Ispiryan Audronė, Viškelis Jonas, Viškelis Pranas, Urbonavičienė Dalia, Raudonė Lina
Lithuanian Research Centre for Agriculture and Forestry, Instituto al. 1, Akademija, LT-58344 Kėdainiai, Lithuania.
Department of Pharmacognosy, Lithuanian University of Health Sciences, Sukileliu Av. 13, 50162 Kaunas, Lithuania.
Plants (Basel). 2023 Jun 23;12(13):2424. doi: 10.3390/plants12132424.
The optimization of innovation and food technological processes not only increases the profits of companies but also allows them to achieve the set goals of the green trajectory. This research aimed to collect data on the biochemical composition of different parts of the raspberry variety 'Polka', including the various morphological parts, to present the importance of differentiating plant parts in food processing, and to show the potential of usage for primary processing in different fields of the food industry. Fruits, stems (cane), leaves, flowers, seeds, and roots were evaluated according to their chemical composition and mineral (Ca, Mg, B, Zn, Cu, Fe, and Mn) contents, phenolic compounds, and antioxidant activity. In our study, the contents of inverted sugar, saccharose, and total sugar varied from 51.8 ± 2.46 %, 18.9 ± 0.31 %, and 69.7 ± 4,36 % in raspberry puree to 5.9 ± %, 1.51 ± %, 7.39 ± % in the seeds, respectively. The results regarding the mineral composition of various raspberry parts (mg/kg) indicated significant differences ( < 0.05). The contents of manganese and iron (57.6 ± 0.50; 36.9 ± 0.59) were the highest in all the parts in the plant. Manganese varied from 246 ± 10.32 in inflorescence to 40.1 ± 0.87 in the seeds. Iron fluctuated from 1553 ± 44.03 in the roots to 35.5 ± 0.15 in the seeds. The highest statistically significant boron content ( < 0.05) was found in the leaves (41.8 ± 0.33), while the lowest was in the seeds (7.17 ± 0.19). The total phenol content of the raspberry's distinct parts ranged from 6500 mg GAE/100 g DW to 1700 mg GAE/100 g DW. The inflorescence had the considerably highest total phenol content. Our study found that the highest amount of epicatechin is found in the roots (9162.1 ± 647.86 mg), while the fruits contain only 657.5 ± 92.99, and the lowest value is in the stems (130.3 ± 9.22). High levels of procyanidin B2 were found in the raspberry roots (7268.7 ± 513.98), while the stems had the lowest value-368.4 ± 26.05. The DPPH of the raspberry morphological parts ranged from 145.1 to 653.6 µmol TE/g FW, ABTS-from 1091.8 to 243.4 µmol TE/g FW, and the FRAP-from 720.0 to 127.0 µmol TE/g FW. The study revealed the importance of differentiating plant parts in production for the quality of the final product. Studies showed that raspberry plant parts represent a potential source of natural food ingredients, and can be a potential raw material for products rich in phenolic compounds or dietary fiber, which can provide healthy properties to food when used as an additive that may be economically attractive for consumers.
创新和食品工艺的优化不仅能增加公司利润，还能使它们实现绿色发展轨迹的既定目标。本研究旨在收集树莓品种“波尔卡”不同部位（包括各种形态部位）的生化成分数据，以阐明区分植物部位在食品加工中的重要性，并展示其在食品工业不同领域初级加工中的应用潜力。对果实、茎（藤）、叶、花、种子和根的化学成分、矿物质（钙、镁、硼、锌、铜、铁和锰）含量、酚类化合物及抗氧化活性进行了评估。在我们的研究中，树莓果泥中的转化糖、蔗糖和总糖含量分别为51.8±2.46%、18.9±0.31%和69.7±4.36%，而种子中的含量分别为5.9±%、1.51±%、7.39±%。不同树莓部位的矿物质组成（毫克/千克）结果显示存在显著差异（<0.05）。锰和铁的含量（57.6±0.50；36.9±0.59）在植物的所有部位中最高。锰在花序中的含量为246±10.32，在种子中为40.1±0.87。铁在根中的含量为1553±44.03，在种子中为35.5±0.15。统计学上硼含量最高（<0.05）的是叶（41.8±0.33），最低的是种子（7.17±0.19）。树莓不同部位的总酚含量在6500毫克没食子酸当量/100克干重至1700毫克没食子酸当量/100克干重之间。花序的总酚含量相当高。我们的研究发现，根中表儿茶素含量最高（9162.1±647.86毫克），而果实中仅含657.5±92.99毫克，最低值在茎中（130.3±9.22毫克）。树莓根中含有高水平的原花青素B2（7268.7±513.98），而茎中的含量最低，为368.4±26.05。树莓各形态部位的DPPH自由基清除能力在145.1至653.6微摩尔 Trolox 当量/克鲜重之间，ABTS阳离子自由基清除能力在1091.8至243.4微摩尔 Trolox 当量/克鲜重之间，FRAP铁离子还原抗氧化能力在720.0至127.0微摩尔 Trolox 当量/克鲜重之间。该研究揭示了在生产中区分植物部位对最终产品质量的重要性。研究表明，树莓植物部位是天然食品成分的潜在来源，可成为富含酚类化合物或膳食纤维产品的潜在原料，用作添加剂时可为食品提供健康特性，对消费者可能具有经济吸引力。
