Different extraction processes affect the metabolites in blue honeysuckle(Loniceracaerulea L. subsp. edulis) food products

Šenica, Mateja; Štampar, Franci; Mikulič-Petkovšek, Maja

doi:10.3906/tar-1907-48

Cited by 53 publications

(30 citation statements)

References 29 publications

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“…The fruit was registered as a traditional food from a third country under European Union regulations on December 2018 [85]. A recent study by Senica et al [86] compared different forms of honeysuckle berry products: infusion, juice, spread and smoothie. A spread made out of the fruit showed the highest content of ascorbic acid and phenolic compounds-302.02 mg/100 g of dry weight and 1753.54 mg/100 g, respectively.…”

Section: Food Productsmentioning

confidence: 99%

Health Properties and Composition of Honeysuckle Berry Lonicera caerulea L. An Update on Recent Studies

2020

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Lonicera caerulea L., also known as haskap or honeysuckle berry, is a fruit commonly planted in eastern Europe, Canada and Asia. The fruit was registered as a traditional food from a third country under European Union regulations only on December 2018. It is resistant to cold, pests, various soil acidities and diseases. However, its attractiveness is associated mostly with its health properties. The fruit shows anticancer, anti-inflammatory, and antioxidant activity-important factors in improving health. These features result from the diverse content of phytochemicals in honeysuckle berries with high concentrations of phytocompounds, mainly hydroxycinnamic acids, hydroxybenzoic acids, flavanols, flavones, isoflavones, flavonols, flavanones and anthocyanins but also iridoids, present in the fruit in exceptional amounts. The content and health properties of the fruit were identified to be dependent on cultivar, genotype and the place of harvesting. Great potential benefits of this nutritious food are its ability to minimize the negative effects of UV radiation, diabetes mellitus and neurodegenerative diseases, and to exert hepato-and cardioprotective activity.

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Section: Food Productsmentioning

confidence: 99%

Health Properties and Composition of Honeysuckle Berry Lonicera caerulea L. An Update on Recent Studies

2020

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“…In it, Rhododendron adamsii Rehder and Rhododendron parvifolium Adams are assigned to the subgenus Osmothamnus Maximowicz (Fragrantia E. Busch series and Parvifolia E. for example, in the case of methanol and n-hexane. Easy solvent removal from the final product, high selectivity and the use of moderate temperatures in the extraction process are the main attractive factors of supercritical technology, leading to a significant increase in research for use in the food and pharmaceutical industries [25][26][27].…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Far East Sikhotinsky Rhododendron (Rh. sichotense) and East Siberian Rhododendron (Rh. adamsii) Using Supercritical CO2-Extraction and HPLC-ESI-MS/MS Spectrometry

et al. 2020

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Rhododendron sichotense Pojark. and Rhododendron adamsii Rheder have been actively used in ethnomedicine in Mongolia, China and Buryatia (Russia) for centuries, as an antioxidant, immunomodulating, anti-inflammatory, vitality-restoring agent. These plants contain various phenolic compounds and fatty acids with valuable biological activity. Among green and selective extraction methods, supercritical carbon dioxide (SC-CO2) extraction has been shown to be the method of choice for the recovery of these naturally occurring compounds. Operative parameters and working conditions have been optimized by experimenting with different pressures (300–400 bar), temperatures (50–60 °C) and CO2 flow rates (50 mL/min) with 1% ethanol as co-solvent. The extraction time varied from 60 to 70 min. A HPLC-UV-VIS-ESI-MS/MS technique was applied to detect target analytes. A total of 48 different biologically active components have been identified in the Rh. adamsii SC-CO2 extracts. A total of 31 different biologically active components have been identified in the Rh. sichotense SC-CO2 extracts.

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“…Several fruit groups including temperate, tropical and subtropical are fundamental to all life and add value to earth's biodiversity. Due to being a rich source of bioactive and nutritive compounds, fruits are important components of a healthy diet (Serçe et al 2010;Senica et al 2019;Gecer et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach

et al. 2020

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In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/ MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol, a-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054 mg/L) and chlorogenic acid (1.307 mg/L) and flavonoids such as catechine (0.882 mg/L), quercetin (0.499 mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774 mg/L) and quercetin-3-Orhamnoside (0.614 mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.

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Different extraction processes affect the metabolites in blue honeysuckle(Loniceracaerulea L. subsp. edulis) food products

Cited by 53 publications

References 29 publications

Health Properties and Composition of Honeysuckle Berry Lonicera caerulea L. An Update on Recent Studies

Health Properties and Composition of Honeysuckle Berry Lonicera caerulea L. An Update on Recent Studies

Comparative Analysis of Far East Sikhotinsky Rhododendron (Rh. sichotense) and East Siberian Rhododendron (Rh. adamsii) Using Supercritical CO2-Extraction and HPLC-ESI-MS/MS Spectrometry

Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach

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