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Gu P, Chen M, Sun G. Quality control and evaluation of Black chokeberry (Aronia melanocarpa) by three-wavelength fusion fingerprinting and electrochemical fingerprinting combined with antioxidant activity analysis. Food Chem 2024; 450:139303. [PMID: 38615531 DOI: 10.1016/j.foodchem.2024.139303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 04/03/2024] [Accepted: 04/07/2024] [Indexed: 04/16/2024]
Abstract
In this study, Black chokeberry (Aronia melanocarpa) was used as an example to provide reference for improving the safety, efficacy and quality consistency of homologous foods. In this study, two quality markers (Q-markers) of 27 batches of Black chokeberry were determined using high performance liquid chromatography (HPLC), and there were some differences among the 27 samples. Origin B samples had the highest levels of Q-markers for S15, and origin C had lower than average levels overall. Samples were analyzed qualitatively and quantitatively by Systematic Quantitative Fingerprinting (SQFM). Subsequently, a three-wavelength fusion analysis (TWFP) was established on the chromatographic data to compensate for the lack of a single wavelength. Fourteen batches of TWFP samples were rated at Level 5 or above in the SQFM assessment, indicating that there is some variation in the content of samples from different origins. Principal component analysis (PCA) was used to observe the differences in chemical composition and content of TWFP samples. Subsequently, electrochemical fingerprinting (ECFP) was established and nine characteristic parameters were recorded, showing that the samples were suppressed for all electrochemical Belousov-Zhabotinsky oscillation systems (B-Z oscillation systems). Finally, antioxidant tests were performed using DPPH. The antioxidant capacity was predicted using Partial Least Squares (PLS) analysis with R2Y = 0.84, Q2 = 0.77, a good model fit and accurate prediction. The fingerprint-potency relationship between IC50-peak area showed that 17 of the 19 shared peaks were negatively correlated, indicating that 17 peaks contributed significantly to the antioxidant. The methods established in this study for the determination of TWFP and ECFP, as well as the spectral relationships with peak area and IC50, can be used for the quality inspection and antioxidant capacity test of Black chokeberry, which provides a new research direction for improving the quality standard of medicinal and foodstuffs.
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Affiliation(s)
- Peifei Gu
- Department of Sport Medical, Institution of Sport and Health, Shenyang Sport College, No. 36, Jinqiansong East Road, Sujiatun District, Shenyang, Liaoning Province, China
| | - Ming Chen
- School of Pharm1acy, Shenyang Pharmaceutical University, Shenyang, Liaoning 110016, China.
| | - Guoxiang Sun
- School of Pharm1acy, Shenyang Pharmaceutical University, Shenyang, Liaoning 110016, China.
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Gheorghita RE, Lupaescu AV, Gâtlan AM, Dabija D, Lobiuc A, Iatcu OC, Buculei A, Andriesi A, Dabija A. Biopolymers-Based Macrogels with Applications in the Food Industry: Capsules with Berry Juice for Functional Food Products. Gels 2024; 10:71. [PMID: 38247793 PMCID: PMC10815192 DOI: 10.3390/gels10010071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 01/23/2024] Open
Abstract
The present study focused on the development of gel-based capsules from sodium alginate and the fresh juice from different berries: chokeberry, sea buckthorn, and blueberry. Obtained through the extrusion method, the macrocapsules were added into yogurt, a well-known and consumed dairy product. In order to establish the changes that can occur for the food product, the samples were tested over 7 and 15 days of storage in refrigeration conditions. According to the results, the antioxidant activity increased during storage and gels can represent a good option for bioactive substances' encapsulation. Sensorial analysis performed indicated that consumers are open to consuming yogurt berry capsules and, according to the results observed in the scientific literature, they no longer rejected the product due to the bitterness and sourness of sea buckthorn or aronia. Sea buckthorn capsules were brighter (L*) than chokeberry and blueberry capsules due to carotene content and dark colors. Minimal diameter variations and small standard deviations (SD = 0.25/0.33) suggest that extrusion methods and the Caviar box are good for gel capsule development. Yogurt luminosity varied with capsules; control had the highest, followed by sea buckthorn yogurt. Samples with chokeberry and blueberry (dark) capsules had lower luminosity. Over 8 and 15 days, luminosity slightly decreased, while a* and b* (hue and saturation) increased. Post-storage, the sample with chokeberry capsules showed a light purple color, indicating color transfer from capsules, with increased antioxidant activity. Differences between the samples and control were less pronounced in the sample with sea buckthorn capsules. Values for color differences between yogurt samples during the storage period revealed the most significant difference during the first storage period (day 1-8), with blueberries showing the lowest difference, indicating the stability of the blueberry capsules' wall during storage.
