The effect of genotype and drying condition on the bioactive compounds of sour cherry pomace

Ciccoritti, Roberto; Paliotta, Mariano; Centioni, Luna; Mencarelli, Fabio; Carbone, Katya

doi:10.1007/s00217-017-2982-3

Cited by 18 publications

(12 citation statements)

References 48 publications

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“…It should be noted that this value strongly depends on the origin and growing conditions. Ciccoritti, Paliotta, Centioni, Mencarelli, and Carbone () obtained values from 6.6 to 582 mg/100 g for pomace in two varieties of cherries subjected to different heat treatments. For blackcurrant pomace, in turn, the respective values vary from 8.34 to 113 mg/100 g (Pieszka et al, ; Tańska et al, ).…”

Section: Resultsmentioning

confidence: 99%

The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces

Stępień

Zięba

Gumul

et al. 2020

J Food Process Engineering

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The aim of this study was to investigate the influence of the extrusion process on nutritional composition, anthocyanin content, as well as sorption, and the other physical characteristics of cherry and black currant pomaces. Physical properties (expansion ratio, bulk density, and water absorption solubility index) were evaluated. The equilibrium moisture content values as a function of the water activity were determined as sorption isotherms by three mathematical models. The effect of extrusion on the chemical composition and anthocyanin content was analyzed. It was found that the extrusion process increased water solubility index and decreased anthocyanin and dietary fiber content values. All obtained isotherms showed sigmoid shape. In both fruit pomaces, equilibrium moisture content values were lower in extrudates than in the raw pomaces. Obtained results can be used in order to find new possible applications of the main by‐product from the juice pressing process. Presented results can also be useful in: creating and optimizing quality of new food products, determining their stability during storage, and extending shelf life. Practical applications The obtained results proved the great potential of the extrusion process as one of the options for managing fruit waste. They indicate that it is possible to utilize by‐products obtained in the fruit processing process on industrial scale. The presented results can also be used in the design of new food products using fruit pomace as a source of nutrients.

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Section: Resultsmentioning

confidence: 99%

The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces

Stępień

Zięba

Gumul

et al. 2020

J Food Process Engineering

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“…TMA content of the extracts was performed according to Ciccoritti et al [ 10 ], without modifications. Data were expressed as μg cyanidin-3-O-glucoside (cyd-3-glu) equivalents g −1 of fruit powder.…”

Section: Methodsmentioning

confidence: 99%

“…Anthocyanins were separated and identified by an analytical HPLC system (Agilent 1100 series, Agilent, Milan, Italy) equipped with a diode array detector (DAD) (Agilent Technologies, Milan, Italy). The separation was carried out on a Zorbax SB C18 column (Agilent, 4.6 × 250 mm; 5 μm particle size, set at 30 °C), according to Ciccoritti et al [ 10 ]. Single anthocyanins were identified at 520 nm by their retention times and spectral data as compared to individual standards and by the method of standard additions to the samples.…”

Section: Methodsmentioning

confidence: 99%

“…The main phenolic compounds in strawberry tree fruits are anthocyanins [ 8 ]. These bioactive substances are proved to be inhibitors of α-glucosidase, contributing to the reduction of type-2 diabetes [ 9 , 10 ]. Moreover, the European Union allows the use of anthocyanins as food colorants (namely E163) in acidic food or beverages, including soft drinks, fruit preserves, sugar confectioneries, dairy products, frozen products, dry mixes and alcoholic drinks.…”

Section: Introductionmentioning

confidence: 99%

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Phytochemical Profile, Antiradical Capacity and α-Glucosidase Inhibitory Potential of Wild Arbutus unedo L. Fruits from Central Italy: A Chemometric Approach

