Juice, Pulp and Seeds Fractionated from Dry Climate Primocane Raspberry Cultivars (Rubus idaeus) Have Significantly Different Antioxidant Capacity, Anthocyanin Content and Color

Raspberries contain flavonoid antioxidants whose relative concentrations may vary between the juice, pulp, and seed fractions. Oxygen radical absorbance capacity (ORAC), total anthocyanin content, and berry color were determined for six cultivars of primocane raspberries grown in a dry climate (Utah, USA). Significant ORAC differences were found between juice (18.4?±?0.39 μmol TE/g), pulp (24.45?±?0.43), and seeds (273.27?±?11.15) with all Utah cultivars combined. A significantly higher concentration of anthocyanins was present in Utah raspberry juice (20.86?±?0.35 mg cyanidin-3-glucoside eq./100 g), compared to pulp (13.96?±?0.35). Anthocyanin content of juice and pulp were significantly positively correlated with dark color (L*). This is the first report of fractional differences in dry climate raspberries, and has implications for the juice and supplement industries.     

Anthocyanins,Phenolic Acids and Antioxidant Properties of Juçara Fruits (Euterpe edulis M.) Along the On-tree Ripening Process

Juçara (Euterpe edulis M.) fruits are an interesting source of phenolic compounds, mainly anthocyanins, making them valuable to the food and pharmaceutical industries. Juçara fruits were harvested along the on-tree ripening process between March and June as practiced in Paraná state, Brazil and examined for their total anthocyanin content (TAC), total phenolic content (TPC), total phenolic acid (TPA) and total antioxidant capacity (TAA). Overall, TAC increased (91.52–236.19 mg cyanidin-3-glucoside equivalent/100 g dm) whereas TPC (81.69–49.09 mg GAE/g dm) and TPA (44.27–30.95 mg/100 g dm) decreased during ripening of juçara fruits. Use of tandem mass spectrometry allowed the identification of cyanidin-3,5-diglucoside, peonidin-3-glucoside and peonidin-3-rutinoside for the first time in juçara fruits. The analysis of the phenolic acids by HPLC-MS/MS indicated the presence of gallic, protocatechuic, p-hydroxybenzoic, vanillic, chlorogenic, caffeic, syringic, p-coumaric, sinapinic and ferulic acids. The high antioxidant capacity using DPPH radical scavenging capacity (655.89–745.32 μmol TE/g dm) and ORAC assays (1088.10–2071.55 μmol TE/g dm) showed that juçara fruits have potential as a source of novel natural antioxidants for disease prevention and health promotion, and also as natural food additives for developing new functional food products.     

An analysis on organic acids contents in ripe fruits of fifteen Mao Luang (Antidesma bunius) cultivars, harvested from dipterocarp forest of Phupan Valley in northeast Thailand

This experiment was carried out in the rainy season (May-October) of the 2006 at the Department of Biotechnology, Faculty of Technology, Mahasarakham University, Mahasarakham 44000, Thailand to analyse organic acids contents in ripe fruits of fifteen Mao Luang cultivars harvested from dipterocarp forest, Phupan Valley, Sakon Nakhon, Northeast Thailand. The experiment was laid in a Completely Randomised Design (CRD) with four replications. The fifteen Mao Luang cultivars were used as treatments. The results showed that there were two groups of organic acids contents in ripe fruits of Mao Luang cultivars i.e., major and minor. The major group of organic acids includes: tartaric acid (7.97-12.16 mg g(-1) of fresh weight), ascorbic acid (10.01-16.55 mg g(-1) of fresh weight), citric acid (4.44-11.73 mg g(-1) of fresh weight) and benzoic acid (8.13-17.43 mg g(-1) of fresh weight) and the minor group includes malic acid (3.05-4.52 mg g(-1) of fresh weight), lactic acid (1.12-4.09 mg g(-1) of fresh weight), oxalic acid (1.00-1.45 mg g(-1) of fresh weight) and acetic acid (0.19-0.69 mg g(-1) of fresh weight). Khumlhai cultivar gave the highest amount of ascorbic acid followed by Lompat, Phuchong, Sangkrow 2 and Maelookdog cultivars. Sangkrow 2 and Phuchong cultivars gave the highest ratio between tartaric and malic acids. Total soluble solid content (TSS%) was highest with Sangkrow 5 cultivar, whilst Total Organic Acids (TOA) was highest with Phuchong cultivar and ratio between TSS:TOA was highest with Sangkrow 2 cultivar. Juice % was highest with both Sangkrow 2 and 3 cultivars, whilst Fapratan and Lompat cultivars ranked the second.     

