Changes in sour cherry (Prunus cerasus L.) antioxidants during nectar processing and in vitro gastrointestinal digestion

Journal of Functional Foods

Volumn 5, Issue 3, 2013, Pages 1402-1413

  Toydemir, Gamze ^a   Capanoglu, Esra ^a   Kamiloglu, Senem ^a   Boyacioglu, Dilek ^a   de Vos, Ric C H ^b,c,d   Hall, Robert D ^b,c,d,e   Beekwilder, Jules ^b  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c Netherlands Metabolomics Center   (Netherlands)

^d CENTRE FOR BIOSYSTEMS GENOMICS   (Netherlands)

^e Netherlands Consortium for Systems Biology   (Netherlands)

Author keywords

In vitro gastrointestinal digestion; Nectar; On line HPLC antioxidant detection; Purunus cerasus L.; Sour cherry

Indexed keywords

PRUNUS CERASUS;

EID: 84880512269     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2013.05.008     Document Type: Article

References (38)

1. Akdag, E. (2011). Turkey fruit juice like products industrial report. Available from: < Accessed 15.09.12. http://www.meyed.org.tr/content/files/Meyve_Suyu_Sektoru_Raporu_2011.pdf.
2. Apak R., Guclu K., Ozyurek M., Karademir S.E. Novel total antioxidant capacity index for dietary polyphenols and Vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry 2004, 52:7970-7981.
3. Ataie-Jafari A., Hosseini S., Karimi F., Pajouhi M. Effects of sour cherry juice on blood glucose and some cardiovascular risk factors improvements in diabetic women, a pilot study. Nutrition & Food Science 2008, 38:355-360.
4. Beekwilder J., Jonker H., Meesters P., Hall R.D., Van Der Meer I., De Vos R.C.H. Antioxidants in raspberry: On-line analysis links antioxidant activity to a diversity of individual metabolites. Journal of Agricultural and Food Chemistry 2005, 53:3313-3320.
5. Bino R.J., De Vos R.C.H., Lieberman M., Hall R.D., Bovy A., Jonker H.H., Tikunov Y., Lommen A., Moco S., Levin I. The light-hyperresponsive high pigment-2dg mutation of tomato: alterations in the fruit metabolome. New Phytologist 2005, 2:427-438.
6. Bonerz D., Wurth K., Dietrich H., Will F. Analytical characterization and the impact of aging on anthocyanin composition and degradation in juices from five sour cherry cultivars. European Food Research and Technology 2007, 224:355-364.
7. Bouayed J., Hoffman L., Bohn T. Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake. Food Chemistry 2011, 128:14-21.
8. Capanoglu E., Beekwilder J., Boyacioglu D., Hall R., De Vos R. Changes in antioxidant and metabolite profiles during production of tomato paste. Journal of Agricultural and Food Chemistry 2008, 56:964-973.
9. Capanoglu E., Boyacioglu D., De Vos R.C.H., Hall R.D., Beekwilder J. Procyanidins in fruit from Sour cherry (Prunus cerasus) differ strongly in chainlength from those in Laurel cherry (Prunus lauracerasus) and Cornelian cherry (Cornus mas). Journal of Berry Research 2011, 1:137-146.
10. Chandra A., Rana J., Li Y. Separation, identification, quantification, and method validation of anthocyanins in botanical supplement raw materials by HPLC and HPLC-MS. Journal of Agricultural and Food Chemistry 2001, 49:3515-3521.
11. Euromonitor International. Fruit/vegetable juice in Turkey (2012). Available from: <. Accessed 22.11.12). http://www.marketresearch.com/Euromonitor-International-v746/Fruit-Vegetable-Juice-Turkey-7067594/.
12. Fang F., Li J.-M., Pan Q.-H., Huang W.-D. Determination of red wine flavonoids by HPLC and effect of aging. Food Chemistry 2007, 101:428-433.
13. Ferretti G., Bacchetti T., Belleggia A., Neri D. Cherry antioxidants: From farm to table. Molecules 2010, 15:6993-7005.
14. Francis F.J. Food colorants: Anthocyanins. Critical Reviews in Food Science and Nutrition 1989, 28:273-314.
15. Gil M.I., Tomas-Barberan F.A., Hess-Pierce B., Kader A.A. Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents, of nectarine, peach, and plum cultivars from California. Journal of Agricultural and Food Chemistry 2002, 50:4976-4982.
16. Giusti M.M., Wrolstad R.E. Anthocyanins: Characterization and measurement with UV-visible spectroscopy. Current protocols in food analytical chemistry, Unit F1.2 2001, 1-13. Wiley, New York. R.E. Wrolstad (Ed.).
