Bioactive Components and Antioxidant Capacity of Fruits from Nine Sorbus Genotypes

In this study, biochemical profile of fruits of 9 Sorbus genotypes was analyzed. The content of total sugars ranged from 69.7 g/kg (‘Titan’) to 217.5 g/kg (Sorbus torminalis) and total organic acids from 17.7 g/kg (‘Businka’) to 40.2 g/kg (S. torminalis). The highest content of total anthocyanins had ‘Burka’ (871 mg/kg FW) and ‘Businka’ (856 mg/kg FW). Quercetin derivatives represented more than 95% of total flavonols. ‘Alaja krupnaja’ had 3.5‐ to 29‐fold higher rutin content than other analyzed genotypes. S. torminalis fruits had the greatest diversity of isorhamnetin and kaempferol derivatives. Chlorogenic acid was the major hydroxycinnamic acid and its share was 33% to 73% of total analyzed hydoxycinnamic acid derivatives. The richest in chlorogenic acid were ‘Krasavica’ and ‘Alaja krupnaja’ fruits. Cultivar ‘Businka’ had the highest content of epicatechin (40.7 mg/kg) and neochlorogenic acid (1061 mg/kg). Different procyanidin oligomers were detected among flavanols in Sorbus fruits. The highest content of total flavanols was measured in ‘Alaja Krupnaja’ fruits. Cultivars ‘Krasavica’ (84.5 mg/kg) and ‘Burka’ (85.1 mg/kg) had 1.2‐ to 6.9‐fold higher amount of total carotenoids. ‘Businka’ was highlighted as the richest in total tannin and phenolic contents (3768 mg GAE/kg) and consequently, it had the highest antioxidant activity (57.6 mM TE/kg FW). Being abundant in polyphenolics, some extracts of Sorbus genotypes, for example, ‘Businka,’ ‘Burka,’ and ‘Alaja krupnaja’ could serve as valuable resource of bioactive compounds to food and pharmaceutical industries.     

玫瑰果营养成分分析

对从荷兰引种的玫瑰果的营养成分进行分析并对红(R.rugosa Rubra)、白(R.rugosa Alba)2个品种玫瑰果的营养成分进行比较。结果表明,红玫瑰果的营养价值高于白玫瑰果,其中,红玫瑰果肉中VC的含量高达711.9 mg/100 g;矿物元素含量丰富,特别是含有营养价值较高的硒;黄酮类物质和β-胡萝卜素含量也较高,分别为690.5 mg/100 g和19.86 mg/100 g。果籽中脂肪酸以不饱和脂肪酸为主,其中亚油酸和亚麻酸含量高达50.10%和29.77%。因此,玫瑰果具有较高的营养价值和保健作用,具有较大的开发潜力。     

Wild Prunus Fruit Species as a Rich Source of Bioactive Compounds

Sugars, organic acids, carotenoids, tocopherols, chlorophylls, and phenolic compounds were quantified in fruit of 4 wild growing Prunus species (wild cherry, bird cherry, blackthorn, and mahaleb cherry) using HPLC‐DAD‐MSn. In wild Prunus, the major sugars were glucose and fructose, whereas malic and citric acids dominated among organic acids. The most abundant classes of phenolic compounds in the analyzed fruit species were anthocyanins, flavonols, derivatives of cinnamic acids, and flavanols. Two major groups of anthocyanins measured in Prunus fruits were cyanidin‐3‐rutinoside and cyanidin‐3‐glucoside. Flavonols were represented by 19 derivatives of quercetin, 10 derivatives of kaempferol, and 2 derivatives of isorhamnetin. The highest total flavonol content was measured in mahaleb cherry and bird cherry, followed by blackthorn and wild cherry fruit. Total phenolic content varied from 2373 (wild cherry) to 11053 mg GAE per kg (bird cherry) and ferric reducing antioxidant power antioxidant activity from 7.26 to 31.54 mM trolox equivalents per kg fruits.     

Impact of shelf life on content of primary and secondary metabolites in apple (Malus domestica Borkh.)

