Time-Dependent Degradation of Polyphenols from Thermally-Processed Berries and Their In Vitro Antiproliferative Effects against Melanoma

Diaconeasa, Zorița

doi:10.3390/molecules23102534

Cited by 21 publications

(13 citation statements)

References 46 publications

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“…While the Vaccinium fruits have a seasonal nature that implies high harvesting and storage costs, the leaves are available in most seasons and some even in wintertime (e.g., lingonberry and bear berry). This aspect is important because the phenolic content of the berries is sensitive to processing and storage conditions, with some of the compounds decreasing considerably over time [14].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Compounds from Five Ericaceae Species Leaves and Their Related Bioavailability and Health Benefits

et al. 2019

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Some species of the Ericaceae family have been intensively studied because of the beneficial health impact, known since ancient times, of their chemical components. Since most studies focus on the effects of fruit consumption, this review aims to highlight the phenolic components present in the leaves. For this purpose, five species from Ericaceae family (bilberry—Vaccinium myrtillus L., lingonberry—V. vitis-idaea L., bog bilberry—V. uliginosum L., blueberry—V. corymbosum L. and bearberry—Arctostapylos uva-ursi L.) were considered, four of which can be found in spontaneous flora. The chemical composition of the leaves revealed three major phenolic compounds: chlorogenic acid, quercetin and arbutin. The health promoting functions of these compounds, such as antioxidant and anti-inflammatory properties that could have preventive effects for cardiovascular disease, neurodegenerative disorders, cancer, and obesity, have been exemplified by both in vitro and in vivo studies in this review. Furthermore, the importance of bioaccessibility and bioavailability of the phenolic compounds have been summarized. The findings highlight the fact that leaves of some Ericaceae species deserve increased attention and should be studied more profoundly for their biological activities, especially those from spontaneous flora.

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Section: Introductionmentioning

confidence: 99%

Phenolic Compounds from Five Ericaceae Species Leaves and Their Related Bioavailability and Health Benefits

et al. 2019

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“…Sedangkan secara non enzimatis dipengaruhi oleh faktor pH, cahaya, suhu dan oksigen. (Diaconeasa, 2018;Amperawati et al, 2019). Degradasi antosianin dapat terjadi karena reaksi hidrolisis yang diawali dengan pemutusan ikatan glikosidik.…”

Section: Pendahuluanunclassified

“…Hidrolisis ini dikenal sebagai langkah awal degradasi antosianin. Suhu yang tinggi dapat menyebabkan hidrolisis antosianin menjadi khalkon, cincin C terbuka dan tidak berwarna (Diaconeasa, 2018;Aryati et al, 2020). Reaksi degradasi antosianin juga dapat terjadi akibat reaksi adisi nukleofilik pada atom C2, sehingga membentuk senyawa hemiketal yang selanjutnya membentuk senyawa khalkon (Dangles dan Fenger, 2018).…”

Section: Pendahuluanunclassified

The Effect of Temperature and Heating Time of Roselle Extract (Hibiscus Sabdariffa L) Powder Solution on Growth Inhibition of Staphylococcus aureus ATCC 25923

Maghfira

Isnaeni

Darmawati

2021

bikfar

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The main ingredients of roselle (Hibiscus sabdariffa L.) which have antioxidant and antibacterial effect were anthocyanins, and flavonoids. Flavonoid compounds were unstable at high temperatures. Meanwhile, the processing of roselle extract powder into ready-to drink or food preparations generally requires the thermal processes. The aims of this study were to determine the effect of temperature and heating time of roselle extract powder solution on the inhibition of microbial growth of Staphylococcus aureus ATCC 25923. The method of this study uses a ready-to- process roselle powder extract sample. The roselle extract powder solution in a screw cap tube was heated at a temperature of 40°C, 50°C, 60°C, 70°C, 80°C, and 90°C on a waterbath, with heating times at each temperature were 15 minutes and 30 minutes. Anti bacterial activity of the sample solution was measured based on the ability to inhibit the growth of Staphylococcus aureus ATCC 25923 by the agar-well diffusion method. The inhibition zone of the sample was measured by caliper. The result of this study showed that inhibition zones caused by the sample that had been heated at those temperature for 15 minutes were 9.55±0.70 mm, 9.53 ±0.04 mm, 9.70±0.14 mm, 9.68±0.24 mm, 10.10±0.14 mm, and 10.25±0.21 mm. Meanwhile, after heating for 30 minutes the inhibition zones were 10.08±0.25 mm, 10.20±0.28 mm, 10.43±0.18 mm, 10.08±0.18 mm, 10.78±0.04 mm, 9.70±0.14 mm. Two ways statistical test ANOVA Randomized Control Block Design with 95% confidence level was used to prove that there was a significant difference berween the mean inhibition zones of each sample. The conclution of this research was, the temperature in the range of 40 -90 oC has no effect on the anti-bacterial activity of the sample. However, the heating time of the sample affected the antibacterial activity of the roselle extract powder solution against Staphylococcus aureus ATCC 25923.

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“…Berries have polyphenols and nutrients that promote human health (Diaconeasa 2018). Unlike climacteric fruit, berries are non-climacteric and harvested at full maturity because they will not continue to ripen (Kahramanoglu 2017).…”

Section: Introductionmentioning

confidence: 99%

Refrigerated and frozen storage impact aronia berry quality

King

Noll

Glenn

et al. 2022

Food Prod Process and Nutr

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Postharvest storage of many freshly picked berries affects polyphenol and sugar content. However, little is known about the impact of refrigerated and frozen storage on aronia berry composition. Therefore, the objective of this study was to characterize how storage at 4 ± 2 °C and − 20 ± 2 °C, and temperature cycles affect aronia berry polyphenols, total solid content, pH, titratable acidity, polyphenol oxidase (PPO) activity, sugar content, acid content, color, and cell structure. Refrigerated storage reduced proanthocyanidins (21%), anthocyanins (36%), and total phenols (21%) after 12 weeks. Frozen storage increased polyphenols in the first 6 mo. of frozen storage but then decreased polyphenols at mo. 8 to levels similar to initial values. Frozen temperature cycling reduced anthocyanins 18% but did not affect total phenols or proanthocyanidins. Scanning electron microscopy analysis indicated temperature cycling induced cell damage, shrinking, and fusion. This disruption led to the release of anthocyanins inside the berry tissue. PPO activity did not significantly correlate with the decrease in polyphenol content during storage. °Brix did not significantly change during refrigeration and frozen storage but did during the 12th temperature cycle. Aronia berries’ pH and titratable acidity were affected more by refrigeration than frozen and temperature storage. The pH increased by 4% during refrigeration, and titratable acidity decreased by 17% at 12 weeks. In conclusion, refrigerated storage results in a modest reduction of aronia berry polyphenols, but absolute extractable polyphenols are stable for up to 8 months of frozen storage. Graphical abstract

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Time-Dependent Degradation of Polyphenols from Thermally-Processed Berries and Their In Vitro Antiproliferative Effects against Melanoma

Cited by 21 publications

References 46 publications

Phenolic Compounds from Five Ericaceae Species Leaves and Their Related Bioavailability and Health Benefits

Phenolic Compounds from Five Ericaceae Species Leaves and Their Related Bioavailability and Health Benefits

The Effect of Temperature and Heating Time of Roselle Extract (Hibiscus Sabdariffa L) Powder Solution on Growth Inhibition of Staphylococcus aureus ATCC 25923

Refrigerated and frozen storage impact aronia berry quality

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