Macchioni

Santarelli

Carbone

2020

Plants

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Nowadays, there is a growing interest in botanicals for human nutrition and care. Arbutus unedo wild berries are edible and medicinal fruits that contain many healthy bioactive components, which can be considered a valuable resource for the food ingredient market and for nutraceutical and cosmetic sectors. In the present study, the polyphenols and in vitro antiradical and hypoglycemic activities of five wild Italian accessions of A. unedo were investigated, and their chemical profiles were treated by means of unsupervised chemometric techniques like the hierarchical and principal component analysis. Moreover, Fourier-transformed mid-infrared spectroscopy was used to provide a rapid assessment of the phytochemical composition of different accessions. Samples differed mainly in their anthocyanin content and overall nutraceutical potential. Anthocyanins were present mainly as glycosides of cyanidin and delphinidin, with delphinidin-3-O-glucoside being the most abundant one, ranging from 49 ± 1 to 111 ± 3 mg g−1 (for P1 and P2, respectively; p < 0.05). Extracts were screened for their in vitro biological activities by using the 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+), 2,2-diphenyl-1-picrylhydrazyl (DPPH•) antiradical tests, while their hypoglycemic activity was investigated by the α-glucosidase inhibition test. In both in vitro antiradical tests, the highest capacity was recorded for P2 (EC50: 1.17 and 0.064 mg mL−1, for DPPH• and ABTS•+, respectively), with values higher than those reported in the literature for A. unedo fruit extracts. P2 also showed the highest inhibition power towards α-glucosidase (about 70%). Moreover, the nonparametric correlation analysis pointed out a very high significant correlation between the percentage of α-glucosidase inhibition and cyanidin-3-O-rutinoside (r: 0.973; p < 0.01). Finally, the application of hierarchical analysis to samples analyzed provided three different clusters based on the average phytochemical content coded as low, medium and high. Moreover, principal component analysis made it possible to establish similarities among the accessions depending on their overall nutraceutical characteristics and on the relative anthocyanin content.

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“…All of the following analyses were performed on fruit homogenized with an Ultra-Turrax blender (Ultra Turrax T25, IKA, Milan, Italy) at 9000 rpm, in an ice bath and in the dark to avoid the degradation of sample phytochemicals. Ascorbic acid content (AAC) was determined according to Ciccoritti et al [ 21 ], with some modifications. Briefly, 5 g of homogenate was extracted with 20 mL of a solution of metaphosphoric acid (HPO 3 ; 16% m / v ) and 0.18% ( m / v ) disodium ethylenediamine tetra acetic acid (EDTA).…”

Section: Methodsmentioning

confidence: 99%

Humulus lupulus Cone Extract Efficacy in Alginate-Based Edible Coatings on the Quality and Nutraceutical Traits of Fresh-Cut Kiwifruit

et al. 2021

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In this work, an innovative coating strategy that is able to prolong the shelf-life of fresh-cut kiwifruit was proposed, and the effectiveness of the procedure was evaluated for a period of ten days under cold storage (4 °C). Alginate (2% m/v) functionalized with green extracts from hop (Humulus lupulus, L.) cones (HE; 0.5 and 1%, v/v) was used as a coating material in order to assess the best performing strategy, leading to the most stable product. At the concentrations used to formulate the edible coatings, no contribution related to hop bitterness on the final product was recorded. The results were compared to control samples (without edible coating and coated only with alginate at 2% m/v). The plant extract was characterized by its main chemical traits and by 1H NMR profiling, revealing the presence of antioxidant and antimicrobial bioactive compounds (i.e., alpha and beta hop acids, xanthohumol). Furthermore, the characteristics of the samples during cold storage were evaluated by physico-chemical (i.e., weight loss, soluble solid content, titratable acidity, pH, color attributes) and nutraceutical (i.e., total polyphenol, ascorbic acid content, total carotenoids, chlorophylls) traits. The results showed that the incorporation of hop extracts into the edible coatings tested was able to preserve the quality and nutraceutical traits of fresh-cut kiwifruit during cold storage, thus prolonging their shelf life and marketability.

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The effect of genotype and drying condition on the bioactive compounds of sour cherry pomace

Cited by 18 publications

References 48 publications

The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces

The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces

Phytochemical Profile, Antiradical Capacity and α-Glucosidase Inhibitory Potential of Wild Arbutus unedo L. Fruits from Central Italy: A Chemometric Approach

Humulus lupulus Cone Extract Efficacy in Alginate-Based Edible Coatings on the Quality and Nutraceutical Traits of Fresh-Cut Kiwifruit

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