Changes in the Contents of Anthocyanins and Other Compounds in Blackberry Fruits Due to Freezing and Long-Term Frozen Storage

Veberič, Robert; Štampar, Franci; Schmitzer, Valentina; Cunja, Vlasta; Zupan, Anka; Koron, D.; Mikulič-Petkovšek, Maja

doi:10.1021/jf405143w

Cited by 45 publications

(43 citation statements)

References 26 publications

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“…Similarly, Türkben et al (2010) also measured higher levels of quercetin glycosides after long-term storage of the raspberry 'Chester Thornless' cultivar, whereas an opposite effect has been recorded in other blackberry cultivars analysed. Veberic et al (2014) also reported an increase in the extraction of quercetin glycosides after long-term frozen storage of blackberry fruits.…”

Section: Effect Of Freezing and Pasteurization On Fresh Strawberry Pomentioning

confidence: 83%

Long-Term Frozen Storage and Pasteurization Effects on Strawberry Polyphenols Content

Oliveira

Damasceno

Alexandre

et al. 2015

Food Bioprocess Technol

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The profile of the strawberry polyphenols was analysed on fresh strawberry, immediately after freezing or after pasteurization and during frozen storage of strawberry at −20°C for 360 days. Freezing increased the extractability of (−)-epigallocatechin gallate (60 %), (−)-epicatechin (48 %) and ellagic acid (51 %) and decreased the pelargonidin-3-glucoside (18 %). Direct pasteurization of fresh strawberry increased the extractability for (−)-epigallocatechin gallate (73 %), (−)-epicatechin (45 %) and ellagic acid (143 %) and decreased for pelargonidin-3-glucoside (16 %). During storage at −20°C for 360 days the extractable levels of pelargonidin-3-rutinoside, (−)-epigallocatechin gallate, (+)-catechin, (−)-epicatechin and ellagic acid decreased by 17, 20, 37, 65 and 80 %, respectively, while those of pelargonidin-3-glucoside increased 13 %. Changes in polyphenols content, produced by pasteurization after 360 days frozen storage, were minimal. Polyphenols content decreased during storage of strawberry pieces at −20°C for 360 days, while the thermal treatment applied after freezing storage did not induce any significant change.

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Section: Effect Of Freezing and Pasteurization On Fresh Strawberry Pomentioning

confidence: 83%

Long-Term Frozen Storage and Pasteurization Effects on Strawberry Polyphenols Content

Oliveira

Damasceno

Alexandre

et al. 2015

Food Bioprocess Technol

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“…Damiani et al (2013a) relacionaram a diminuição do pH de polpas de araçá congeladas, durante o período de estocagem, à presença de fungos que podem, pela via glicolítica, consumir o açúcar solúvel e produzir ácidos orgânicos. Além de influenciar a presença de microrganismos, ligeiras alterações de pH afetam a cor do produto, uma vez que este tem efeito significativo sobre a expressão da antocianina (FARAONI et al, 2008;VEBERIC et al, 2014).…”

Section: Santos E H F Et Alunclassified

Aspectos físico-químicos e microbiológicos de polpas de frutas comercializadas em Petrolina (PE) e Juazeiro (BA)

