Berry seed press residues and their valuable ingredients with special regard to black currant seed press residues

Berry seeds are distinguished by longevity though clear scientific appraisals cannot be made. Besides a hard seed coat other protecting substances are presumed in the seeds. Commonly the seeds are utilized as a source of oils. After pressing, there is a residue left that is still rich in bioactive ingredients. This paper gives an overview of the health-beneficial ingredients remaining in the residue of various berry seeds (bilberry, cranberry, rose hip, strawberry, elder, and black currant) with special focus on black currant. The fatty acid distribution and the content of fat, tocopherols and tocotrienols, phytosterols, carotenoids, vitamin C, fibre, protein, amino acids, dry matter, ashes, minerals, total phenols (gallic acid equivalent) and antioxidant capacity (TEAC) were determined. The investigation of berry seed press residues revealed that the total phenols and tocopherols were quantitatively the most important features of this material but there were significant differences between batches and cultures.     

Antioxidant capacity and related parameters of different fruit formulations

Fruits and vegetables are known as good sources of phytochemicals, essential to prevent degenerative diseases like cancer and cardiovascular diseases (CVD). They contain a variety of antioxidants, which are useful to scavenge radical oxygen species (ROS). Besides smoothies, fruit purees, concentrates and juices - used by the food industry for these new beverages - were analysed. Total phenolics by Folin-Ciocalteu method, vitamin C content and antioxidant capacity (AOC) by FRAP, TEAC and ORAC assay were analysed by using high-throughput methods on a microplate reader. Vitamin C content ranged from 31 ± 3 mg/100 g in drinkable pomegranate concentrate to 1373 ± 125 mg/100 g in acerola puree; total phenolics content was quantified between 51 ± 1 mg gallic acid equivalents (GAE)/100 g in the mango-peach smoothie and 1152 ± 62 mg/100 g in the ascorbic acid rich acerola puree. The AOC differed depending on kind of fruit and antioxidant assay used. In most fruit products the major portion of AOC was generated by polyphenolic compounds, except acerola puree and orange juice. Very good correlations between total phenolics content and antioxidant capacity were found in the single fruit products, however not in the fruit and vegetable smoothies. Most of the analysed smoothies were able to supply with one package nearly the recommended dietary intake (RDI) of vitamin C for adults of 100 mg per day.     

The effects of strawberry,black currant,and chokeberry extracts in a grain dietary fiber matrix on intestinal fermentation in rats

The objective of this work was to study the composition, hydration properties and oil holding capacity, antioxidant properties and the physiological effects on the digestive system of dietary preparations containing wheat or oat fiber enriched with polyphenol extracts from strawberry, chokeberry, and black currant pomace. By the addition of black currant, strawberry and chokeberry polyphenol extracts to grain fibers preparations with corresponding polyphenol content of 0.7%–0.8%, 1.1%–1.2%, and 2.5%–2.9% were obtained. The preparations were used as part (8%) of a modified AIN-93 diet given to growing Wistar rats (8 animals per group) over a period of 4 weeks. The highest antioxidant potential had grain–chokeberry preparations with the greatest polyphenol content, while grain–black currant preparations exhibited the lowest antioxidant potential with the smallest polyphenol content. The addition of strawberry and chokeberry extracts caused a decrease in the activity of bacterial β-glucosidase and α-galactosidase, while black currant extract led to increased activity of β-galactosidase and β-glucuronidase. The production of short chain fatty acids (SCFAs) in the caecum of rats fed the grain–strawberry preparation, rich in ellagitannins, was considerably higher than the grain–black currant preparation, rich in proanthocyanidins and anthocyans, or the grain–chokeberry preparation with the highest polyphenol content (78.3 vs. 64.7 vs. 56.3 μmol/100 g body weight, p = 0.012). In comparison to preparations without polyphenols only chokeberry extract significantly decreased SCFA concentration. The grain–strawberry preparations were characterized by a higher antioxidant potential per unit of polyphenol content and exhibited a more beneficial influence on the fermentation processes in the caecum of rats than the grain–black currant and grain–chokeberry preparations.     

