Compositional Characteristics and Antioxidant Components of Cherry Laurel Varieties and Pekmez

ABSTRACT: Cherry laurel is a popular fruit in the Black Sea region of Turkey. Two native cherry laurel varieties, namely kiraz and findik, together with pekmez (made from concentrated juice of the kiraz variety by boiling/ heating) were examined for their proximate composition, antioxidant activity, total anthocyanins, phenolics, and carotenoids, as well as phenolic acids and sugar composition. A linear correlation existed between antioxidant activity and total content of phenolics (r²= 0.99). The antioxidant activity and total content of phenolics were the highest in pekmez, followed by findik, and kiraz. A significant (P < 0.01) proportion of anthocyanins and carotenoids was lost during heat processing in the production of pekmez. Ten phenolic acids (free and bound) and 6 sugars were identified among samples. These results suggest that cherry laurel varieties and pekmez serve as a good source of natural antioxidant, which could potentially be used in food and nutraceutical supplement formulations.     

Jam Processing Effect on Phenolics and Antioxidant Capacity in Anthocyanin-rich Fruits: Cherry, Plum, and Raspberry

ABSTRACT: Four cultivars of sour cherries (Balaton, Karneol, Kroeker and Northstar), 2 cultivars of plums (BY 8158.50 and Methley), and 1 red raspberry cv. Prelude were analyzed for total phenolics, antioxidant capacity, and total anthocyanins before and after jam production to evaluate their changes after thermal processing. Fruits had total phenolics ranging from 245.7 to 398.5 mg gallic acid equivalent (GAE)/100 g. Antioxidant capacity of fruits ranged from 354.8 to 692.3 mg/100 g, expressed as vitamin C equivalent antioxidant capacity (VCEAC). Total anthocyanins of fruits ranged from 30.9 to 67.1 mg cyanidin 3-glucoside equivalent (CGE)/100 g. In 100 g of jam, total phenolics varied from 132.9 to 218.9 mg GAE, while antioxidant capacity ranged from 205.6 to 373.5 mg/100 g VCEAC. Jams had total anthocyanins of 5.4 to 30.4 mg CGE/100 g. On the basis of fresh fruit (100 g), the processing and heating during jam making generally decreased the contents of total phenolics, VCEAC, and total anthocyanins. Major losses occurred in anthocyanin content where overall retention varied from 89% to 21%. HPLC analysis of individual anthocyanins from cherry cv. Balaton to its jam showed that processing caused 90% decrease in anthocyanins. The results indicated that more than 73% total phenolics and more than 65% antioxidant capacity were retained after processing fruits into jams. Optimization of food processing would help to conserve the bioactive phenolic compounds in fruits.     

草莓、黑莓、蓝莓中多酚类物质及其抗氧化活性研究

研究草莓、黑莓、蓝莓3种小浆果的总酚、总黄酮、原花青素含量及其总抗氧化能力。结果表明:蓝莓全果的总酚、总黄酮、原花青素含量在所测3种浆果全果中最高,分别为9.44mg没食子酸/g干质量、36.08mg芦丁/g干质量、24.38mg儿茶素/g干质量;其总抗氧化能力也最强,达14.98mmol Trolox/100g干质量。草莓的总酚、总黄酮、原花青素含量则最低,抗氧化能力也最弱。此外,3种浆果果渣中的总酚、总黄酮、原花青素含量以及总抗氧化能力均高于全果和果汁,即果渣>全果>果汁。总酚含量、总黄酮含量以及原花青素含量与总抗氧化能力之间的相关性分析表明,总酚含量与总抗氧化能力之间存在显著线性相关,相关系数r达到0.9704,表明酚类物质是其抗氧化作用的主要物质基础。     

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products

ABSTRACT:  This study evaluated the effects of processing and 6 mo of storage on total monomeric anthocyanins, percent polymeric color, and antioxidant capacity of black raspberries that were individually quick-frozen (IQF), canned-in-syrup, canned-in-water, pureed, and juiced (clarified and nonclarified). Total monomeric anthocyanins, percent polymeric color, and ORAC_FL were determined 1 d postprocessing and after 1, 3, and 6 mo of storage. Thermal processing resulted in marked losses in total anthocyanins ranging from 37% in puree to 69% to 73% in nonclarified and clarified juices, respectively, but only the juices showed substantial losses (38% to 41%) in ORAC_FL. Storage at 25 °C of all thermally processed products resulted in dramatic losses in total anthocyanins ranging from 49% in canned-in-syrup to 75% in clarified juices. This coincided with marked increases in percent polymeric color values of these products over the 6-mo storage. ORAC_FL values showed little change during storage, indicating that the formation of polymers compensated for the loss of antioxidant capacity due to anthocyanin degradation. Total anthocyanins and ORAC_FL of IQF berries were well retained during long-term storage at –20 °C.     