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Affiliation(s)
- Roxana Elena Gheorghita
- College of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 13 University Street, 720229 Suceava, Romania; (R.E.G.); (A.V.L.); (A.L.); (O.C.I.)
| | - Ancuta Veronica Lupaescu
- College of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 13 University Street, 720229 Suceava, Romania; (R.E.G.); (A.V.L.); (A.L.); (O.C.I.)
- Suceava-Botoșani Regional Innovative Bioeconomy Cluster Association, Airport Street 1, 720134 Suceava, Romania
| | - Anca Mihaela Gâtlan
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, University Street 13, 720229 Suceava, Romania; (A.B.); (A.D.)
- SC Natur Logistics SRL, 720043 Suceava, Romania
| | - Dadiana Dabija
- Faculty of Economics, Administration and Business, Stefan cel Mare University of Suceava, Univeristy Street 13, 720229 Suceava, Romania;
| | - Andrei Lobiuc
- College of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 13 University Street, 720229 Suceava, Romania; (R.E.G.); (A.V.L.); (A.L.); (O.C.I.)
| | - Oana Camelia Iatcu
- College of Medicine and Biological Sciences, Stefan cel Mare University of Suceava, 13 University Street, 720229 Suceava, Romania; (R.E.G.); (A.V.L.); (A.L.); (O.C.I.)
| | - Amelia Buculei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, University Street 13, 720229 Suceava, Romania; (A.B.); (A.D.)
| | | | - Adriana Dabija
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, University Street 13, 720229 Suceava, Romania; (A.B.); (A.D.)
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Mustafa I, Chin NL. Antioxidant Properties of Dried Ginger ( Zingiber officinale Roscoe) var. Bentong. Foods 2023; 12:foods12010178. [PMID: 36613394 PMCID: PMC9818862 DOI: 10.3390/foods12010178] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/26/2022] [Accepted: 08/30/2022] [Indexed: 01/03/2023] Open
Abstract
Ginger (Zingiber officinale Roscoe) is a popular culinary herb used in the Eastern culture. The essential cultivar of the Zingiber genus is rich in antioxidants and is crucial in the fight against oxidative stress-related diseases. The antioxidant properties of dried ginger were evaluated and compared for their efficacy from different drying processes (sun-, oven-, vacuum- and freeze-drying) and using three extraction solvents: hot water, aqueous ethanol (80%, v/v) and ethanol. The drying process demonstrated a positive effect on the antioxidant activities of ginger. A significant difference (p < 0.05) was observed in the extracting ability of each solvent. Sun-dried ginger extracted with ethanol performed better than the fresh ginger extract in the form of increased yield (3.04-fold), TFC values (12.25-fold), reducing power (FRAP) (15.35-fold), total antioxidant activity (TAA) (6.82-fold) and inhibition of ABTS•+ radical cation (3.51-fold) and DPPH• radical (95%). Meanwhile, freeze-dried aqueous ginger extracts demonstrated significantly higher TPC (1.66-fold), TFC (3.71-fold), FRAP (3.26-fold), TAA (2.97-fold), ABTS•+ scavenging activity (1.48-fold) and DPPH• radical inhibition (77%), compared to fresh ginger extracts. In addition, it was found that ethanol was significantly superior to aqueous ethanol in phenolic content recovery, despite the lower yield. Furthermore, ethanol ginger extracts exhibited higher antioxidant activity than aqueous ethanol extracts. On the other hand, hot water was the least potent solvent for extraction. In summary, there was an excellent correlation between TPC, TFC and antioxidant activity. Sun-drying is the most desirable method for preserving and enhancing ginger quality due to its cost effectiveness and bioactive compound efficacy.
