Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins

Bilberries (Vaccinium myrtillus L.) and black currants (Ribes nigrum L.), dark blue berries rich in anthocyanins, were processed with an aid of commercial pectinolytic enzyme preparations, and the effect of processing on berry anthocyanins was investigated. The enzyme preparations were dosed based on their polygalacturonase activity from 1 to 100 nkat/g of berry mash. The juice yields were determined by weighing, and anthocyanin analyses were performed with HPLC. The bilberry and black currant juice yields increased significantly in enzyme-aided treatments with comparison to control, even with the lowest (1 nkat/g) polygalacturonase dosage. The anthocyanin yield increased by up to 83% for bilberries and up to 58% for black currants in enzyme-aided treatments as compared to control. The results showed that higher polygalacturonase dosage was needed for black currant to achieve the maximal juice and anthocyanin yields than for bilberries. The stability and the profile of extracted anthocyanins were greatly affected by the glycosidase side activities present in the enzyme preparations, which were able to hydrolyze certain anthocyanins to the corresponding aglycones. In addition, the data indicate that anthocyanidin rutinosides were more easily extracted than those of glucosides, which prevailed over the arabinosides and galactosides. Thus, prior to processing it is important to know the intact anthocyanin structures of the raw material, and the activity profile of the enzyme preparation to obtain optimal anthocyanin extractability and enzyme dosage.     

Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice

Pre-press maceration treatments with 10 different pectinolytic enzyme preparations were investigated in experimental black currant juice production using response surface design templates. Enzyme dosage, maceration time, reaction temperature, and degree of berry crushing were varied, and the juice yields, anthocyanins, total phenols, and turbidity in the resulting juices were compared for a total of 250 different enzymatic treatments. The yields of anthocyanins and total phenols in the juices ranged from 900 to 2200 and 3050 to 5100 mg/kg wet weight black currant mash, respectively. Juice yields ranged from 66.4% to 78.9% by wet weight of mash. Turbidity levels ranged from 25 to 916 formazan nephelometric units (FNU). The reaction parameters induced larger variations in the responses than the different enzyme preparations, but the cloned Aspergillus niger/Aspergillus aculeatus preparation Pectinex BE® consistently tended to be among those giving the best responses regarding anthocyanin yields, phenols, and low juice turbidity. The optimal maceration was achieved using an enzyme dosage of 0.18% by wet weight of berries with a reaction at 60 °C for 30 min on the most finely crushed berry mash. This treatment gave similar profiles of anthocyanins in the juices with all the 10 enzyme preparations. The same 10 juices all exhibited antioxidant activity against human low-density lipoprotein oxidation in vitro, but the antioxidant potency varied depending on the enzyme preparation used in the pre-press maceration.     

Raspberry juice consumption, oxidative stress and reduction of atherosclerosis risk factors in hypercholesterolemic golden Syrian hamsters

The effects of raspberries on early atherosclerosis in Syrian hamsters were investigated using three juices prepared from var. Cardinal, Glen Ample and Tulameen berries. The hamsters received an atherogenic diet for 12 weeks and at the same time a juice at a daily dose corresponding to the consumption of 275 ml by a 70 kg human. A control group received the same diet with water instead juice. The principal polyphenolic compounds in the juices were anthocyanins and ellagitannins, which were present at concentrations of 218-305 μg mL(-1) and 45-72 μg mL(-1), respectively. The three juices had similar but not identical effects. They all inhibited cardiac and aortic production of superoxide anion and increased hepatic glutathione peroxidase activity although only Tulameen juice brought about a significant increase in superoxide dismutase activity. Glen Ample was the only juice to significantly increase plasma paraoxonase activity. All the juices lowered plasma triglyceride level while consumption of Tulameen and Cardinal, but not Glen Ample, significantly lowered plasma total cholesterol and LDL-cholesterol. Cardinal was the sole juice to significantly increase HDL-cholesterol and likewise it also significantly reduced body weight. These findings suggest that moderate consumption of raspberry juices can help to prevent the development of early atherosclerosis, with the underlying mechanisms related to improved antioxidant status and serum lipid profiles.     

