The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability

Summary The effect of cultivation system on phenolic profile, antioxidant capacity and antiproliferation activity in black and red currants was evaluated. Results from this study showed that Ribes fruit grown in organic system posses significantly higher total phenolics, especially anthocyanins, and antioxidant activity (DPPH and FRAP) than fruit grown in conventional system. Phenolic compounds were systematically identified and characterised by UPLC/MS Q‐TOF. The mean value of total polyphenol content in organically grown currants was similar but statistically higher compared with the conventional cultivation (11831.0 and 1543.0 mg/kg of d.m., respectively). The total values of the anthocyanins in ‘Ben Hope’, ‘Ben Alder’, ‘Titania’ and ‘Rondom’ from organic and conventional farms were 1044.5 vs. 1012.4; 1568.3 vs. 1260.4; 1417.2 vs. 1382.2; and 51.8 vs. 57.9 mg kg−1 of d.m., respectively. Conventionally grown red currant had higher anthocyanin content than organically grown red currant (11.8%) but, however, organic fruits of red currant had 2.7 times higher content of oligomeric procyanidins than fruits coming from conventional cultivation. DPPH radical scavenging activity of currant varied from 28.29 to 37.08 mmol Trolox kg−1 (mean 31.20) for organic fruits and from 12.67 to 31.18 mmol Trolox kg−1 (mean 25.76) for conventional fruits. Moreover, all currants from organic cultivation possess higher ferric reducing capacity than conventionally grown fruits. It appeared that extracts of red Ribes cv. ‘Rondom’ coming from organic cultivation revealed stronger antiproliferative effect in comparison with conventional cultivation. However, a similar profile of activity was observed for ‘Ben Hope’, ‘Ben Alder’ and ‘Titania’ independently of the type of cultivation. These results indicate that the cultivation technique had important effect on the ranking of the cultivar systems.

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“…However, Anttonen & Karjalainen () and Laaksonen et al . () identified more derivatives of caffeic, coumaric, sinapic and ferulic acids.…”

Section: Resultsmentioning

confidence: 98%

Phenolic profile, antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation

Wojdyło

Oszmiański

Milczarek

et al. 2012

Int J of Food Sci Tech

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“…Because of their ability to degrade pectic substances, pectinases are widely used in the food industry to assist in the extraction and clarification of fruit and vegetable juices (Koponen et al, 2008;Rodriguez-Nogales et al, 2008;Sandri et al, 2011;Laaksonen et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Influence of pectin, glucose, and pH on the production of endo- and exo-polygalacturonase by Aspergillus oryzae in liquid medium

Fontana

Silveira

2012

Braz. J. Chem. Eng.

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-Endo-and exo-polygalacturonase (PG) production by Aspergillus oryzae IPT 301 was evaluated in a batch bioreactor in media containing 0, 10, and 20 g.L -1 pectin and 0 to 30 g.L -1 glucose. For cultivations in which the pH was not controlled, the use of 20 g.L -1 pectin and 10 g.L -1 glucose resulted in superior enzyme activities compared to control media with 0 and 10 g.L -1 of the inducer and the same glucose concentration. Maximum endo-PG and exo-PG activities were 125.0 and 76.3 U.mL -1 , respectively. For cultivations in which the pH was controlled to a minimum value of 2.7, media containing 20 g.L -1 pectin and 20 to 50 g.L -1 glucose were tested and significant improvement of both activities was attained. Maximum enzyme activities (175.0 U.mL -1 for endo-PG and 103.0 U.mL -1 for exo-PG) were obtained in pH-controlled batch experiments with 30 g.L -1 glucose.

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“…Buchert et al [26] reported similar increasing bilberry juice yields at a dosage of 1000 nkat/g, noting that the maximum yield was already obtained at dosages below 50 nkat/g. Similar increases in juice yield due to maceration with pectinolytic enzymes were reported for other fruits like black currant [40][41][42], elder berry [43] and plum [44]. However, the dosages used significantly exceed the commonly applied levels.…”

Section: Effect Of Enzyme-assisted Processing Of Bilberries On Juice mentioning

confidence: 58%

“…All enzymes were used at two dosage levels (0.5 and 10 nkat/g) based on their polygalacturonase activity. The lower level of 0.5 nkat/g represents the dosage recommended by the manufacturer, whereas the higher level of 10 nkat/g can be considered an excessive dosage similar to those reported in the literature [26,37,40]. In order to characterize the resulting juices, both juice yield (Fig.…”

Section: Effect Of Enzyme-assisted Processing Of Bilberries On Juice mentioning

confidence: 89%

Influence of common and excessive enzymatic treatment on juice yield and anthocyanin content and profile during bilberry (Vaccinium myrtillus L.) juice production

Heffels

Bührle

Schieber

et al. 2016

Eur Food Res Technol

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The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability

Cited by 55 publications

References 30 publications

Phenolic profile, antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation

Phenolic profile, antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation

Influence of pectin, glucose, and pH on the production of endo- and exo-polygalacturonase by Aspergillus oryzae in liquid medium

Influence of common and excessive enzymatic treatment on juice yield and anthocyanin content and profile during bilberry (Vaccinium myrtillus L.) juice production

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