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Wójciak M, Mazurek B, Tyśkiewicz K, Kondracka M, Wójcicka G, Blicharski T, Sowa I. Blackcurrant ( Ribes nigrum L.) Seeds-A Valuable Byproduct for Further Processing. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248679. [PMID: 36557810 PMCID: PMC9781738 DOI: 10.3390/molecules27248679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/30/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]
Abstract
The rational exploitation of byproducts is important from the point of view of their potential applicability in various fields. In this study, the possibility of further processing of blackcurrant seeds (BCs), which are a byproduct of fruit processing, was investigated. BCs were used as a material for the extraction of oil on a semi-industrial scale, and the residues were assessed in terms of their potential application in skin care products. Supercritical fluid extraction (SFE) using CO2 at pressures of 230 and 330 bar and extraction temperature of 40 °C was exploited for isolation of oil, and the products were characterised taking into account lipophilic constituents. After 120 min, the oil yields were 19.67% and 20.94% using CO2 at 230 and 330 bar, respectively, which showed that SFE was an effective method on a semi-industrial scale, taking into account the extraction yield. The oils had similar fatty acid compositions with a high percentage of linoleic acid (ca. 43%); however, tocopherols and carotenoids were most abundant in the oil obtained at 230 bar. It was also found that the composition of the SFE oils was comparable with that of cold-pressed oil, which shows that supercritical fluid extraction provides a high-quality product; therefore, it can be an alternative to cold pressing. Furthermore, the chemical compositions of the extracts from the oil isolation residues were established using UPLC-MS, and the impact of the extracts on human skin fibroblasts was assessed using the MTT and NR assays. The quantitative analysis revealed that the residues contained high amounts of polyphenolic acids, including gallic, protocatechuic, and hydroxybenzoic acid derivatives, as well as flavonoids, especially quercetin and kaempferol glucoside. Moreover, it was found that the extracts were nontoxic and exerted a stimulatory effect on cell metabolism. Therefore, they can be a valuable additive to natural plant-based cosmetics. Our results showed that blackcurrant seeds, regarded as a byproduct, can be a valuable material for further use.
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Affiliation(s)
- Magdalena Wójciak
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
- Correspondence:
| | - Barbara Mazurek
- Analytical Department, Łukasiewicz Research Network—New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego 13a, 24-110 Pulawy, Poland
| | - Katarzyna Tyśkiewicz
- Analytical Department, Łukasiewicz Research Network—New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego 13a, 24-110 Pulawy, Poland
| | - Małgorzata Kondracka
- Analytical Department, Łukasiewicz Research Network—New Chemical Syntheses Institute, Aleja Tysiąclecia Państwa Polskiego 13a, 24-110 Pulawy, Poland
| | - Grażyna Wójcicka
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090 Lublin, Poland
| | - Tomasz Blicharski
- Department of Rehabilitation and Orthopaedics, Medical University of Lublin, 20-059 Lublin, Poland
| | - Ireneusz Sowa
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
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2
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Trivedi P, Klavins L, Hykkerud AL, Kviesis J, Elferts D, Martinussen I, Klavins M, Karppinen K, Häggman H, Jaakola L. Temperature has a major effect on the cuticular wax composition of bilberry ( Vaccinium myrtillus L.) fruit. FRONTIERS IN PLANT SCIENCE 2022; 13:980427. [PMID: 36204062 PMCID: PMC9530925 DOI: 10.3389/fpls.2022.980427] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Accepted: 08/26/2022] [Indexed: 06/16/2023]
Abstract
Cuticle is the first layer protecting plants against external biotic and abiotic factors and is responsive to climatic factors as well as determined by genetic adaptations. In this study, the chemical composition of bilberry fruit cuticular wax was investigated through a latitudinal gradient from Latvia (56°N 24°E) through Finland (65°N 25°E) to northern Norway (69°N 18°E) in two seasons 2018 and 2019. Changes in the major cuticular wax compounds, including triterpenoids, fatty acids, alkanes, aldehydes, ketones, and primary alcohols, were detected by GC-MS analysis. Generally, a decreasing trend in the proportion of triterpenoids from southern to northern latitudes, accompanied with an increase in proportion of fatty acids, aldehydes, and alkanes, in bilberry fruit cuticular wax was observed. A correlation analysis between climatic factors with proportion of wax compounds indicated that temperature was the main factor affecting the cuticular wax composition in bilberries. A controlled phytotron experiment with southern and northern bilberry ecotypes confirmed the major effect of temperature on bilberry fruit cuticular wax load and composition. Elevated temperature increased wax load most in berries of northern ecotypes. The level of triterpenoids was higher, while levels of fatty acids and alkanes were lower, in wax of bilberry fruits ripened at 18°C compared to 12°C in both northern and southern ecotypes. Based on our results, it can be postulated that the predicted increase in temperature due to climate change leads to alterations in fruit cuticular wax load and composition. In northern ecotypes, the alterations were especially evident.
