The exploitation of cornelian cherry (Cornus mas L.) cultivars and genotypes from Montenegro as a source of natural bioactive compounds

Martinović, Anđela; Cavoski, Ivana

doi:10.1016/j.foodchem.2020.126549

Cited by 37 publications

(36 citation statements)

References 32 publications

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“…The pH value was 3.12 ± 0.04, a low pH characteristic for Cornelian cherry fruits as already reported by other studies [8]. The TSS content determined in the Cornelian cherry juice was 10.03 ± 0.42 • Brix, in accordance with previously measured TSS values in Cornelian cherry fruits, which normally range from 15 • Brix to 24 • Brix for the undiluted juice [7,22]. The free radical scavenging ability of the Cornus mas fruit juice was assessed by the ABTS test and was found to be 147.25 ± 7.04 µmol Trolox/L juice.…”

Section: Fruit Juice Parameterssupporting

confidence: 90%

“…Seeram et al [ 27 ] reported also the presence of three anthocyanin compounds in the fruit of Cornus mas : delphinidin-3-O-β-galactopyranozide, cyanidin-3-O-β-galactopyranozide, and pelargonidin-3-O-β-galactopyranozide, while other studies revealed the presence of up to six anthocyanins. Martinovic and Cavoski [ 7 ] identified delphinidin-3-O-glucoside, cyanidin-3-O-galactoside, cyanidin-3-O-robinobioside, pelargonidin-3-O-galactoside, and pelargonidin-3-O-robinobioside in some local Montenegro Cornus mas cultivars.…”

Section: Resultsmentioning

confidence: 99%

“…As a consequence of all these properties, there is an increasing demand for both red fresh fruits and products derived from them, as consumers demand foods that positively affect their health. Cornelian cherry fruits can be processed by several methods into jams, jellies, marmalades, yogurts, or beverages and juices [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

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Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice

Moldovan

David

2020

Foods

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Cornelian cherries are red fruits which can be considered as a valuable dietary source of antioxidant biologically active compounds, especially anthocyanins. The purpose of the present study was to investigate the anthocyanins degradation process in Cornelian cherry juice supplemented with different sweeteners. Four formulations of Cornelian cherry juice were prepared using different sugars (sucrose, fructose) or artificial sweeteners (aspartame and acesulfame potassium). The obtained juices were stored at three distinct temperatures (2 °C, 25 °C, and 75 °C) in order to evaluate the effects of the sweetener and storage conditions on the pigment stability. The rate constants (k) and the half time values (t1/2) of the degradation processes were determined. The highest stability was observed for the anthocyanins from the unsweetened juice stored at 2 °C (k = 0.5·10−3 h−1), while the most accelerated degradation was registered for the fructose sweetened juice stored at 75 °C (k = 91.65·10−3 h−1). The presence of the different sweeteners in the Cornelian cherry juice affects their pigment stability during storage. The highest change in the retention of anthocyanins was determined by the presence of fructose, while acesulfame potassium had the less deleterious effect.

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Section: Fruit Juice Parameterssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

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Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice

Moldovan

David

2020

Foods

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“…Interestingly, caftaric acid isomers and quercetin-3-O-glucuronylpentoside have not been identified previously in C. mas leaves. However, recently Martinović and Cavoski [40] identified caftaric acid in C. mas fruits where it was the predominant compound (12.24 mg/100 g) among all phenolic acids. Badalica-Petrescu et al [41] and Milenković-Andjelković et al [42] analyzed the phenolic composition of C. mas leaf extract and found several different compounds belonging to the phenolic acids (p-coumaric acid derivative, chlorogenic acid, o-coumaroylhexoside, an unknown caffeic acid derivative, unknown caffeic acid hexosides), as well as flavan-3-ols (catechin, epicatechin) and flavonols (quercetin-3-O-galactoside, quercetin-3-O-galactoside-7-O-rhamnoside, kaempferol-3-O-glucoside, isorhamnetin-7-O-rhamnoside, luteolin-3-O-glucoside).…”

Section: Resultsmentioning

confidence: 98%

Composition and Antibacterial Activity of Aronia melanocarpa (Michx.) Elliot, Cornus mas L. and Chaenomeles superba Lindl. Leaf Extracts

et al. 2020

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The purpose of this study was to investigate the composition of leaf extracts from Aronia melanocarpa, Chaenomeles superba, and Cornus mas, and their antimicrobial activity against typical spoilage-causing and pathogenic bacteria found in meat and meat products. The highest total phenolic content (TPC) was detected in C. superba extract, followed by C. mas and A. melanocarpa extracts. The antioxidant capacity of the extracts was measured by DPPH and ABTS assays. The lowest IC50 values were found for C. superba extract, followed by C. mas and A. melanocarpa extracts. LC-MS and HPLC analysis revealed that A. melanocarpa and C. superba extracts contained hydroxycinnamic acid derivatives and flavonoids (mainly flavonols). Hydroxycinnamic acid derivatives were detected in the C. mas extract, as well as flavonols, ellagitannins, and iridoids. The antibacterial activity of the plant extracts was tested against Gram-negative bacteria (Moraxella osloensis, Pseudomonas fragi, Acinetobacter baumanii, Escherichia coli, Enterobacter aerogenes, Salmonella enterica) and Gram-positive bacteria (Enterococcus faecium, Staphylococcus aureus, Brochothrix thermosphacta, Lactobacillus sakei, Listeria monocytogenes) using the microculture method. The extracts acted as bacteriostatic agents, decreasing the growth rate (µmax) and extending the lag phase (tlag). C. mas showed most potent antibacterial activity, as confirmed by principal component analysis (PCA).

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“…The FRAP assay was adapted from a previously reported method. 40,41 Briey, the FRAP reagent was freshly prepared by mixing 10 mM TPTZ, 20 mM FeCl 3 , and 0.25 M pH 3.6 acetate buffer at a volume ratio of 1 : 1 : 10. The test sample (x ¼ 0-10 mL, 0.5 mg mL À1 ) was added to (20 À x) mL of methanol followed by 80 mL of FRAP reagent.…”

Section: Ptioc Radical-trapping Analysismentioning

confidence: 99%

Structure–activity relationship and mechanism of four monostilbenes with respect to ferroptosis inhibition

Ouyang

Liu

et al. 2020

RSC Adv.

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The exploitation of cornelian cherry (Cornus mas L.) cultivars and genotypes from Montenegro as a source of natural bioactive compounds

Cited by 37 publications

References 32 publications

Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice

Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice

Composition and Antibacterial Activity of Aronia melanocarpa (Michx.) Elliot, Cornus mas L. and Chaenomeles superba Lindl. Leaf Extracts

Structure–activity relationship and mechanism of four monostilbenes with respect to ferroptosis inhibition

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