Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition

Cordeiro, Tânia; Fernandes, Iva; Pinho, Olı́via; Calhau, Conceição; Mateus, Nuno; Faria, Ana

doi:10.1016/j.ijgfs.2021.100316

Cited by 20 publications

(12 citation statements)

References 35 publications

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“…In addition, in the case of blueberries, there is a clear correlation with anthocyanin compounds such as delphinidin-3-O-galactoside, cyanidin-3-O-galactoside, and malvidin-3-O-galactoside, which are not found in other berries in such high amounts. These results have also been confirmed by other authors in studies of anthocyanin components in fruits [37,42,46,52,59]. According to the literature, fruit, berries, and red wine are most frequently reported as contributing foods to dietary anthocyanin intake, which varies depending on the country, season, and dietary habits [34,59].…”

Section: Discussionsupporting

confidence: 78%

“…These findings are in line with the results presented by Veberic et al [35], who reported that cyanidin 3-sophoroside is the main cyanidin gycoside occurring in raspberries. In the study conducted by Corderio et al [37], the anthocyanin profile of the raspberry samples was as follows: cyjanidin-3-sophoroside, cyjanidin-3(2-glucosylrutinoside), cyjanidin-3-glucoside, pelargonidin-3-sophoroside, and cyjanidin-3-rutinoside. The Tulnameen cultivar tested in our study contained 89.54 mg 100 g −1 f.w.…”

Section: Discussionmentioning

confidence: 99%

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Genetic Differentiation in Anthocyanin Content among Berry Fruits

Ponder

Hallmann

Kwolek

et al. 2021

CIMB

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Anthocyanins are widely distributed secondary metabolites that play an essential role in skin pigmentation of many plant organs and microorganisms. Anthocyanins have been associated with a wide range of biological and pharmacological properties. They are also effective agents in the prevention and treatment of many chronic diseases. Berries are particularly abundant in these compounds; therefore, their dietary intake has health-promoting effects. The aim of this study was to identify and determine the anthocyanin content in selected species and cultivars of berry fruits, such as raspberry, blackberry, red currant, blackcurrant, and highbush blueberry, widely consumed by Europeans. The concentrations of anthocyanins were determined by HPLC, identifying individual compounds: cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside, delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-rutinoside, delphinidin-3-O-galactoside, cyanidin-3-O-galactoside, and malvidin-3-O-galactoside. The experimental data showed that the selected species and cultivars of berry fruits differ significantly in the contents of anthocyanins. Among all species tested, blackberry and blackcurrant were characterized significantly by the highest content of anthocyanins (sum), while the lowest content was found in red currant fruits. Additionally, the content of individual anthocyanin compounds in particular species and cultivars was also different. Considering the high content of anthocyanins and their potential positive impact on human health and protection against disease, berries should be part of healthy nutrition.

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Section: Discussionsupporting

confidence: 78%

Section: Discussionmentioning

confidence: 99%

Genetic Differentiation in Anthocyanin Content among Berry Fruits

Ponder

Hallmann

Kwolek

et al. 2021

CIMB

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“…in foods. As previously mentioned, the applicability of anthocyanins as natural colorants is often hampered by the low stability towards heat, oxygen, light, and increased pH values [3,16]. Additionally, the storage conditions of elderberry could also exert an important effect on its antioxidant and colorant properties.…”

Section: Application Of Elderberries In the Food Industrymentioning

confidence: 99%

“…Among all natural water-soluble pigments, the anthocyanins that are present in several berries are promising additives that possess both important antioxidant activity and intense color [12][13][14]. These compounds (anthocyanins) are a subgroup of flavonoids that contribute to the blue, purple, and red colors in many fruits [15,16].…”

Section: Introductionmentioning

confidence: 99%

“…Thus, there is a growing interest in the use of elderberries as a functional ingredient and natural additive in the manufacture of food products [17]. It has been used as a medicinal plant in folk medicine for several centuries since anthocyanins are known phytochemicals with human health benefits [16]. Elderberries have been used to treat flu and to stimulate the immune system [15,21,22].…”

Section: Introductionmentioning

confidence: 99%

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Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review

Domínguez

Pateiro

Munekata

et al. 2021

Foods

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The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry.

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Enhancement of kefir functionality by adding black elderberry and evaluation of its quality during storage

Barazi,

Arslan

2024

Food Science & Nutrition

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The research explored the influences of 2% and 4% heat‐treated fresh elderberry fruit mash supplement and 0.5% and 1% dried elderberry powder supplement before and after fermentation in kefir production on certain features of kefir beverage. Antioxidant activity, total monomeric anthocyanin, and total phenolic content were 16.69–75.67 (μmol TE/kg), 14.64–88.20 (mg cyn‐3‐gly/kg), and 167.94–531.33 mg GAE/kg in the samples during storage, respectively. Total phenolic content and antioxidant activity were higher in kefir samples produced with elderberry powder when compared to the other samples. It was determined that L* and b* increased with the decrease in the fruit supplement in kefir production, and L* and b* values were mostly higher in kefirs with fruit supplement before fermentation. The highest ACE inhibitor activity was observed in the kefir sample (1‐DEPre sample) with 1% dried elderberry supplement before fermentation on the first day of storage. It was determined that the general appreciation scores were above 3, and the samples produced mostly with dried elderberry powder were appreciated more when compared to the samples produced with fresh elderberry.

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Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition

Cited by 20 publications

References 35 publications

Genetic Differentiation in Anthocyanin Content among Berry Fruits

Genetic Differentiation in Anthocyanin Content among Berry Fruits

Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review

Enhancement of kefir functionality by adding black elderberry and evaluation of its quality during storage

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