Relationship of colour with the phytocompounds present in <i>Cornus mas</i> cultivars

Szczepaniak, Oskar; Kobus‐Cisowska, Joanna; Nowosad, Kamila; Stuper‐Szablewska, Kinga; Markowska, Joanna; Szulc, Piotr

doi:10.1080/10942912.2021.1898420

Cited by 7 publications

(6 citation statements)

References 20 publications

(33 reference statements)

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“…According to the literature, the results regarding total polyphenols and total flavonoids are similar or slightly lower than those previously reported [ 37 , 38 ]. Similar to these findings, the total carotenoid content was comparable to or rather decreased than earlier published data [ 39 , 40 ]. However, it is generally accepted that cornelian cherry fruits contain a reduced quantity of carotenoid pigments.…”

Section: Discussionsupporting

confidence: 91%

Phytochemical Profile, Antioxidant, Antimicrobial and Cytoprotective Effects of Cornelian Cherry (Cornus mas L.) Fruit Extracts

et al. 2023

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Cornus mas L. is characterized by an increased quantity of bioactive compounds, namely polyphenols, monoterpenes, organic acids, vitamin C and lipophilic compounds such as carotenoids, being anciently used in the treatment of various diseases. This paper’s objectives were to characterize the phytochemical profile of Cornus mas L. fruits and to evaluate the in vitro antioxidant, antimicrobial and cytoprotective effects on renal cells exposed to gentamicin. As such, two ethanolic extracts were obtained. The resulting extracts were used to assess the total polyphenols, flavonoids and carotenoids through spectral and chromatographic methods. The antioxidant capacity was assessed using DPPH and FRAP assays. Due to the high content of phenolic compounds analyzed in fruits and the results obtained regarding antioxidant capacity, we decided to further use the ethanolic extract to investigate the in vitro antimicrobial and cytoprotective effects on renal cells stressed with gentamicin. The antimicrobial activity was assessed using agar well diffusion and broth microdilution methods, with great results regarding Pseudomonas aeruginosa. The cytotoxic activity was assessed using MTT and Annexin-V assays. According to the findings, extract-treated cells had a higher cell viability. However, at high concentrations, viability was shown to decline, most likely due to the extract and gentamicin’s additive effects.

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Section: Discussionsupporting

confidence: 91%

Phytochemical Profile, Antioxidant, Antimicrobial and Cytoprotective Effects of Cornelian Cherry (Cornus mas L.) Fruit Extracts

et al. 2023

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“…There is a lot of information in the literature on phenolic acids, tannins, anthocyanins, and flavonoids in the content of CC fruits (Antolak et al, 2017; Cosmulescu et al, 2019; Dzydzan et al, 2019; Milenković‐Andjelković et al, 2015; Natić et al, 2019; Szczepaniak et al, 2019; Szczepaniak et al, 2021). However, there is little information on the polyphenol profile of CC products such as jam (Begic‐Akagic et al, 2013), marmalade (Savaş et al, 2020; Şengül et al, 2018), vinegar (Kawa‐Rygielska et al, 2018), and alcoholic beverages (Adamenko et al, 2018; Sokół‐Łętowska et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…The amount and variety of polyphenolic compounds depend on the genotype, growing conditions, and maturity level of the fruit (Dinda et al, 2016; Szczepaniak et al, 2019), in addition to the production conditions of the product. Szczepaniak et al (2021) and Moldovan et al (2016) reported rutin and (+)‐catechin in raw CC fruits as 9.3–58.5 mg/100 g FW and 37.06 ± 1.73 mg/100 g FW, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of antioxidant properties and phenolic and aromatic profiles of cornelian cherry pestil samples prepared with sucrose and stevia addition