In this study, we evaluated the changes in apple fruit quality during shelf life. After a month of cold storage, apples of cultivars "Jonagold" and "Golden Delicious" were exposed to ambient temperatures for 21 d, with subsequent sampling every 3 or 4 d. Fruit firmness, changes in amounts of sugars, malic acid, and phenolics were observed during shelf life. Chemical analyses were done with HPLC-PDA system. An interchange between various sugars was noticed, but in general, the sum of sugars remained at the same level. The content of malic acid remained stable or dropped, resulting in sweeter fruit. Levels of phenolics were more constant in the pulp of both cultivars analyzed, while in the peel, the changes were more pronounced. In the pulp, a peak in the content of hydroxycinnamic acids and flavanols was noticed on the 2nd or 3rd sampling and afterwards, the amounts remained constant. In the peel an initial decrease of all analyzed phenolic groups was observed in both cultivars, however it was more pronounced in "Jonagold." It can be concluded that changes in primary and secondary metabolites are not the main reason for the lower quality of fruit exposed to ambient temperatures. On the other hand, fruit firmness might be the limiting factor for shelf life duration.     

Influence of branch bending on sugar,organic acid and phenolic content in fruits of ‘Williams’ pears (Pyrus communis L.)

Selected sugars, organic acids and phenolic compounds were analysed in mature fruits of ‘Williams’ pears using high‐performance liquid chromatography. Fruits were harvested from the branches of trees tested in three treatments: branches were bent in summer 2003 (1 September), in spring 2004 (15 May) and control (branches were not bent). Pears contained up to 73.54 g kg^?1 fresh weight (FW) of fructose, 9.42 g kg^?1 FW of glucose, 7.94 g kg^?1 FW of sucrose and 24.59 g kg^?1 FW of sorbitol. Major organic acids were (in order of descending quantity) citric, malic, shikimic and fumaric acid (up to 3.05 g kg^?1 FW, 2.24 g kg^?1 FW, 71.79 mg kg^?1 FW and 0.49 mg kg^?1 FW, respectively). Chlorogenic acid (280.86–357.34 mg kg^?1 FW) was the predominant phenolic acid, followed in concentration (mg kg^?1 FW) by syringic acid (95.46–131.32), epicatechin (46.55–83.09), catechin (25.67–44.81), vanillic acid (1.87–3.48), sinapic acid (0.83–1.72) and caffeic acid (0.72–1.04). Significant differences in content of fructose, sorbitol, total sugars, catechin, epicatechin, sinapic acid, syringic acid, and a sum of determined phenolic compounds were observed among the treatments. Fruits from summer bending branches had the lowest content of individual sugars, citric acid and phenolic compounds and the highest content of malic, shikimic and fumaric acid. The highest content of fructose, sorbitol, sucrose, total sugars, caffeic acid, catechin, epicatechin and syringic acid were determined in the fruits from the spring treatment. In the control treatment the highest content of glucose, citric acid, chlorogenic acid, sinapic acid, vanillic acid, as well a sum of determined phenolics, were observed. The lowest content of fumaric acid was in the spring treatment and of malic and shikimic acid in the control. Copyright © 2006 Society of Chemical Industry     

Total phenols and antioxidant capacity in 10 Moroccan pomegranate varieties

The study focused on characterizing the 10 major Moroccan cultivars to acknowledge the quality and bioactive compounds of the fruits. The following determinations were assessed: pomegranate fruit maturity index, which truly defines juice taste, as well as organic acids and sugar contents, total phenols, and antioxidant activity of pomegranate juice. The cultivar per se (genotype) behaved as the most influencing factor conditioning pomegranate sugar and organic acids profiles, antioxidant activity, and total phenolics. The assessment of pomegranate chemical compositions implies the great potential of Moroccan cultivars for both fresh market and fruit processing. In fact, the "Hamde" sour cv. seems particularly suitable for juice production because of its high phenolics content. Additionally, the presence of bioactive compounds in pomegranate juices may encourage their consumption for potential health benefits. PRACTICAL APPLICATION: The cultivar per se (genotype) behaved as the most influencing factor conditioning pomegranate sugar and organic acids profiles, antioxidant activity, and total phenolics. Given the divergence observed on bioactive compounds concentrations and antioxidant activity among evaluated cultivars, the genotype factor should be considered as the most influencing factor in future breeding programs to enhance the synthesis of beneficial bioactive compounds.     