Phenolic profile,antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation

The effect of cultivation system on phenolic profile, antioxidant capacity and antiproliferation activity in black and red currants was evaluated. Results from this study showed that Ribes fruit grown in organic system posses significantly higher total phenolics, especially anthocyanins, and antioxidant activity (DPPH and FRAP) than fruit grown in conventional system. Phenolic compounds were systematically identified and characterised by UPLC/MS Q‐TOF. The mean value of total polyphenol content in organically grown currants was similar but statistically higher compared with the conventional cultivation (11831.0 and 1543.0 mg/kg of d.m., respectively). The total values of the anthocyanins in ‘Ben Hope’, ‘Ben Alder’, ‘Titania’ and ‘Rondom’ from organic and conventional farms were 1044.5 vs. 1012.4; 1568.3 vs. 1260.4; 1417.2 vs. 1382.2; and 51.8 vs. 57.9 mg kg^?1 of d.m., respectively. Conventionally grown red currant had higher anthocyanin content than organically grown red currant (11.8%) but, however, organic fruits of red currant had 2.7 times higher content of oligomeric procyanidins than fruits coming from conventional cultivation. DPPH radical scavenging activity of currant varied from 28.29 to 37.08 mmol Trolox kg^?1 (mean 31.20) for organic fruits and from 12.67 to 31.18 mmol Trolox kg^?1 (mean 25.76) for conventional fruits. Moreover, all currants from organic cultivation possess higher ferric reducing capacity than conventionally grown fruits. It appeared that extracts of red Ribes cv. ‘Rondom’ coming from organic cultivation revealed stronger antiproliferative effect in comparison with conventional cultivation. However, a similar profile of activity was observed for ‘Ben Hope’, ‘Ben Alder’ and ‘Titania’ independently of the type of cultivation. These results indicate that the cultivation technique had important effect on the ranking of the cultivar systems.     

Decomposition and Transformation of Aroma Compounds and Anthocyanins during Black Currant (Ribes nigrum L.) Juice Processin

ABSTRACT: Processing of black currant juice includes crushing, heating, enzyme treatment, pressing, pasteurization, clarification, and filtration. Changes in concentration of impact aroma compounds and anthocyanins during black currant juice processing in pilot plant scale were examined. Impact compounds were identified by gas chromatography-olfactometry and quantified by dynamic headspace and gas chromatography-mass spectrometer. Anthocyanins were analyzed by the pH-differential method. Identified aroma compounds comprised volatiles like esters, terpenes, terpenoids, and ketones. The reduction of aroma compounds and anthocyanins during the process was approximately 50 to 100% and 25%, respectively. The pressing step definitely had a negative effect on the concentration of aroma compounds and anthocyanins, and the heating treatments were mainly negative as well.     

Effect of Ultrafiltration on Anthocyanin and Flavonol Content of Black Currant Juice (Ribes nigrum L.)

This paper evaluates the efficiency of ultrafiltration and the effects of processing on the total anthocyanin and flavonol contents of black currant juice at chosen operational conditions. Ultrafiltration of black currant juices was carried out using Biomax 100?kDa polyethersulfone membrane. Ultrafiltration was used to process the juice prior concentration by reverse osmosis; with the aim to enhance the efficiency of the concentration process in terms of permeate flux. To avoid the fouling of the membrane, the juices were depectinized with Panzym Super E liquid enzyme preparation. The ultrafiltration was carried out at a transmembrane pressure of 2?bars and the operating temperature of 25?°C. The effect of processing on the valuable anthocyanin and flavonol content of the juices was evaluated based on the results of high-performance liquid chromatography analyses. The article includes detailed analyses of anthocyanin and flavonol compounds of the enzyme treated and ultrafiltered juice as compared with the original juice. The results indicate that, due to the enzymatic treatment, the valuable compound content of the juice increases. However, the ultrafiltration process resulted in a significant loss of a valuable content; 54% of total flavonol and 50% of total anthocyanins maintained in ultrafiltered juice when compared to the feed samples.     

Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure

ABSTRACT:  Intermolecular copigmentation is one of the mechanisms of stabilization of anthocyanins in nature and is also responsible for the characteristic color and stability of aged red wines. In the present study, the effect of polyphenol oxidase (PPO) activity on phytochemical stability of an ascorbic acid-fortified muscadine grape juice following high hydrostatic pressure (HHP) processing (400 and 550 MPa for 15 min) and after 21 d of storage at 25 °C was investigated. Addition of rosemary and thyme polyphenolic extracts (copigmentation) was evaluated as a means to stabilize anthocyanins and ascorbic acid during pressurization and subsequent storage. Polyphenolic extracts were partially purified in order to reduce their content of PPO substrates, and improve their stabilization properties within juice matrix. Overall PPO activity increased (3- and 2.5-fold) following HHP at 400 and 550 MPa, respectively, although it was significantly lower in copigmented treatments. Higher anthocyanin losses occurred at 400 (∼70%) than at 550 MPa (∼46%), which were correlated to antioxidant losses ( r = 0.89). Similarly, greater ascorbic acid losses were observed at 400 (84%) than at 550 MPa (18%). Copigmentation increased anthocyanin retention in reference to pressurized controls (3- and 3.2-fold for rosemary and thyme treatments, respectively) and decreased ascorbic degradation (20 to 32%). In stored samples, higher anthocyanin content (>2-fold) and antioxidant capacity (>1.5-fold) was observed for copigmented treatments when compared to control juices. Addition of partially purified copigments increased muscadine grape juice color, antioxidant activity and also reduced phytochemical losses during HHP processing and storage.     

白穗醋栗多酚鉴定及其抗氧化活性分析

采用东北农业大学小浆果资源圃内白穗醋栗果实,利用固相萃取技术进行分离纯化得到多糖、花色苷、非花色苷等组分,测定各组分的化学成分,并进一步测定各组分的总酚以及总花色苷含量,使用1,1-二苯基-2-三硝基苯肼自由基、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基、铁离子还原能力等方法测定其各组分抗氧化能力。结果表明：白穗醋栗果实中含有丰富的非花色苷多酚为78 种,花色苷多酚只有一种为矢车菊素-3-葡萄糖苷,可以作为一种潜在的花青素提取原料;白穗醋栗果实多酚粗提液总酚含量为（34.93±0.47）mg/g;总花青素含量为（2.99±0.98）mg/g;果实表现出了较强的抗氧化活性。     

Chemical composition of currant seed extracts and their protective effect on human lymphocytes DNA

On the basis of LC/UV/MS analysis, 35 compounds from the extracts of seeds of black, red, and white currants (2 cultivars of each) were identified. Black currants cultivars contained protocatechuic acid and p-hydroxybenzoic acid, and traces of nitril containing phenolic acids. The presence of synapoyl glucoside was characteristic for cv. Malling Jewel. Sesquiterpenoid glycosides and carboxymethylindol glycosides were present mainly in white and red currant cultivars. Blackcurrant seeds contained higher amounts of flavonoids, especially rutin, isoquercetin, and taxifolin. The currant seed extracts were tested for in vitro protective effect on chromosome aberrations in peripheral human lymphocytes using cytochalasin-B blocked micronucleus (CBMN) assay. The frequency of MN was scored in binucleated cells, and the cultivars of black currants showed the best antioxidant potential. At a concentration of only 0.17 mg/mL, extract of the seed cv. Malling Jewel effected a decrease in the frequency of MN of 60% compared with control cell cultures. PRACTICAL APPLICATION: Our results provide evidence of protective effects of currant seed extracts and isolated pure compounds on cytogenetic damages in human lymphocytes. Thus, currant seed extracts could exert beneficial effects in quite a few diseases, for many of the biological actions have been attributed to their antioxidant properties.     

