The impact of drying on bioactive compounds of blue honeysuckle berries (Lonicera caerulea var. edulis Turcz. ex Herder)

Abstract

Drying fruit is one of the simplest ways to extend the shelf-life of fruit, especially berries. Both higher temperature and time of heating significantly change the contents of some primary and secondary metabolites in honeysuckle fruit. Differences in their contents arising from different heat treatments were determined with the aid of high-performance liquid chromatography (HPLC) coupled with mass spectrophotometry (MS). The content of sugars showed a small change with drying, while organic acid contents decreased with a longer drying time. Ascorbic acid was totally degraded, regardless of the time or heating temperature. Different phenolic groups responded differently to heat intensity and time of drying. Flavanols were more sensitive to higher temperature than to duration of heating and they decreased by more than 70% at 75 °C. In contrast, the content of hydroxycinnamic acids, increased with drying by more than 75%, regardless of the time and temperature.

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“…The content of polyphenolic substances in fresh blue honeysuckle fruits ranged from 5,370 mg/100 g of dry matter (ʻKarinaʼ variety) to 7,336 mg/100 g of dry matter (ʻBoreal Blizzardʼ). According to L. Shevchuk et al (2022), the variation in the content of polyphenolic substances in blue honeysuckle is quite high, with a coefficient of variation of 22%, as also evidenced by studies by M. Senica et al (2020). At the level of 6,900 and 6,387 mg/100 g of dry matter, they were accumulated by the fruits of ʻBoreal Bistʼ and ʻBoreal Beautyʼ, respectively.…”

Promising Natural Products in Crop Protection and Food Preservation: Basis, Advances, and Future Prospects

“…ese explain the fact that not all techniques are appropriate for the extraction of certain compounds. Studies have shown that thermo-labile components decompose or become unstable at high temperatures [265,266]. Flavanol and anthocyanins, for example, are affected by high temperatures [265].…”

“…Studies have shown that thermo-labile components decompose or become unstable at high temperatures [265,266]. Flavanol and anthocyanins, for example, are affected by high temperatures [265]. Consequently, green techniques such as ultrasonic-assisted extraction, pressurized liquid extraction, natural deep eutectic solvent, and supercritical fluid extraction are suitable for extracting alkaloids, phenolic compounds, flavonoids, essential oils, terpenoids, saponins, and lipids in high yield [266][267][268][269][270].…”

Application of Blue Honeysuckle Powder Obtained by an Innovative Method of Low-Temperature Drying in Skincare Face Masks

“…Blue honeysuckle fruit is rich in phenolic compounds, vitamins, and acids. Moreover, it is known to contain magnesium, calcium, potassium, and phosphorus [ 23 ]. Blue honeysuckle is also rich in polyphenols, i.e., secondary plant metabolites with highly diverse chemical structures.…”

“…Of note, blue honeysuckle berries contain from 30.5 to 186.6 mg of ascorbic acid. A slightly different range is reported by Szot et al [ 24 ], who assert that it varies from 48.4 to 66.1 mg/100 g. It is also worth highlighting that blue honeysuckle berries contain B vitamins: thiamine (vitamin B1), riboflavin (vitamin B2), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), folic acid (vitamin B9), as well as nicotinamide (vitamin PP), biotin (vitamin H), and p-aminobenzoic acid (PABA) [ 16 , 20 , 21 , 22 , 23 ]. Vitamins of this group are increasingly used in the formulation of cosmetics because of their favorable impact on the condition of the skin.…”