Phenolic composition and antioxidant activities of saskatoon berry fruit and pomace

Souza, Daniela Ribeiro de; Willems, Jamie L; Low, Nicholas H.

doi:10.1016/j.foodchem.2019.03.077

Cited by 30 publications

(17 citation statements)

References 31 publications

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“…Detailed analyses allowed identifying 42 compounds classified to four main groups as anthocyanins, phenolic acids, flavonols, and flavan-3-ols. Their presence in powders obtained from Saskatoon berry fruits was also confirmed in earlier works [1,2,4,6,17,18].…”

Section: Polyphenolic Content and Chemical Profilesupporting

confidence: 82%

The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

Lachowicz

Michalska-Ciechanowska

Oszmiański

2020

Molecules

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The objective of this study was to examine the effect of inulin and maltodextrin applied during vacuum drying of Saskatoon berry fruit, juice, and pomace on the retention of bioactive compounds and antioxidant capacity (radical scavenging capacity (ABTS), ferric reducing antioxidant potential (FRAP)) of powders obtained. Ultra-high performance liquid chromatography (UPLC-PDA-ESI-MS/MS) was used to identify major groups of polyphenolic compounds, such as: flavan-3-ols (35% of all polyphenols for fruit powder, 33% for juice powder, and 39% for pomace powders of all polyphenols), anthocyanins (26% for fruit powder, 5% for juice powder, and 34% for pomace), phenolic acids (33% for fruit powder, 55% for juice powder, and 20% for pomace powder), and flavanols (6% for fruit powder, 6% for juice powder, and 7% for pomace powder). In general, the content of polyphenols was more dependent on the content than on the type of carrier used for drying, regardless of the matrix tested. The average sum of polyphenols and the antioxidant activity (for ABTS and FRAP assay) of the powders with 30% of carrier addition were 5054.2 mg/100 g dry matter (d.m.) as well as 5.3 and 3.6 mmol Trolox/100 g d.m. in the ABTS and FRAP tests, respectively. The increase in carrier concentration by 20% caused a decrease of 1.5-fold in the content of polyphenols and a 1.6-fold and 1.5-fold in the antioxidant potential, regardless of the matrix tested. The principal component analysis (PCA) analysis indicated that the freeze-drying process led to the lowest degradation of the identified compounds, regardless of the matrix tested, with the exception of juice and pomace powders dried by vacuum drying at 60 • C. In this case, the release of (−)-epicatechin was observed, causing an increase in the flavanol contents. Thus, this work demonstrated the effect of processing and matrix composition on the preservation of antioxidant bioactives in Saskatoon berry powders. Properly designed high-quality Saskatoon berry powders with the mentioned carriers may be used as nutraceutical additives to fortify food products and to improve their functional properties.

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Section: Polyphenolic Content and Chemical Profilesupporting

confidence: 82%

The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

Lachowicz

Michalska-Ciechanowska

Oszmiański

2020

Molecules

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“…Thus, novel fruits such as Saskatoon berry which contain these compounds are viable options to be developed as functional foods for metabolic syndrome. Further, Saskatoon berry may act as an antioxidant when added to other foods, thus increasing concentrations of other bioactive ingredients [34].…”

Section: Discussionmentioning

confidence: 99%

Saskatoon Berry Amelanchier alnifolia Regulates Glucose Metabolism and Improves Cardiovascular and Liver Signs of Diet-Induced Metabolic Syndrome in Rats

et al. 2020

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Saskatoon berry (Amelanchier alnifolia) is a potential functional food containing anthocyanins and flavonols, as well as ellagitannins and phenolic acids. We have determined the potential therapeutic effects of Saskatoon berry in diet-induced metabolic syndrome. Nine- to ten-week-old male Wistar rats were randomly assigned to four groups. Two groups were fed on control diets, either corn starch (C) or high-carbohydrate, high-fat diet (H) respectively, for 16 weeks. Two further groups were fed on C or H diet for 16 weeks with Saskatoon berry powder added to the diet for the final 8 weeks (CSSK, HSSK). After 16 weeks, H rats showed symptoms of metabolic syndrome, including increased body weight, visceral adiposity, systolic blood pressure, cardiac fibrosis, plasma concentrations of triglycerides and non-esterified fatty acids, and plasma activities of alanine transaminase and aspartate transaminase. Saskatoon berry intervention normalised body weight and adiposity, improved glucose tolerance, decreased systolic blood pressure, improved heart and liver structure and function with decreased infiltration of inflammatory cells, and decreased plasma total cholesterol. Further, Saskatoon berry normalised liver expression of hexokinase 1 and glycogen phosphorylase and increased glucose 6-phosphatase relative to H rats. These results suggest that Saskatoon berry regulates glycolysis, gluconeogenesis and glycogenesis to improve metabolic syndrome.

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“…Besides flavonoids, berries have also been reported to contain phenolic acids, which occur dominantly in the bound form. However, in some studies, both, flavonoid compounds and phenolic acids were simultaneously extracted using the same extraction method [10][11][12][13]. Complete extraction of flavonoids and free phenolic acids can be achieved using organic solvents [14,15], whereas acid or alkaline hydrolysis at high temperature is normally used for extraction of bound and insoluble phenolic acids [16,17].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Flavonoid Compounds in Common Swedish Berry Species

Liu

Hefni

Witthöft

2020

Foods

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Berries are considered an ideal source of polyphenols, especially from the flavonoid group. In this study, we examined the flavonoid content in 16 varieties of Swedish lingonberry, raspberry, blueberry, and strawberry. Nineteen flavonoids were simultaneously quantified using external standards. An additional 29 flavonoids were tentatively identified using MS as no standards were available. Quantification was done using HPLC-UV after optimization of chromatographic and extraction procedures. The method showed high linearity within the range of 2–100 μg/mL (correlation co-efficient >0.999), intra- and inter-day precision of 1.7–7.3% and average recovery above 84% for all compounds. Blueberries and lingonberries were found to contain higher contents of flavonoids (1100 mg/100 g dry weight) than raspberries and strawberries (500 mg/100 g dry weight). Anthocyanins were the dominant flavonoids in all berries. The tentatively characterized compounds contribute 18%, 29%, 61%, and 67% of the total flavonoid content in strawberries, lingonberries, raspberries, and blueberries, respectively. Overall, Swedish berries were shown to be good sources of polyphenols.

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Phenolic composition and antioxidant activities of saskatoon berry fruit and pomace

Cited by 30 publications

References 31 publications

The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

Saskatoon Berry Amelanchier alnifolia Regulates Glucose Metabolism and Improves Cardiovascular and Liver Signs of Diet-Induced Metabolic Syndrome in Rats

Characterization of Flavonoid Compounds in Common Swedish Berry Species

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