Colonic availability of polyphenols and D-(-)-quinic acid after apple smoothie consumption

Scope : The aim of this study was to determine the amounts of polyphenols and D ‐(?)‐quinic acid reaching the ileostomy bags of probands (and thus the colon in healthy humans) after ingestion of apple smoothie, a beverage containing 60% cloudy apple juice and 40% apple puree. Methods and results : Ten healthy ileostomy subjects each ingested 0.7 L of apple smoothie (a bottle). Their ileostomy bags were collected directly before and 1, 2, 4, 6 and 8 h after smoothie consumption, and the polyphenol and D ‐(?)‐quinic acid contents of the ileostomy fluids were examined using HPLC‐DAD and HPLC‐MS/MS. The total polyphenol and D ‐(?)‐quinic acid content of the apple smoothie was determined to be 1955.6±124.6 mg/0.7 L, which is very high compared to cloudy apple juices. The most abundant substances found in the ileostomy bags were oligomeric procyanidins (705.6±197.9 mg), D ‐(?)‐quinic acid (363.4±235.5 mg) and 5‐caffeoylquinic acid (76.7±26.8 mg). Overall recovery of ingested polyphenols and D ‐(?)‐quinic acid in the ileostomy bags was 63.3±16.1%. Conclusions: The amounts of polyphenol and D ‐(?)‐quinic acids reaching the ileostomy bags are considerably higher after apple smoothie consumption than after the consumption of cloudy apple juice or cider. These results suggest that the food matrix might affect the colonic availability of polyphenols, and apple smoothies could be more effective in the prevention of chronic colon diseases than both cloudy apple juice and apple cider.     

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.     

Changes in bioactive compounds and antioxidant capacity of fresh-cut cashew apple

In this study, ascorbic acid, total polyphenols and proanthocyanidins of fresh-cut cashew apple were quantified. Antioxidant capacity was determined in whole juice and in polyphenols extracts by three methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and ??-carotene bleaching. Effect of cutting and storage for 24 h at 2 °C, 27 °C and 40 °C on these compounds were also evaluated. Cashew apple presented 163 mg of ascorbic acid per 100 g of fresh weight (FW). Soluble and hydrolysable polyphenols contents were 12.79 mg GAE/100 g FW and 18.53 mg GAE/100 g FW and proanthocyanidins were 9.27 mg/100 g FW. Antioxidant capacity of juice and polyphenols extract was high for DPPH method. Storage temperatures affected bioactive compounds on cut cashew apple. The content of ascorbic acid decreased in all temperatures. Proanthocyanidins were more sensitive to 40 °C than to other temperatures. The content of polyphenols and antioxidant capacity of juice by DPPH assay did not change. However, the reducing power was lower in samples kept at high temperatures. A strong positive correlation between ascorbic acid and FRAP (r = 0.99) and a negative correlation between DPPH and FRAP (r = − 0.79) were observed. No correlations were found between polyphenols and antioxidant capacity indicating the importance of phenolic composition in the extracts. The results confirm the importance of temperature and injury on the quality of cashew apple.     

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.     

Polyphenol and vitamin C contents in European commercial blackcurrant juice products

Vitamin C and polyphenol contents (anthocyanins, proanthocyanidins, phenolic acids and flavonols) were analysed in commercial blackcurrant juice products purchased from various European countries (Finland, Poland, Germany, United Kingdom) using HPLC methods. The aim was to study variation between countries, as well as evaluate the intake of polyphenols from commercial juices. There was significant variation in the contents of polyphenols and vitamin C between countries. Expressed as the ready-to-drink beverages, German, Polish, Finnish and British products averaged anthocyanin contents of 38, 32, 12 and 7.5 mg/2.5 dl, proanthocyanidin contents of 27, 24, 10 and 1.2 mg/2.5 dl, flavonol contents of 16, 15, 5.2 & 1.9 mg/2.5 dl and phenolic acid contents of 12, 8.9, 3.7 and 1.5 mg/2.5 dl, respectively. The mean vitamin C content was highest in British (70 mg/2.5 dl) and lowest in Finnish products (15 mg/2.5 dl). The intake of polyphenols from German and Polish ready-to-drink beverages was clearly higher than that from Finnish, and especially, British beverages.     

Original article: The effect of freezing at −18 °C and −70 °C with and without ascorbic acid on the stability of antioxidant in extracts of apple and orange fruits

The influence of low temperature and storage time on the antioxidant capacity of standard solutions and apple and orange extracts was evaluated. In addition, the effects of ascorbic acid (AA) addition to the fruit extracts in terms of antioxidant capacity, AA content and soluble and hydrolyzable polyphenol contents were also analysed. Polyphenol contents in both apple and orange extracts were stable during storage period, which reflected also in the antioxidant capacity stability. Freezing at ?18 °C did not result in different retention rates for polyphenols, AA and antioxidant capacity when compared to freezing at ?70 °C. However, vitamin C content in orange juice, without AA addition, slightly increased along the experimental period (10 days). Thus, this study shows that it may not be necessary to measure the antioxidant capacity immediately after the preparation of fruit extracts or antioxidant standard solutions.     

