Distribution of phytochemicals and antioxidative potency in fruit peel, flesh, and seeds of Saskatoon berry

Lachowicz, Sabina; Seliga, Łukasz; Pluta, S.

doi:10.1016/j.foodchem.2019.125430

Cited by 26 publications

(31 citation statements)

References 30 publications

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“…Detailed analyses allowed identifying 42 compounds classified to four main groups as anthocyanins, phenolic acids, flavonols, and flavan-3-ols. Their presence in powders obtained from Saskatoon berry fruits was also confirmed in earlier works [1,2,4,6,17,18].…”

Section: Polyphenolic Content and Chemical Profilesupporting

confidence: 83%

“…The most abundant group belonging to polyphenolic compounds was represented in the analyzed powders by flavan-3-ols (monomers, oligomers, and polymeric procyanidins). These compounds were previously identified in fruits by Lachowicz et al [6,17]. This group accounted for 35% of total polyphenolic compounds in fruit powder, for 33% in juice powder, and for 39% in pomace powder.…”

Section: Polyphenolic Content and Chemical Profilementioning

confidence: 71%

“…Its fruits contain polyphenolic compounds, like e.g., anthocyanins, phenolic acids (mainly hydroxycinnamic acids), polymers of procyanidins, (+)-catechins, (−)-epicatechins, and quercetin derivatives [3,4]. These compounds have a wide spectrum of biological functions and biochemical activities, e.g., anti-diabetic, anti-inflammatory, antioxidant, and anti-cancer properties [1, 3,5,6].…”

Section: Introductionmentioning

confidence: 99%

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The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

Lachowicz

Michalska-Ciechanowska

Oszmiański

2020

Molecules

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The objective of this study was to examine the effect of inulin and maltodextrin applied during vacuum drying of Saskatoon berry fruit, juice, and pomace on the retention of bioactive compounds and antioxidant capacity (radical scavenging capacity (ABTS), ferric reducing antioxidant potential (FRAP)) of powders obtained. Ultra-high performance liquid chromatography (UPLC-PDA-ESI-MS/MS) was used to identify major groups of polyphenolic compounds, such as: flavan-3-ols (35% of all polyphenols for fruit powder, 33% for juice powder, and 39% for pomace powders of all polyphenols), anthocyanins (26% for fruit powder, 5% for juice powder, and 34% for pomace), phenolic acids (33% for fruit powder, 55% for juice powder, and 20% for pomace powder), and flavanols (6% for fruit powder, 6% for juice powder, and 7% for pomace powder). In general, the content of polyphenols was more dependent on the content than on the type of carrier used for drying, regardless of the matrix tested. The average sum of polyphenols and the antioxidant activity (for ABTS and FRAP assay) of the powders with 30% of carrier addition were 5054.2 mg/100 g dry matter (d.m.) as well as 5.3 and 3.6 mmol Trolox/100 g d.m. in the ABTS and FRAP tests, respectively. The increase in carrier concentration by 20% caused a decrease of 1.5-fold in the content of polyphenols and a 1.6-fold and 1.5-fold in the antioxidant potential, regardless of the matrix tested. The principal component analysis (PCA) analysis indicated that the freeze-drying process led to the lowest degradation of the identified compounds, regardless of the matrix tested, with the exception of juice and pomace powders dried by vacuum drying at 60 • C. In this case, the release of (−)-epicatechin was observed, causing an increase in the flavanol contents. Thus, this work demonstrated the effect of processing and matrix composition on the preservation of antioxidant bioactives in Saskatoon berry powders. Properly designed high-quality Saskatoon berry powders with the mentioned carriers may be used as nutraceutical additives to fortify food products and to improve their functional properties.

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Section: Polyphenolic Content and Chemical Profilesupporting

confidence: 83%

Section: Polyphenolic Content and Chemical Profilementioning

confidence: 71%

Section: Introductionmentioning

confidence: 99%

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The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

Lachowicz

Michalska-Ciechanowska

Oszmiański

2020

Molecules

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“…Saskatoon berry has found unique applications as a flavouring agent, decreasing the bitter and astringent attributes of natural remedies such as rooibos tea/vitamin D 3 supplements and thereby enhancing acceptability of flavour [2]. In common with other bright-coloured berries, Saskatoon berry contains polyphenols including flavonoids (anthocyanins, flavonols and flavanols), condensed tannins (proanthocyanidins), hydrolysable tannins (ellagitannins and gallotannins), phenolic acids (hydroxybenzoic and hydroxycinnamic acids, chlorogenic acids), stilbenoids and lignans [3][4][5][6]. Phytochemical concentrations varied according to species, genotype, and growing and post-harvesting conditions [7].…”