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Affiliation(s)
- Priyanka Trivedi
- Department of Ecology and Genetics, University of Oulu, Oulu, Finland
| | - Linards Klavins
- Department of Environmental Science, University of Latvia, Riga, Latvia
| | | | - Jorens Kviesis
- Department of Environmental Science, University of Latvia, Riga, Latvia
| | | | | | - Maris Klavins
- Department of Environmental Science, University of Latvia, Riga, Latvia
| | - Katja Karppinen
- Department of Arctic and Marine Biology, UiT The Arctic University of Norway, Tromsø, Norway
| | - Hely Häggman
- Department of Ecology and Genetics, University of Oulu, Oulu, Finland
| | - Laura Jaakola
- NIBIO, Norwegian Institute of Bioeconomy Research, Ås, Norway
- Department of Arctic and Marine Biology, UiT The Arctic University of Norway, Tromsø, Norway
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3
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Alternative Methods of Bioactive Compounds and Oils Extraction from Berry Fruit By-Products—A Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Berry fruit by-products are a source of polyphenol compounds and highly nutritious oils and can be reused to fulfill the requirements of the circular economy model. One of the methods of obtaining polyphenol-rich extracts or oils is extraction. Applying conventional solvent extraction techniques may be insufficient to reach high polyphenol or lipid fraction yields and selectivity of specific compounds. Alternative extraction methods, mainly ultrasound-assisted extraction, pulsed electric field-assisted extraction, microwave-assisted extraction and supercritical fluid extraction, are ways to improve the efficiency of the isolation of bioactive compounds or oils from berry fruit by-products. Additionally, non-conventional techniques are considered as green extraction methods, as they consume less energy, solvent volume and time. The aim of this review is to summarize the studies on alternative extraction methods and their relationship to the composition of extracts or oils obtained from berry waste products.
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Raczkowska E, Nowicka P, Wojdyło A, Styczyńska M, Lazar Z. Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol. Antioxidants (Basel) 2022; 11:antiox11020190. [PMID: 35204072 PMCID: PMC8868510 DOI: 10.3390/antiox11020190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/17/2022] [Accepted: 01/17/2022] [Indexed: 01/10/2023] Open
Abstract
In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre, sugars, minerals). Bioactive compounds, as well as antioxidant and anti-diabetic properties in an in vitro model and sensory attributes, were also analysed. Increasing the proportion of chokeberry pomace in shortcrust pastries improved their nutritional value, especially their energy value (reduction of nearly 30% for shortcrust pastries with 50% pomace sweetened with erythritol), nutritional fibre content (10-fold higher in shortcrust pastries with the highest proportion of pomace) and potassium, calcium, magnesium, and iron content. Chokeberry pomace was also a carrier of 14 bioactive compounds. The most beneficial antioxidant and anti-diabetic effect was shown for shortcrust pastries containing 50% chokeberry pomace. In addition, it was shown that the use of erythritol as a sweetener has a beneficial effect on the perception of sensory attributes. Finally, it was shown that the developed products could be excellent alternatives to traditional shortcrust pastries and, at the same time, be a good way to utilize waste from the fruit industry.
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Affiliation(s)
- Ewa Raczkowska
- Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland;
- Correspondence: ; Tel.: +48-71-320-7756
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland; (P.N.); (A.W.)
