Variation of total phenolics, anthocyanins, ellagic acid and radical scavenging capacity in various raspberry (Rubus spp.) cultivars

Bobinaitė, Ramunė; Viškelis, Pranas; Venskutonis, Petras Rimantas

doi:10.1016/j.foodchem.2011.11.137

Cited by 255 publications

(182 citation statements)

References 31 publications

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“…This result is not surprising, considering the fact that the antioxidant activity of berries is mainly attributed to their polyphenolic compounds (anthocyanins in particular) (Bobinaitė et al 2012;Giovanelli and Buratti 2009), and in our study, significant changes of polyphenolic compounds content in the juice obtained after PEF pre-treatments of different intensities were not observed (Fig. 3).…”

Section: Resultssupporting

confidence: 67%

“…The total phenolic (TP) content of blueberry juice and press cake extract were determined using the Folin-Ciocalteu method previously described by Bobinaitė et al (2012). The absorbance was measured at 765 nm in a V-650 UV-vis spectrophotometer (Jasco Inc., Easton, USA) after incubation at ambient temperature for 1 h. Gallic acid (Sigma-Aldrich, Steinheim, Germany) was used as the standard for the calibration curve, and results were expressed in mg of gallic acid equivalents (GAE) per 100 mL of juice or per 100 g of fw berry press cake.…”

Section: Determination Of Total Phenolic (Tp) Contentmentioning

confidence: 99%

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Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products

et al. 2014

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The influence of Pulsed Electric Field (PEF) pretreatment of blueberry fruits (Vaccinium myrtillus L.), both on the extraction yield and antioxidant properties of juice obtained by pressing and on the on the recovery of bioactive compounds from berry by-products (press cake) by extraction with solvent, was investigated. PEF treatments carried out at field strengths of 1, 3, and 5 kV/cm and an energy input of 10 kJ/kg achieved a cell disintegration index (Z p ) of 0.70, 0.80, and 0.87, respectively. Mechanical pressing (1.32 bar for 8 min) of PEF-treated berries (1, 3, and 5 kV/cm at 10 kJ/kg) significantly increased the juice yield (+28 %) compared with the untreated sample. The juice obtained from PEF pre-treated berries also had a significantly higher total phenolic content (+ 43 %), total anthocyanin content (+60 %) and antioxidant activity (+31 %). However, PEF treatment intensity higher than 1 kV/cm did not significantly improve the quantitative or qualitative characteristics of the juice. Compared to the untreated sample, higher amounts of total phenolics (+ 63 %), total athocyanins (+78 %) and antioxidant activity (+ 65 %) were detected in the press cake extracts. PEF treatment of higher intensity resulted in better extractability of bioactive compounds from blueberry press cake. The results obtained from this study demonstrate the potential of PEF as a mild pretreatment method to improve the efficiency of the industrial processing of berry fruits.

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Section: Resultssupporting

confidence: 67%

Section: Determination Of Total Phenolic (Tp) Contentmentioning

confidence: 99%

Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products

et al. 2014

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“…Weber and co-workers [40] determined that the TPC in solvent-extracted puree of red, black and yellow-coloured raspberries grown in the U.S. (New York and Washington States) ranged from 299 to 715 mg 100 g -1 fw. According to work of Bobinaitė et al [32] the TPC values of methanolic extracts of raspberries from Lithuania varied from 278.6 (Polish primocane cv. 'Pokusa') to 714.7 mg 100 g -1 fw ('Bristol').…”

Section: Total Phenolic Contentmentioning

confidence: 99%

“…Bobinaitė and co-workers [32] examined raspberry fruits from Lithuania and also expressed spectrophotometric RSC values of methanolic extracts as a percent of reduction of the DPPH radical. After 30 min the values ranged from 57.9 (red raspberry 'Meeker') to 82.4% (black raspberry 'Bristol').…”

Section: Dpph Measurementsmentioning

confidence: 99%

“…We found no statistical differences in phenolic and anthocyanin contents as well as antioxidant capacities between fruits born in summer (in first days of July) and autumn (here, in the middle of August). In the work of Bobinaitė et al [32], the authors also analysed phenolic contents and antioxidant capacities of primocane and floricane raspberries and their values obtained for primocane fruits seem to be slightly lower. The possible explanation of these differences might be a consequence of weather influence, not only during harvesting.…”

Section: Dpph Measurementsmentioning

confidence: 99%

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Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

et al. 2015

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Fruits of several, mainly Polish cultivars of floricane-and primocane-fruiting red raspberry (Rubus idaeus), black raspberry (Rubus occidentalis) and blackberry (Rubus fruticosus), grown in central Europe during two successive vegetation periods, were investigated. The content of phenolic compounds, including anthocyanins, as well as antioxidant properties of fruit extracts were analysed. A number of methods were employed: ferric ion reducing antioxidant power (FRAP), cupric ion reducing antioxidant capacity (CUPRAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity involving both colorimetric and EPR spectrometric measurements. From among all the tested fruits black raspberries had the largest antioxidant capacity as verified by all methods used in this study. These berries were also the most abundant in phenolic and anthocyanin compounds. Blackberries were characterised by larger antioxidant capacity than red raspberry fruits which were accompanied by higher content of total phenolics and anthocyanins. Berries of primocane-fruiting cultivars, often used for intensive agricultural production, generally did not differ in the total phenolic and anthocyanin content as well as in the antioxidant capacity as compared to the traditional, floricane-fruiting ones. The research contributes to deep characterisation of central European berry fruits which due to their high content and large diversity of health-beneficial compounds are classified as natural functional food.

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Fruit and Vegetable Phytochemicals

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Variation of total phenolics, anthocyanins, ellagic acid and radical scavenging capacity in various raspberry (Rubus spp.) cultivars

Cited by 255 publications

References 31 publications

Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products

Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products

Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

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