Bioactive compounds vs. organoleptic assessment of ‘smoothies’‐type products prepared from selected fruit species

The aim of this study was to determine the usability of fruits of selected species growing in Europe for the smoothies production. The organoleptic assessment, analysis of polyphenols and vitamin C content and antioxidant activity of products were determined. The panellists were most in favour of the smoothies containing cranberry, black currant and bilberry purees as well as juice from dog rose. Polymerised proanthocyanidins were found to predominate in most of the products, except for the black currant smoothies (B3) where the main group of polyphenols were anthocyanins. The content of proanthocyanidins was higher in the smoothies containing dog rose juice. The analysed products differed significantly in the content of vitamin C, as the highest content of ascorbic acid was determined in black currant smoothies with dog rose juice and bilberry puree (168.98 mg/100 g).     

Berry juices, teas, antioxidants and the prevention of atherosclerosis in hamsters

The effects of raspberry, strawberry and bilberry juices and green and black tea on early atherosclerosis in hamsters were investigated. They received an atherogenic diet and at the same time either a juice or a tea at a daily dose corresponding to the consumption of 275 ml by a 70 kg human. After 12 weeks berry juices and teas inhibited aortic lipid deposition by 79–96% and triggered reduced activity of hepatic antioxidant enzymes, not accompanied by lowered plasma cholesterol. These findings suggest that moderate consumption of berry juices and teas can help prevent the development of early atherosclerosis. There were substantial differences between the five beverages in terms of composition and concentration of individual phenolic compounds that were present. This indicates that anti-atherosclerotic effects can be induced by a diversity of phenolic compounds rather than a few specific components. The possible mechanisms by which this is brought about are discussed.     

Effect of thermal treatments on phytochemicals in conventionally and organically grown berries

BACKGROUND: Consumer demand for organic foods is increasing despite a lack of conclusive evidence of nutritional superiority of organically grown produce. The objective of this investigation was to evaluate the effects of thermal treatments on phytochemicals in conventionally and organically grown berries. Two cultivars of conventionally and organically grown red raspberries and blueberries were analysed for total anthocyanins, total and specific phenolic compounds and total antioxidant activity. Fresh berries were thermally processed into cans and juice/puree with and without blanching, and the changes in phytochemicals were monitored. RESULTS: Total anthocyanin and phenolic contents of berries were not influenced by the agricultural production system. Total antioxidant activity of berries was also not influenced by the production system, but antioxidant activity varied significantly between cultivars. After canning, total anthocyanins decreased by up to 44%, while phenolic contents and antioxidant activity of both berries generally increased by up to 50 and 53% respectively. The level of changes in phytochemicals during berry puree/juice processing was influenced by blanching and type of berries. CONCLUSION: Phenolic contents and antioxidant activities of berries increased while total anthocyanins decreased during canning. Blanching prior to puree/juice processing improved the retention of phytochemicals in blueberries. Copyright © 2010 Society of Chemical Industry     

Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage

The effects of juice matrix and pasteurization on the stability of total phenols and especially total and individual anthocyanins were examined in black currant (BC) juice and mixtures with apple, persimmon, and peach juices at 4 °C and 20 °C. Total phenol content decreased in all juices at both temperatures but there was a trend to lower levels in unpasteurized over pasteurized juices. Differences in the decline of total anthocyanins between pasteurized and unpasteurized juices varied according to the juice type and the storage temperature. At 4 °C storage, anthocyanins declined in all juices according to pseudo 1st‐order kinetics and there were only small differences in the rates between pasteurized and unpasteurized juices. However, at 20 °C, although pasteurized and unpasteurized BC juices and pasteurized mixed juices followed pseudo 1st‐order kinetics, there was a different pattern in unpasteurized mixed juices; a rapid initial decline was followed by a slowing down. The effect of the added juice on anthocyanin decline was also different at either temperature. At 4 °C, the anthocyanins decreased faster in mixed juices than BC juice alone, but at 20 °C, at least in pasteurized mixed juices, the decline was similar or even slower than in BC juice; there were only small differences among the 3 mixed juices. At 20 °C, in pasteurized and unpasteurized BC juices, the rate of decrease was essentially the same for all 4 individual anthocyanins but in the mixed juices the 2 glucosides decreased significantly faster than the 2 rutinosides.     