Effect of processing and storage on the ascorbic acid (vitamin C) content of some pineapple varieties grown in the Rivers State of Nigeria

Ascorbic acid contents of the juice of four different pineapples species grown in the Rivers State of Nigeria were determined before and after storage of whole pineapple and processing and storage of the juice for two months. Ascorbic acid of the fresh juice ranged from 22.5 mg to 33.5 mg/100 g sample. After storage at room temperature (30–32 °C) of whole pineapple for two weeks, ascorbic acid was reduced to between 59 and 65 percent of the fresh juice. Processing the juice by pasteurisation reduced the ascorbic acid to between 28 and 46 percent while storage in plastic bottles for two months further reduced the ascorbic acid content to between 10 and 21 percent.     

Improved Antioxidant and Anti-inflammatory Potential in Mice Consuming Sour Cherry Juice (<Emphasis Type="Italic">Prunus Cerasus</Emphasis> cv. Maraska)

The present investigation tested the in vivo antioxidant efficacy (superoxide dismutase, SOD; catalase, CAT; glutathione peroxidase; Gpx), lipid peroxidation (LPO) and anti-inflammatory properties (cyclooxygenase-2; COX-2) of sour cherry juices obtained from an autochthonous cultivar (Prunus cerasus cv. Maraska) that is grown in coastal parts of Croatia. Antioxidant potential was tested in mouse tissue (blood, liver, and brain), LPO (liver, brain) and anti-inflammatory properties in glycogen elicited macrophages. Additionally, the concentration of cyanidin-3-glucoside, cyanidin-3-rutinoside, pelargonidin-3-glucoside, pelargonidin-3-rutinoside and total anthocyanins present in Prunus cerasus cv. Maraska cherry juice was determined. Mice were randomly divided into a control group (fed with commercial food pellets) and 2 experimental groups (fed with commercial food pellets with 10% or 50% of cherry juice added). Among the anthocyanins, the cyanidin-3-glucoside was present in the highest concentration. These results show antioxidant action of cherry juice through increased SOD (liver, blood) and Gpx (liver) activity and decreased LPO concentration. The study highlights cherry juice as a potent COX-2 inhibitor and antioxidant in the liver and blood of mice, but not in the brain. Thus, according to our study, Prunus cerasus cv. Maraska cherry juice might potentially be used as an antioxidant and anti-inflammatory product with beneficial health-promoting properties.     

Biochemical Properties of Red Currant Varieties in Relation to Storage

Eleven red currant varieties (Ribes rubrum L.) cultured in Serbia were evaluated for some of their biochemical properties such as total phenolics, anthocyanins, ascorbic acid, invert sugar, soluble solid content, and acidity. The average amount of ascorbic acid varied from 50.5–71.6 mg/100 g FW, while concentration of invert sugars ranged from 6.0%–9.0%. The highest amounts of total phenolics and anthocyanins were detected in variety Redpoll (153.4 mg GAE/100 g FW and 19.3 mg/100 g, respectively). Red currants were processed to juice, and the phenolic and anthocyanin contents changed as a result of processing. Berries and juices were long-term stored at −18 °C and changes in phytochemicals were monitored. In berries, storage caused the decrease of ascorbic acid content up to 49%, and a general reduction of total phenolics was also noticed. In juices, total phenolics content increased after one year of storage. In both berries and juices total anthocyanins increased during storage by up to 85% and 50%, respectively. This study demonstrates that certain varieties, namely Redpoll, Jonkheer and London Market are good source of phytochemicals, retaining the nutritional value during processing and storage.     

