Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland.
Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
Molecules. 2023 Jun 20;28(12):4871. doi: 10.3390/molecules28124871.
Red raspberries, which contain a variety of nutrients and phytochemicals that are beneficial for human health, can be utilized as a raw material in the creation of several supplements. This research suggests micronized powder of raspberry pomace production. The molecular characteristics (FTIR), sugar, and biological potential (phenolic compounds and antioxidant activity) of micronized raspberry powders were investigated. FTIR spectroscopy results revealed spectral changes in the ranges with maxima at ~1720, 1635, and 1326, as well as intensity changes in practically the entire spectral range analyzed. The discrepancies clearly indicate that the micronization of the raspberry byproduct samples cleaved the intramolecular hydrogen bonds in the polysaccharides present in the samples, thus increasing the respective content of simple saccharides. In comparison to the control powders, more glucose and fructose were recovered from the micronized samples of the raspberry powders. The study's micronized powders were found to contain nine different types of phenolic compounds, including rutin, elagic acid derivatives, cyanidin-3-sophoroside, cyanidin-3-(2-glucosylrutinoside), cyanidin-3-rutinoside, pelargonidin-3-rutinoside, and elagic acid derivatives. Significantly higher concentrations of ellagic acid and ellagic acid derivatives and rutin were found in the micronized samples than in the control sample. The antioxidant potential assessed by ABTS and FRAP significantly increased following the micronization procedure.
红树莓含有多种有益于人类健康的营养成分和植物化学物质，可以作为多种补充剂的原料。本研究提出了生产覆盆子渣微粉的方法。对微粉化覆盆子粉的分子特性（FTIR）、糖和生物潜力（酚类化合物和抗氧化活性）进行了研究。FTIR 光谱结果显示，在~1720、1635 和 1326 处有最大值的范围内以及在整个分析光谱范围内的强度变化上有光谱变化。这些差异清楚地表明，通过微粉化覆盆子副产物样品，断裂了样品中存在的多糖的分子内氢键，从而增加了相应的单糖含量。与对照粉末相比，从覆盆子粉末的微粉化样品中回收了更多的葡萄糖和果糖。研究发现，微粉化粉末中含有 9 种不同类型的酚类化合物，包括芦丁、鞣花酸衍生物、矢车菊素-3-槐糖苷、矢车菊素-3-(2-葡萄糖基槐糖苷)、矢车菊素-3-槐糖苷、天竺葵素-3-槐糖苷和鞣花酸衍生物。微粉化样品中鞣花酸和鞣花酸衍生物以及芦丁的浓度明显高于对照样品。通过 ABTS 和 FRAP 评估的抗氧化潜力在微粉化后显著增加。
