 g/100 g extracts and 0.14 to 0.68 g/100 g extracts, respectively. Antioxidant activities of GSE ranged from 66.4 to 81.40%, while vitamin E and BHT were 90.34 and 94.70%, respectively. Antioxidant activity of the extracts using OSI ranged from 3.10 to 41.13 h induction time, while vitamin E and BHT had 16.33 and 17.20 h, respectively. GSE had high amounts of antioxidants and can be used to retard lipid oxidation in a variety of food products.