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland; (P.N.); (A.W.)
| | - Marzena Styczyńska
- Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland;
| | - Zbigniew Lazar
- Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland;
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Diez-Sánchez E, Quiles A, Hernando I. Use of Berry Pomace to Design Functional Foods. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2010217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Elena Diez-Sánchez
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Amparo Quiles
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Hernando
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
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6
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Trivedi P, Nguyen N, Klavins L, Kviesis J, Heinonen E, Remes J, Jokipii-Lukkari S, Klavins M, Karppinen K, Jaakola L, Häggman H. Analysis of composition, morphology, and biosynthesis of cuticular wax in wild type bilberry (Vaccinium myrtillus L.) and its glossy mutant. Food Chem 2021; 354:129517. [PMID: 33756336 DOI: 10.1016/j.foodchem.2021.129517] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 02/12/2021] [Accepted: 02/27/2021] [Indexed: 10/22/2022]
Abstract
In this study, cuticular wax load, its chemical composition, and biosynthesis, was studied during development of wild type (WT) bilberry fruit and its natural glossy type (GT) mutant. GT fruit cuticular wax load was comparable with WT fruits. In both, the proportion of triterpenoids decreased during fruit development concomitant with increasing proportions of total aliphatic compounds. In GT fruit, a higher proportion of triterpenoids in cuticular wax was accompanied by a lower proportion of fatty acids and ketones compared to WT fruit as well as lower density of crystalloid structures on berry surfaces. Our results suggest that the glossy phenotype could be caused by the absence of rod-like structures in GT fruit associated with reduction in proportions of ketones and fatty acids in the cuticular wax. Especially CER26-like, FAR2, CER3-like, LTP, MIXTA, and BAS genes showed fruit skin preferential expression patterns indicating their role in cuticular wax biosynthesis and secretion.
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Affiliation(s)
- Priyanka Trivedi
- Department of Ecology and Genetics, University of Oulu, FI-90014 Oulu, Finland.
| | - Nga Nguyen
- Department of Ecology and Genetics, University of Oulu, FI-90014 Oulu, Finland.
| | - Linards Klavins
- Department of Environmental Science, University of Latvia, LV-1004 Riga, Latvia.
| | - Jorens Kviesis
- Department of Environmental Science, University of Latvia, LV-1004 Riga, Latvia.
| | - Esa Heinonen
- Centre for Material Analysis, University of Oulu, FI-90014 Oulu, Finland.
| | - Janne Remes
- Centre for Material Analysis, University of Oulu, FI-90014 Oulu, Finland.
| | | | - Maris Klavins
- Department of Environmental Science, University of Latvia, LV-1004 Riga, Latvia.
| | - Katja Karppinen
- Department of Arctic and Marine Biology, UiT The Arctic University of Norway, NO-9037 Tromsø, Norway.
| | - Laura Jaakola
- Department of Arctic and Marine Biology, UiT The Arctic University of Norway, NO-9037 Tromsø, Norway; NIBIO, Norwegian Institute of Bioeconomy Research, NO-1431 Ås, Norway.
| | - Hely Häggman
- Department of Ecology and Genetics, University of Oulu, FI-90014 Oulu, Finland.
