Vipotnik Ziva, Golob Majda, Albreht Alen
Laboratory for Food Chemistry, Department of Analytical Chemistry, National Institute of Chemistry, Hajdrihova 19, SI-1000 Ljubljana, Slovenia.
Institute of Microbiology and Parasitology, Veterinary Faculty, University of Ljubljana, Gerbičeva ulica 60, SI-1000 Ljubljana, Slovenia.
Plants (Basel). 2025 Aug 7;14(15):2444. doi: 10.3390/plants14152444.
The extract of powdered raspberry pomace was characterized in terms of its phenolic profile and antioxidant and antimicrobial activity. Kuromanin, chlorogenic acid, protocatechuic acid, and pelargonidin-3--glucoside were found to be the major phenolic compounds, while the antioxidant activity of the extract correlated positively with the total phenolic content (TPC), which was 472.9 ± 0.1 mg GAE/g dw. The extract also showed good antimicrobial activity against Gram-positive foodborne bacteria. More importantly, in vitro bioaccessibility of phenols from the raspberry pomace extract was 5-fold higher when the extract was incorporated into meringue cookies. Although the concentrations of anthocyanins, flavonoids, and tannins decreased after the oral, gastric, and intestinal phases of digestion, the TPC slightly increased as the compounds were released from the food matrix. The content of available phenolics was 4-fold lower in the case of a commercial raspberry colorant, demonstrating that the waste from raspberry pomace could serve as a valuable health-promoting ingredient for functional food formulations.
对树莓果渣粉末提取物的酚类成分、抗氧化和抗菌活性进行了表征。发现矢车菊素、绿原酸、原儿茶酸和天竺葵素-3-葡萄糖苷是主要的酚类化合物，而提取物的抗氧化活性与总酚含量（TPC）呈正相关，TPC为472.9±0.1mg没食子酸当量/g干重。该提取物对革兰氏阳性食源细菌也表现出良好的抗菌活性。更重要的是，当树莓果渣提取物加入蛋白酥皮饼干中时，酚类物质的体外生物可及性提高了5倍。尽管花青素、黄酮类化合物和单宁的浓度在口腔、胃和肠道消化阶段后有所下降，但随着化合物从食物基质中释放出来，TPC略有增加。对于市售树莓色素，可用酚类物质的含量低4倍，这表明树莓果渣废弃物可作为功能性食品配方中有价值的促进健康成分。
