Red-fleshed apple as a source for functional beverages

Rupasinghe, H.P. Vasantha; Huber, Gwendolyn M.; Embree, C.G.; Forsline, Philip L.

doi:10.4141/cjps09057

Cited by 54 publications

(34 citation statements)

References 21 publications

(14 reference statements)

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“…The Folin-Ciocalteu assay was used to measure the total phenolic content as described by Singleton and Rossi (10) and modified by Rupasinghe et al [11]. Calibration curves were plotted using standards at concentrations of 10-750 µmol/L and the results were expressed as gallic acid equivalents (GAE)/g dried weight (DW) of each fraction.…”

Section: Spectrophotometric Measurements Total Phenolic Contentmentioning

confidence: 99%

Polyphenol characterization, anti-oxidant, anti-proliferation and anti-tyrosinase activity of cranberry pomace

Rupasinghe¹,

Neir²,

Parmar³

2016

FFHD

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Citation: Parmar I., Neir S.V., and Rupasinghe HPV. Polyphenol characterization, anti-oxidant, anti-proliferation and anti-tyrosinase activity of cranberry pomace. Functional Foods in Health and Disease 2016; 6(11):754-768 ABSTRACT Background: Cranberry pomace (CP), an underutilized by-product from juice processing, contains a wide range of biologically active compounds that can be recovered and used in a variety of applications in functional foods and nutraceuticals. Methods:In this study, analytical chemical techniques such as solvent extractions and characterization of extracts in respect with their phenolic content were performed using ultrahigh performance liquid chromatography mass spectrometry (UPLC-MS) and spectrophotometry. Crude CP extract and its phenolic acids, flavonols, anthocyanins and proanthocyanidins-rich fractions were then evaluated for their anti-oxidant capacity, tyrosinase inhibitory activity, and anti-proliferation activity against hepatocellular carcinoma HepG2 cells. Results:On a dry weight basis, the different CP fractions contained seven major anthocyanins (0.1-125 mg/g), six major phenolic acids (0.8-31 mg/g), seven flavonols (1-126 mg/g) and five flavan-3-ols (0.1-12 mg/g). Fractions rich in flavonols exhibited the most potent antioxidant capacities with ferric ion reducing antioxidant power values of 1.8-1.9 mmole/g and 2, 2-diphenyl-1-picrylhydrazyl radical scavenging IC 50 values of 15.1-15.2 mg/L respectively. On the other hand, fractions rich in phenolic acids and flavan-3-ol monomers demonstrated the most potent anti-tyrosinase activity (IC 50 =6.1-6.2 mg/L) and anti-proliferative activity (IC 50 =7.8-15.8 mg/L). Generally, all the fractions exhibited a dose-response relationship in the selected biological activity assays. Conclusion: This study suggests an effective utilization of CP to obtain biologically active fractions with potential to be used in functional foods and nutraceuticals designed for the prevention of chronic diseases associated with oxidative stress.

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Section: Spectrophotometric Measurements Total Phenolic Contentmentioning

confidence: 99%

Polyphenol characterization, anti-oxidant, anti-proliferation and anti-tyrosinase activity of cranberry pomace

Rupasinghe¹,

Neir²,

Parmar³

2016

FFHD

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“…Antioxidant capacity was measured using ferric reducing antioxidant power (FRAP) assay, which was performed according to [12] with some modifications described in [13]. Briefly, the FRAP analysis was performed by reacting 20 μL of blank, standard or sample with 180 μL FRAP solution in COSTAR 96-well clear polystyrene plates (Thermo Fisher Scientific Inc., Waltham, MA) using FLUO star OPTIMA plate reader with an incubator and injection pump (BMG Labtech, Durham, NC).…”

Section: Antioxidant Capacitymentioning

confidence: 99%

Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends

Gao¹,

Rupasinghe²

2012

FNS

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Three different apple-carrot juice blends (60:40, 75:25 and 90:10, v/v) were prepared and treated with ultrasound with comparison to the conventional thermal pasteurization. Total aerobic viable count (TAC) were significantly lower in juice blends with lower pH (apple-carrot ratio of 90:10, v/v) than the blends with higher pH after one month storage at 4˚C. TAC were similar in ultrasound-treated and thermal pasteurized juice blends. Changes of turbidity of juice during storage followed the same pattern of TAC. Other juice quality parameters such as color, pH, titratable acid, total soluble solids, antioxidant capacity and beta-carotene did not change significantly during the storage period. The results suggest that ultrasound treatment has a potential to use as an alternative non-thermal technique for traditional thermal pasteurization process for maintaining the quality of beverages prepared from fruit and vegetable juices.