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7
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Effects of Feeding Dried Fruit Pomaces as Additional Fibre-Phenolic Compound on Meat Quality, Blood Chemistry and Redox Status of Broilers. Animals (Basel) 2020; 10:ani10111968. [PMID: 33114718 PMCID: PMC7692383 DOI: 10.3390/ani10111968] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/20/2020] [Accepted: 10/22/2020] [Indexed: 01/27/2023] Open
Abstract
Simple Summary Fruit juice production resulted in a considerable amount of by-products that are rich in phenolic compounds. Several studies have already reported that polyphenols seemed to have antioxidant, anti-inflammatory and hypolipidemic properties. For this reason, fruit extracts have been widely used as a human food supplement for health promotion and disease prevention. However, little information about their application in animal feeds is available. The aim of this study was to investigate whether 3% or 6% apple, blackcurrant and strawberry dietary inclusion could have a positive effect on meat quality, blood chemistry and redox status of broiler chickens. Overall, the obtained results seem encouraging as both 3% and 6% fruit pomaces diets did not impair carcass traits and meat quality. Moreover, fruit pomaces groups showed lower blood triglycerides and improved renal function with lower creatinine level. Regarding antioxidant activity, all fruit pomaces improved the redox status in liver, breast and blood. No differences have been recorded between 3% and 6% diets. From a productive and biological point of view, the use of fruit pomaces in broiler chicken nutrition seems to be promising, in particular, 3% dietary inclusion seems to be preferable as higher fibre level can impair nutrient digestibility in poultry. Abstract The present study investigated the effects of apple (A), blackcurrant (B) and strawberry (S) dried pomaces on meat quality, blood chemistry and redox status of broiler chickens. A total of 480 Ross-308 male broilers were divided into 8 dietary treatments containing 3% and 6% of cellulose preparation (C), A, B or S. Six birds/group were slaughtered at 35 days of age and blood samples were collected. Carcass traits and meat quality were determined on the Pectoralis major muscles, recording nonsignificant differences. Antioxidant activity was evaluated in serum, liver and breast muscle. In serum, fruit pomaces lowered triglycerides, creatinine and atherogenic index (p < 0.05). Regarding redox status, in serum, ACW (antioxidant capacity of water-soluble substances) and ACL (antioxidant capacity of lipid-soluble substances) were greater in A (p < 0.001). In breast, ACW and ACL were higher in B and S compared to C (p < 0.05). In liver, ACL was greater in B and S compared to C (p < 0.001) and in higher dosage compared to low (p = 0.036). GSSG (oxidized glutathione) concentration was lower in A, whereas A, B and S presented a higher GSH (reduced glutathione)/GSSG ratio. The results showed that fruit pomaces could represent promising feed ingredients for broilers, improving serum, meat and tissue antioxidant parameters.
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8
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Klavins L, Klavins M. Cuticular Wax Composition of Wild and Cultivated Northern Berries. Foods 2020; 9:E587. [PMID: 32380739 PMCID: PMC7278608 DOI: 10.3390/foods9050587] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 04/29/2020] [Accepted: 04/29/2020] [Indexed: 12/02/2022] Open
Abstract
The outer-most layer of plant surface, the cuticle, consists of epi- and intra-cuticular wax. It protects the plant from dehydration, extreme temperatures and UV radiation, as well as attacks from pests such as molds and bacteria. Berry cuticular waxes are studied to understand the metabolism character (factors affecting wax layer composition in different berry species) and increase the microbial resistance and shelf life of berries. The aim of this study was analysis of the surface wax composition of nine species of wild and cultivated berries from Northern Europe. Cuticular wax analysis were done using gas chromatography-mass spectrometry. A total of 59 different compounds were identified belonging to nine groups of compounds, namely, alkanes, phytosterols, alcohols, fatty acids, phenolic acids, ketones, aldehydes, esters and tocopherols. The analyzed blueberries had the highest amount of wax present on their surface (0.9 mg berry-1), triterpenoids were the main wax constituent in these berries, with up to 62% wax composition. Berry species and varieties were compared based on their surface wax composition-similarities were found between different blueberry varieties; however, other berries showed differences based on concentration and composition of cuticular wax.