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Affiliation(s)
- Iswaibah Mustafa
- School of Chemical Engineering, College of Engineering, Universiti Teknologi MARA Cawangan Terengganu, Bukit Besi Campus, Dungun 23200, Terengganu, Malaysia
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence: ; Tel.: +60-3-89766353; Fax: +60-3-89464440
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Ncube B, Dlamini B, Beswa D. Effect of Common Cooking and Drying Methods on Phytochemical and Antioxidant Properties of Corchorus olitorius Identified Using Liquid Chromatography-Mass Spectrometry (LC-MS). Molecules 2022; 27:molecules27249052. [PMID: 36558185 PMCID: PMC9785860 DOI: 10.3390/molecules27249052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 11/23/2022] [Accepted: 12/13/2022] [Indexed: 12/24/2022] Open
Abstract
In this study, Corchorus olitorius leaves were subjected to different thermal treatments (blanching, boiling, drying, frying, and steaming) and analyzed, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. Furthermore, Fourier transform infrared spectroscopy (FTIR) was used to identify functional groups, while metabolites were identified with LC-MC. The TPC and antioxidant activity of C. olitorius were significantly (p < 0.05) increased by cooking and drying. The steam-cooked sample had the highest TPC (18.89 mg GAE/g) and TFC (78.42 mg QE/g). With ABTS, FRAP, and DPPH assays, the steam-cooked sample exhibited the highest antioxidant activity of 119.58, 167.31, and 122.23 µM TE/g, respectively. LC-MS identified forty-two (42) metabolites in C. olitorius that included phenolic acid derivatives, flavonoid derivatives, and amino acid derivatives. Overall, steaming appears to be the best cooking method, with respect to the retention of phytochemical compounds and antioxidant activity.
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Lim JM, Yoo YJ, Lee SH, Jang TH, Seralathan KK, Lee EY, Tae HJ, Yim EJ, Jeong DY, Oh BT. Anti-inflammatory, anti-lipogenesis, and anti-obesity benefits of fermented Aronia vinegar evaluated in 3T3-L1 cells and high-fat diet induced C57BL/6 mice. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2124263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Jeong-Muk Lim
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea
| | - Yeo-Jin Yoo
- College of Veterinary Medicine and Bio-safety Research Institute, Jeonbuk National University, Iksan, Korea
| | - Seong-Hyeon Lee
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea
| | - Tae-Hu Jang
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea
| | - Kamala-Kannan Seralathan
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea
| | - Eui-Yong Lee
- College of Veterinary Medicine and Bio-safety Research Institute, Jeonbuk National University, Iksan, Korea
| | - Hyun-Jin Tae
- College of Veterinary Medicine and Bio-safety Research Institute, Jeonbuk National University, Iksan, Korea
| | - Eun-Jung Yim
- Microbial Institute for Fermentation Industry (MIFI), Sunchang, South Korea
| | - Do-Youn Jeong
- Microbial Institute for Fermentation Industry (MIFI), Sunchang, South Korea
| | - Byung-Taek Oh
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea
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Ravichandran KS, Krishnaswamy K. Sustainable food processing of selected North American native berries to support agroforestry. Crit Rev Food Sci Nutr 2021:1-26. [PMID: 34761993 DOI: 10.1080/10408398.2021.1999901] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Chokeberries, elderberries, blueberries, and blackberries are highly nutritious native fruits in the US Midwest region. Their high moisture content, delicate structure easily leads to fruit loss/waste. This review focuses on different drying methods for whole fruits and juices to preserve their quality and improve their shelf life. Solar drying, hot-air drying, spray drying, freeze-drying, vacuum-drying, electromagnetic drying, and osmotic dehydration are the commonly used dehydrating methods for berries. Berries are photo, heat-sensitive, and rich source of essential nutrients. Texture, flavor, color, water content, phytonutrients, physicochemical properties can be influenced by dryer and processing parameter selection. Drying is a complex dynamic process, due to structural differences among various foods, combined thermal and non-thermal techniques could improve fruit quality. Hence, knowledge of drying behavior and degradation kinetics is vital for optimizing the process parameters to enhance the fruit quality. Freeze drying and spray drying showed better preservation of nutrients. Existing research suggests that chokeberries (Aronia) are underutilized compared to blueberries and blackberries. Aronia fruit has a lot of potentials containing health-promoting compounds and is yet to be explored. Future research suggestions have been put forward for the efficient use of drying techniques and to improve the fruit quality.
