This study characterizes biologically active compounds of berry fruits, including non-nutritive compounds such as phenolic compounds, including anthocyanins, phenolic acids, stilbens and tannins, as well as nutritive compounds such as carotenoids and vitamin C. It discusses the biological activity of those compounds, in particular their antioxidant properties and the resulting health benefits.

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Fruit pomace remaining after juice extraction is still a source of bioactive compounds. Especially rich in these compounds is the pomace from blackcurrant fruit and from fruits of little-known horticultural plants, like: rowan, rosehip and elderberry. The addition of fruit pomace to bakery and confectionery products, especially to those made of white flour, may significantly enrich their composition with dietary fiber, vitamins and phenolic compounds. This study was aimed at determining the effect of 20 % addition of fruit pomace from rosehip, rowan, blackcurrant and elderberry on the properties of shortbread cookies. The pomace-containing cookies, compared to those without additives, were characterized by a darker color with a higher contribution of yellowness, and by higher hardness. The overall organoleptic assessment was comparable for all types of cookies, however the cookies with pomace were characterized by more perceptible taste and aroma, and were sourer. The extracts from pomace-supplemented cookies had a significantly stronger antioxidant capacity than that from the cookies without pomace, but they were ineffective in inhibiting lipid oxidation. The study showed that fruit pomace could improve the nutritional value of shortbread cookies. Furthermore, non-typical color of such a new product may be attractive to consumers.

This study analysed fruits of cranberry cultivars: Ben Lear, Bergman, Early Richard, Pilgrim and Stevens and compared them with wild-grown cranberry fruits. The fruits were characterised in terms of dimensions, colour, content of total phenolic compounds, flavonoids, proanthocyanidins and anthocyanins, and hydroxyl radical and trypsin inhibition activities. It was shown that the wild-grown cranberry fruits were characterised by much smaller dimensions and redder colour than fruits of the cranberry cultivars. The most phenolic compounds were found in the Early Richard fruits (357.6 mg/100 g fw), and they showed the highest antitrypsin activity. The highest anthocyanin content (60.6 mg/100 g fw) was determined in the Pilgrim fruits, while the Ben Lear fruits were the richest source of proanthocyanidins (27.9 mg/100 g fw). The antioxidant activity was correlated with the content of phenolic compounds, flavonoids and proanthocyanidins, while the antitrypsin activity was correlated with phenolic compounds and anthocyanin contents.

Borowski J., Narwojsz J., Borowska E.J., Majewska K. (2015): The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli. Czech J. Food Sci., 33: 254-260.Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture parameters were determined instrumentally. The effect of various thermal processing methods on pectic compounds was analysed. The application of different cooking methods led to significant variations in the analysed attributes. The majority of the observed differences were statistically significant (P < 0.05). Broccoli cooked in a convection steam oven at 125°C with 90% steam saturation for 8 min was characterised by the most desirable sensory attributes and scored 8.5 on a 10-cm unstructured line scale. The same samples had the greatest firmness and the highest protopectin content (72.9%). Broccoli boiled in water scored the lowest number of points, and it had the lowest protopectin content (51%).

The study examined the effects of various methods of thermal treatment of Lord cultivar potato tubers on changes in starch, polyphenols, vitamin C, antioxidant activity, and mineral compounds. Following heat treatment in order to determine further transformations of starch, the potatoes were stored at 2°C/24 h. Changes in starch, bioactive compounds and antioxidant properties varied depending on the treatment method. In general, higher retention of bioactive compounds was noted for tubers treated with "dry" methods, such as microwaving or grilling than for tubers treated with "wet" methods, e.g., boiling in water, steam cooking or cooking in a combi oven. These samples were also characterised by a higher resistant starch content. Cold storage resulted in an increase in the proportion of resistant starch. Total phenols content ranged from 210.96 (boiling) to 348.46 mg/100 g DW (grilling) and vitamin C content ranged from 43.79 (boiling) to 68.83 mg/100 g DW (microwaving). DPPH radical scavenging activity was the highest for the grilled tubers. The results indicate microwaving and grilling as the most favourable thermal treatments of potato.

The objective of this study was to analyze fresh and pasteurized cranberry and strawberry juices, based on the content of polyphenols, anthocyanins and ascorbic acid, as well as DPPH • radical scavenging capacity. Significant differences were found between the investigated juices, dependent on both fruit species and the technological process. Cranberry juices were characterized by higher concentrations of the tested compounds, except for anthocyanins, and by greater DPPH • radical scavenging capacity. Pasteurization was found to exert a significant, destructive effect on the properties of the examined juices, particularly on the anthocyanin content of strawberry juice.

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