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Affiliation(s)
- Linards Klavins
- Laboratory of Natural Products Research, University of Latvia, Jelgava’s Street 1, LV-1004 Riga, Latvia;
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9
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Effects of Blackcurrant Fibre on Dough Physical Properties and Bread Quality Characteristics. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09627-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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10
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Ribes taxa: A promising source of γ-linolenic acid-rich functional oils. Food Chem 2019; 301:125309. [DOI: 10.1016/j.foodchem.2019.125309] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2019] [Revised: 07/30/2019] [Accepted: 07/31/2019] [Indexed: 11/24/2022]
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11
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Trivedi P, Karppinen K, Klavins L, Kviesis J, Sundqvist P, Nguyen N, Heinonen E, Klavins M, Jaakola L, Väänänen J, Remes J, Häggman H. Compositional and morphological analyses of wax in northern wild berry species. Food Chem 2019; 295:441-448. [PMID: 31174780 DOI: 10.1016/j.foodchem.2019.05.134] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 05/13/2019] [Accepted: 05/20/2019] [Indexed: 01/22/2023]
Abstract
Aerial surfaces of plants are covered by a waxy cuticle protecting plants from excessive water loss and UV light. In the present study, composition and morphology of cuticular waxes of northern wild berry species bilberry (Vaccinium myrtillus L.), lingonberry (V. vitis-idaea L.), bog bilberry (V. uliginosum L.) and crowberry (Empetrum nigrum L.) were investigated. Scanning electron microscopy (SEM) revealed differences in epicuticular wax morphology, and gas chromatography-mass spectrometry (GC-MS) analysis confirmed variation in chemical composition of cuticular waxes between the berry species. The dominant compounds in bilberry and lingonberry cuticular waxes were triterpenoids, while fatty acids and alkanes were the dominant ones in bog bilberry and crowberry, respectively. Wax extracted by supercritical fluid extraction (SFE) from industrial press cakes of bilberry and lingonberry contained linoleic acid and γ-linolenic acid as the dominant compounds. Furthermore, in vitro sun protection factor (SPF) of berry waxes depicted good UV-B absorbing capacities.
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Affiliation(s)
- Priyanka Trivedi
- Department of Ecology and Genetics, University of Oulu, FI-90014 Oulu, Finland.
| | - Katja Karppinen
- Department of Ecology and Genetics, University of Oulu, FI-90014 Oulu, Finland.
| | - Linards Klavins
- Department of Environmental Science, University of Latvia, LV-1004 Riga, Latvia.
| | - Jorens Kviesis
- Department of Environmental Science, University of Latvia, LV-1004 Riga, Latvia.
| | - Petri Sundqvist
- Centre of Microscopy and Nanotechnology, University of Oulu, FI-90014 Oulu, Finland.
| | - Nga Nguyen
- Department of Ecology and Genetics, University of Oulu, FI-90014 Oulu, Finland.
| | - Esa Heinonen
- Centre of Microscopy and Nanotechnology, University of Oulu, FI-90014 Oulu, Finland.
| | - Maris Klavins
- Department of Environmental Science, University of Latvia, LV-1004 Riga, Latvia.
| | - Laura Jaakola
- NIBIO, Norwegian Institute of Bioeconomy Research, NO-1431 Ås, Norway; Climate Laboratory Holt, Department of Arctic and Marine Biology, UiT The Arctic University of Norway, NO-9037 Tromsø, Norway.
| | - Juha Väänänen
- Centre of Microscopy and Nanotechnology, University of Oulu, FI-90014 Oulu, Finland.
| | - Janne Remes
- Centre of Microscopy and Nanotechnology, University of Oulu, FI-90014 Oulu, Finland.
| | - Hely Häggman
- Department of Ecology and Genetics, University of Oulu, FI-90014 Oulu, Finland.
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12
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Jarret DA, Morris J, Cullen DW, Gordon SL, Verrall SR, Milne L, Hedley PE, Allwood JW, Brennan RM, Hancock RD. A Transcript and Metabolite Atlas of Blackcurrant Fruit Development Highlights Hormonal Regulation and Reveals the Role of Key Transcription Factors. FRONTIERS IN PLANT SCIENCE 2018; 9:1235. [PMID: 30210515 PMCID: PMC6119775 DOI: 10.3389/fpls.2018.01235] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Accepted: 08/06/2018] [Indexed: 05/14/2023]
Abstract
Blackcurrant fruit collected at six stages of development were assessed for changes in gene expression using custom whole transcriptome microarrays and for variation in metabolite content using a combination of liquid chromatography-mass spectrometry and gas chromatography-mass spectrometry. Principal components analysis demonstrated that fruit development could be clearly defined according to their transcript or metabolite profiles. During early developmental stages, metabolite profiles were dominated by amino acids and tannins, whilst transcript profiles were enriched in functions associated with cell division, anatomical structure morphogenesis and cell wall metabolism. During mid fruit development, fatty acids accumulated and transcript profiles were consistent with seed and embryo development. At the later stages, sugars and anthocyanins accumulated consistent with transcript profiles that were associated with secondary metabolism. Transcript data also indicated active signaling during later stages of fruit development. A targeted analysis of signaling networks revealed a dynamic activation and repression of almost 60 different transcripts encoding transcription factors across the course of fruit development, many of which have been demonstrated as pivotal to controlling such processes in other species. Transcripts associated with cytokinin and gibberellin were highly abundant at early fruit development, whilst those associated with ABA and ethylene tended to be more abundant at later stages. The data presented here provides an insight into fruit development in blackcurrant and provides a foundation for further work in the elucidation of the genetic basis of fruit quality.