Şengül

Unver

Topdaş

et al. 2022

Food Processing Preservation

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This study aimed to produce three types of pestil samples (stevia added, sucrose added, and without a sweetener) using the Cornelian cherry (Cornus mas L.) fruit and determine changes in the antioxidant properties and aromatic profile during the three months of storage at 20 ± 2°C. For this purpose, the lyophilized pestil samples were analyzed in terms of DPPH radical scavenging activity, total phenolic content, total anthocyanin content, aromatic components, phenolic, and anthocyanin profiles. The aromatic, phenolic, and anthocyanin profiles were determined by GC–MS and HPLC, respectively. The samples' total phenolic content varied between 305.54 μg GAE/mg and 489.66 μg GAE/mg. The total monomeric anthocyanin content decreased in all samples during the storage period. The lowest total monomeric anthocyanin content was 41.21 mg Cy‐3‐Gal/100 g in the third month of storage in the control group, while the highest content (228.49 mg Cy‐3‐Gal/100 g) belonged to the sucrose‐added pestil group. Pestil samples had DPPH radical scavenging activity values between 8.35 μg/ml and 148.49 μg/ml as IC50. In general, the increase in storage time decreased antioxidant activity in all pestil types. It is remarkable that all pestil samples showed antioxidant activity in the first month of storage at a level of standard antioxidants (Trolox, α‐Tocopherol, BHA, and BHT). The predominant phenolic compound in Cornelian cherry pestil samples was chlorogenic acid, while the predominant anthocyanin was cyanidin‐3‐O‐galactoside. The aromatic profile data showed that alcohols were the dominant group regarding the number of volatiles. However, the major aromatic component in the pestil samples was an aldehyde, 5‐(hydroxymethyl)furfural. The results demonstrated that Cornelian cherry pestil exhibited high antioxidant activity and was a rich source of phenolic compounds and anthocyanins. In light of the data obtained from this study, it is concluded that Cornelian cherry pestil with or without a sweetener may be a good option as a functional food that can replace traditional confectionery. Novelty impact statement This research is the first to investigate the changes in the phenolic and aroma profiles of Cornelian cherry pestil samples prepared with the addition of sucrose and stevia over three months. The predominant phenolic compound was chlorogenic acid, while the major aromatic compound was 5‐(hydroxymethyl)furfural in all pestil groups. Additionally, the storage period significantly affected phenolic content, total anthocyanin content, and DPPH radical scavenging activity of pestil samples.

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“…A very good way of extending the useful life of cornelian cherries is fruit freezing. Szczepaniak et al [89], comparing the color of frozen cornelian cherry fruits and that of thawed fruits, found that the distribution of anthocyanin pigments can affect fruit color luminosity due to the relationship between the degradation of anthocyanins and the development of yellow pigments. This can be observed as a decline in the value of parameter a*.…”

Section: Anthocyanins In Food Products Derived From Cornelian Cherrymentioning

confidence: 99%

The Beneficial Effects of Anthocyanins from Cornelian Cherry (Cornus mas L.) Fruits and Their Possible Uses: A Review

Szot,

Łysiak,

Sosnowska

2023

Agriculture

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Anthocyanins are pigments ubiquitous in plants that are responsible for the red to almost black color, mainly of flowers and fruits. Dark-colored fruits contain the highest amounts of anthocyanins. A potential source of anthocyanins can be cornelian cherry fruit (Cornus mas L.) from a long-lived tree growing in temperate climate zones. The aim of this review is to summarize the latest research on cornelian cherry anthocyanins and the possibility of their use in the food, pharmaceutical, and cosmetic industries, without taking into account their use in medicine. The content of anthocyanins in cornelian cherry fruits is high and comparable to fruits considered to be the richest sources of these compounds, so they may be a good source of these natural colorants used in industry. The content of anthocyanins varies due to genetic traits, growing conditions, the ripeness of fruits, and finally, how the fruits are stored and processed. Anthocyanins can be found in various cornelian products, such as juices, jams, powders, and others, so they may be available outside the period of supply of fresh fruit on the market. The lack of experience on the influence of the method of cultivation of cornelian cherries on the anthocyanin content of fruits determines new directions for research.

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Relationship of colour with the phytocompounds present in Cornus mas cultivars

Cited by 7 publications

References 20 publications

Phytochemical Profile, Antioxidant, Antimicrobial and Cytoprotective Effects of Cornelian Cherry (Cornus mas L.) Fruit Extracts

Phytochemical Profile, Antioxidant, Antimicrobial and Cytoprotective Effects of Cornelian Cherry (Cornus mas L.) Fruit Extracts

Evaluation of antioxidant properties and phenolic and aromatic profiles of cornelian cherry pestil samples prepared with sucrose and stevia addition

The Beneficial Effects of Anthocyanins from Cornelian Cherry (Cornus mas L.) Fruits and Their Possible Uses: A Review

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