Effect of Storage on Anthocyanin Degradation in Black Mulberry Juice and Concentrates

Anthocyanins present in fruits and vegetables are receiving increased attention because of their potential antioxidant activity but are very susceptible to degradation during processing and storage. Effect of storage on kinetics of anthocyanin degradation and hydroxymethylfurfural (HMF) formation in black mulberry juice and concentrate was determined during 8 months of storage at temperatures of 5°, 20°, 30°, and 40 °C. The monomeric anthocyanin degradation was in accordance with the first-order reaction kinetics and the activation energies of anthocyanin degradation in black mulberry juice and concentrate were found as 56.48 and 49.75 kJ mol^?1, respectively. HMF formation in black mulberry juice and concentrate increased linearly with storage time and temperature and followed zero-order reactions. The activation energies of HMF formation in black mulberry juice and concentrate were found as 75.70 and 104.11 kJ mol^?1, respectively. The losses of antioxidant activity for black mulberry juice and concentrate during storage at different temperatures were in the ranges of 4.87–16.01 and 4.47–33.57 %, respectively. Antioxidant activity in black mulberry juice and concentrate was correlated with total monomeric anthocyanins.     

黑加仑调节血脂的功效研究

目的对新疆地产黑加仑的降脂功效进行评价,为黑加仑的进一步开发利用提供依据。方法按照《保健食品功能学评价程序》的相关内容进行。动物实验采用预防性高脂血模型法,在高脂血模型建立的同时予以黑加仑原汁进行干预,连续进行14d后,测定空腹12h血清中甘油三酯(TG)、总胆固醇(TC)、高密度脂蛋白胆固醇(HDL-C),低密度脂蛋白胆固醇(LDL-C),观察体重变化。结果黑加仑干预组小鼠体重增长明显降低(P<0.05)。黑加仑中、高剂量组TG、TC、LDL-C明显低于高脂模型组,HDL-C明显高于高脂模型组(P<0.01)。结论黑加仑具有降低实验性高血脂小鼠血脂的功效。     

The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis

Reverse osmosis process for the concentration of black currant juice was carried using AFC-99 tubular membrane at 30 °C and 45 bar. The contents of selected flavonols and anthocyanins were analyzed after centrifugation; enzyme treatment by Panzym Super E and by Rohapect berry followed by centrifugation; and ultrafiltration black currant juices and juice concentrates. The total soluble solid (TSS) content of the juices increased from the initial 17.6–17.9 °Brix to 24–24.8 °Brix in the case of the centrifuged juice in the concentration process. Similarly, it increased from 14.5–15.5 °Brix to 23.1–23.4 °Brix for the Panzym Super E treated juice, and from 16.1–16.9 °Brix to 22.5–23.1 °Brix for the Rohapect berry treated black currant juices. The ultrafiltered juice had the lowest initial TSS content between 14.1 and 14.9 °Brix and it increased to 22.1–23.1 °Brix. The average permeate fluxes during the concentration process were 7.3 L m⁻² h⁻¹ for the centrifuged juice, 11.9 L m⁻² h⁻¹ for the Panzym Super E treated juice, 9.2 and 13.1 L m⁻² h⁻¹ for the Rohapect berry treated and ultrafiltered juice, respectively. Analysis indicated that the enzymatic treatment resulted in the increase of anthocyanin and flavonol content of the juices. The centrifugation process decreased the amount of anthocyanins and flavonols to some extent. The juice clarified by ultrafiltration had significantly lower concentrations of anthocyanins and flavonols, while the juices treated by Panzym Super E had the highest levels of these flavonoids. This study recommends enzymatic pre-treatment by Panzym Super E, since it improves the permeate flux in reverse osmosis during the concentration process, and results in a juice concentrates highest in anthocyanins and flavonols.     

