Antioxidant properties, phenolic composition and potentiometric sensor array evaluation of commercial and new blueberry (Vaccinium corymbosum) and bog blueberry (Vaccinium uliginosum) genotypes

Kraujalytė, Vilma; Venskutonis, Petras Rimantas; Pukalskas, Audrius; Česonienė, Laima; Daubaras, Remigijus

doi:10.1016/j.foodchem.2015.05.031

Cited by 69 publications

(49 citation statements)

References 38 publications

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“…The increase on TPC levels due to the addition of BH can be explained by the increased polyphenols contents in blueberry (Kraujalytė et al, ) whereas, in CON some reducing molecules present in milk (Crowe, Yenness, & Coulter, ) potentially reacted with the Folin and Ciocalteu's reagent. Also, previous reports documented that on fermented milk beverages the stability of pigments and phenolic molecules are affected by storage temperature, pH, fat content (Ścibisz et al, ; Wallace & Giusti, ), and strain of bacteria culture utilized (Ścibisz et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Blueberry ( Vaccinium corymbosum L.) exhibits technological, sensory, and economic potential for the manufacture of a wide variety of dairy products including fermented beverage, yogurt, ice cream, bakery products, and dessert (Stewart, ). Furthermore, this fruit presents high concentration of bioactive molecules (Cheng et al, ) specifically polyphenols such as anthocyanins and phenolic acids (Kraujalytė, Venskutonis, Pukalskas, Česonienė, & Daubaras, ). These molecules exhibit free radical and pro‐oxidant scavenging activity (Hwang, Yoon, Lee, Cha, & Kim ) potentially protecting readily oxidizable substrates against oxidative stress (Castrejón, Eichholz, Rohn, Kroh, & Huyskens‐Keil, ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Silva

Costa-Lima

et al. 2017

J Food Process Preserv

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The present study evaluated the influence of refrigerated storage (1, 14, and 28 days at 4°C) and blueberry juice content (0%, 5%, 10%, and 15% v/v; CON, T5, T10, T15, respectively) on physicochemical parameters of fermented milk beverage. Total phenolic and anthocyanin contents values exhibited a concentration‐dependent effect (p < .05). Blueberry juice content and refrigerated storage decreased (p < .05) pH values. Furthermore, blueberry juice decreased (p < .05) lightness (L*) and yellowness (b*), and increased (p < .05) redness (a*) values of the samples. While refrigerated storage did not affect (p > .05) phenolic content, it decreased (p < .05) the anthocyanins content values. Moreover, refrigerated storage did not affect (p > .05) titratable acidity and moisture whereas, it increased (p < .05) the total soluble solids content. These results indicated that phenolic content exhibited greater storage‐stability at 4°C than anthocyanins counterparts in fermented milk beverages. Practical applications Cheese whey, initially considered as a manufacturing waste, is being increasingly demanded by the food industry because of its nutritional, technological, and sensory traits. Moreover, fruits such as blueberry are known as sources of health promoting phytochemicals including anthocyanins however, recent report documented the negative impacts of processing, temperature, and storage on such molecules. The present study evaluated the influence of blueberry juice concentration and refrigerated storage on the phytochemicals contents in a blueberry juice‐added fermented milk beverage during 28‐days storage at 4°C. Our data indicates that phenolic contents from blueberry are storage‐labile in this type of foodstuff, and the addition of blueberry homogenate at 10% (v/v) is potentially close to the optimum addition level due to the lowest relative decrease of its initial total anthocyanins content.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Silva

Costa-Lima

et al. 2017

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…On the other hand, JIA is the most common disease in pediatric rheumatology and characterized by chronically joint destruction and inflammation (Koos et al 2013;Abramowicz et al 2013). Fortunately, anti-oxidant and anti-inflammation properties of blueberry have been widely reported with fewer side effects (Kraujalyte et al 2015;Chiabrando and Giacalone 2015;Diaconeasa et al 2015;Kang et al 2015). Thus, blueberry therapy was chosen a kind of functional food to be combined with etanercept for JIA treatment in the study.…”

Section: Discussionmentioning

confidence: 99%

Blueberry Improves the Therapeutic Effect of Etanercept on Patients with Juvenile Idiopathic Arthritis: Phase III Study

Zhong

Wang

Guo

et al. 2015

Tohoku J. Exp. Med.

