Are Processed Bilberry Products a Good Source of Phenolics?

Zorenc, Zala; Veberič, Robert; Mikulič-Petkovšek, Maja

doi:10.1111/1750-3841.14209

Cited by 13 publications

(14 citation statements)

References 41 publications

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“…In A. alnifolia fruits, too, the same anthocyanin glycosides were confirmed except peonidin‐3‐glucoside, which was not detected (Mazza, ; Ozga et al., ). The procedures of fruit processing had a significant impact on the changed levels of anthocyanins (Lafarga et al., ; Zorenc, Veberic, & Mikulic‐Petkovsek, ). Our results showed that the lowest content of anthocyanins was found in tea and juice (Table ).…”

Section: Resultsmentioning

confidence: 99%

The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruits

Mikulič-Petkovšek

Koron

Rusjan

2020

Journal of Food Science

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Sugars, organic acids, and phenolic compounds were analyzed in the fruits of juneberry (Amelanchier lamarckii). Different food products were made from fresh juneberry fruits: jam, liqueur, juice, and tea. A detailed analysis of the phenolic component was performed using high-pressure liquid chromatography coupled with mass spectrometry, and the content of phenolics in different products was compared with the control treatment (fresh fruits extracted with 70% methanol: 27% water: 3% formic acid; v/v/v). Four sugars and six organic acids were determined in the fruits. The main sugars were glucose (61 g/kg fresh weight [FW]) and fructose (64 g/kg FW) and the acids: malic (5.85 g/kg FW) and citric acid (2.6 g/kg) were abundant. Hydroxycinnamic acids, anthocyanins, and flavonol glycosides were the major phenolic groups in juneberry fruits. Fruit processing significantly affected the content of phenolic compounds in the different fruit products. Liqueur had 17% higher phenolic acid contents than the control treatment (fresh fruits extracted with a solution of 70% MeOH/27% H 2 O/3% formic acid) and jam had 14% higher content than the control, calculated on the dry mass of fruit. Juneberry juice had the highest content of total analyzed phenolics (298 mg/100 mL), followed by liqueur (108 mg/100 mL) and tea (8 mg/100 mL). Fruits of juneberry are rich in bioactive compounds and a useful source for the food industry for making various health snacks, jellies, marmalades, alcoholic drinks, juices, and so on.

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Section: Resultsmentioning

confidence: 99%

The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruits

Mikulič-Petkovšek

Koron

Rusjan

2020

Journal of Food Science

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“…The individual and total contents of flavonols in fruits of V. myrtillus are also presented in Table 1. All the reported studies identified kaempferol, quercetin and myricetin glycosides as the main compounds, although Zorenc et al [2] also reported laricitrin, syringetin and isorhamnetin glycosides [2].…”

Section: Bioactive Compoundsmentioning

confidence: 98%

“…Phenolic compounds are a group of secondary plant metabolites recognized for their health-protective action, namely as an antioxidant [ 2 , 33 ], anti-inflammatory [ 34 ] and antihypertensive [ 35 ], antimicrobial [ 36 ] and anticancer agents [ 37 ]. The fact that V. myrtillus has a high content of phenolic compounds may account for the growing demand for this fruit.…”

Section: Bioactive Compoundsmentioning

confidence: 99%

“…The fact that V. myrtillus has a high content of phenolic compounds may account for the growing demand for this fruit. Vaccinium myrtillus L. is rich in polyphenols, with anthocyanins flavan-3-ols, flavonols and phenolic acids as the main group of compounds identified by several authors [ 2 , 13 , 42 , 43 , 46 , 91 , 106] (Fig. 1 ).…”