不同花色苷代表性成分的分离鉴定及体外抗氧化活性

本实验以紫甘薯、黑枸杞、黑加仑和桑葚花色苷提取物为原料,制备其单体花色苷组分并研究其体外抗氧化性质。选取每种花色苷中含量较高,分子量居中,具有代表性的单体化合物作为目标组分,采用高速逆流色谱制备分离四种来源的花色苷。选用甲基叔丁基醚-正丁醇-乙腈-水-三氟乙酸作为溶剂体系,流速设定为5 mL/min,转速为850 r/min,分离得到高纯度花色苷单体化合物。采用分光光度法、HPLC-MS法分析测定花色苷含量及主要组成,用DPPH自由基、羟自由基清除能力和总还原力的测定分析其体外抗氧化活性。结果表明,四种来源的花色苷中代表性的成分依次为芍药素-3-咖啡酰-阿魏酰槐糖苷-5-葡萄糖苷、矮牵牛素-3-O-对香豆酰芸香糖苷-5-O-葡萄糖苷、矢车菊-3-芸香糖苷和矢车菊-3-O-葡萄糖苷,它们均具有良好的体外抗氧化活性。     

Biological activity and chemical composition of different berry juices

Total phenolics, total anthocyanins, mineral content, radical scavenging activity and antiproliferative activity against human cancer cell lines were evaluated in fresh pressed juices of five different berries. Total phenolic content ranged from 133.0 to 260.3 mg of gallic acid equivalents/100 g of fresh weight, for red currant and black currant, respectively. Bilberry juice contained the highest amount of total anthocyanins (0.18%). Significant correlation between total phenolics content and radical scavenging activity was observed (r = −0.980; p < 0.01). All examined juices showed antiproliferative activity in dose-dependent manner with IC₅₀ ranging from 10.2 to 70.5 μl/ml. Black currant juice was the most effective inhibitor of proliferation in all cell lines tested (HeLa, Fem X, LS 174, MCF-7 and PC-3). Significant correlations of acidity and total anthocyanin content with antiproliferative activity of berry juices on HeLa cells, Fem X cells and MCF-7 cells were noticed. Berry juices are good sources of some minerals and contribute significantly to daily intake of these micronutrients.     

Berry fruit teas: Phenolic composition and cytotoxic activity

A detailed phenolic composition analysis of dry chokeberry, bilberry and black currant fruit teas prepared on the most common ways — decoction and infusion, was performed, together with evaluation of cytotoxic activity. The most abundant in phenolics were chokeberry teas, followed by bilberry and black currant teas, while the highest anthocyanin amount was determined in bilberry samples. LC/DAD/MS method was used for identification of 17 anthocyanins, 11 flavonoids and 4 hydroxycinnamic acid derivatives. Quantitative analysis of investigated teas was carried out by HPLC analysis, and major phenolic compounds in berry fruit teas were chlorogenic acids, quercetin glycosides and anthocyanin glycosides. Berry teas were investigated for cytotoxic activity against cervix carcinoma, melanoma, colon, and chronic myelogenous leukemia cell lines, and chokeberry decoction was the most effective against all cell lines. According to the results obtained in this study, pure chokeberry, bilberry and black currant teas could be valuable sources of flavonoids and anthocyanins.     

Characterisation of sugar beet pectin fractions providing enhanced stability of anthocyanin-based natural blue food colourants

The bathochromic effect resulting from the addition of sugar beet pectin (SBP) to black currant juice, purified anthocyanins (ACN-E) and purified polyphenol extracts comprising both anthocyanins and non-anthocyanin phenolics (PP-E), respectively, were monitored by VIS spectroscopy at varying pH relevant to food formulations (pH 3.6–5.0). Furthermore, a low molecular pectic polysaccharide fraction (PPF) was isolated from SBP using 70% aqueous 2-propanol and further characterised with respect to its chemical composition and mineral content. The marked bathochromic effect was found to be due to the formation of anthocyanin–metal chelate complexes. Only at pH 5.0 SBP entailed a moderate bathochromic shift of 12 nm in model solutions containing ACN-E. This effect was enhanced in PPF model solutions resulting in a λ_max shift up to 50 nm, bringing about an intense blue colour. The bathochromic shift was boosted with increasing pH and upon purification of the anthocyanins. In contrast, after SBP and PPF addition to black currant juice, the bathochromic effect was almost annihilated. Model solutions were stored at 20 °C in the dark for 12 days, and optimum stability of the blue colour was observed at pH 5.0.