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Juvenile idiopathic arthritis (JIA) is the most common arthritis in the adolescents under the age of 16. Etanercept, an inhibitor of tumor necrosis factor, is often used to treat JIA despite its significant side effects. Homeopathic remedies, such as blueberries, have anti-inflammatory properties with fewer unwanted effects and should be considered as a primary treatment. We aimed to explore the efficacy and safety of combination therapy of blueberry and etanercept for JIA. Two hundred and one JIA patients were selected, and randomly and evenly assigned to three groups: ETA (50 mg of etanercept twice weekly), ETABJ (matched etanercept and 50 ml blueberry juice daily) and ETAPJ (matched etanercept and placebo juice). The severity of JIA was measured using American College of Rheumatology scales (ACR) 20, 50 and 70. The levels of pro-inflammatory cytokines, interleukin-1 (IL1) alpha and IL1 beta, and interleukin-1 receptor antagonist (IL1RA) were measured by qRT-PCR and ELISA. After a 6-month follow-up, the ACR20, ACR50 and ACR70 in an ETABJ group were higher than those in other two groups (P < 0.05), suggesting clinically meaningful improvement in JIA. Meanwhile, the symptoms and side effects were reduced significantly or absent in an ETABJ group, including mental diseases, retrobulbar optic neuritis, gaining weight, infection, cutaneous vasculitis, diarrhea, uveitis and pancytopenia. Blueberries reduced the levels of IL1 alpha and beta, and increased the level of IL1RA. Thus, a combination therapy of blueberry and etanercept can reduce the severity of JIA and should be developed as a new method for JIA therapy.

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“…Phenolics, including flavonoids, phenolic acids, tannins, stilbenes, and lignins, have been reported as beneficial components of functional food by nutritionists (Ross et al, 2009; Bataglion et al, 2015; Kraujalytė et al, 2015; Liu et al, 2015). The flavonoids are the most abundant polyphenols in human diets (Dai and Mumper, 2010; Tsamo et al, 2015), and the most common group of polyphenols in plants as well (Xi et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Metabolism of Flavonoids in Novel Banana Germplasm during Fruit Development

Chen

et al. 2016

Front. Plant Sci.

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Banana is a commercially important fruit, but its flavonoid composition and characteristics has not been well studied in detail. In the present study, the metabolism of flavonoids was investigated in banana pulp during the entire developmental period of fruit. ‘Xiangfen 1,’ a novel flavonoid-rich banana germplasm, was studied with ‘Brazil’ serving as a control. In both varieties, flavonoids were found to exist mainly in free soluble form and quercetin was the predominant flavonoid. The most abundant free soluble flavonoid was cyanidin-3-O-glucoside chloride, and quercetin was the major conjugated soluble and bound flavonoid. Higher content of soluble flavonoids was associated with stronger antioxidant activity compared with the bound flavonoids. Strong correlation was observed between antioxidant activity and cyanidin-3-O-glucoside chloride content, suggesting that cyanidin-3-O-glucoside chloride is one of the major antioxidants in banana. In addition, compared with ‘Brazil,’ ‘Xiangfen 1’ fruit exhibited higher antioxidant activity and had more total flavonoids. These results indicate that soluble flavonoids play a key role in the antioxidant activity of banana, and ‘Xiangfen 1’ banana can be a rich source of natural antioxidants in human diets.

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Antioxidant properties, phenolic composition and potentiometric sensor array evaluation of commercial and new blueberry (Vaccinium corymbosum) and bog blueberry (Vaccinium uliginosum) genotypes

Cited by 69 publications

References 38 publications

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Blueberry Improves the Therapeutic Effect of Etanercept on Patients with Juvenile Idiopathic Arthritis: Phase III Study

Metabolism of Flavonoids in Novel Banana Germplasm during Fruit Development

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