Nutraceutical,Physicochemical, and Sensory Properties of Blue Corn polvorones,a Traditional Flour-Based Confectionery

Blue corn is an anthocyanin-rich material that can be used in the preparation of baking products. The aim of this work was to evaluate the physicochemical, nutraceutical, and sensory properties of polvorones (a traditional flour-based confectionery) made with whole blue-corn flour. All samples showed similar bromatological composition, but polvorones from whole blue-corn flour had a higher phenolics (837.1 mg gallic acid/kg) and anthocyanins (373.0 mg cyanidin-3-glucoside/kg) content, which exerted an influence on their higher antioxidant activity compared with wheat flour-based laboratory and commercial samples. The transformation of raw blue-corn flour into polvorones produced the degradation of some acylated anthocyanins into non-acylated forms. The substitution of wheat flour with whole blue-corn flour enhanced overall acceptability, as well as the color and flavor of polvorones. Our findings demonstrated that it is possible to use whole blue corn in the formulation of polvorones with more health beneficial properties and better consumer acceptability than refined wheat products.     

An analysis on flavonoids contents in Mao Luang fruits of fifteen cultivars (Antidesma bunius), grown in northeast Thailand

This investigation was carried out at the Department of Biotechnology, Faculty of Technology, Mahasarakham University, Mahasarakham Province, Northeast Thailand. The study aimed to analyze flavonoids contents in ripe fruits of fifteen Mao Luang cultivars (Antidesma bunius) harvested from dipterocarp forest of the mountainous areas of Phupan Valley, Sakon Nakhon Province, Northeast Thailand. The experiment was laid in a Completely Randomised Design (CRD) with five replications. The fifteen cultivars were used as treatments. An amount of 2 kg of ripe fruits of each cultivar was collected and extracted for juice solutions. The analysis was carried out with the use of RP-HPLC laboratory system. The results showed that fruits of the fifteen Mao Luang cultivars contained three different kinds of flavonoids, i.e., catechin, procyanidin B1 and procyanidin B2. These three chemical compounds were the major flavonoids in all analyzed fruit samples of the fifteen cultivars. The highest amount of procyanidin B1 was found with Lompat followed by Maeloogdog with values of 4122.75 and 3993.88 mg 100 g(-1) of fresh weight, respectively and the highest amount of procyanidin B2 was found with Sangkrow 2 followed by Fapratan with values of 5,006.39 and 3,689.42 mg 100 g(-1) of fresh weight, respectively. Catechin contents in fruits of the fifteen cultivars varied from 73.39 to 316.22 mg 100 g(-1) of fresh weight for Sangkrow 5 and Fapratan, respectively where Fapratan was the highest among the fifteen cultivars followed by Sangkrow 2 with values of 316.22 and 175.40 mg 100 g(-1) of fresh weight, respectively. In terms of grand total amounts of flavonoids, Sangkrow 2 was the best followed by Fapratan, Sangkrow 1 and Maeloogdog, whilst the rest were of secondary importance.     

Color and Antioxidant Characteristics of Some Fresh Fig (Ficus carica L.) Genotypes from Northeastern Turkey

Fruit skin color, total phenolics, total anthocyanins, soluble solids content, titratable acidity and total antioxidant capacity in fresh fruits of a number of local and well-known fig (Ficus carica L.) genotypes and cultivars grown in northeastern Turkey were determined. TEAC (Trolox equivalent antioxidant capacity) and FRAP (ferric reducing antioxidant power) assays were used to determine total antioxidant capacity. Fruit skin color of genotypes were found to be very diverse, i.e., light green, light purple, purple, dark purple and black. The content of total phenolics, soluble solids content (SSC) and titratable acidity greatly varied in the range from 24 to 237?mg of gallic acid equivalent per 100?g fresh weight, 18.60 to 26.30?% and 0.16 to 0.47?% in local genotypes and studied cultivars. In general, total antioxidant capacities determined by two methods expressed higher values in the local fig genotypes compared with the cultivars. The results suggested that genotype is the main factor that determines difference in the composition of bioactive compounds in figs and provide information on putative health benefits locally grown genotypes.     

Post harvest physiconutritional changes in Kagzi limes (Citrus aurantifolia Swingle) treated with selected oil emulsions and diphenyl

Influence of oil emulsions and diphenyl on post-harvest physico nutritionalchanges in Kagzi limes (Citrus aurantifolia) was studied. During twelvedays of storage, physiological loss in weight (PLW) and rotting were at a minimum in fruits treated with Neem (Azadirachta indica A. Juss.) oilplus diphenyl; juice content was at a maximum in mustard oil + diphenyltreated fruits. With the advancement of storage period, total soluble solidswere increased while ascorbic acid and acidity of fruits decreased. Mustardoil plus diphenyl supported maximum ascorbic acid (25.60 mg/100 ml juice) andminimum total soluble solids (9.03%).     