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Affiliation(s)
| | - Kiruba Krishnaswamy
- Division of Food, Nutrition and Exercise Science, University of Missouri, Columbia, Missouri, USA.,Department of Biomedical, Biological and Chemical Engineering, University of Missouri, Columbia, Missouri, USA
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Platonova EY, Shaposhnikov MV, Lee HY, Lee JH, Min KJ, Moskalev A. Black chokeberry (Aronia melanocarpa) extracts in terms of geroprotector criteria. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Sarkar T, Salauddin M, Pati S, Sheikh HI, Chakraborty R. Application of raw and differently dried Pineapple (
Ananas comosus
) pulp on Rasgulla (sweetened Casein Ball) to enhance its phenolic profile, shelf life, and in‐vitro digestibility characteristics. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15233] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tanmay Sarkar
- Department of Food Technology and Biochemical Engineering Faculty of Engineering and Technology Jadavpur University Jadavpur India
- Malda Polytechnic West Bengal State Council of Technical EducationGovt. of West Bengal India
| | - Molla Salauddin
- Department of Food Technology and Biochemical Engineering Faculty of Engineering and Technology Jadavpur University Jadavpur India
| | - Siddhartha Pati
- Institute of Tropical Biodiversity and Sustainable Development University Malaysia Terengganu Terengganu Malaysia
- Research Division Association for Biodiversity Conservation and Research (ABC) Odisha India
| | - Hassan I. Sheikh
- Faculty of Fisheries and Food Science University Malaysia Terengganu Kuala Terengganu Malaysia
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering Faculty of Engineering and Technology Jadavpur University Jadavpur India
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Sidor A, Drożdżyńska A, Brzozowska A, Gramza-Michałowska A. The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry ( Aronia melanocarpa) Fruit. Foods 2020; 10:foods10010044. [PMID: 33375255 PMCID: PMC7824072 DOI: 10.3390/foods10010044] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/20/2020] [Accepted: 12/23/2020] [Indexed: 11/29/2022] Open
Abstract
Chokeberry fruit exhibits a high level of pro-health potential, associated with a significant amount of polyphenol content and antioxidant activity. The fruit is easily perishable and therefore needs to be processed in short order to ensure its availability throughout the year. For this purpose, the fruit is dried, which has an impact on the preservation of bioactive components such as polyphenols. In the study, chokeberry fruit was influenced by a suspension of spices, including clove and cinnamon, and subsequently dried using the freeze-drying, convection, and microwave radiation methods. Freeze-drying was concluded to be the most desirable method of drying, which preserves the largest amount of polyphenols while soaking fruit in a suspension of cinnamon or cloves accelerated the loss of anthocyanins during the storage period. The obtained test results may constitute a valuable source of information for manufacturers in designing new products with increased pro-health potential, whose properties result from the high content of polyphenols and other plant additives.
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Affiliation(s)
- Andrzej Sidor
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (A.S.); (A.B.)
| | - Agnieszka Drożdżyńska
- Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland;
| | - Anna Brzozowska
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (A.S.); (A.B.)
| | - Anna Gramza-Michałowska
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (A.S.); (A.B.)
- Correspondence: ; Tel.: +48-61-848-7327
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Hazra SK, Sarkar T, Salauddin M, Sheikh HI, Pati S, Chakraborty R. Characterization of phytochemicals, minerals and in vitro medicinal activities of bael ( Aeglemarmelos L.) pulp and differently dried edible leathers. Heliyon 2020; 6:e05382. [PMID: 33163665 PMCID: PMC7610326 DOI: 10.1016/j.heliyon.2020.e05382] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/12/2020] [Accepted: 10/27/2020] [Indexed: 11/28/2022] Open
Abstract
Aegle marmelos (L.) is a seasonal fruit that contains significant amounts of bioactives like, phenolic acids (gallic acids, 2,3-dihydroxy benzoic acid, chlorogenic acid, p-coumaric acid, vanillic acid), flavonoid (rutin), organic acids (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid, fumaric acid), vitamin C, vitamin B group (thiamine, niacin, pyridoxine, pantothenic acid, biotin, cobalamins, riboflavin), tocopherols (α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol), carotenes (α-carotene, β-carotene, γ-carotene, δ-carotene) and also rich in essential minerals (potassium, calcium, phosphorus, sodium, iron, copper, manganese). This study provides a comprehensive composition analysis (determined using RP-HPLC and Energy Dispersive X-Ray Fluorescence (EDXRF) Spectroscopy). In vitro medicinal activities (antioxidant activity, anti-inflammatory activity, anti-diabetic activity) are quantified for different bael samples. The study also investigates the changes of these bioactive components with freeze, sun, hot air, and microwave drying. The study gives a proper vision to preserve the nutraceutically rich pulp by converting it into fruit leather.
