Polyphenol composition, antioxidant capacity, and antimicrobial activity of the extracts obtained from industrial sour cherry pomace

Kołodziejczyk, Krzysztof; Sójka, Michał; Abadías, Maribel; Viñas, I.; Guyot, Sylvain; Baron, Alain

doi:10.1016/j.indcrop.2013.09.030

Cited by 90 publications

(46 citation statements)

References 41 publications

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“…The content of polymeric procyanidins, determined by the phloroglucinol method, was 147.28 mg/100 g fresh puree. Kołodziejczyk et al (2013), in their study on sour cherry pomace extract, also suggested that polymeric flavan-3-ols are present in higher concentrations than their monomers. Table 2 presents the degree of polymerization (DP; number of flavan-3-ol units), which modulates the physicochemical properties of polymeric procyanidins.…”

Section: Discussionmentioning

confidence: 95%

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Nowicka

Teleszko

2017

J Food Sci Technol

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The main objective of this study was to investigate the effect of mixing sour cherry puree with apple, pear, quince and flowering quince juices on characteristics of 17 different products (12 smoothies and 5 semi-products). Compounds (phenolic compounds, vitamin C, sugar, pectin), antioxidant activity (ORAC, ABTS, FRAP), and physicochemical parameters (titratable acidity, soluble solids, viscosity, colour) of different products were evaluated. Depending on the type of product, 8 to 20 phenolic compounds, belonging to the anthocyanins, flavan-3-ols, flavonols, hydroxycinnamic acids, and dihydrochalcone, were identified by liquid chromatography/quadrupole timeof-flight mass spectrometry (LC/QTOF-MS). The highest content of polyphenols was observed in the sour cherryflowering quince smoothie, while the lowest was observed in the sour cherry-pear smoothie. The study showed that the major polyphenols compounds in the smoothies were polymeric procyanidins, which were positively correlated with antioxidant activity. In addition, some kind of synergistic effect was observed between some compounds of sour cherry and flowering quince which could increase the antioxidant activity of the final product. The mixing of various fruit products could be interesting from a nutritional as well as commercial perspective.

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Section: Discussionmentioning

confidence: 95%

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Nowicka

Teleszko

2017

J Food Sci Technol

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“…The presence of these compounds in the DSC was confirmed by Wojdyło et al (2014a) and also in freeze-dried sour cherries by Zorić et al (2014). The main anthocyanin identified in the DSC was cyanidin-3-glucosyl-rutinoside [m/z=757], and its presence was reported by Kołodziejczyk et al (2013). Additionally, some other derivatives of quercetin were noticed in all the DSCs.…”

Section: Identification Of Major Polyphenolic Compounds In Dsc and Frmentioning

confidence: 99%

“…One of flavan-3-ol fractions identified in DSC was (+)-catechin. These are the typical compounds occurring in sour cherries (Wojdyło et al 2014b;Kołodziejczyk et al 2013).…”

Section: Identification Of Major Polyphenolic Compounds In Dsc and Frmentioning

confidence: 99%

Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates

Nowicka

Wojdyło

Lech

et al. 2015

Food Bioprocess Technol

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The aim of this study was to determine the effect of combined drying methods by osmotic dehydration (OD) using several fruit concentrates (apple, blackcurrant, chokeberry, sour cherry, raspberry, quince, flowering quince) or sucrose solution, before combined drying involving convective drying (CD) and vacuum-microwave finish drying (VMFD), on the quality parameters (phenolic compounds, antioxidant activity, color, and other chemical parameters (titratable acidity, pH, dry matter, and water activity)) of dried sour cherry (DSC). OD in some concentrates resulted in enriching the DSC in polyphenols (from 6.4 to 22.4 % OD in sour cherry and chokeberry, respectively), especially in polymeric procyanidins (up to 1.5 times OD in the chokeberry concentrate), but it also reduced the content of anthocyanins (from 10.14 to 65.07 % OD in blackcurrant and sucrose solution, respectively). OD pre-treatment stimulated also the antioxidant activity and other chemical parameters of the DSC. The study revealed that DSC osmo-dehydrated prior to combined drying approach allowed for obtaining attractive final products.

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“…Similar to grape marc, sour cherry pomace became the subject of the scientific studies and its rich phenolic and anthocyanin content were reported. Kolodziejczyk et al (2013) showed that cyanidin-3-glucosylrutinoside and neochlorogenic acid are the predominant anthocyanin and hydroxycinnamic acid, respectively, found in sour cherry pomace. Simsek et al (2012) reported that epicatechin is the major phenolic compound in the sour cherry pomace.…”

Section: Introductionmentioning

confidence: 99%

Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

2014

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There is an increasing interest to bio-components obtained from fruit & vegetable wastes. Anthocyanin is one of the components regained from fruits especially from red ones. Sour cherry is considered as industrial fruit since most of the grown fruit is processed into juice and hence considerable amount of pomace is removed from process. The influences of process parameters on the extraction of phenolic compounds from sour cherry pomace were investigated. Fifty-one percent ethanol concentration, 75°C temperature and 12 mL/g solvent to solid ratio were selected as optimum process parameters. Time effect on the process efficiency was monitored at three different temperatures (25, 50 and 75°C) and total phenolic and total anthocyanin contents were found to reach equilibrium concentrations between 80 and 100 min time intervals. Ethanol concentrations affected differently extraction yield of anthocyanins and non-anthocyanin phenolics. Various individual phenolic compounds present in sour cherry pomace were identified and quantified by HPLC equipped with UV/ Vis PDA. Of the phenolic compounds, cyanidin-3-glucosylrutinoside, neochlorogenic acid and catechin were the most abundant ones found in the pomace. 14.23 ± 0.38 mg/g total phenolic, 0.41±0.02 mg/g total anthocyanin, 0.19 ± 0.02 mg/g cyanidin-3-glucosylrutinoside, 0.22 ± 0.01 mg/g neochlorogenic acid and 0.22±0.02 mg/g catechin contents (dry weight) were determined in the pomace at optimum extraction conditions.

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Polyphenol composition, antioxidant capacity, and antimicrobial activity of the extracts obtained from industrial sour cherry pomace

Cited by 90 publications

References 41 publications

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates

Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

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