LC–MS/MS and UPLC–UV Evaluation of Anthocyanins and Anthocyanidins during Rabbiteye Blueberry Juice Processing

Stein-Chisholm, Rebecca E.; Beaulieu, John C.; Grimm, Casey C.; Lloyd, Steven W.

doi:10.3390/beverages3040056

Cited by 43 publications

(42 citation statements)

References 53 publications

(68 reference statements)

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“…The identity of the peaks is based on LC-MS/MS data shown in Table 3. [Colour figure can be viewed at wileyonlinelibrary.com] 1999; Skrede et al, 2000;Prior et al, 2001;Howard et al, 2003;Wu & Prior, 2005;Lohachoompol et al, 2008;Barnes et al, 2009;Castañeda-Ovando et al, 2009;Neveu et al, 2010;Fanali et al, 2011;Li et al, 2011Li et al, , 2016aYou et al, 2011;Fibigr et al, 2017;Stein-Chisholm et al, 2017). The identity of eighteen anthocyanins is presented in Table 3 which is similar to those reported for several blueberry cultivars (Yousef et al, 2013).…”

Section: Figuresupporting

confidence: 64%

“…. Individual anthocyanins were identified using LC‐QTOF/MS/MS, by comparing the molecular ion (m/z) of each peak and its corresponding fragment ion (MS/MS) with those reported in the database, http://www.plantcyc.org and in the literature (Kalt et al ., ; Skrede et al ., ; Prior et al ., ; Howard et al ., ; Wu & Prior, ; Lohachoompol et al ., ; Barnes et al ., ; Castañeda‐Ovando et al ., ; Neveu et al ., ; Fanali et al ., ; Li et al ., , ; You et al ., ; Fibigr et al ., ; Stein‐Chisholm et al ., ). The identity of eighteen anthocyanins is presented in Table which is similar to those reported for several blueberry cultivars (Yousef et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…The nebuliser pressure was 45 psi, and the nitrogen flow rate was 10 L min À1 . The acquisition rate was at 1.03 spectra s À1 across the ranges 100-1000 m/z (Stein-Chisholm et al, 2017). All the masses of compounds were then compared to the available plant metabolites Internet database (www.plantcyc.org).…”

Section: Profiling Of Anthocyanins In Blueberry Juicementioning

confidence: 99%

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Edible foxtail millet flour stabilises and retain the in vitro activity of blueberry bioactive components

Mak

Rathinasabapathy

Sankaran

et al. 2018

Int J of Food Sci Tech

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Summary Blueberries, a functional food, are rich in bioactive polyphenols and anthocyanins. However, the shelf life is short and requires cold storage. This study provides evidence that edible foxtail millet flour (FMF) efficiently sorbs only blueberry bioactive components (polyphenols and anthocyanins) but not sugars, improves their stability and retains the activity. The concentration of blueberry polyphenols and anthocyanins sorbed to FMF ranged from 6 to 113 and 4 to 41 mg g−1, respectively. The concentration of bioactive components in one serving of blueberries (73 g) is equivalent to those present in 1.2 g of blueberry‐enriched foxtail millet flour (BFMF). The blueberry bioactive sorbed onto FMF remained stable for at least 16 weeks at 40 °C. BFMF eluates inhibited α‐glucosidase enzyme activity and scavenged the free radicals conferring that blueberry bioactive components in BFMF retained the activity. The sorption process described here provides a practical way of creating low glycemic protein‐rich edible flour enriched with plant bioactive compounds without sugars.