Change in Colour and Antioxidant Content of Tomato Cultivars Following Forced-Air Drying

Three New Zealand grown tomato (Lycopersicon esculentum L.) cultivars, Aranka, Encore, and Flavourine, were analysed for colour (CIELAB L^∗ a^∗ b^∗ values), ascorbic acid, total phenolics, lycopene, and total antioxidant activity (ABTS assay). Colour analyses of the air-dried tomatoes showed that the colour degradation as measured by the L^∗ a^∗ b^∗ values was minimal, and the colour was not significantly different (p < 0.05) between each of the dried cultivars. In general, there was no significant difference (p < 0.01) between the fresh cultivars in terms of antioxidant components or total antioxidant activity. The average values obtained for antioxidant components in the three fresh cultivars were: ascorbic acid, 276 mg/100 g DM, total phenolics, 613 mg gallic acid equivalents (GAE)/100 g dry matter (DM) and lycopene 38 mg/100 g DM. Total antioxidant activity of the fresh cultivars was 2917 μmole Trolox equivalent antioxidant capacity (TEAC)/100 g DM. Following forced air-drying treatment at 42 ^∘C for 48 hr, all cultivars showed significant decreases in ascorbic acid, total phenolics and total antioxidant activity, and increases in extractable lycopene contents. This study was undertaken to identify cultivars that would provide the best colour and nutrient contents after commercial air drying.     

Effects of Short-term Heating on Total Polyphenols,Anthocyanins, Antioxidant Activity and Lectins of Different Parts of Dwarf Elder (Sambucus ebulus L.)

Dwarf elder (Sambucus ebulus L.) berries are rich in health-promoting phytochemicals such as polyphenols and anthocyanins, and display a significant antioxidant activity. They are also rich in two lectins (ebulin f and SELfd) that share amino acid sequence homology with the elderberry allergen Sam n1 present in Sambucus nigra pollen and fruits. Ebulin f displays toxicity by oral ingestion. This study was aimed at eliminating the toxicity of these lectins whilst having little or no effect on the antioxidant properties of dwarf elder berries. We thus investigated the potential effects of incubation in a boiling water bath of extracts from several parts of the plant on total polyphenol content, antioxidant activity, total anthocyanins, cyanidin-3-glycoside content, and the sensitivity of purified dwarf elder fruit lectins to a simulated gastric fluid. The study shows that five minutes of said heat treatment fully sensitized both lectins to pepsin digestion, whilst minimally reducing phenol and antioxidant as well as free radical scavenging activities to below 13 %. It proved possible to eliminate the potential risks derived from the presence of lectins in dwarf elder juices without any significant reduction in the content of the antioxidant compounds. Dwarf elder berries may thus be a valuable nutritional source.     

Kinetics of ascorbic acid degradation in un-pasteurized Iranian lemon juice during regular storage conditions

The aim of this research was to determine shelf life stability of un-pasteurized lemon juice filled in clear or dark green glass bottles. Presence of light, time and temperature affect the ascorbic acid retention in citrus juices. Bottles were stored at room temperature (27 +/- 3 degrees C) and in the refrigerator (3 +/- 1 degrees C). Total soluble solids, total titrable acidity and pH value were measured every three weeks and analysis was carried out on ascorbic acid content by means of titration method in the presence of 2,6-dichlorophenol indophenol. The study was carried out for 12 weeks after which slight changes in color, taste and apparent texture in some samples were observed and ascorbic acid content reduced by 50%. Soluble solids content, pH value and total acidity were 5.5 degrees Brix, 2.73 and 5 g/100 mL, respectively which appeared not to be significantly influenced by storage time or conditions. Ascorbic acid content initially at 38.50 mg/100 mL was sharply reduced to about 22 mg/100 mL within the first three weeks of storage. The final ascorbic acid content of all samples was about 15 mg/100 mL. The deteriorative reaction of ascorbic acid in the juice at all conditions followed a first-order kinetic model with activation energy of 137 cal mol(-1).     