Santos

Neto

Donzeli

2016

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Aspectos físico-químicos ResumoObjetivou-se com este trabalho avaliar as características físico-químicas e microbiológicas de polpas de frutas congeladas comercializadas em Petrolina (PE) e Juazeiro (BA). Para tanto, foram analisados sete sabores de quatro marcas de polpas de frutas (A, B, C e D) quanto ao número total de bolores e leveduras, coliformes totais e termotolerantes a 45 °C (fecais), pH, sólidos solúveis e cor. Os resultados obtidos para um mesmo sabor, das diferentes marcas, de quatro repetições, foram submetidos à análise de variância e comparação de médias pelo teste de Tukey, a 5% de significância. Os resultados de cada amostra foram comparados, individualmente, aos valores determinados pela legislação brasileira para cada sabor de polpa de fruta. Todas as marcas apresentaram características de sólidos solúveis e cor condizentes com a legislação, com pequenas variações entre marcas, a depender do sabor. A marca C apresentou amostras com valores elevados de bolores e leveduras em todos os sabores. Observou-se, ainda, valores de pH diferentes do estabelecido pela legislação nas polpas de manga e caju. Também foram detectados coliformes termotolerantes em polpas da marca C. Concluiu-se que 61,75% das polpas da marca C, 14,29% das polpas da marca A e 14,29% das polpas da marca D apresentaram-se impróprias para o consumo. Constatou-se também a necessidade de se estabelecerem, na legislação, padrões físico-químicos para polpas de abacaxi e tamarindo. Palavras-chave: Segurança alimentar; Bolores; Leveduras; Coliformes. SummaryThis study aimed to evaluate some physical, chemical and microbiological characteristics of frozen fruit pulps marketed in Petrolina (PE/Brazil) and Juazeiro (BA/Brazil). For this purpose seven flavours of four brands (A, B, C and D) of frozen fruit pulps were evaluated for the total number of moulds and yeasts, total coliforms and coliforms heat tolerant at 45 °C (faecal), pH, soluble solids and colour. The results obtained for the same flavour of different brands, with four repetitions, were submitted to an analysis of variance and the means compared using Tukey´s test (5% significance). Furthermore, the results were evaluated based on the Brazilian legislation for each type of fruit pulp. All the brands showed colours and total soluble solids which conformed with the legislation, with minor variations between brands depending on the flavour. The samples of brand C presented high levels of moulds and yeasts for all flavours and pH values different from those established by the Brazilian legislation for mango and cashew pulps. Faecal coliforms were also detected in the brand C pulps. It was concluded that 61.75% of brand C, 14.29% of brand A and 14.29% of brand D frozen fruit pulps were unfit for consumption. The need to establish physical and chemic...

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“…C3G was selected for study in the model system since it is the most common anthocyanin in blackberries [27] and in nature [28]. The ascorbic acid:anthocyanin ratio used in the model system is similar to that found in strawberries [29,30].…”

Section: Unknown Formation In Base and Blackberry Model Systemsmentioning

confidence: 99%

Ascorbic acid-catalyzed degradation of cyanidin-3-O-β-glucoside: Proposed mechanism and identification of a novel hydroxylated product

Stebbins

Howard

Prior

et al. 2016

JBR

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Abstract. BACKGROUND:Many brightly colored fruits and vegetables owe their pigmentation and beneficial health effects to anthocyanins. Unfortunately, anthocyanins in the presence of ascorbic acid are readily degraded over juice processing and storage, which adversely affects color stability and potential health benefits. OBJECTIVE: This project focused on the effect of ascorbic acid as a catalyst in anthocyanin degradation. METHODS:The project involved searching for novel pigmented compounds in a simple model system composed of the most common anthocyanin cyanidin-3-O-␤-glucoside and ascorbic acid, and a second model system consisting of blackberry extract supplemented with ascorbic acid. Degradation products were identified by HPLC-PDA and HPLC-MS. ESR was used to monitor hydroxyl radical formation in the model systems. RESULTS: Over 72 hours at ambient temperature, 67% of cyanidin-3-O-␤-glucoside was lost in the model system during which time an unknown pigmented compound was formed. The unknown compound was also formed in a more complex model system consisting of blackberry extract and ascorbic acid. HPLC with PDA monitoring at 510 nm was used to detect a novel compound and HPLC-ESI-MS 3 allowed a proposed structure to be built based on the fragmentation patterns. The unknown structure formed via oxidation of cyanidin 3-O-␤-glucoside by ascorbic acid was identified as 6-hydroxy-cyanidin-3-O-␤-glucoside. The mechanism was substantiated with malvidin-3-O-␤-glucoside and ascorbic acid, which produced a hydroxylated malvidin-3-O-␤-glucoside. Production of hydroxyl radical in the base and blackberry model systems was confirmed by ESR. CONCLUSIONS: We propose that the pigmented compound is formed from hydroxyl radicals via the Haber-Weiss reaction. The addition of food grade hydroxyl radical scavengers to juices may be a viable treatment to prevent ascorbic acid-catalyzed degradation of anthocyanins.

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Changes in the Contents of Anthocyanins and Other Compounds in Blackberry Fruits Due to Freezing and Long-Term Frozen Storage

Cited by 45 publications

References 26 publications

Long-Term Frozen Storage and Pasteurization Effects on Strawberry Polyphenols Content

Long-Term Frozen Storage and Pasteurization Effects on Strawberry Polyphenols Content

Aspectos físico-químicos e microbiológicos de polpas de frutas comercializadas em Petrolina (PE) e Juazeiro (BA)

Ascorbic acid-catalyzed degradation of cyanidin-3-O-β-glucoside: Proposed mechanism and identification of a novel hydroxylated product

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