Anthocyanin Characterization, Total Phenolic Quantification and Antioxidant Features of Some Chilean Edible Berry Extracts

Brito, Anghel; Areche, Carlos; Sepúlveda, Beatriz; Kennelly, Edward J.; Simirgiotis, Mario J.

doi:10.3390/molecules190810936

Cited by 122 publications

(140 citation statements)

References 39 publications

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“…Moreover, Sokól‐Letowska () identified this compound with high accuracy ( m/z 595.1668) in blackcurrant, chokeberry, mahonia, raspberry, sole, sour cherry, and strawberry liqueurs. Furthermore, cyanidin 3‐(6”‐acetyl)‐glucoside (peak 17) has been previously described in 6 Chilean berry extracts (Brito and others ). Additionally, this compound has been identified in the skin and wine made from Vitis vinifera L .…”

Section: Resultsmentioning

confidence: 83%

Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry

Hornedo-Ortega

Álvarez-Fernández

Cerezo

et al. 2017

Journal of Food Science

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Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively. Four and 8 anthocyanin compounds were tentatively identified with high accuracy for the 1st time to be present in the beverages obtained by alcoholic fermentation and acetic fermentation of strawberry, respectively. Both, the total and the individual anthocyanin concentrations were decreased by both fermentation processes, affecting the alcoholic fermentation to a lesser extent (19%) than the acetic fermentation (91%). Indeed, several changes in color parameters have been assessed. The color of the wine and the vinegar made from strawberry changed during the fermentation process, varying from red to orange color, this fact is directly correlated with the decrease of anthocyanins compounds.

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Section: Resultsmentioning

confidence: 83%

Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry

Hornedo-Ortega

Álvarez-Fernández

Cerezo

et al. 2017

Journal of Food Science

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“…It is rich in anthocyanin and other bioactive components, which may provide beneficial health‐promoting properties (Kako, ; Kao, ). Berries possess a significant amount of anthocyanin, which possesses antioxidant properties (Brito, Areche, Sepúlveda, Kennelly, & Simirgiotis, ; Bunea et al., ). Osmo‐air drying not only results in better nutrient retention but also maintains the good integrity of the fruit and has good rehydration property (Djendoubi, Boudhrioua, Kechaou, Courtois, & Bonazzi, ; Chiralt et al., ; Giovanelli, Brambilla, Rizzolo, & Sinelli, ; Ojha et al., ; Tortoe, ).…”

Section: Introductionmentioning

confidence: 99%

Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt

Sigdel

Ojha

Karki

2018

Food Science & Nutrition

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The research was aimed to study the effect of the addition of Osmo‐air‐dried mulberry (TSS 29.33%) in yoghurt on syneresis and a bioactive component of yoghurt. Two types of yoghurts, with or without Osmo‐dried mulberry, were developed using standard culture (Streptococcus thermophilus and Lactobacillus bulgaricus), and changes at refrigerated temperature (<5°C) were studied. Fruit yoghurt showed high total soluble solids (TSSs) and low‐fat content (dry basis) (17.67% and 11.84%) compared with normal yoghurt (9.5% and 17.21%). The addition of fruits increased the ascorbic acid (0.77 to 5.96 mg/100 g yoghurt), anthocyanins content (0 to 7.9 mg/100 g yoghurt), total phenol content (TPC) (6.63 to 68.03 mg GAE/100 g yoghurt), and antioxidant activity (20.73% to 47.6% radical scavenging activity) in yoghurt. During 18 days of storage at refrigerated condition (<5°C), the acidity of all samples increased, while pH decreased. Syneresis increased with a storage period in control samples while fruit incorporated yoghurt showed decreased syneresis with time. The viability of lactic acid bacteria (LAB) count went on decreasing at similar rates for both with and without the Osmo‐dried mulberry incorporated yoghurt. There is an ample opportunity for utilization of Osmo‐air‐dried mulberry in yoghurt to prevent syneresis during storage with increased bioactive components.

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“…On the other hand, cyanidin‐3‐ O ‐glucoside ( 7 ; 0.4 mg/g) and quercetin‐3‐ O ‐ β ‐ d ‐galactoside ( 13 ; 6.6 mg/g) were determined to be respectively major anthocyanin and flavonoid of RMB hot water extract. These compounds have already been reported for their good capacity of free radical scavenging …”

Section: Resultsmentioning

confidence: 99%

Antioxidant Capacity, Phenolic Constituents and Toxicity of Hot Water Extract from Red Maple Buds

Meda

Poubelle

Stevanović

2017

Chemistry & Biodiversity

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The present study reports, for the first time, the results of the antioxidant capacity and the phenolic composition of a hot water extract from red maple buds (RMB), as well as its safety. In this regard and comparatively to antioxidant standards, this extract exhibits a significant antiradical capacity when tested by 2,2-diphenyl-1-picrylhydrazyl (DPPH ) and anion superoxide trapping assays. High-resolution mass spectrometric and nuclear magnetic resonance analyses permitted to determine for the first time, in red maple species, cyanidin-3-O-glucoside, quercetin-3-O-galactoside, quercetin-3-O-arabinoside, and quercetin. Also, the quantification of individual phenolics by high-performance liquid chromatography method revealed that ginnalin A at 117.0 mg/g is the major compound of RMB hot water extract. Finally, using flow cytometry evaluation, the extract of RMB was determined to have no toxicity neither to cause significant modification of apoptosis process, up to concentration of 100 μg/ml, on human peripheral blood neutrophils. These results allow anticipating various fields of application of RMB water extract.

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Anthocyanin Characterization, Total Phenolic Quantification and Antioxidant Features of Some Chilean Edible Berry Extracts

Cited by 122 publications

References 39 publications

Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry

Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry

Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt

Antioxidant Capacity, Phenolic Constituents and Toxicity of Hot Water Extract from Red Maple Buds

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