An analysis on flavonoids, phenolics and organic acids contents in brewed red wines of both non-skin contact and skin contact fermentation techniques of Mao Luang ripe fruits (Antidesma bunius) harvested from Phupan Valley in Northeast Thailand

The experiment was carried out at the Department of Biotechnology, Faculty of Technology, Mahasarakham University, Northeast Thailand during the 2006. The study aimed to determine amounts of flavonoids, phenolics and organic acids in ripe fruits and brewed red wines of both non-skin contact and skin contact winemaking techniques where Mao Luang ripe fruits of both Fapratan and Sangkrow2 cultivars were used. The experiment was laid in a Completely Randomised Design (CRD) with four replications. The results showed that mean values of primary data of fresh Mao Luang ripe fruits on weight of 100 berries (g) and mean values of juice:solids, pH, total soluble solid (TSS, 0brix), total organic acids (TOA, mg L(-1)), TSS:TOA (%), total flavonoids contents (TFC, mg L(-l)), total phenolic acids (TPA, mg L(-1)), total procyanidins contents (TPC, mg L(-1)) and reducing sugar (g L(-1)) were 65.62, 3.28, 3.51, 16.50, 49.36, 28.10, 397.90, 76.04, 156.21 and 184.32, respectively. Skin contact Mao Luang red wine gave higher amounts of flavonoids, phenolic acids, anthocyanins of procyanidin B1 and procyanidin B2, organic acids than non-skin contact red wine. The differences were highly significant. Furthermore, ethanol (%) and total acidity (g L(-1) citric acid) were much higher for skin contact wine than non-skin contact wine but a reverse was found with total soluble solids (0brix), pH where non-skin contact wine gave higher mean values than skin contact wine.     

Antioxidant in Mango (<Emphasis Type="Italic">Mangifera indica</Emphasis> L.) Pulp

This work was carried out to investigate the pulp composition of four mango cultivars (Haden, Tommy Atkins and Ubá) at the ripening stage in relation to three components with antioxidant potential (total phenolics, carotenoids and ascorbic acid). Total phenolic compound content was estimated by the Folin-Ciocalteu reagent and total carotenoid content by spectrophotometry at 450 nm. The contents of β-carotene and total vitamin C (ascorbic acid and dehydroascorbic acid) were quantified by high performance liquid chromatography. Differences were found among the four mango cultivars in all the components analyzed. The content of phenolic compounds ranged from 48.40 (Haden) to 208.70 mg/100 g (Ubá); total carotenoid from 1.91 (Haden) to 2.63 mg/100 g (Palmer); β-carotene from 661.27 (Palmer) to 2,220 μg/100 g (Ubá) and total ascorbic acid ranged from 9.79 (Tommy Atkins) to 77.71 mg/100 g (Ubá). These results corroborated previous information that mangoes are a good source of antioxidants in human diet.     

Bioactive Compounds and Antioxidant Capacity of Strawberry Jams

Strawberries represent the main source of ellagic acid derivatives in the Brazilian diet. They are also good sources of flavonoids, mainly anthocyanins, and phenolic acids, to which many beneficial effects have been attributed. However, as the fruit is not available all the year, the objective of this work was to determine whether the jams could also represent a good source of bioactive compounds. In the current study, five different commercially available strawberry jams were characterized in relation to flavonoids, total phenolics, free and total ellagic acid contents, and antioxidant capacity. Anthocyanins were detected only in two jams at very low content. Kaempferol glycosides were the main flavonoids present (from 0.38 to 1.05 mg/100 g fresh weight, FW), while quercetin glycosides were present in the range 0.14–1.20 mg/100 g FW. Free and total ellagic acid content ranged from 0.4 to 2.9 mg/100 g FW, and from 17.0 to 29.5 mg/100 g FW, respectively. Total phenolics varied from 58 to 136 mg/100 g FW, and the antioxidant capacity from 0.55 to 0.76 μmol BHT (Butylhydroxytoluene) equivalents/g FW. Overall, results indicated that jams can also represent a good source of antioxidant compounds, although compared to the fruit important losses seem to occur.     

Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice

Fully riped cashew apples (yellow variety) were steamed for 7 minutes prior to juice extraction. The extracted juice was blended with various proportions of sweet orange juice. Chemical composition and organoleptic evaluation were carried out on both the blended and unblended juices. The ascorbic acid content of unsteamed cashew apple juice was 287 mg/100 ml. Steaming of the cashew apple prior to juice extraction resulted in a decreased (230 mg/100 ml) content of ascorbic acid. It also led to slight decreases in soluble solids and titratable acidity. A comparison of the chemical composition of the two juices showed that the orange juice contained more sugars, titratable acidity and soluble solids but less ascorbic acid than cashew apple juice. Consequently, the soluble solids, titratable acidity, reducing and total sugars of the blends increased with increase in the proportions of orange juice while the content of ascorbic acid was decreasing. In spite of the decrease in ascorbic acid content of the blends, results showed that blended juice would no doubt be a very good source of ascorbic acid. Result of the organoleptic evaluation revealed that a 60% cashew apple and 40% orange juice gave a good quality juice in terms of flavor, after taste and overall acceptability.     

Metabolite profiling of colored rice (Oryza sativa L.) grains

HPLC analysis of dehulled red, black and non-colored indica and japonica rice subspecies revealed significant differences in the contents of the anthocyanins cyanidin-3-glucoside and peonidin-3-glucoside. The rice materials were subjected to a comparative capillary gas chromatography-based metabolite profiling approach. The employed extraction and fractionation protocol enables the analysis of a broad spectrum of lipophilic and hydrophilic low molecular weight constituents from different chemical classes. The method covers not only primary metabolites (e.g. sugars, fatty acids) but also nutritionally relevant constituents (e.g. α-tocopherol, γ-aminobutyric acid). Statistical assessment of the data via principal component analysis and agglomerative hierarchical clustering revealed a distinct grouping of the different colored rice subspecies on the basis of their metabolite profiles. Compared to non-colored and red rice, black rice exhibited, in particular, higher levels of fatty acid methyl esters, free fatty acids, organic acids and amino acids.     

Antioxidant capacity, anthocyanins and total phenolics in purple-and red-fleshed potato (Solanum tuberosum L.) genotypes

Purple- and red-fleshed potatoes (Solanum tuberosum L.) were evaluated for their total anthocyanin (ACY), total phenolic (PHEN), and antioxidant capacity. The ACY and PHEN compounds were distributed throughout the tubers; however, a higher concentration was found at the stem-end than the bud-end. Although ACY and PHEN concentrations in potato peel were 0.9-to 1.6-fold higher than in potato flesh, overall contribution of the peel to ACY and PHEN contents of a potato slice was ～20%. These observations differ from the widespread idea that phytonutrients are mostly accumulated in the peel of tubers. The ACY and PHEN contents of different purple- and red-fleshed potato genotypes ranged from 11 to 174 mg cyanidin-3-glucoside/100 g fresh weight and from 76 to 181 mg chlorogenic acid/100 g fresh weight, respectively, and were genotype and location dependent. High positive correlations between antioxidant capacity and ACY and PHEN suggest that these compounds are mainly responsible for the antioxidant capacity. These results provide useful and important information for potato breeders and researchers in order to increase the antioxidant capacity and functional value of purple- and red-fleshed potatoes for the food and nutraceutical industries.     

不同蓝莓品种品质特性研究

本研究探讨不同蓝莓品种的品质特性,为蓝莓生产育种、采后贮运和综合加工利用提供科学依据。以河源蓝莓种植基地的灿烂、夏普兰、南高丛、杰兔、芭尔德温、粉蓝和圆蓝 7 个蓝莓品种的新鲜果实为材料,测定其理化指标和感官品质,运用聚类分析方法对不同品种蓝莓的综合品质进行分析评价,筛选出较优的蓝莓品种。结果表明：不同品种间的品质特性差异较大,芭尔德温的粒径（1.58 cm）、单果重（2.05 g）、pH（3.29）、硬度（770.79 g）、维生素 C 含量（14.23 mg/100 g）最大,圆蓝的可溶性固形物（12.58%）、可溶性糖（12.32%）、花青素（1.89 mg/g）、总酚（28.58 mg/g）含量最高;灿烂的出汁率（73.51%）最高。聚类分析将 7 个蓝莓品种分为3 类,灿烂、夏普兰、芭尔德温、粉蓝和南高丛为第 1 类;杰兔为第 2 类;圆蓝为第 3 类。通过分析蓝莓的营养成分、感官品质和聚类分析,发现第 3 类蓝莓品种圆蓝的综合品质最好。