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.     

Effects of Ultrasound on Spoilage Microorganisms,Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes

Mature‐green cherry tomato fruits (Lycopersicon esculentum cv. Jinyu) were exposed to different power densities of ultrasound (66.64, 106.19, and 145.74 W/L) at 25 °C to study ultrasound non‐thermal effects on the storage properties. Among the three levels of ultrasound irradiation, 106.19 W/L ultrasound was effective in reducing the spoilage microorganisms, delaying postharvest ripening through inhibiting ethylene production and respiration rates, and consequently maintaining fruit firmness, flavor, enzyme activities, antioxidants (total phenolics, total flavonoids), and the total antioxidant capacity of cherry tomatoes. The 66.64 W/L ultrasound had similar effects but to a lesser extent. Meanwhile, although 145.74 W/L ultrasound resulted in higher content of ascorbic acid (AA), it showed many negative effects on the storage quality of fruits. These results demonstrated that ultrasound of appropriate power density had great potentials in inhibiting decay, maintaining flavor and nutritional quality of cherry tomatoes.     

Phytochemical Analysis and Anti‐inflammatory Potential of Hyphaene thebaica L. Fruit

Metabolite profiling and biological activity are reported from organic and aqueous extracts of the fruit from the desert palm Hyphaene thebaica. Phenolics and oxylipids profiles were determined using UPLC‐PDA‐TOF (ultra performance‐photodiode array‐time of flight) high‐resolution mass spectrometry in order to obtain the molecular formula and exact mass Under optimized conditions, 17 compounds were simultaneously identified and quantified including 2 cinnamic acid derivatives, 5 flavonoids, 6 fatty acids, 2 sphingolipids, a lignan, and a stilbene. Sugars composition in the fruit was characterized and quantified by ¹H‐NMR (nuclear magnetic resonance) with sucrose detected as the major component in fruit at a level of 219 mg/g. Fruit organic extracts anti‐inflammatory potential was assessed in vitro by cyclooxygenase‐1 enzyme inhibition.     

Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products

Temperature, pH, and oxygenation of extracted blueberries were examined to determine how processing may affect the antioxidant capacity of blueberry food products. Extraction of fruit at 60 °C resulted in higher recovery of anthocyanins and antioxidant capacity, compared to extracts obtained at 25 °C. Subsequent room temperature storage resulted in losses in anthocyanins and antioxidant capacity only in those extracts obtained at 60 °C. Antioxidant capacity was greatest in pH 1 extracts, compared to extracts at pH 4 and 7. Oxygenation was detrimental to both anthocyanins and antioxidant capacity. Antioxidant capacity of processed products was positively correlated with anthocyanin (R = 0.92) and phenolic content (R = 0.95), and negatively correlated with % polymeric color (R = -0.64). In general, products that had experienced less processing had a higher antioxidant capacity. Simple colorimetric tests for anthocyanins and phenolics proved to be useful indicators of antioxidant capacity in processed products.     

Antioxidant Capacity and Antioxidant Content in Roots of 4 Sweetpotato Varieties

Abstract: The antioxidant contents (β-carotene, chlorogenic acid, and vitamin C) as well as the antioxidant capacity (ORAC, FRAP, and ABTS) of 4 sweetpotato varieties were measured in this study. The sweetpotato varieties were cultivated under different water regimes and also subjected to thermal processing. The results show that the 2 orange-fleshed varieties (Resisto and W-119) contain significant more β-carotene, chlorogenic acid, and vitamin C than the 2 cream-fleshed varieties (Bosbok and Ndou). Thermal processing decreased the carotenoid and vitamin C content of all the varieties but increased the chlorogenic acid content and antioxidant capacity. Drought stress appears to increase the β-carotene, vitamin C, and chlorogenic acid contents as well as the antioxidant capacity of some of the sweetpotato varieties, especially W-119.     

Determination of Anthocyanins, Total Phenolic Content, and Antioxidant Activity in Andes Berry (Rubus glaucus Benth)

ABSTRACT:  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.     

中国绿茶传统加工过程中抗氧化物质含量及抗氧化活性的变化

研究中国绿茶传统加工过程不同工艺阶段茶汤总酚、总黄酮、抗坏血酸含量和抗氧化能力的变化。加工成品的总酚含量从鲜叶的119.91mg/g(以干质量计)下降到100.33mg/g,总黄酮含量也有相似的变化趋势,从2.90mg/g下降到2.04mg/g,且这两种成分的降低主要发生在“回潮”阶段。此外,加工过程中茶汤抗坏血酸含量也逐渐下降(从4.17mg/g降至2.95mg/g)。尽管经过剧烈的加工,鲜叶总抗氧化能力(TEAC)仅出现轻微降低,TEAC从(524.94±18.68)μmol/g降至成品中的(487.03±17.97)μmol/g,但总酚和总黄酮与TEAC无线性关系(R2=0.19,R2= 0.01),而DPPH自由基与总酚和总黄酮有较好的线性关系(R2=0.77,R2=0.56)。此外,加工过程中茶叶抗自动氧化能力增强(抑制率从52.45%增加至78.12%)。表明中国绿茶传统加工过程导致成品茶汤主要抗氧化物质含量的减少,但仅导致其抗氧化能力的轻微改变。     

