Nutrient and polyphenolic composition of industrial strawberry press cake

Sójka, Michał; Klimczak, Elżbieta; Macierzyński, Jakub; Kołodziejczyk, Krzysztof

doi:10.1007/s00217-013-2070-2

Cited by 60 publications

(68 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The content of ellagitannins in pomace (1.5%) used in experimental cholesterol-containing diets was similar to values reported in literature [Sójka et al, 2013]. Compared to the average content of ellagitannins in fresh fruits, estimated at 0.064% by Gasparotti et al [2013], their concentration in pomace is over 20-times higher, which facilitates their extraction and makes pomace an attractive, additional source of dietary ellagitannins.…”

Section: Discussionsupporting

confidence: 86%

See 1 more Smart Citation

Physiological Properties of Dietary Ellagitannin-Rich Preparations Obtained from Strawberry Pomace Using Different Extraction Methods

Juśkiewicz¹,

Król²,

Kosmala³

et al. 2015

Polish Journal of Food and Nutrition Sciences

View full text Add to dashboard Cite

The objective of this study was to establish the composition of strawberry preparations rich in ellagitannins obtained using water or acetone extraction (EF and EP preparation, respectively). Then, biological effect of these extracts was assessed in 4-wk nutritional experiment on Wistar rats. The preparations were applied in cholesterol-containing diets that had equal content of ellagitannins (0.03%). To measure animals response, parameters describing the caecal fermentation (ammonia and short-chain fatty acid concentrations, bacterial enzymes activity), blood serum lipoprotein profile, and TBARS content in selected tissues (heart, liver, kidney) were assessed. Apart from polyphenols, including ellagitannins (7.8 and 7.1%, respectively), the EF preparation contained high quantities of soluble dietary fibre and other carbohydrates (33.3 and 38.9%, respectively), whereas the EP preparation was characterised by 58.9% content of ellagitannins, no dietary fibre and a high content of proanthocyanidins (16.9%). In comparison to EF group, the dietary treatment with EP had a stronger effect on caecal environment as manifested by decreased digesta bulk, β-glucuronidase activity and total short-chain fatty acid concentration (P<0.05 vs. group C without supplementation). Both preparations lowered lipaemia and glycaemia. It could be concluded that more efficient acetone extraction of strawberry pomace increased the content of both ellagitannins and proanthocyanidins in the polyphenolic preparation, which caused a stronger inhibiting effect on caecal fermentation processes and at the same time lowered blood triacylglycerols and glucose level. Considering the equal content of ellagitannins in both supplemented diets, it may be speculated that the above effects were due to the presence of proanthocyanidin fraction.

show abstract

Section: Discussionsupporting

confidence: 86%

“…They are characterised by a complex structure that has not been entirely explored [Gasparotti et al, 2013]. Agrimonine, having a rare phenols (mainly flavanols and ellagitannins) as well as from 3 to 8% of sand [Sójka et al, 2013].…”

Section: Introductionmentioning

confidence: 99%

Physiological Properties of Dietary Ellagitannin-Rich Preparations Obtained from Strawberry Pomace Using Different Extraction Methods

Juśkiewicz¹,

Król²,

Kosmala³

et al. 2015

Polish Journal of Food and Nutrition Sciences

View full text Add to dashboard Cite

show abstract

“…The products of acid degradation of proanthocyanidins were separated by the use of the HPLC system (Waters, Milford, MA) that consisted of a gradient pump (1525), fluorescence detector (2475), auto-injector (2707), and Breeze 2 system controller equipped with a 250 × 4.6 mm id, 5 µm Symmetry C18 column (Waters). The mobile phase was a binary gradient with A, water/acetic acid (97.5:2.5, v/v), and B, water/acetonitrile (20:80, v/v), with a flow rate of 1 ml/min, and the gradient program used was according to Sójka et al [20]. The injection volume was 20 μl.…”

Section: Determination Of Mean Degree Of Polymerization Of Proanthocymentioning

confidence: 99%

Comparison of in vitro anti-lipase and antioxidant activities, and composition of commercial chokeberry juices

Sosnowska

Podsędek

Kucharska

et al. 2015

Eur Food Res Technol

View full text Add to dashboard Cite

“…This is an important consideration in analyses comparing the dietary applications of berry fruit pomaces, including currant and strawberry pomaces, with apple pomaces that are more abundant in polyphenols (Jarosławska et al, 2011;Sójka et al, 2013). Due to their antioxidant properties, polyphenols can prevent lipid oxidation in broiler diets containing high levels of unsaturated fatty acids (Goni et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

The chemical composition of selected dried fruit pomaces and their effects on the growth performance and post-slaughter parameters of young turkeys

Juśkiewicz¹,

Jankowski²,

Zduńczyk³

et al. 2015

J. Anim. Feed Sci.

View full text Add to dashboard Cite

Nutrient and polyphenolic composition of industrial strawberry press cake

Cited by 60 publications

References 31 publications

Physiological Properties of Dietary Ellagitannin-Rich Preparations Obtained from Strawberry Pomace Using Different Extraction Methods

Physiological Properties of Dietary Ellagitannin-Rich Preparations Obtained from Strawberry Pomace Using Different Extraction Methods

Comparison of in vitro anti-lipase and antioxidant activities, and composition of commercial chokeberry juices

The chemical composition of selected dried fruit pomaces and their effects on the growth performance and post-slaughter parameters of young turkeys

Contact Info

Product

Resources

About