Composition of Sugars,Organic Acids,and Total Phenolics in 25 Wild or Cultivated Berry Species

Abstract: Sugars, organic acids, and total phenolic content in fruit of 25 wild and cultivated berry species were identified and quantified with high‐performance liquid chromatograph. The composition of sugars, organic acids, and total phenolic compounds in various species of Vaccinium, Rubus, Ribes, and Fragaria genus was evaluated. Additonally, total phenolics of less known berry species of the Morus, Amelanchier, Sorbus, Sambucus, Rosa, Lycium, Actinidia, and Aronia genus were determined in wild growing as well as in cultivated fruits. Significant differences in the concentration of sugars and organic acids were detected among the berry species. Glucose and fructose were the most abundant sugars in berry fruits and the major organic acids were malic and citric acid. However, in kiwi fruit, sucrose represented as much as 71.9% of total sugars. Sorbitol has been detected and quantified in chokeberry, rowanberry, and eastern shadbush fruit. The highest content of total analyzed sugars was determined in rowanberry fruit, followed by dog rose, eastern shadbush, hardy kiwifruit, American cranberry, chokeberry, and jostaberry fruit. Rowanberry stands out as the fruit with the highest content of total analyzed organic acids, followed by jostaberry, lingonberry, red gooseberry, hardy kiwifruit, and black currant. The berries of white gooseberry, black currant, red currant, and white currant had the lowest sugar/organic acid ratio and were thus perceptively the sourest species analyzed. On the other hand, the species with highest sugar/organic acid ratio were goji berry, eastern shadbush, black mulberry, and wild grown blackberry. The highest amounts of total phenols were quantified in chokeberry fruit. Wild strawberry, raspberry, and blackberry had 2‐ to 5‐fold more total phenolics compared to cultivated plants. Practical Application: The fruit of analyzed berry species contained different levels of sugars, organic acids, and total phenolics. Moreover, it has been demonstrated that wild grown species generally contain more phenolics than cultivated ones. This information is interesting for nutritionists as well as berry growers and breeders who can promote the cultivation of species and new cultivars with higher phenolic content.     

Nut and kernel traits and chemical composition of hazelnut (Corylus avellana L.) cultivars

BACKGROUND: Nut and kernel traits and chemical composition of 24 Italian and foreign hazelnut cultivars were analysed in 2002–2004 in order to study the effect of genotype and environment on nut quality. Nuts were sampled in a germplasm collection in the Italian province of Viterbo. RESULTS: Quantitative and qualitative determinations of sugars, organic acids and lipids revealed good nutritional and health potential of the nuts, with several differences among cultivars and years. The total contents of oil and sugars ranged from 563.69 to 656.36 g kg^?1 dry weight (DW) and from 39.80 to 59.51 g kg^?1 DW respectively. Fatty acid profile and sugar and total phenolic contents varied with the year. Significantly higher palmitic acid concentration (6.18%) was found in the hot summer year 2003; lower saturated fatty acid concentration (8.20%) and higher unsaturated/saturated acid ratio (11.27) were observed in the coolest year (2004). These differences among years were highlighted by discriminant analysis. CONCLUSION: The information relating to secondary components such as sugars, organic acids and phenolics was useful for discriminating among cultivars and years. Owing to the effect of these compounds on sensory attributes perceived by consumers, their concentration and the varietal differences can be considered primary determinants of nut quality and should be valued when planning the cultivar choice for new plantations. Copyright © 2008 Society of Chemical Industry     

玫瑰花有效成分及玫瑰花酒的研究进展

玫瑰花具有令人愉悦的香气,是一种适合开发保健酒的良好原料。主要对玫瑰花的有效成分、有效成分的提取方法、有效成分应用功能、玫瑰花酒生产等的研究进展作了简要的综述。     

Preharvest application of methyl jasmonate increases fruit quality and antioxidant capacity in raspberries

The effects of preharvest methyl jasmonate (MJ) application on fruit quality, flavonoid content and antioxidant capacity in black raspberry cv. Jewel (Rubus occidentalis L) and red raspberry cv. Autumn Bliss (Rubus idaeus subsp.) were studied under field condition. Raspberries treated with MJ had higher soluble solids content, total sugars, fructose, glucose, sucrose and lower titratable acids (TAs), malic acid and citric acid than untreated fruit. MJ also significantly enhanced the content of flavonoids and the antioxidant capacities in the fruit. The cv. Jewel had higher soluble solids and lower TAs compared with the cv. Autumn Bliss. On the basis of fresh weight of fruit, ‘Jewel’ also had significantly higher anthocyanin, total phenolic content and antioxidant activity than ‘Autumn Bliss’.     