红豆越橘不同溶剂萃取物组成及抗氧化相关性

以矮丛红豆越橘为研究对象,用体积分数95%乙醇提取后,分别用石油醚、乙酸乙酯、正丁醇进行萃取,评价乙醇粗提取物和不同溶剂萃取物中总酚、总黄酮、总花色苷、齐墩果酸含量及体外抗氧化能力(1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基(2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS~+·)清除能力)。红豆越橘粗提取物及不同溶剂萃取物均具有一定的抗氧化活性,其中乙酸乙酯、正丁醇萃取物的抗氧化活性较强,乙酸乙酯萃取物具有最好的DPPH自由基清除能力(半抑制浓度(50%inhibitory concentration,IC_(50))为0.27 mg/m L)与ABTS+·清除能力(IC_(50)为0.05 mg/m L)。不同溶剂萃取物的抗氧化活性与总黄酮和总酚的含量具有较强的相关性。     

中国野生葡萄果实基本品质、酚类物质含量及其抗氧化活性分析

中国野生葡萄资源丰富,但对其利用有限;为揭示不同种野生葡萄的品质差异及进一步利用奠定理论基础,本研究对中国野生葡萄的10个种(46个株系)和不同对照品种(4份材料)的基本品质、酚类物质含量及其抗氧化活性指标进行评价。结果表明:1)除刺葡萄外,中国野生葡萄的单果质量小于‘赤霞珠’;中国野生葡萄的皮果比高于‘赤霞珠’。2)中国野生葡萄和对照之间糖的组成相似,果糖与葡萄糖所占的比例没有差异,总糖含量显著低于‘赤霞珠’和‘户太8号’;除刺葡萄外,中国野生葡萄的总酸含量显著高于对照‘赤霞珠’和‘户太8号’,中国野生葡萄的酒石酸/苹果酸的比值低于‘赤霞珠’,说明中国野生葡萄属于高苹果酸型;河岸葡萄和圆叶葡萄的糖酸含量与中国野生葡萄的糖酸含量较接近;‘赤霞珠’和‘户太8号’属于高糖低酸型,中国野生葡萄属于低糖高酸型。3)中国野生葡萄的抗氧化活性和酚类物质的含量变异较大,大部分的野生葡萄与‘赤霞珠’的酚类物质含量和抗氧化活相近,但中国野生葡萄的花色苷含量高于对照的花色苷含量。综上所述,中国野生葡萄中的燕山葡萄、蘡薁葡萄和刺葡萄的品质较好,其与‘赤霞珠’和‘户太8号’的糖酸组分、酚类物质含量及抗氧化活性接近。     

6种植物精油体外抑菌活性及抗氧化能力的比较研究

植物精油具有较强的抑菌和抗氧化作用,已成为替代抗生素使用的新型饲料添加剂,在饲料中具有广泛的应用前景。本试验研究了百里香酚、香芹酚、丁香酚、香兰素、肉桂醛及桉叶油等6种常见的植物精油对大肠杆菌、肠炎沙门氏菌、鼠伤寒沙门氏菌及产气荚膜梭菌的抑菌效果,测定了它们对DPPH自由基、ABTS自由基和超氧阴离子的清除率,并利用铁氰化钾法分析了6种植物精油还原力的大小,然后选择抑菌及抗氧化能力综合效果较好的2种植物精油进行复合,研究复合精油的抑菌和抗氧化效果。结果表明,百里香酚和肉桂醛具有较强的抑菌活性和自由基清除能力,且最佳复配比例是1:1。     

Characterization of New Tart Cherry (Prunus cerasus L.): Selections Based on Fruit Quality,Total Anthocyanins,and Antioxidant Capacity

Tart cherries (Prunus cerasus L.) are rich in anthocyanins and possess high antioxidant activity. The objective of this study was to evaluate six Michigan tart cherry selections for different quality attributes; fruit weight, firmness, total soluble solids (TSS), titratable acidity, instrumental color parameters, total anthocyanins, and antioxidant capacity, determined as Oxygen Radical Absorbance Capacity (ORAC). Generally, significant (p < 0.01) differences were observed across tart cherry selections for fruit weight, firmness, total soluble solids, titratable acidity, and color values. As compared to 13.7°B for Montmorency (control), the TSS contents of all the tart cherry selections were significantly higher; ranging from 15.8 °B in selection 27–10(50) to 20.2°B in Erdi Jubileum. Fruit weight also showed significant differences, which were in the range of 3.95–8.17 g/fruit. In comparison to Montmorency, other tart cherry selections showed significantly higher titratable acidity (1.20–1.41% vs. 1.132%); higher anthocyanins (78.9–391.4 μg/g vs. 33.1 μg/g, as gallic acid equivalent); and higher ORAC values (up to 145.4% more). With respect to cost and better marketability, the results of this study could be useful for the cherry juice/concentrate industry.     

Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh-Cut Strawberries Stored under High-Oxygen Atmospheres

ABSTRACT:  Changes in the main antioxidant properties of fresh-cut strawberries stored under high-oxygen atmospheres (80 kPa O₂) were studied at selected temperatures (5 to 20 °C). The suitability of zero- and 1st-order kinetics as well as a model based on Weibull distribution function to describe changes in experimental data is discussed. A non-Arrhenius approach was used to determine the temperature dependence of the estimated rate constants. A Weibull kinetic model most accurately  ( R ²_adj≥ 0.800)  estimated changes in anthocyanins and antioxidant capacity of fresh-cut strawberries throughout the storage period, whereas a 1st-order model adequately fitted  ( R ²_adj≥ 0.982)  the variation of vitamin C. The temperature dependency of the kinetic rate constants for each antioxidant property was successfully modeled through the non-Arrhenius approach  ( R ²_adj≥ 0.709)  . The T_c obtained for anthocyanins, vitamin C, and antioxidant capacity degradation were 290, 284, and 289 K, respectively, indicating the temperature at which a marked acceleration of the losses in the antioxidant potential of strawberry wedges occurs. These findings will help to describe the variation of the antioxidant potential of fresh-cut strawberries upon storage time and temperature.     

Continuous Flow Microwave‐Assisted Processing and Aseptic Packaging of Purple‐Fleshed Sweetpotato Purees

ABSTRACT: Pumpable purees from purple‐flesh sweetpotatoes (PFSP) were subjected to microwave heating using a 60 kW, 915 MHz continuous flow system, followed by aseptic packaging in flexible containers to obtain a shelf‐stable product. Initial test runs were conducted using a 5 kW 915 MHz microwave system to measure dielectric in‐line properties and examine the puree temperature profiles. The results demonstrated uniformity in heating of the puree at sterilization temperatures (>121 °C), and the dielectric constants and loss factors were within the range of published values for orange‐fleshed sweetpotato purees. The pilot‐scale test runs in a 60 kW microwave unit produced shelf‐stable puree packages stable at room temperature. Polyphenolic content of the PFSP purees were evaluated and the results showed that while total phenolics increased (5.9%) and total monomeric anthocyanins slightly decreased (14.5%) with microwave application, antioxidant activity determined by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) assays did not significantly change as a result of microwave processing. Color values showed that microwave‐processed samples differed from fresh puree in saturation and hue angle, but not in overall color change. PFSP purees increased in gel strength when microwave processed, packaged, and stored, but the gel could be easily disrupted into flowable purees. Overall, high‐quality retention can be obtained by microwave processing and aseptic packaging of PFSP purees so that they can be used as functional food ingredients.     

重庆地方名柚果肉酚类物质含量及其抗氧化活性分析

通过紫外分光光度计法和高效液相色谱法分别测定10 种重庆地方名柚成熟果实囊衣、汁胞2 个部位的总酚、总黄酮含量及类黄酮、酚酸组分和含量,并采用1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）、铁离子还原能力（ferric reducing antioxidant power,FRAP）测定、2,2’-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）二铵盐（2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS）3 种方法对其抗氧化活性进行评价。结果表明：囊衣的总黄酮含量和类黄酮含量较高,‘琯溪蜜柚’总黄酮含量最高达10.97 mg/g,类黄酮中地奥司明含量最高,均值为1 000.72 μg/g,其含量最高为‘五布柚’,达到2 366.77 μg/g;汁胞的总酚含量和酚酸含量较高,‘真龙柚3号’总酚含量最高达8.84 mg/g,酚酸中没食子酸含量最高,均值为1 040.16 μg/g,其含量最高为‘长寿沙田柚’,达到1 325.89 μg/g。利用DPPH法和FRAP法测定2 个部位抗氧化活性,汁胞高于囊衣,ABTS法则囊衣高于汁胞。综合抗氧化能力指数表明,‘琯溪蜜柚’囊衣、‘梁平柚78-8’汁胞的抗氧化活性最强。通过本研究,不仅能够了解重庆地方名柚果实囊衣、汁胞部位酚类物质组分和含量,同时为柑橘酚类物质的应用选择提供了一定的理论依据,促进了柑橘果品营养学的发展。