Section: Introductionmentioning

confidence: 99%

Saskatoon Berry Amelanchier alnifolia Regulates Glucose Metabolism and Improves Cardiovascular and Liver Signs of Diet-Induced Metabolic Syndrome in Rats

et al. 2020

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Saskatoon berry (Amelanchier alnifolia) is a potential functional food containing anthocyanins and flavonols, as well as ellagitannins and phenolic acids. We have determined the potential therapeutic effects of Saskatoon berry in diet-induced metabolic syndrome. Nine- to ten-week-old male Wistar rats were randomly assigned to four groups. Two groups were fed on control diets, either corn starch (C) or high-carbohydrate, high-fat diet (H) respectively, for 16 weeks. Two further groups were fed on C or H diet for 16 weeks with Saskatoon berry powder added to the diet for the final 8 weeks (CSSK, HSSK). After 16 weeks, H rats showed symptoms of metabolic syndrome, including increased body weight, visceral adiposity, systolic blood pressure, cardiac fibrosis, plasma concentrations of triglycerides and non-esterified fatty acids, and plasma activities of alanine transaminase and aspartate transaminase. Saskatoon berry intervention normalised body weight and adiposity, improved glucose tolerance, decreased systolic blood pressure, improved heart and liver structure and function with decreased infiltration of inflammatory cells, and decreased plasma total cholesterol. Further, Saskatoon berry normalised liver expression of hexokinase 1 and glycogen phosphorylase and increased glucose 6-phosphatase relative to H rats. These results suggest that Saskatoon berry regulates glycolysis, gluconeogenesis and glycogenesis to improve metabolic syndrome.

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“…Anthocyanins is a widespread kind of phenolic compounds collectively named flavonoids, which exhibits a wide range of biological effects including antioxidant and anticarcinogenic properties (Castañeda‐Ovando et al., 2009; Lachowicz et al., 2020). In this study, the all NaCl‐treated samples showed significantly higher total anthocyanins content than the control samples (Figure 4).…”

Section: Resultsmentioning

confidence: 99%

Effects of elevated sodium chloride on shelf‐life and antioxidant ability of grape juice sports drink

Zhang

Lyu

Lou

et al. 2020

J Food Process Preserv

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The effects of sodium chloride on pH, total soluble solid, phenolics, anthocyanins, and 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging activity (DPPH) of grape juice during storage at 7, 20, and 30°C were investigated in this study. The results indicated that during the 6‐day storage, NaCl at concentrations of 17, 42.5, and 85 mmol/L delayed the decrease of total anthocyanins and DPPH effectively at 7, 20, and 30°C. Except for 85 mmol/L at the late stages during storage, NaCl‐treated samples showed higher levels of total phenolics than control groups stored at 7, 20, and 30°C. Additionally, samples treated with NaCl showed significantly delayed decrease of pH and total soluble solids especially at 20 and 30°C. DPPH showed positive and significant correlation with total soluble solids, total phenolics, and total anthocyanins with r of 0.298 (p < .05), 0.376 (p < .01), and 0.835 (p < .001), respectively, while no correlation with pH. Our results showed that NaCl has potential effect on maintaining the quality and extending shelf life of grape juice without preservatives. In addition, NaCl‐treated grape juice could supplement water, electrolytes lost during exercise and antioxidant substances. Practical applications In this study, effects of NaCl on quality of grape juice during storage were investigated. NaCl effectively delayed decrease of anthocyanins and antioxidant activity and has potential effect on maintaining the quality grape juice. Additionally, NaCl‐treated grape juice replenishes water, sodium, total soluble solids, antioxidant substances, etc., and provides a theoretical basis for the development of juice‐type sports drinks.

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Distribution of phytochemicals and antioxidative potency in fruit peel, flesh, and seeds of Saskatoon berry

Cited by 26 publications

References 30 publications

The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

Saskatoon Berry Amelanchier alnifolia Regulates Glucose Metabolism and Improves Cardiovascular and Liver Signs of Diet-Induced Metabolic Syndrome in Rats

Effects of elevated sodium chloride on shelf‐life and antioxidant ability of grape juice sports drink

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