Influence of freezing,lyophilisation and air‐drying on the total monomeric anthocyanins,vitamin C and antioxidant capacity of selected berries

Fresh berries are a rich source of antioxidants. The choice of a method for preserving these fruits determines, among other things, keeping their antioxidant capacity. The aim of this study was to estimate the contents of monomeric anthocyanins and vitamin C and to assess the antioxidant capacity of the fruit of black chokeberry, black elder, common bilberry, thornless blackberry and raspberry depending on the method of preservation in the process of freezing, lyophilisation and air‐drying. In fruits frozen at ?18 °C as compared with the fresh fruits, losses of anthocyanins and vitamin C of 10% and 14%, respectively, were found. During lyophilisation and air‐drying, losses of anthocyanins as compared with fresh fruits accounted for 82% and 94%, respectively, of vitamin C 84% and 89%. Regardless of the preservation method, chokeberry was characterised by the richest resource of anthocyanins and the highest antioxidant capacity, followed by black elder.     

Recovery of volatile fruit juice aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillation

The influence of temperature (10–45 °C), feed flow rate (300–500 L/h) and sweeping gas flow rate (1.2–2 m³/h) on the recovery of berry fruit juice aroma compounds by sweeping gas membrane distillation (SGMD) was examined on an aroma model solution and on black currant juice in a lab scale membrane distillation set up. The data were compared to recovery of the aroma compounds by vacuum membrane distillation (VMD). The flux of SGMD increased with an increase in temperature, feed flow rate or sweeping gas flow rate. Increased temperature and feed flow rate also increased the concentration factors (C_permeate/C_feed) of the aroma compounds. At 45 °C the most volatile and hydrophobic aroma compounds obtained the highest concentration factors: 12.1–9.3 (black currant juice) and 17.2–12.8 (model solution). With black currant juice a volume reduction of 13.7% (vol.%) at 45 °C, 400 L/h, resulted in an aroma recovery of 73–84 vol.% for the most volatile compounds. Compared to VMD, the aroma recovery with SGMD was less influenced by the feed flow rate but more influenced by the temperature. Higher fluxes were achieved during concentration by VMD and this reduced the operation time, which in turn reduced the degradation of anthocyanins and polyphenolic compounds in the juice.

Industrial relevance

High temperature evaporation is the most widely used industrial technique for aroma recovery and concentration of juices, but membrane distillation (MD) may provide for gentler aroma stripping and lower energy consumption. This study gives important clues about the fate of berry juice aroma compounds and polyphenols during concentration by MD, and identifies the main factors influencing the aroma recovery efficiency with MD. Both SGMD and VMD are promising techniques for gentle stripping of berry juice aroma compounds and deserve further consideration as alternative techniques for gentle aroma stripping in industrial fruit juice processing.     

Organ-specific distribution of phenolic compounds in bilberry (Vaccinium myrtillus) and ‘northblue’ blueberry (Vaccinium corymbosum x V. angustifolium)

Blueberries and bilberries are recognized as some of the best sources of flavonoids, especially anthocyanins. The contents of flavonoids (anthocyanins, proanthocyanidins, flavonols) and hydroxycinnamic acids in the flower, fruit skin and pulp, leaf and rhizome of bilberry and the blueberry cultivar ‘Northblue’ were analyzed using high-performance liquid chromatography combined with diode-array detection. The most striking difference in the fruits was the predominance of hydroxycinnamic acids in blueberry, whereas in bilberry the anthocyanin content was much higher, particularly in the pulp. Differences in flavonoid contents of fruits were already apparent at the flower stage. Bilberry and blueberry leaves both contained high amounts of proanthocyanidins, flavonols and hydroxycinnamic acids. Blueberry rhizomes accumulated high amounts of hydroxycinnamic acids. All plant parts of bilberry and blueberry are potential sources of phenolic compounds for use either as dietary botanicals or by the pharmaceutical industry.     

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.     

黑加仑果酒酿造工艺的研究

黑加仑果酒是以黑加仑为主要原料,经过液态发酵制得的一种新型饮品。通过对果胶酶水解、酒精发酵过程的研究,最终确定了黑加仑果酒的酿造工艺。结果表明,使用0.55%果胶酶在35℃水解3h,黑加仑的出汁率为89.53%;黑加仑汁中添加50mg/L的SO2,然后接入活化4h的活性干酵母,30℃发酵7d,酒精度可达7.94%vol,酿制出的黑加仑果酒果香突出、口味柔和。     

Co-products of black-currant and apple juice production: Hydration properties and polysaccharide composition

The sugar composition in cell walls of apple and black currant pomaces was investigated with or without solvent extraction. Extraction of polyphenols by solvents changed the sugar composition of cell walls by increasing the alcohol insoluble solids (AIS) contents and increasing glucose content. Water binding capacity was increased by the ethanol extractions, but decreased again after acetone treatments. The enzyme treatments used for juice extraction increased the swelling capacity but decreased the water binding capacity, probably by loosening the cell wall structure. They resulted in decreased degrees of methylation. Pectin extractability of black currant pomaces differed between the commercial pomace (higher Water Soluble Pectins fraction and Chelator Soluble Pectins fraction), and the experimental pomaces (higher Diluted Alkali Soluble Pectins fraction).     

