Effect of Freezing and Frozen Storage on Phenolic Compounds of Raspberry and Blackberry Cultivars

Abstract

The phenolic compounds in raspberry and blackberry cultivars grown in Turkey were determined by liquid chromatography-mass spectrometry (MS)/MS in fresh, just-frozen, and stored fruits at −22°C for 6 months period. The major phenolic compounds in water extracted samples were ellagic acid (1,350.36-727.9 mg/kg fresh fruit), ferulic acid (820.78-338.27 mg/kg fresh fruit), caffeic acid (754.85-202.78 mg/kg fresh fruit), p-coumaric acid (361.68-142.63 mg/kg fresh fruit), p-hydroxybenzoic acid (534.20-233.29 mg/kg fresh fruit), and quercetin (46.97-27.31 mg/kg fresh fruit) in raspberry and ellagic acid (1,828.07-1,555.13 mg/kg fresh fruit), ferulic acid (757.69-413.82 mg/kg fresh fruit), caffeic acid (736.85-337.89 mg/kg fresh fruit), p-coumaric acid (877.45-287.15 mg/kg fresh fruit), and quercetin (74.69-56.78 mg/kg fresh fruit) in blackberry. The varietal differences in the phenolic compound contents were larger among the blackberry cultivars (from 1,828.07 to 56.78 mg/kg fresh fruit) than among the raspberry cultivars (1,350.36 to 27.31 mg/kg fresh fruit). A significant decrease was observed in the content of p-hydroxybenzoic acid (from 534.20 to 114.30 mg/kg; Aksu Kırmızısı) and the least decrease was in the content of caffeic acid (from 545.42 to 530.91 mg/kg; Heritage) in raspberry cultivars. On the other hand, ferulic acid (from 475.16 to 113.33 mg/kg) decreased significantly in blackberry (Bursa 2) after storage for 6 months.

Long-Term Frozen Storage and Pasteurization Effects on Strawberry Polyphenols Content

“…1f). Similarly, Türkben et al (2010) also measured higher levels of quercetin glycosides after long-term storage of the raspberry 'Chester Thornless' cultivar, whereas an opposite effect has been recorded in other blackberry cultivars analysed. Veberic et al (2014) also reported an increase in the extraction of quercetin glycosides after long-term frozen storage of blackberry fruits.…”

“…Contrarily, Rommel and Wrolstad (1993) reported an increase in ellagic acid content of raspberry juices due to enhanced extractability from the cell wall matrix, and minimal changes in ellagic acid content was reported for frozen blackberries over 12 months (Gonzalez et al 2003;Hager et al 2010). In raspberries and blackberries, lower ellagic acid levels were measured after 6 months at −22°C, while on blackberry cultivars, 95, 44, 68 and 82 % of the start levels remained (Türkben et al 2010). Ellagic acid losses in raspberries during storage at −22°C could be related to free ellagic acid that may act as metal chelating compound with metallic cations (e.g., Mg +2 and Ca +2 ) (Rommel and Wrolstad 1993;Häkkinen et al 2000).…”

“…Changes in ellagic acid content on samples 24 h after freezing could be related to a loosening of the extracellular matrix structure induced by freezing since ellagic acid in fruit can be strongly linked to cell wall materials (Rommel and Wrolstad 1993;Maas et al 1991). Therefore, ellagic acid could be extracted easily from frozen berries during the frozen storage (Türkben et al 2010). Ellagic acid is a hydrolytic product of ellagitannins, and an increase in ellagic acid was reported after thermal treatment.…”

Bioactive and antioxidant characteristics of blackberry cultivars from East Anatolia

“…Catechin and ellagic acid were the predominant phenolic compounds in blackberry cultivars. In the study of Türkben et al (2010) , respectively. The findings of the present study were in line with the literature.…”

Prediction of Total Phenolic Content in Extracts ofPrunellaSpecies from HPLC Profiles by Multivariate Calibration

“…The Folin-Ciocalteu procedure of Singleton [11] has been used as a measure of total phenolics in natural products for many years. On the other hand, analytical techniques have been used to isolate, identify, and determine individual phenolic compounds by gas chromatography and mass spectrometry (GC-MS) [12,13], high performance liquid chromatography (HPLC) [14], and liquid chromatography and mass spectrometry (LC-MS) [15]. However, the instrumental methods are expensive and often not very suitable for routine determinations [16].…”