Howard Luke, Brownmiller Cindi R, Astrid Garzón G
Department of Food Science, University of Arkansas, 2650 Young Ave, Fayetteville, AR, 72704, USA.
Departamento de Química, Universidad Nacional de Colombia, AA, 14490, Bogota, Colombia.
Heliyon. 2024 Jun 25;10(14):e33504. doi: 10.1016/j.heliyon.2024.e33504. eCollection 2024 Jul 30.
Processing of berries usually degrades anthocyanin and non-anthocyanin phenolics and diminishes antioxidant activity. In Colombia, jelly produced from the fruit of Swartz is a popular product among consumers. The aim of this study was to determine the effect of jelly processing steps on bioactive components. Analysis of anthocyanins (ACNs) and non-anthocyanin phenolics was performed via HPLC-PDA. Antioxidant activity was assessed by the ORAC method. The pulping step had the highest impact on ACNs, whose total content was significantly higher in the pomace (747.6 ± 59.2 mg cyanidin 3-glucoside (cyn 3-glu)/100 g) than in the pulp (102.7 ± 8.3 mg cyn 3-glu/100 g). Similarly, pulping caused a significant decrease in flavonols, procyanidins (PACs) and ORAC values. Despite the effects of processing, Colombian bilberry jelly can be considered a good source of phenolic compounds with high antioxidant activity. The final concentration of ACNs, hydroxycinnamic acids (HCAs) and flavonols, as well as the ORAC values in this product were comparable to those of fresh cranberry () and black currant (). The results also suggest that the pomace of can be recovered as an excellent source of bioactive compounds.
浆果的加工通常会使花青素和非花青素酚类物质降解，并降低抗氧化活性。在哥伦比亚，由斯沃茨果制成的果冻是消费者喜爱的产品。本研究的目的是确定果冻加工步骤对生物活性成分的影响。通过高效液相色谱-光电二极管阵列检测法（HPLC-PDA）对花青素（ACNs）和非花青素酚类物质进行分析。采用氧自由基吸收能力（ORAC）法评估抗氧化活性。打浆步骤对ACNs的影响最大，果渣中ACNs的总含量（747.6±59.2毫克矢车菊素3-葡萄糖苷（cyn 3-glu）/100克）显著高于果肉（102.7±8.3毫克cyn 3-glu/100克）。同样，打浆导致黄酮醇、原花青素（PACs）和ORAC值显著降低。尽管加工有影响，但哥伦比亚越橘果冻可被视为具有高抗氧化活性的酚类化合物的良好来源。该产品中ACNs、羟基肉桂酸（HCAs）和黄酮醇的最终浓度以及ORAC值与新鲜蔓越莓和黑加仑相当。结果还表明，斯沃茨果的果渣可作为生物活性化合物的优质来源回收利用。