17. Hancock R.D., Chudek J.A., Walker P.G., Pont S.D.A., Viola R. Ascorbic acid conjugates isolated from the phloem of Cucurbitaceae. Phytochemistry 2008, 69:1850-1858.
18. Jun H., Bae K., Kim Y., Cheigh H. Formation of a l-ascorbic acid 2-O-α-Glucoside during kimchi fermentation. Journal of Food Science and Nutririton 1998, 3:225-229.
19. Kang S.Y., Seeram N.P., Nair M.G., Bourquin L.D. Tart cherry anthocyanins inhibit tumor development in Apc mice and reduce proliferation of human colon cancer cells. Cancer Letters 2003, 194:13-19.
20. Karahalil F.Y., Sahin H. Phenolic composition and antioxidant capacity of Cherry laurel (Laurocerasus officinalis Roem.) sampled from Trabzon region, Turkey. African Journal of Biotechnology 2011, 10:16293-16299.
21. Kaume L., Gilbert W.C., Brownmiller C., Howard L.R., Devareddy L. Cyanidin-3-O-β-d-glucoside-rich blackberries modulate hepatic gene expression, and anti-obesity effects in ovariectomized rats. Journal of Functional Foods 2012, 4:480-488.
22. Kim D.O., Padilla-Zakour O.I. Jam processing effect on phenolics and antioxidant capacity in anthocyanin-rich fruits: Cherry, plum, and raspberry. Journal of Food Science 2004, 69:395-400.
23. Kirakosyan A., Seymour E.M., Urcuyo-Llanes D.E., Kaufman P.B., Bolling S.F. Chemical profile and antioxidant capacities of tart cherry products. Food Chemistry 2009, 115:20-25.
24. Kumaran A., Karunakaran R.J. Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chemistry 2006, 97:109-114.
25. Liang L., Wu X., Zhao T., Zhao J., Li F., Zou Y., Mao G., Yang L. In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion. Food Research International 2012, 46:76-82.
26. McDougall G.J., Dobson P., Smith P., Blake A., Stewart D. Assessing potential bioavailability of raspberry anthocyanins using an in vitro digestion system. Journal of Agricultural and Food Chemistry 2005, 53:5896-5904.
27. + radical cation assay. Free Radical Research 1997, 26:195-199.
28. Moco S., Bino R.J., Vorst O., Verhoeven H.A., De Groot J., Ven Beek T.A., Vervoort J., De Vos R.C.H A liquid chromatography-mass spectrometry-based metabolome database from tomato. Plant Physiology 2006, 141:1205-1218.
29. Moglia A., Lanteri S., Comino C., Acquadro A., De Vos R., Beekwilder J. Stress-induced biosynthesis of dicaffeoylquinic acids in globe artichoke. Journal of Agricultural and Food Chemistry 2008, 56:8641-8649.
30. Ozyurek M., Guclu K., Apak R. The main and modified CUPRAC methods of antioxidant measurement. Trends in Analytical Chemistry 2011, 30:652-664.
31. Piccolella S., Fiorentino A., Pacifico S., D'abrosca B., Uzzo P., Monaco P. Antioxidant properties of sour cherries (Prunus cerasus L.): Role of colorless phytochemicals from the methanolic extract of ripe fruits. Journal of Agricultural and Food Chemistry 2008, 56:1928-1935.
32. Rubinskiene M., Viskelis P., Jasutiene I., Viskeliene R., Bobinas C. Impact of various factors on the composition and stability of black currant anthocyanins. Food Research International 2005, 38:867-871.
33. Toyada-Ono Y., Maeda M., Nakao M., Yoshimura M., Sugiura-Tomimori N., Fukami H. 2-O-(β-d-glucopyranosyl) ascorbic acid, a novel ascorbic acid analogue isolated from Lycium fruit. Journal of Agricultural and Food Chemistry 2004, 52:2092-2096.
34. Toydemir G., Capanoglu E., Gomez Roldan M.V., De Vos R.C.H., Boyacioglu D., Hall R.D., Beekwilder J. Industrial processing effects on phenolics compounds in sour cherry (Prunus cerasus L.) fruit. Food Research International 2013, (accepted, doi:10.1016/j.foodres.2013.04.009).
35. 17O NMR. Journal of Agricultural and Food Chemistry 2004, 52:3097-3099.
36. Tulipani S., Mezzetti B., Capocasa F., Bompadre S., Beekwilder J., De Vos R.C.H., Capanoglu E., Bovy A., Battino M. Antioxidants, phenolic compounds, and nutritional quality of different strawberry genotypes. Journal of Agricultural and Food Chemistry 2008, 56:696-704.
37. Wrolstad R.E., Skrede G., Lea P., Enersen G. Influence of sugar on anthocyanin pigment stability in frozen strawberries. Journal of Food Science 1990, 55:1064-1072.
38. Zawistowski J., Kopec A., Kitts D.D. Effects of a black rice extract (Oryza sativa L. indica) on cholesterol levels and plasma lipid parameters in Wistar Kyoto rats. Journal of Functional Foods 2009, 1:50-56.