Loizzo Monica R, Tundis Rosa, Leporini Mariarosaria, D'Urso Gilda, Gagliano Candela Rossella, Falco Tiziana, Piacente Sonia, Bruno Maurizio, Sottile Francesco
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy.
Department of Pharmacy, University of Salerno, 84084 Fisciano, Italy.
Antioxidants (Basel). 2021 Jul 29;10(8):1218. doi: 10.3390/antiox10081218.
This work proposes for the first time a model for reusing almond ( cv. Casteltermini from Sicily, Southern Italy) skin to formulate a new functional blackberry ( Schott) jam. For this purpose, blackberries were analysed fresh and as jam, traditionally prepared with a minimum fruit amount of 80%. Different percentages of almond skin (20, 15, and 10% /) were added to jam. The phytochemical profile of enriched jam was investigated by LC-ESI/LTQOrbitrap/MS analyses. Anthocyanins, hydrolysable tannins, and triterpenoids were identified in a blackberry extract, while proanthocyanidins, flavonoids, and oxylipins were identified in an almond extract. The -hexane extract of skin, investigated by GC-MS, evidenced linoleic, palmitic, and oleic acids as the main abundant compounds. Samples were investigated for their antioxidant activity using DPPH, ABTS, β-carotene, and FRAP tests. The hypoglycaemic and hypolipidemic effects were studied by α-amylase, α-glucosidase, and lipase inhibitory assays. In order to evaluate the effect of thermal process on enriched jam bioactivity, pasteurisation was applied. An increase in activities for all samples was observed, in particular for jam enriched with 20% / of almond skin. Based on obtained data, and supported by sensory analysis, we propose enriched jam as a promising source of compounds useful for preventing diseases associated with oxidative stress.
这项工作首次提出了一种利用杏仁（来自意大利南部西西里岛的Casteltermini品种）皮来制作新型功能性黑莓（肖特品种）果酱的模型。为此，对新鲜黑莓以及传统制作的黑莓果酱（水果含量至少为80%）进行了分析。向果酱中添加了不同比例的杏仁皮（20%、15%和10%）。通过液相色谱 - 电喷雾电离/线性离子阱 - 轨道阱质谱分析研究了强化果酱的植物化学特征。在黑莓提取物中鉴定出了花青素、可水解单宁和三萜类化合物，而在杏仁提取物中鉴定出了原花青素、黄酮类化合物和氧化脂质。通过气相色谱 - 质谱联用仪对杏仁皮的正己烷提取物进行分析，结果表明亚油酸、棕榈酸和油酸是主要的丰富化合物。使用DPPH、ABTS、β - 胡萝卜素和铁还原抗氧化能力测试对样品的抗氧化活性进行了研究。通过α - 淀粉酶、α - 葡萄糖苷酶和脂肪酶抑制试验研究了降血糖和降血脂作用。为了评估热加工对强化果酱生物活性的影响，进行了巴氏杀菌处理。观察到所有样品的活性均有所增加，特别是富含20%杏仁皮的果酱。基于所获得的数据，并在感官分析的支持下，我们提出强化果酱是预防与氧化应激相关疾病的有前景的化合物来源。