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“…Red pigmentation in the flesh of certain apples is attributed mainly to the flavonoid compound cyanidin 3-galactoside, which is commonly found in apple skin (Rupasinghe et al, 2010). Red-fleshed apples are not widely produced because of poor fruit quality (e.g., linkage group (LG) 9 (Chagné et al, 2007;Volz et al, 2013), and the other, MdMYB110a, is located on LG 17 Umemura et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…This suggests that the fruit/leaf ratio was adequate to accumulate sugar in apples from the trees bearing excess fruit, as soluble solids concentrations in 'Geneva' and 'Pink Pearl' apple fruits were originally lower compared with those of other cultivars grown for table use. Sugar accumulation in apples is required for anthocyanin synthesis because UDP-glycosides are direct substrates for cyanidin 3-glycosides, which are pigments in the apple skin and flesh (Rupasinghe et al, 2010;Saure, 1990). In 'Geneva' and 'Pink Pearl' apples, even lower soluble solids concentrations in the fruit may be sufficient to synthesize the substrates for anthocyanin synthesis in the flesh.…”

mentioning

confidence: 99%

Thinning and Bagging Treatments and the Growing Region Influence Anthocyanin Accumulation in Red-fleshed Apple Fruit

Honda¹,

Iwanami²,

Naramoto³

et al. 2017

Hortic J

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In common apple cultivars with white flesh and red skin, it is known that fruit overload lowers fruit quality, and that skin anthocyanin concentrations are reduced by bagging treatment and warmer climatic conditions. In this study, the effects of these factors on anthocyanin accumulation in the flesh of red-fleshed apples were investigated using 'Geneva' and 'Pink Pearl' apple cultivars. Excess fruiting resulted in decreased anthocyanin concentration in the flesh and the titration acidity of the fruit in both cultivars. Fruit bagging treatments using double-layer paper bags revealed that anthocyanin was synthesized to a certain extent in the flesh under dark conditions in both cultivars. The treatment significantly reduced anthocyanin accumulation in the flesh of bagged 'Geneva' apples compared with unbagged fruit, but no inhibitory effect was clear in 'Pink Pearl' apples. In both cultivars, the anthocyanin concentration in the flesh of unbagged apples grown in sunlight was higher than that in unbagged apples grown in shade, whereas there was no difference between positions for bagged fruit. In apples grown in either sunlight or shade, no significant difference was found between anthocyanin concentrations in the sun-exposed side and shaded side of fruits. These results indicate that sunlight irradiation partially promoted anthocyanin accumulation in the flesh of unbagged 'Geneva' and 'Pink Pearl' apples and accelerated its accumulation on both the sun-exposed and the shaded side. A comparison of the fruit quality of 'Pink Pearl' apples grown in different climatic regions showed that apples harvested at Suzaka, a warmer region, were lower in firmness, starch index, and titration acidity and higher in soluble solids concentration compared with those from Morioka, a cooler region. The anthocyanin concentration in the flesh of 'Pink Pearl' apples from the trees grown at Morioka was more than ten-fold higher than that in apples from the trees grown at Suzaka. Our results suggest that an appropriate fruit load, growth in sunlight, and growth under cooler climatic conditions, may redden the flesh of red-fleshed apples, as is the case for common apples.

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Red-fleshed apple as a source for functional beverages

Cited by 54 publications

References 21 publications

Polyphenol characterization, anti-oxidant, anti-proliferation and anti-tyrosinase activity of cranberry pomace

Polyphenol characterization, anti-oxidant, anti-proliferation and anti-tyrosinase activity of cranberry pomace

Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends

Thinning and Bagging Treatments and the Growing Region Influence Anthocyanin Accumulation in Red-fleshed Apple Fruit

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