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.     

Composition of industrial seedless black currant pomace

The aim of the work was to characterize the basic chemical composition including polyphenols of seedless industrial dried black currant pomace from two subsequent harvest seasons, 2006 and 2007. Pomace after removing seeds was separated into three fractions: with particles smaller than 0.8 mm, 2–5 mm and greater than 5 mm. The pomace was analyzed for dry substance, protein, fat, ash, total dietary fiber (TDF), soluble solids content, acidity, organic acids, saccharides and polyphenols. In addition, the antioxidant activity of the pomace was assayed by the DPPH method. All the fractions were characterized by a high content of total dietary fiber above 63% and a low content of saccharides below 3.15% and acidity below 3.2%. The composition of polyphenol compounds of all the fractions was qualitatively determined, yet it was shown that the fraction of the pomace of 2–5 mm is characterized by the greatest content of phytocompounds, of which anthocyanins constitute about 90% of the polyphenols determined. Moreover, the presence of myricetin and quercetin glycosides as well as considerable quantities of myricetin and quercetin aglycones was found in the pomace. The pomace had a high antioxidant activity ranging from 93.3 to 126.5 μM TEAC/g. It was also found that the content of most polyphenol compounds investigated, as well as protein, ash, TDF, acidity and saccharides, was statistically dependent on the type of fraction. Disclaimer: The views and opinions expressed in this publication are purely those of the writers and may not in any circumstances be regarded as stating an official of European Commission.     

黑加仑浓缩果汁营养成份及其保健功能分析

主要分析了黑加仑浓缩果汁的营养成份及其保健功能。黑加仑营养成份全面,富含维生素C及矿物质Ca,浓缩果汁中含量分别达到464mg／100g、83mg／100g,并含有丰富的花青素,总酚类物质含量达到2863mg／100g,具有抗癌、保持毛细血管的正常功能、防治心脑血管疾病、廷缓衰老、强健牙齿及骨骼等方面的保健功能。     

Changes of peach juices during the shelf-life and their in vitro effect on glycolipid digestion and neurotransmitter metabolism

In this study, the polyphenols content, α-amylase, α-glucosidase and cholinesterase-inhibiting activities of cloudy peach (Prunus persica) juices, were measured immediately after thermal treatment and after storage (6 months at 4 and 30 °C). The study showed that some cultivars were more useable for industry than others. Due to the high content of polyphenols and a high ability to inhibit enzymes linked to type 2 diabetes and Alzheimer's disease, noteworthy are the juices obtained from ‘Redheaven early’ and ‘Redheaven’ cultivars. The content of total phenolics ranged from 1109.7 to 390.7 mg/L of juice, and the dominant fraction was polymeric procyanidins. Following 6 months of storage a significant change was observed in the content of polyphenols, especially flavonols and anthocyanins. The data compiled from the conducted study indicate that peach juice could be useful for the juice industry as a promising source of bioactive compounds.     

Rapid determination of soluble solids content and acidity of Black currant (Ribes nigrum L.) juice by mid-infrared spectroscopy performed in series

Black currant juice quality is a prime importance for growers and industrials. Such quality relies on the empirical and destructive measurements of soluble solids content and acidity. These measurements are time consuming and expensive. The serial analysis of the Black currant juice quality could allow the valuation of the product for the producer and saving of time for the manufacturer. Our objective was to develop predictive models of soluble solids content and acidity based on the mid-infrared spectroscopy performed in series.We showed that infrared spectroscopy allowed determining efficiently the quality of Black currant juices and that such technique could be performed in series. Soluble solids content were determined with a R²-value of 0.97 and an RMSECV of 1.14°Brix for a range of values comprised between 12.9°Brix and 16.42°Brix. Acidity content was determined with a R²-value of 0.96 and an RMSECV of 2.61 g L⁻¹ in a large range of values comprised between 14.87 g L⁻¹ and 36.27 g L⁻¹.These results allow asserting that the soluble solids content and the acidity of Black currant juice can be accurately determined by infrared spectroscopy. Furthermore, a large number of measures can be performed in series, what opens perspectives for a practical application.