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Affiliation(s)
- Sudipta Kumar Hazra
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
| | - Tanmay Sarkar
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
- Malda Polytechnic, West Bengal State Council of Technical Education, Govt. of West Bengal, West Bengal 732102, India
| | - Molla Salauddin
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
| | - Hassan I. Sheikh
- Faculty of Fisheries and Food Science, University MalaysiaTerengganu, 21030, Kuala Nerus, Terengganu, Malaysia
| | - Siddhartha Pati
- Research Divisions, Association for Biodiversity Conservation and Research (ABC), Balasore, 756001 Odisha, India
- Institute of Tropical Biodiversity and Sustainable Development, University Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India
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Black Chokeberry Aronia melanocarpa L .-A Qualitative Composition, Phenolic Profile and Antioxidant Potential. Molecules 2019; 24:molecules24203710. [PMID: 31619015 PMCID: PMC6832535 DOI: 10.3390/molecules24203710] [Citation(s) in RCA: 81] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 10/02/2019] [Accepted: 10/09/2019] [Indexed: 11/18/2022] Open
Abstract
Black chokeberry (Aronia melnocarpa) is a source of many bioactive compounds with a wide spectrum of health-promoting properties. Fresh, unprocessed chokeberry fruits are rarely consumed due to their astringent taste, but they are used in the food industry for the production of juices, nectars, syrups, jams, preserves, wines, tinctures, fruit desserts, jellies, fruit teas and dietary supplements. Polyphenols are biofactors that determine the high bioactivity of chokeberries, some of the richest sources of polyphenols, which include anthocyanins, proanthocyanidins, flavonols, flavanols, proanthocyanidins, and phenolic acids. Chokeberry fruit and products have great antioxidant and health-promoting potential as they reduce the occurrence of free radicals. This publication reviewed the scientific research regarding the phenolic compounds and the antioxidant potential of chokeberry fruits, products and isolated compounds. These findings may be crucial in future research concerning chokeberry based functional food products. Chokeberry fruits can be considered as promising component of designed food with enhanced antioxidant potential. However, like other plants and medicinal products of natural origin, black chokeberry requires extensive studies to determine its antioxidant potential, safety and mechanisms of action.
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Silva HRD, Assis DDCD, Prada AL, Silva JOC, Sousa MBD, Ferreira AM, Amado JRR, Carvalho HDO, Santos AVTDLTD, Carvalho JCT. Obtaining and characterization of anthocyanins from Euterpe oleracea (açaí) dry extract for nutraceutical and food preparations. REVISTA BRASILEIRA DE FARMACOGNOSIA-BRAZILIAN JOURNAL OF PHARMACOGNOSY 2019. [DOI: 10.1016/j.bjp.2019.03.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Sun Y, Zhang M, Mujumdar A. Berry Drying: Mechanism, Pretreatment, Drying Technology, Nutrient Preservation, and Mathematical Models. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-9188-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Chikwanha OC, Raffrenato E, Opara UL, Fawole OA, Setati ME, Muchenje V, Mapiye C. Impact of dehydration on retention of bioactive profile and biological activities of different grape (Vitis vinifera L.) pomace varieties. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.08.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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15
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Hidalgo GI, Almajano MP. Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review. Antioxidants (Basel) 2017; 6:antiox6010007. [PMID: 28106822 PMCID: PMC5384171 DOI: 10.3390/antiox6010007] [Citation(s) in RCA: 92] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Revised: 01/11/2017] [Accepted: 01/13/2017] [Indexed: 12/26/2022] Open
Abstract
Red fruits, as rich antioxidant foods, have gained over recent years capital importance for consumers and manufacturers. The industrial extraction of the phenolic molecules from this source has been taking place with the conventional solvent extraction method. New non-conventional extraction methods have been devised as environmentally friendly alternatives to the former method, such as ultrasound, microwave, and pressure assisted extractions. The aim of this review is to compile the results of recent studies using different extraction methodologies, identify the red fruits with higher antioxidant activity, and give a global overview of the research trends regarding this topic. As the amount of data available is overwhelming, only results referring to berries are included, leaving aside other plant parts such as roots, stems, or even buds and flowers. Several researchers have drawn attention to the efficacy of non-conventional extraction methods, accomplishing similar or even better results using these new techniques. Some pilot-scale trials have been performed, corroborating the applicability of green alternative methods to the industrial scale. Blueberries (Vaccinium corymbosum L.) and bilberries (Vaccinium myrtillus L.) emerge as the berries with the highest antioxidant content and capacity. However, several new up and coming berries are gaining attention due to global availability and elevated anthocyanin content.
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Affiliation(s)
- Gádor-Indra Hidalgo
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Avinguda Diagonal 647, Barcelona E-08028, Spain.
| | - María Pilar Almajano
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Avinguda Diagonal 647, Barcelona E-08028, Spain.
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Downstream valorization and comprehensive two-dimensional liquid chromatography-based chemical characterization of bioactives from black chokeberries ( Aronia melanocarpa ) pomace. J Chromatogr A 2016; 1468:126-135. [DOI: 10.1016/j.chroma.2016.09.033] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Revised: 09/13/2016] [Accepted: 09/14/2016] [Indexed: 11/20/2022]
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