Section: Bioactive Compoundsmentioning

confidence: 99%

“…Bilberry ( Vaccinium myrtillu s L.) is a dark blue fruit that belongs to the genus Vaccinium , family Ericaceae, which comprises around 450 species of trees, shrubs, sub-shrubs and hemiphytes distributed all over the world [ 1 ]. These fruits are usually consumed in the fresh form, however, due to their short shelf life, they are also frozen, dried or processed in the form of jams, juices and wines or liqueurs [ 2 ]. Bilberries have been conventionally consumed and used in traditional medicine since ancient times, being harvested from wild bushes, although currently the cultivation of these fruits is commonly performed in northern and eastern Europe, and also in northern Africa [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

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Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review

Pires

Caleja

Santos‐Buelga

et al. 2020

CPD

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: Consumers’ demand for healthier foods with functional properties has had a clear influence on the food industry and in this sense, they have been attaching natural sources of bioactive ingredients into food products. Vaccinium myrtillus L. (bilberry) is known to be a functional food, presenting its fruits in the form of a small dark blueberry. This coloration is due to its high content in anthocyanin, being also associated with bilberries’ beneficial health effects. In the bilberry industry, there is a very high annual loss of this fruit due to the less aesthetic shape or appearance, in which they cannot be considered suitable for sale and are therefore disposed of as biological waste. Therefore, it is of great importance to valorize this fruit and this review aimed to completely characterize the fruits of V. myrtillus in order to comprehend the relationship between their consumption and the beneficial effects regarding consumer’s health. Thus, this review provides a description of the nutritional and bioactive compounds present in bilberry fruits, followed by their beneficial health effects. An overview of the natural pigments present in these fruits was also explored, focusing particularly in the anthocyanins composition, which represents the most widely studied class of bioactive compounds of V. myrtillus fruits. Finally, industrial applications of these fruits and by-products, as an efficient approach to the production of value-added products with economical and environmental impact, were also discussed. : In general, V. myrtillus is a rich source of micronutrients and phytochemical compounds, such as organic acids, sugars, vitamins, fibers and phenolic compounds (anthocyanin and non-anthocyanin compounds), with nutritional and functional properties, that justify the growing interest in these berries, not only for food applications, but also in the pharmaceutical industry.

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Investigation of Changes in the Polyphenol Profile Verified by LC‐MS/MS and the Pro‐Health Activities of Fruit Smoothie

Borowiec,

Szwajgier,

Stachniuk

et al. 2024

Molecular Nutrition Food Res

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ScopeBilberry, bananas, and apples are used for smoothie production because the health‐promoting activities and to prevent human diseases including neurodegenerative disorders. The smoothie is prepared to promote a promising practice for increasing the intake of fruit in the diet.Methods and resultsThe smoothie is packed into dark glass jars, pasteurized, and stored for up to 4 months at 4 or 22 °C. Then, it is analyzed for the polyphenols profile using liquid chromatography‐high resolution mass spectometry (LC‐HRMS) Polyphenols content and the antiinflammatory, anticholinesterase, and antioxidant activities, and the impact on catalase activity are controlled using biochemical analyses. A significant decrease in the flavanol content (p < 0.05) is investigated, while there are lower decreases or no changes in the other polyphenols content in the smoothies stored at 4 °C. The changes in the anticholinesterase and antioxidant activities of the smoothie are correlated with the total polyphenols, anthocyanins, flavonols, and tannins content.ConclusionThe proposed preservation of the smoothie and its storage at refrigeration temperature is adequate to maintain the smoothie's nutritional and functional effect for a 4‐month shelf life. Even significant changes in the content of individual subgroups of polyphenols are not drastically reflected in the decrease of the smoothie biological activities.

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Are Processed Bilberry Products a Good Source of Phenolics?

Abstract: Although we confirmed the common belief among consumers that the consumption of fresh berries is more beneficial than consuming processed products, this study showed that various bilberry-derived products can also be valuable source of phenolic compounds all year round.

Cited by 13 publications

References 41 publications

The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruits

The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruits

Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review

Investigation of Changes in the Polyphenol Profile Verified by LC‐MS/MS and the Pro‐Health Activities of Fruit Smoothie

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