玫瑰红色素稳定性的研究

本主要研究玫瑰红色素的稳定性,考察了几种金属离子、防腐剂、常用食品添加剂对其稳定性的影响,为其开发利用提供科学的依据。     

Method Development and Generation of Profiles for Selected Phenolics from Apple Cultivars Used for Processed Products

ABSTRACT: Profiles of selected phenolic constituents of 2 apple cultivars, Northern Spy and Ida Red, commonly used for processed products were compared. Although chlorogenic acid was the principal phenolic in both cultivars, there were significant quantitative differences. A new solid-phase extraction (SPE) and high-performance liquid chromatographic (HPLC) separation using polymeric resins was developed for this experiment. Quantification was by ultra-violet (UV) absorbance using a diode array detector. The performance of this new method was compared with that of a published liquid-liquid extraction (LLE) method, based on linearity of detector response, limits of detection, reproducibility of analysis, and recoveries from spiked apple samples.     

GC-MS 法同时测定“安哥诺”李果实非挥发性风味物质衍生化条件研究

对气相色谱与质谱联用(GC-MS)法同时测定“安哥诺”李果实中的非挥发性风味物质的衍生化条件进行研究。通过正交试验得到较优条件：取200μL 李果实的甲醇提取液,蒸干后加入250μL 衍生化试剂(甲氧胺盐酸盐的吡啶溶液,20mg/mL),30℃条件下衍生反应2～2.5h;然后再加入250μL N- 甲基三甲基硅基三氟乙酰胺(MSTFA),于37℃条件下衍生化30min;将完成衍生化的样品存放24h 后进样GC-MS 分析。采用此方法可快速地对李果实中的有机酸、糖类和氨基酸等非挥发性风味物质进行同时检测,方法稳定性好。     

Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from Mangoes

The ability of excipient nanoemulsions to increase the bioaccessibility of different kinds of nutraceuticals (phenolics and carotenoids) in mangoes was studied. Oil‐in‐water excipient nanoemulsions containing small digestible lipid nanoparticles (d < 200 nm) were prepared using different oil phases: medium chain triglycerides (MCT) and long‐chain triglycerides (LCT). These nanoemulsions were then mixed with pureed mango and passed through a simulated gastrointestinal tract (GIT): mouth, stomach, and small intestine. Carotenoid bioaccessibility decreased in the following order: LCT nanoemulsions > MCT nanoemulsions > buffer solution, which was attributed to differences in the solubilization capacity of the mixed micelles generated in the intestinal fluids. The digestion products of LCT formed mixed micelles with hydrophobic domains large enough to accommodate the carotenoids, whereas those of MCT did not. Excipient emulsions had much less effect on phenolic bioaccessibility, which may be because phenolics are smaller more polar molecules and are therefore more easily solubilized in aqueous intestinal fluids. These results highlight the potential of excipient nanoemulsions in boosting the bioavailability of lipophilic bioactive agents in fruits and vegetables.     

Evaluation of potential interfering agents on in vitro methods for the determination of the antioxidant capacity in anthocyanin extracts

The evaluation of the effects of sugars, metals, acids and other antioxidants on the in vitro antioxidant capacity of purified anthocyanin extract by different techniques was the purpose of this study. Three methods and the ways of expressing their results were evaluated: ABTS_TEAC (capacity equivalent to Trolox, by ABTS (2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid))), DPPH_TEAC (capacity equivalent to Trolox, by DPPH (2,2‐diphenyl‐1‐picrylhydrazyl)), DPPH_EC50 (50% reduction in the radical, by DPPH), DPPH_%Sca (reduction in the scavenging capacity, by DPPH), FRAP_TEAC (capacity equivalent to Trolox, by FRAP (reduction power of iron)) and FRAP_EC50 (50% reduction in the radical, by FRAP). The way of expressing DPPH and FRAP results as EC50 showed the greater interfering extent, mainly when the medium contained tartaric and ascorbic acids. The most coherent method was ABTS_TEAC in which only ascorbic acid interfered. Ascorbic acid was shown to interfere in all methods; thus, it must be removed prior to determining the in vitro antioxidant capacity of anthocyanins in food materials.