The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruits

Abstract

Sugars, organic acids, and phenolic compounds were analyzed in the fruits of juneberry (Amelanchier lamarckii). Different food products were made from fresh juneberry fruits: jam, liqueur, juice, and tea. A detailed analysis of the phenolic component was performed using high-pressure liquid chromatography coupled with mass spectrometry, and the content of phenolics in different products was compared with the control treatment (fresh fruits extracted with 70% methanol: 27% water: 3% formic acid; v/v/v). Four sugars and six organic acids were determined in the fruits. The main sugars were glucose (61 g/kg fresh weight [FW]) and fructose (64 g/kg FW) and the acids: malic (5.85 g/kg FW) and citric acid (2.6 g/kg) were abundant. Hydroxycinnamic acids, anthocyanins, and flavonol glycosides were the major phenolic groups in juneberry fruits. Fruit processing significantly affected the content of phenolic compounds in the different fruit products. Liqueur had 17% higher phenolic acid contents than the control treatment (fresh fruits extracted with a solution of 70% MeOH/27% H 2 O/3% formic acid) and jam had 14% higher content than the control, calculated on the dry mass of fruit. Juneberry juice had the highest content of total analyzed phenolics (298 mg/100 mL), followed by liqueur (108 mg/100 mL) and tea (8 mg/100 mL). Fruits of juneberry are rich in bioactive compounds and a useful source for the food industry for making various health snacks, jellies, marmalades, alcoholic drinks, juices, and so on.

Composition of Phenolic Compounds, Cyanogenic Glycosides, Organic Acids and Sugars in Fruits of Black Cherry (Prunus serotina Ehrh.)

“…Analysis of organic acids and sugars was conducted using HPLC (Thermo Scientific, San Jose, CA, USA). The methods were previously described [24]. For organic acids the Rezex ROA column was used (300 × 7.8 mm) (Phenomenex).…”

“…Two other identified anthocyanins were cyanidin-3-arabinoside and peonidin-3-glucoside with amounts below 100 mg/kg FW. In comparison, in European bird cherry the anthocyanin level was determined in the works [24][25][26][27], and it ranges from 207 to 581 mg/100 g FW with two identified anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside in a study [27] and four: cya- 1.…”

“…Two other identified anthocyanins were cyanidin-3-arabinoside and peonidin-3-glucoside with amounts below 100 mg/kg FW. In comparison, in European bird cherry the anthocyanin level was determined in the works [24][25][26][27], and it ranges from 207 to 581 mg/100 g FW with two identified anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside in a study [27] and four: cyanidin-3-galactoside, cyanidin-3-glucoside, cyanidin-3-rutinoside and cyanidin rhamnosyl hexoside in a publication [25]. The content of total identified anthocyanins in fruit of black cherry in this study was in the same range (402 mg/100 g FW) as in the European bird cherry.…”

Phenolic composition of leaf and flower extracts of black cherry (Prunus serotina Ehrh.)

“…Extracts for optimal/maximum extraction efficiency for phenolics (Magwaza et al 2016;Mikulic-Petkovsek et al 2020) from leaves and flowers were prepared as follows: 1 g of dried ground material was placed in a 12-mL screw-top tube, to which 5 mL of extraction solution (60% MeOH) was then added. The mass of material and the volume of MeOH were previously experimentally checked, and all samples were tested by HPLC.…”

The Antioxidant Activity Comparison of Malus sylvestris Mill and Its Processed Products

“…Besides, decreased antioxidant activity can also be caused by heating, light, and direct contact with metal materials. Based on research (Mikulic-Petkovsek et al, 2020), it is stated that processing techniques carried out on fruit, such as juicing or drying, hurt the content of bioactive chemical compounds. Some drying techniques, such as ovens, can change the most bioactive chemical compounds (Lo Piccolo et al, 2020).…”