Summary Profiling and quantitative analysis of anthocyanins in five elderberry (Sambucus nigra L.) varieties, namely ‘Haschberg’, ‘Samocco’, ‘Samyl’, ‘Samident’ and ‘Sampo’, were performed in six different maturity stages from two consecutive years (2012 and 2013) and from two growing areas in Hungary. Cyanidin‐3‐O‐sambubioside‐5‐O‐glucoside, cyanidin‐3‐O‐sambubioside and cyanidin‐3‐O‐glucoside were found and identified by HPLC‐Q/TOF‐MS as major anthocyanins and were quantified by HPLC‐UV/Vis. In optimum maturity stage, ‘Samocco’ showed the highest anthocyanin content with an average of 1237 mg per 100 g dry weight in both growing areas and vintages. The dominant anthocyanin component of Samocco variety was cyanidin‐3‐O‐sambubioside, which is according to literature more stable against technology processing than cyanidin‐3‐O‐glucoside found in the other four investigated elderberry varieties in the highest concentration. ‘Samocco’, if grown under the climatic conditions of the Carpathian basin, might be a promising alternative variety for growing as raw material for natural food colourant processing industry.
The beetroot is typically on the table in winter in form of pickles or juice, but for its nutritional values it would deserve more common consumption. Its curative effect in great part is due to the several vitamins, minerals, and compounds with antioxidant activity. But the division of biological active compounds is very different in the parts of the root. Based on our results, we could compare the differences between the morphology and some inner contents (soluble solid content, colour, betacyanin, betaxanthin, and polyphenol contents, antioxidant activity, and some fl avonoids) of two beetroot cultivars. The results of the morphological investigations showed that the 'Cylindre' cultivar had more favourable crop parameters than the 'Alto F1' cultivar. In the 'Cylindre' cultivar the polyphenol content and the antioxidant capacity were signifi cantly higher than in the 'Alto F1' cultivar. By determination of the betanin contents of the investigated beetroots, our results showed both betacyanin and betaxanthin contents were higher in the 'Cylindre' cultivar. The chlorogenic acid, gallic acid, the cumaric acid have been identifi ed based on the peaks of HPLC in the studied beetroot cultivars.Keywords: beetroot, antioxidant capacity, polyphenol content, betacyanin, betaxanthin, fl avonoidsThe beetroot is native to the Mediterranean area and ancestor of the wild form of Beta vulgaris L. var. maritime. The Greeks and Romans knew and cultivated and consumed the beetroot in the 2 nd -3 nd centuries. It became known in Hungary in the 17 th . century. The beetroot is one of the ten most powerful vegetables regarding antioxidant capacity. The polyphenol content for the total dry matter is 50-60 mol g -1 (VINSON et al., 1998;KAHKONEN et al., 1999).Its curative effect in great part is due to the numerous vitamins (C-, B vitamins, folic acid and beta carotenes among others) and high mineral content (iron, copper, magnesium, and calcium). BERRADA and co-workers (2007) have determined the K, Cl, P, Mg, and Na contents in natural red beet by 14 MeV neutron activation analysis.KUJALA and his colleagues determined that the total phenol content of beetroot is decreasing towards the inside of the beet body. Fifty percent of the total phenol content is in the peel, 37% is in the crown, and 13% is in the body. Betalain content of the crown is 32% and of the root is 14% (KUJALA et al., 2000). The valuable colour contents of the beetroot are nitrogen-containing, water-soluble pigments, these are the betalains. These can be divided into two main groups; the red betacyanins and the yellow betaxanthins. The major betacyanin pigment in the beetroot is betanin, which is a betanidin-5-O-β-glucoside. The betanidin is the aglycolic form of the betanin. The major betaxanthin is the vulgaxanthin in the red beet (KUGLER et al., 2007). The beetroot also contains anthocyanins, which are responsible for the * To whom correspondence should be addressed. Phone: +36-1-482-6035, fax: +36-1-482-6327, e-mail: dora.szekely@uni-corvinus.hu SZÉKELY et al.: D...
Elderberry concentrate is widely used for food colouring. Its production includes several processing steps, which influence pigment composition, thus affecting the quality of final product. In this study, qualitative and quantitative changes in anthocyanin components were followed during the production of elderberry juice concentrate using Haschberg and Samocco varieties. Juice concentration resulted in more than fivefold concentration increase in anthocyanins; however, clarification, filtration and evaporation steps caused slight but continuous decrease in anthocyanins relative to the dry matter of the product. Pectolytic enzymatic treatment was found to be one of the most critical processing steps that affects anthocyanin yield during production, and this effect on yield can be variety-dependent. Additionally, two condensed dimeric anthocyanin species generated after heat treatment are reported for the first time to be present in elderberry juice concentrate. Our results suggest that cyanidin-based anthocyanin conjugates with more complex saccharide moieties are more robust during production.
Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3) were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18%, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19% were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life () of anthocyanins, while the Kántorjánosi 3 juice had higher values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.
Sea buckthorn (Hippophae rhamnoides L.) is consumed mainly in its processed form. Therefore, the investigation of the physicochemical properties of its berries is a current task in the aspect of food processing. The aim of this study was to determine the physicochemical parameters (soluble solid content, total titratable acidity, sugar/acid ratio), color characteristics (L*, a*, b*) and fatty acid profile of five varieties (‘Askola’, ‘Clara’, ‘Habego’, ‘Leikora’, ‘Mara’) and one Hungarian candidate, R-01, to establish a basis for experiments on the processability of the whole berries (e.g., drying). The weight of the berry of ‘Leikora’ (0.64 g) was significantly higher than the other investigated fruits. The differences between the values of soluble solid content (6.3–10.84 °Brix) and titratable acid (1.4–3.7%) content of berries were significant. ‘Mara’ had the highest sugar/acid ratio. Regarding the fatty acid profile, the amount of unsaturated fatty acids was measured between 72.6–83.4%, including polyunsaturated fatty acids, which were between 32.3–58.1%. The seeds of the tested samples contained high concentrations of linoleic acid (17.0–33.2%) and linolenic acid (15.3–24.9%), mainly in the case of the ‘Mara’, ‘Clara’ and ‘Askola’ varieties. Candidate R-01 could be used as a raw material for functional foods due to its significant content of palmitoleic acid and a favourable omega-6/omega-3 ratio.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.