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Affiliation(s)
| | - Jenny Morris
- Cell and Molecular Sciences, The James Hutton Institute, Dundee, United Kingdom
| | - Danny W. Cullen
- Cell and Molecular Sciences, The James Hutton Institute, Dundee, United Kingdom
| | - Sandra L. Gordon
- Cell and Molecular Sciences, The James Hutton Institute, Dundee, United Kingdom
| | - Susan R. Verrall
- Information and Computational Sciences, The James Hutton Institute, Dundee, United Kingdom
| | - Linda Milne
- Information and Computational Sciences, The James Hutton Institute, Dundee, United Kingdom
| | - Pete E. Hedley
- Cell and Molecular Sciences, The James Hutton Institute, Dundee, United Kingdom
| | - J. William Allwood
- Environmental and Biochemical Sciences, The James Hutton Institute, Dundee, United Kingdom
| | - Rex M. Brennan
- Cell and Molecular Sciences, The James Hutton Institute, Dundee, United Kingdom
| | - Robert D. Hancock
- Cell and Molecular Sciences, The James Hutton Institute, Dundee, United Kingdom
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13
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Basegmez HIO, Povilaitis D, Kitrytė V, Kraujalienė V, Šulniūtė V, Alasalvar C, Venskutonis PR. Biorefining of blackcurrant pomace into high value functional ingredients using supercritical CO 2 , pressurized liquid and enzyme assisted extractions. J Supercrit Fluids 2017. [DOI: 10.1016/j.supflu.2017.01.003] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Tańska M, Roszkowska B, Czaplicki S, Borowska EJ, Bojarska J, Dąbrowska A. Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2016; 71:307-313. [PMID: 27319014 PMCID: PMC4996867 DOI: 10.1007/s11130-016-0561-6] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Fruit pomace remaining after juice extraction is still a source of bioactive compounds. Especially rich in these compounds is the pomace from blackcurrant fruit and from fruits of little-known horticultural plants, like: rowan, rosehip and elderberry. The addition of fruit pomace to bakery and confectionery products, especially to those made of white flour, may significantly enrich their composition with dietary fiber, vitamins and phenolic compounds. This study was aimed at determining the effect of 20 % addition of fruit pomace from rosehip, rowan, blackcurrant and elderberry on the properties of shortbread cookies. The pomace-containing cookies, compared to those without additives, were characterized by a darker color with a higher contribution of yellowness, and by higher hardness. The overall organoleptic assessment was comparable for all types of cookies, however the cookies with pomace were characterized by more perceptible taste and aroma, and were sourer. The extracts from pomace-supplemented cookies had a significantly stronger antioxidant capacity than that from the cookies without pomace, but they were ineffective in inhibiting lipid oxidation. The study showed that fruit pomace could improve the nutritional value of shortbread cookies. Furthermore, non-typical color of such a new product may be attractive to consumers.
