The effects of juice processing on black mulberry antioxidants

Tomaş, Merve; Toydemir, Gamze; Boyacıoğlu, Dilek; Hall, Robert D.; Beekwilder, Jules; Capanoglu, Esra

doi:10.1016/j.foodchem.2014.11.151

Cited by 63 publications

(40 citation statements)

References 40 publications

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“…However, HTLT could affect in a positive way some bioactive compounds. Remarkable examples include the enhancement of: (1) total phenolic, total flavonoid, and monomeric anthocyanin contents, as well as total antioxidant capacity in black mulberry juice (Tomas and others ); (2) total phenolic and hydroxycinnamic acids amount in carrot juice (Dereli and others ); (3) anthocyanins and phenolic acids content in sour cherry juice (Elez Garofulić and others ); and (4) aromatic compounds in apple juice (Šimunek and others ).…”

Section: Thermal Treatmentsmentioning

confidence: 99%

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Petruzzi

Campaniello

Speranza

et al. 2017

Comp Rev Food Sci Food Safe

185

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Fruit and vegetable juices and beverages are generally preserved by thermal processing, currently being the most cost-effective means ensuring microbial safety and enzyme deactivation. However, thermal treatments may induce several chemical and physical changes that impair the organoleptic properties and may reduce the content or bioavailability of some nutrients; in most cases, these effects are strongly dependent on the food matrix. Moreover, the efficacy of treatments can also be affected by the complexity of the product and microorganisms. This review covers researches on this topic, with a particular emphasis on products derived from different botanical sources. Technologies presented include conventional and alternative thermal treatments. Advances toward hurdle-based technology approaches have been also reviewed.

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Section: Thermal Treatmentsmentioning

confidence: 99%

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Petruzzi

Campaniello

Speranza

et al. 2017

Comp Rev Food Sci Food Safe

185

View full text Add to dashboard Cite

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“…Most studies were concerned with the amount of free phenolics in mulberry (Fazaeli et al, 2013;Tomas et al, 2015;Wang et al, 2015). This is the first study to show the changes in the concentrations of individual phenolics in the sediment of mulberry juice during storage.…”

Section: Changes In the Amount Of Individual Phenolic Compounds Durinmentioning

confidence: 99%

Phenolic compounds participating in mulberry juice sediment formation during storage

Zou

et al. 2017

J. Zhejiang Univ. Sci. B

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Abstract:The stability of clarified juice is of great importance in the beverage industry and to consumers. Phenolic compounds are considered to be one of the main factors responsible for sediment formation. The aim of this study is to investigate the changes in the phenolic content in clarified mulberry juice during storage. Hence, separation, identification, quantification, and analysis of the changes in the contents of phenolic compounds, both free and bound forms, in the supernatant and sediments of mulberry juice, were carried out using high performance liquid chromatographic system, equipped with a photo-diode array detector (HPLC-PDA) and HPLC coupled with quadrupole-time of flight mass spectrometric (HPLC-QTOF-MS/MS) techniques. There was an increase in the amount of sediment formed over the period of study. Total phenolic content of supernatant, as well as free phenolic content in the extracts of the precipitate decreased, whereas the bound phenolic content in the sediment increased. Quantitative estimation of individual phenolic compounds indicated high degradation of free anthocyanins in the supernatant and sediment from 938.60 to 2.30 mg/L and 235.60 to 1.74 mg/g, respectively. A decrease in flavonoids in the supernatant was also observed, whereas the contents of bound forms of gallic acid, protocatechuic acid, caffeic acid, and rutin in the sediment increased. Anthocyanins were the most abundant form of phenolics in the sediment, and accounted for 67.2% of total phenolics after 8 weeks of storage. These results revealed that phenolic compounds, particularly anthocyanins, were involved in the formation of sediments in mulberry juice during storage.

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“…Anthocyanins were detected at 520 nm on an Agilent 1260 HPLC system determined to be 1.92 g/100 g dry extract, and the most abundant ACN in CMA was C3G, which accounted for 62.37% of the total ACNs, followed by 26.44% for C3R, 3.12% for D3R. Although C3G is common in many berries, the content of C3G in mulberry fruits is 43% of the total ACNs [14], which is higher than that in raspberries (27%) [15], blueberries (2.9%) [16], blackcurrants (2.9%) [17] and others. Mulberry fruit is a rich source of C3G, therefore, C3G was used as the main target compound for further HSCCC separation.…”

Section: Structure Elucidationmentioning

confidence: 99%

Large‐scale isolation of high‐purity anthocyanin monomers from mulberry fruits by combined chromatographic techniques

Chen

Wang

et al. 2017

J of Separation Science

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Anthocyanins have attracted attention over the past several decades because of their beneficial health effects. In this research, a strategy combining column chromatography and high-speed countercurrent chromatography was developed for the separation of high-purity anthocyanin monomers from mulberry fruits. After purification using Amberlite XAD-7HP column with 80% ethanol (0.1% HCl), a fraction of anthocyanins mixtures with a purity of 68.6% was obtained. High-speed countercurrent chromatography with a biphasic solvent system of n-butanol/methyl tert-butyl ether/acetonitrile/water/trifluoroacetic acid (30:10:10:50:0.05, v/v) was used to separate the anthocyanin monomers. Three monomers of delphinidin-3-O-rutinoside, cyanidin-3-O-rutinoside, and cyanidin-3-O-glucoside were obtained, and identified by H and C NMR spectroscopy and high-performance liquid chromatography with electrospray ionization-mass spectrometry. The method developed in this work can be used to conduct large-scale separations of anthocyanin monomers from mulberry fruits and other plants.

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The effects of juice processing on black mulberry antioxidants

Cited by 63 publications

References 40 publications

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Phenolic compounds participating in mulberry juice sediment formation during storage

Large‐scale isolation of high‐purity anthocyanin monomers from mulberry fruits by combined chromatographic techniques

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