Effect of enzyme-assisted extraction on the chilled storage stability of bilberry (Vaccinium myrtillus L.) anthocyanins in skin extracts and freshly pressed juices

Dinkova, Rada; Heffels, Peter; Shikov, Vasil; Weber, Fabian; Schieber, Andreas; Mihalev, Kiril

doi:10.1016/j.foodres.2014.05.066

Cited by 44 publications

(23 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Researches conducted on the effects of storage conditions on active constituents from fruits are still unclear. There are many studies conducted on the storage conditions of different types of processed berries, but only few of them evaluated the changes during freezing of unprocessed berries [4,5].…”

Section: Introductionmentioning

confidence: 99%

Short Period Storage Impact on Bioactive Constituents from Bilberries and Blueberries

Ștefănescu

Eşianu

Laczkó-Zöld

et al. 2017

Acta Medica Marisiensis

View full text Add to dashboard Cite

Objectives: The aim of this study was to assess storage effects on anthocyanin and total polyphenol content in different bilberry and blueberry extracts and to evaluate the antioxidant and antibacterial activity of these extracts. Materials and methods: Total phenolic content, total monomeric anthocyanin content and antioxidant activity were determined in the first month and after three months storage of berries at either -20 °C or -50 °C. Two different solvents were used (methanol and 50% ethanol). Antibacterial activity was determined for the 3 months stored fruits using a microdilution method and was expressed as the minimum inhibitory concentration. Results: There were significant differences between the concentration in the first month and after three months storage in both types of fruit extracts. Regarding the extracting solvent, we noticed that total phenols were better extracted with 50% ethanol, while the total monomeric anthocyanin content was higher in the methanolic extracts. No significant or slightly significant differences were observed between the fruits stored at -20 °C or -50 °C. Ethanolic extracts showed the highest scavenging activity. Good antibacterial activity was observed on gram-positive bacteria. Conclusions: Storage conditions are an important factor that can influence chemical composition of fruits. Although freezing is a good option for preservation, our study showed a high decrease in the concentration of total phenols and anthocyanins after only three months. The fruits have shown a high antioxidant activity and a good antibacterial effect. Further studies are needed for better understanding the changes that can appear during the storage.

show abstract

Section: Introductionmentioning

confidence: 99%

Short Period Storage Impact on Bioactive Constituents from Bilberries and Blueberries

Ștefănescu

Eşianu

Laczkó-Zöld

et al. 2017

Acta Medica Marisiensis

View full text Add to dashboard Cite

show abstract

“…These berries are thought to be related with many health benefits for humans, including eye protection, antioxidation, cardioprotection, antiinflammatory, hypoglycemic, and antimicrobial effects (Chu et al 2011;Dinkova et al 2014). They also contain a vast number of other phytochemicals for which there are no known deficiency conditions but which may have marked bioactivities in mammalian cells of potential health benefit (Tumbas Šaponjac et al 2015;Beattie et al 2005;Rouanet et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Enzymatic Extraction of Copper Complexes with Phenolic Compounds from Açaí (Euterpe oleracea Mart.) and Bilberry (Vaccinium myrtillus L.) Fruits

Wojcieszek

Ruzik

2016

Food Anal. Methods

View full text Add to dashboard Cite

In this study, an analytical procedure for the extraction of phenolic copper complexes from two species of berries-Brazilian açaí (Euterpe oleracea Mart.) and Polish bilberry (Vaccinium myrtillus L.)-has been performed. Berries have proven to be a good source of vitamins and various nutrients, especially compounds with antioxidant capacity such as polyphenols, tocopherols, and ascorbic acid. Polyphenols from plant/foods interact strongly with cations (copper), and the experimental evidence presented in literature shows that the antioxidant activity is modified by the presence of metal ions. To obtain the information about phenolic copper complex attendance in berries, the enzymatic treatment with pectinase and hemicellulase was performed. These enzymes cause degradation of the cell wall matrix, causing enhancing to the extraction yield. Berries were treated with buffer (ammonium acetate) and enzymatic extraction (pectinase and hemicellulase) media and analyzed by size exclusion chromatography coupled to a mass spectrometer with inductively coupled plasma (SEC-ICP-MS) and an on-capillary liquid chromatograph coupled to an electrospray tandem mass spectrometer (μ-HPLC-ESI-MS/MS) techniques. The enzymatic treatment process significantly increases the extraction and helps extraction of other groups of copper complexes with polyphenols-such as those known from the literature and new one. In berries, copper is complexed by flavonols, for example, quercetin; flavanone, for example luteolin; and hydroxybenzoic acid, for example, syringic acid. We could indicate that in açaí and bilberry copper is complexed by non-cellwall phenols and, additionally, in bilberry by cell wall phenols.The six copper complexes with polyphenol presence in berries are presented in the table of this work.

show abstract

“…The somewhat higher anthocyanin contents (161.0 to 596.3 mg/100 mL) of commercially available bilberry juices and juice concentrates in different studies (Díaz‐García et al., ; Müller et al., ) could be partly explained by the fact that frozen berries are used for industrial juice processing (in our study we used fresh material) and that subsequent thawing and milling could lead to the release of phenolics from the cells, because of cell rupture. In addition, commercial enzymes are also added and rapid pasteurization with high‐speed homogenization is used to prevent the oxidation of phenolics (Cesa et al., ; Dinkova et al., ), because prolonged thermal treatment can decrease the yield of anthocyanins (Aaby et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…frozen berries are used for industrial juice processing (in our study we used fresh material) and that subsequent thawing and milling could lead to the release of phenolics from the cells, because of cell rupture. In addition, commercial enzymes are also added and rapid pasteurization with high-speed homogenization is used to prevent the oxidation of phenolics (Cesa et al, 2017;Dinkova et al, 2014), because prolonged thermal treatment can decrease the yield of anthocyanins (Aaby et al, 2013).…”

Section: Food Chemistrymentioning

confidence: 99%

Are Processed Bilberry Products a Good Source of Phenolics?

Zorenc

Veberič

Mikulič-Petkovšek

2018

Journal of Food Science

View full text Add to dashboard Cite

show abstract

Effect of enzyme-assisted extraction on the chilled storage stability of bilberry (Vaccinium myrtillus L.) anthocyanins in skin extracts and freshly pressed juices

Cited by 44 publications

References 27 publications

Short Period Storage Impact on Bioactive Constituents from Bilberries and Blueberries

Short Period Storage Impact on Bioactive Constituents from Bilberries and Blueberries

Enzymatic Extraction of Copper Complexes with Phenolic Compounds from Açaí (Euterpe oleracea Mart.) and Bilberry (Vaccinium myrtillus L.) Fruits

Are Processed Bilberry Products a Good Source of Phenolics?

Contact Info

Product

Resources

About