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Affiliation(s)
- Małgorzata Tańska
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland
| | - Beata Roszkowska
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland
| | - Sylwester Czaplicki
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland.
| | - Eulalia Julitta Borowska
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland
| | - Justyna Bojarska
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland
| | - Aneta Dąbrowska
- Chair of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, Oczapowskiego 7, 10-719, Olsztyn, Poland
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15
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Struck S, Plaza M, Turner C, Rohm H. Berry pomace - a review of processing and chemical analysis of its polyphenols. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13112] [Citation(s) in RCA: 96] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Susanne Struck
- Chair of Food Engineering; Technische Universität Dresden; 01069 Dresden Germany
| | - Merichel Plaza
- Department of Chemistry; Center for Analysis and Synthesis (CAS); Lund University; SE-221 00 Lund Sweden
| | - Charlotta Turner
- Department of Chemistry; Center for Analysis and Synthesis (CAS); Lund University; SE-221 00 Lund Sweden
| | - Harald Rohm
- Chair of Food Engineering; Technische Universität Dresden; 01069 Dresden Germany
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16
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Flores G, Ruiz del Castillo ML. Enhancement of nutritionally significant constituents of black currant seeds by chemical elicitor application. Food Chem 2015; 194:1260-5. [PMID: 26471680 DOI: 10.1016/j.foodchem.2015.09.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Revised: 08/11/2015] [Accepted: 09/02/2015] [Indexed: 11/18/2022]
Abstract
Black currant seeds are obtained as a residue during juice production. Black currant seed oil contains high amounts of nutritionally desirable constituents such as γ-linolenic acid (GLA), α-linolenic acid (ALA) and stearidonic acid (SA), as well as certain phenolic acids, which act as natural antioxidants. Fatty acids and phenolic acids of seeds from black currant cultivars after elicitation with methyl jasmonate (MJ) were examined. GLA contents around 25% with respect to total fatty acid content were measured in seeds after pre-harvest treatment of black currants with 0.02mM MJ in 0.05% Tween-20. High GLA samples also exhibited high SA content (higher than 10% with respect to total fatty acid content); however, ALA dropped (from 16% to 10%). High GLA content seeds also showed increased contents of gallic, caffeic, p-coumaric and ferulic acids. In particular, seeds from 0.02mM MJ treated Ben Hope black currants exerted contents of gallic, caffeic, p-coumaric and ferulic acids of 201.4, 125.9, 201.3 and 112.5μgg(-1)vs 124.3, 58.6, 165.4 and 95.8μgg(-1) measured in seeds from untreated Ben Hope black currants. Comparable results were obtained for Ben Alder and Ben Gairn berries. Chemical elicitation with 0.02 MJ is proposed as an industrial practice in such a way that, after consideration of quality issues, it would be obtained high added value black currant seeds.
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Affiliation(s)
- Gema Flores
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| | - María Luisa Ruiz del Castillo
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
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17
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The Impact of Harvesting, Storage and Processing Factors on Health-Promoting Phytochemicals in Berries and Fruits. Processes (Basel) 2014. [DOI: 10.3390/pr2030596] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
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18
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Iora SRF, Maciel GM, Zielinski AAF, da Silva MV, Pontes PVDA, Haminiuk CWI, Granato D. Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12583] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Sandra R. F. Iora
- Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA); Universidade Tecnológica Federal do Paraná (UTFPR); Campus Campo Mourão 87301-899 PR Brasil
| | - Giselle M. Maciel
- Departamento Acadêmico de Química e Biologia (DAQBi); Universidade Tecnológica Federal do Paraná (UTFPR); Campus Curitiba 81280-340 PR Brasil
| | - Acácio A. F. Zielinski
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL); Centro Politécnico; Universidade Federal do Paraná (UFPR); Curitiba 81531-980 PR Brasil
| | - Marcos V. da Silva
- Departamento Acadêmico de Alimentos (DALIM); Universidade Tecnológica Federal do Paraná (UTFPR); Campus Campo Mourão 87301-899 PR Brasil
| | - Paula V. de A. Pontes
- Departamento Acadêmico de Alimentos (DALIM); Universidade Tecnológica Federal do Paraná (UTFPR); Campus Campo Mourão 87301-899 PR Brasil
| | - Charles W. I. Haminiuk
- Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA); Universidade Tecnológica Federal do Paraná (UTFPR); Campus Campo Mourão 87301-899 PR Brasil
| | - Daniel Granato
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; Universidade Estadual de Ponta Grassa; Av. Carlos Cavalcanti 4748 Campus Uvaranas CEP 84.030-900 Ponta Grossa PR Brasil
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