Effect of Processing Temperature on the Chemical Composition and Antioxidant Activity of Vaccinium Arctostaphylos Fruit and Their Jam

Abstract

Vaccinium arctostaphylos fruit (VAF) has long been an important source of food and pharmaceutical ingredients and is considered to have high antioxidant potential. Growing V. arctostaphylos in Turkey is a substantial food, but information about its antioxidant activities is scarce. Other pharmacological properties of V. arctostaphylos, specifically antioxidant activity, contents of total phenolic, total flavonoid, total anthocyanin and ascorbic acid, are also not well explored. This study was designed to explore the in vitro antioxidant activities of ethanol extracts and chemical compositions such as ascorbic acid, total phenols, flavonoids and anthocyanins in V. arctostaphylos fruit and their jam (VAJ). Antioxidant activity, total phenolics, flavonoids, anthocyanins and ascorbic acid content changed during processing of jam depends on temperature. The results obtained in this study indicate that V. arctostaphylos fruit and their jam are potential sources of natural antioxidant. Practical Applications We applied a lot of antioxidant tests such as total antioxidant activity, reducing power, hydrogen peroxide scavenging activity, ferrous ion chelating activity and DPPH radical‐scavenging activity. On the other hand, we determined the phenolic, flavonoid, anthocyanin and ascorbic acid in the Vaccinium arctostaphylos fruit and their jam. Higher processing temperatures caused a reduction in the antioxidant capability of the jam and the ascorbic acid concentration. Although the antioxidant activity found in various in vitro methods is the indication of only potential health benefit, the results remain important as a first step in screening the antioxidant activity of V. arctostaphylos fruit and their jam.

Durability and Strenght Properties of Triplochiton Scleroxylon Wood Treated With Thevitia Peruviana Seed Oil After Fungal Attack

“…Flavonoid compounds have a structural feature of the 2-phenyl-benzopyrane or flavine nucleus, which consists of two benzene rings linked through a heterocyclic pyrane ring (Savoia 2012, Carson & Hammer 2010). Flavonoids are important plant components due to their active hydroxyl groups and anti-oxidative properties (Güder et al 2014). They are known to have antioxidant, anti-inflammatory and antitumor activity.…”

Investigation of the Antioxidant, α-Glucosidase Inhibitory, Anti-inflammatory, and DNA Protective Properties of <i>Vaccinium arctostaphylos</i> L.

“…[7][8][9][10] Vaccinium arctostaphylos L., commonly named the Caucasian whortleberry, is the only member of the genus Vaccinium and is widely used as an antidiabetic and antihypertensive agent. 11,12 To date, this plant has been reported to contain phenolic compounds such as anthocyanin, flavanol, and procyanidins that are responsible for numerous biological activities such as reducing serum glucose concentration and improving lipid profile, antioxidant and urinary antiseptic activities, etc. 12,13 Ayaz reported that delphinidin, petunidin, and malvidin were the most predominant anthocyanins of V. arctostaphylos L. fruits, while caffeic acid and p-coumaric acid were the major phenolic compounds.…”

Investigation of antioxidant, α-glucosidase inhibitory, anti-inflammatory and DNA protective properties of Vaccinium arctostaphylos L.

“…To date, this plant has been reported to contain phenolic compounds such as anthocyanin, flavanol, procyanidins that are responsible for numerous u n c o r r e c t e d p r o o f biological activities such as reducing serum glucose concentration and improving lipid profile, antioxidant and urinary antiseptic activities etc. (12,13). Ayaz reported that delphinidin, petunidin and malvidin were the most predominant anthocyanins of V. arctostaphylos L.…”

“…Vaccinium arctostaphylos (V. arctostaphylos) L., commonly named Caucasian whortleberry, is the only member of the Vaccinium genus and is widely used as anti-diabetic and antihypertensive agents (11,12). To date, this plant has been reported to contain phenolic compounds such as anthocyanin, flavanol, procyanidins that are responsible for numerous u n c o r r e c t e d p r o o f biological activities such as reducing serum glucose concentration and improving lipid profile, antioxidant and urinary antiseptic activities etc.…”