Raspberry marc extracts increase antioxidative potential, ellagic acid, ellagitannin and anthocyanin concentrations in fruit purees

Bobinaitė, Ramunė; Viškelis, Pranas; Bobinas, Česlovas; Mieželienė, Aldona; Alenčikienė, Gitana; Venskutonis, Petras Rimantas

doi:10.1016/j.lwt.2015.10.069

Cited by 46 publications

(17 citation statements)

References 29 publications

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“…For instance, TBARS values of the samples with 0.3% ETE, 0.5% ETE and ALETE after 12 days was 9.5‐, 20.5‐ and 10.8‐fold, respectively, lower than in the control samples, and 4.4‐, 9.5‐ and 5‐fold lower that in the commercial product. The results demonstrate that fractionation of raspberry pomace extracts with different polarity solvents may increase the effectiveness of addidives; removal of PUFA‐rich fraction may increase antioxidant potential of the polar fraction (ETE), containing polyphenolic antioxidants, particularly ellagic acid derivatives (Bobinaitė et al ., , , ). Ellagic acid was demonstrated as an effective ingredient in suppressing oxymyoglobin oxidation in bovine and porcine muscle model systems (Hayes et al ., ) as well as inhibiting lipid oxidation in raw and cooked pork sausages (Hayes et al ., ); therefore it was considered as possessing potential to be incorporated into the functional meat products.…”

Section: Resultsmentioning

confidence: 99%

Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

Kryževičūtė

Jaime

Diez

et al. 2017

Int J of Food Sci Tech

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Summary Raspberry pomace extracts isolated with supercritical carbon dioxide (SCE) and pressurised ethanol/water (ETE) were tested in beef burgers. Only ETE additives effectively inhibited lipid oxidation and the growth of microorganisms, as it was observed by measuring the changes of thiobarbituric acid reactive substances, bacterial counts and the content of O2 and CO2 during storage in the modified atmosphere package. ETE additives also demonstrated some meat colour preservation effects, which were assessed by the intensity of hamburger colour and metmyoglobin concentration. However, ETE additives did not alter burger's taste at the applied concentrations (up to 1%). It may be concluded that the most effective extracts possessing strong antioxidant and antimicrobial activity may be isolated from raspberry pomace by the pressurised liquid extraction with a hydroethanolic solvent; such extracts may be considered as promising additives in meat products for improving their stability and enriching with beneficial to health phytochemicals.

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Section: Resultsmentioning

confidence: 99%

Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

Kryževičūtė

Jaime

Diez

et al. 2017

Int J of Food Sci Tech

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“…These phenolic groups have been previously reported to show a high antioxidant activity. 28 The considerable higher levels of myricetin-hexosyl-gallate, myricetin-3-O-rhamnoside, gallocatechin-gallate-dimer, digalloyl and trigaloyl-HHDP-glucoside, tetragalloylglucoside, and of the quercetin and kaempferol derivatives, in the ethyle acetate fraction (Table 1), may be considered the main factor contributing to its higher antioxidant capacity. This is also in accordance with the findings reported by several authors.…”

Section: Food and Function Papermentioning

confidence: 99%

Detailed phytochemical characterization and bioactive properties of Myrtus nivelii Batt & Trab

et al. 2017

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The endemic Algerian myrtle, Myrtus nivelii Batt & Trab., was evaluated for its bioactive properties, such as antioxidant, anti-inflammatory, cytotoxic and antibacterial activities, and correlated with the individual phenolic compounds identified in its crude aqueous extract and subsequent organic fractions (ethyl acetate and butanol). Flavonols, such as myricetin, kaempferol and quercetin glycoside derivatives, were the major phenolic compounds found, along with the presence of ellagitannins. The ethyl acetate fraction contained the highest amount of phenolic compounds, followed by the butanol fraction and, finally, the crude aqueous extract. In general, all samples exhibited an excellent bioactivity, namely the ethyl acetate fraction that presented strong antioxidant activity, when compared to the standard trolox, strong cytotoxicity and antibacterial activity, especially against MRSA and MSSA. The present study revealed that the ethyl acetate fraction of M. nivelii could be used as a source of bioactive compounds in the food and pharmaceutical industries.

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“…Partial replacement of wheat flour with the raspberry and black currants press cake powders increased the amount antioxidants and dietary fibre in the cookies (Górecka et al, 2010;Molnar et al, 2015). The antioxidant rich raspberry marc extract added to different fruit purees increased their functionality (Bobinaitė et al, 2016). The aim of this work was to enrich apple and black currant fruit leather with dried black currant and raspberry press cake powders, and to evaluate the effect of the press cake additives on the content of total phenolics, total anthocyanins, antioxidant activity and textural properties of the product (fruit leathers).…”

Section: Introductionmentioning

confidence: 99%

Enrichment of fruit leathers with berry press cake powder increase product functionality

Viškelis¹,

Rubinskienė²,

Bobinas³

et al. 2017

FoodBalt

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Fruit leathers are tasty, chewy, dehydrated fruit products which are eaten as snack or dessert. Dried berry press cake powders could be a promising ingredient for enhancing nutritional value of such products. The aim of this work was to enrich apple and black currant fruit leather with dried blackcurrant and raspberry press cake powders, and to evaluate the effect of the press cake additives on the content of total phenolics, total anthocyanins, antioxidant activity and textural properties of the product (fruit leathers). In this study, fruit leather made of apple and black currant puree was enriched with two different berry press cake powders (1) freeze-dried raspberry press cake powder (dry-matter content 97.3) (2) conventionally dried black currant press cake powder (dry-matter content 95.4%). The contents of total phenolics, total anthocyanins, antioxidant activity, colour and textural properties of the test samples was evaluated. The content of phenolic compounds in raspberry and black currant press cake powders was 28.5 and 25.4 mg g -1 respectively. The content of anthocyanins in black currant press cake powder was more than 19-fold higher than in raspberry press cake powder. The addition of berry press cake powder reduced hardness of the fruit leathers and samples with black currant press cake powder was two times softer than the control. Raspberry press cake additive increased the lightness (L* = 24.0) and the redness (a* = 3.4), whereas black currant press cake powder reduced the lightness (L* = 22.5) and the redness (a* = 1.5) of the product. The content of anthocyanins in the fruit leathers enriched with black currant press cake powder was significantly higher than in control sample (116.4 and 74.1 mg 100 g -1 , respectively). Berry press cake powder also increased antioxidant capacity of the fruit leathers. The results of the study can be useful for health-conscious food producers and consumers.

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Raspberry marc extracts increase antioxidative potential, ellagic acid, ellagitannin and anthocyanin concentrations in fruit purees

Cited by 46 publications

References 29 publications

Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

Detailed phytochemical characterization and bioactive properties of Myrtus nivelii Batt & Trab

Enrichment of fruit leathers with berry press cake powder increase product functionality

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