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Section: Figuresupporting

confidence: 64%

Section: Resultsmentioning

confidence: 97%

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Edible foxtail millet flour stabilises and retain the in vitro activity of blueberry bioactive components

Mak

Rathinasabapathy

Sankaran

et al. 2018

Int J of Food Sci Tech

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“…The largest concentrations of petunidin 3‐glucoside in the CP method (26.93 mg/L) and the low values of this compound were found in the methods using heat (0.45, 0.63, and 0.47 mg/L HP, HB, and VE, respectively. These results are justified by the sensitivity of this anthocyanin to heating (Stein‐Chisholm, Beaulieu, Grimm, & Lloyd, ). In the method with steam (VE), the cyanidin 3‐glucoside, malvidin 3‐glucoside, and delphinidin 3‐glucoside compounds were the main anthocyanins quantified.…”

Section: Resultsmentioning

confidence: 92%

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

et al. 2018

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In this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing “Hot Press” (HP), “Hot Break” (HB), and “Cold Press” (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin‐3‐pyranoside, chlorogenic acid, malvidin‐3‐glucoside, cyanidin‐3‐glucoside, and petunidin‐3‐glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage.

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“…Another work, by Stein-Chisholm et al [8] analyzed the impact of rabbiteye blueberry juice processing on phenolic composition, in particular anthocyanin content. Those authors, using LC-MS/MS, identified and semi-quantified the major and minor anthocyanins at various steps of the juice production process.…”

mentioning

confidence: 99%

Phenolic Compounds in Fruit Beverages

Jordão

2018

Beverages

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In this current special issue, different aspects related to phenolic compounds in fruit beverages are presented. The phenolic compounds, which naturally occur in many fruit-based beverages, may affect positively or negatively the sensory characteristics of food, including fruit beverages, with important impacts on color, flavor, and astringency. Also, phenolic compounds are secondary metabolites abundant in our diet. An adequate consumption of phenolic compounds may offer health benefits. After the consumption of foods rich in phenolic compounds, such as fruit beverages, the colon is the main site of microbial fermentation. Phenolic compounds are transformed into phenolic acids or lactone structures by intestinal microbiota, which produce metabolites with biological and antioxidant activity, and evidence suggests those metabolites have health benefits for humans. A large amount of different phenolic compounds, are responsible for physicochemical and sensory characteristics of fruit beverages. However, the phenolic composition of fruit beverages depends on several factors, namely, fruit cultivar, fruit maturity level, growing environment of fruits, cultural practices, postharvest conditions, and also processing and preservation techniques. Thus, the main goal of this special issue of Beverages is to present high-level research papers related to the phenolic composition of fruit beverages. This special issue is composed of nine different works written by a group of international researchers in order to provide up-to-date reviews and current research on the different dimensions of phenolic compounds in fruit beverages. Thus, three interesting reviews are published by Canas [1], Ricci et al. [2], and Cosme et al. [3]. The first work discusses the influence of wood barrel characteristics, namely the botanical species of the wood and the toasting process that wood undergoes during the cooperage management. In particular, that work focuses on the impact of wood barrel composition on phenolic content of distilled wine spirits. The second review addresses the topic of the application of pulsed electric fields (PEF) on the red winemaking process, especially to improve the polyphenolic extraction and color release. Authors reported on data from several different PEF experiments in relation to grape varieties and process parameters, particularly on phenolic composition of red wines. Finally, the third review by Cosme et al. [3], focuses on grape juice phenolic composition, with a special focus on the potential beneficial effects on human health and on the grape juice sensory impact. In that work, several points are addressed, namely: grape juice production and phenolic composition, biological activity of phenolic compounds present in grape juices, and the impact of phenolic composition on sensory characteristics of grape juices. The six remaining papers present current research in different dimensions of phenolic compounds from different fruit beverages. In this context, the work from Makebe et al. [4] analyzed optimization ...

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LC–MS/MS and UPLC–UV Evaluation of Anthocyanins and Anthocyanidins during Rabbiteye Blueberry Juice Processing

Cited by 43 publications

References 53 publications

Edible foxtail millet flour stabilises and retain the in vitro activity of blueberry bioactive components

Edible foxtail millet flour stabilises and retain the in vitro activity of blueberry bioactive components

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices

Phenolic Compounds in Fruit Beverages

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