Anthocyanin profiles and biological properties of caneberry (Rubus spp.) press residues

Journal of the Science of Food and Agriculture

Volumn 94, Issue 12, 2014, Pages 2393-2400

  Tumbas Šaponjac, Vesna ^a   Gironés Vilaplana, Amadeo ^b   Djilas, Sonja ^a   Mena, Pedro ^b   Ćetković, Gordana ^a   Moreno, Diego A ^b   Čanadanović Brunet, Jasna ^a   Vulić, Jelena ^a   Stajčić, Sladana ^a   Krunić, Milica ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Anthocyanins; Antioxidant; Caneberry; Natural colour; Press residues; glucosidase inhibition

Indexed keywords

RUBUS; RUBUS FRUTICOSUS; RUBUS GLAUCUS; RUBUS IDAEUS;

2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; ANTHOCYANIN; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; FOOD DYE; GLYCOSIDASE INHIBITOR; SULFONIC ACID DERIVATIVE;

CHEMISTRY; COLOR; DIET; FOOD HANDLING; FRUIT; HUMAN; METABOLISM; RUBUS; SPECIES DIFFERENCE;

ANTHOCYANINS; ANTIOXIDANTS; BENZOTHIAZOLES; COLOR; DIET; FOOD COLORING AGENTS; FOOD HANDLING; FRUIT; GLYCOSIDE HYDROLASE INHIBITORS; HUMANS; RUBUS; SPECIES SPECIFICITY; SULFONIC ACIDS;

EID: 84904385233     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6564     Document Type: Article

References (47)

1. Määttä-Riihinen KR, Kamal-Eldin A, Mattila PH, González-Paramás AM and Törrönen AR, Distribution and contents of phenolic compounds in eighteen Scandinavian berry species. J Agric Food Chem 52:4477-4486 (2004).
2. Miller R, Owens SJ and Rørslett B, Plants and colour: flowers and pollination. Optic Laser Technol 43:282-294 (2011).
3. Seeram NP, Berry fruits: compositional elements, biochemical activities, and the impact of their intake on human health, performance, and disease. J Agric Food Chem 56:627-629 (2008).
4. Wang LS and Stoner GD, Anthocyanins and their role in cancer prevention. Cancer Lett 269:281-290 (2008).
5. Camire ME, Chaovanalikit A, Dougherty MP and Briggs J, Blueberry and grape anthocyanins as breakfast cereal colourants. J Food Sci 67:438-441 (2002).
6. Krügera S, Urmannb O and Morlocka GE, Development of a planar chromatographic method for quantitation of anthocyanes in pomace, feed, juice and wine. J Chromatogr 1289:105-118 (2013).
7. Hager TJ, Howard LR, Liyanage R, Lay JO and Prior RL, Ellagitannin composition of blackberry as determined by HPLC-ESI-MS and MALDI-TOF-MS. J Agric Food Chem 56:661-669 (2008).
8. Department of Environmental and Crop Science - Marche Polytechnic University, Ancona, Italy, COST Action 836 'Euroberry'. [Online]. Available: http://www.euroberry.it/documents/wgm08/pptSerbia/Nikolic%20M%20%5bCompatibility%20Mode%5d.pdf [26 August 2013].
9. Bower C, Postharvest handling, storage, and treatment of fresh market berries, in Berry Fruit: Value-Added Products for Health Promotion, ed. by Zhao Y. CRC Press, New York, pp. 262-284 (2007).
10. Byamukama R, Kiremire BT, Andersen ØM and Steigen A, Anthocyanins from fruits of Rubus pinnatus and Rubus rigidus. J Food Compos Anal 18:599-605 (2005).
11. 2-extracted oils from seeds and soft parts of northern berries. Food Res Int 44:2009-2017 (2011).
12. Mena P, Garcia-Viguera C, Navarro-Rico J, Moreno DA, Bartual J, Saura D and Marti N, Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain. J Sci Food Agric 91:1893-1906 (2011).
13. Oyaizu M, Studies on product of browning reaction prepared from glucose amine. Jpn J Nutr 44:307-315 (1986).
14. Chan HH, Sun HD, Reddy MVB and Wu TS, Potent α-glucosidase inhibitors from the roots of Panax japonicus C. A. Meyer var. major. Phytochemistry 71:1360-1364 (2010).
15. Lee J, Dossett M and Finn CE, Rubus fruit phenolic research: the good, the bad, and the confusing. Food Chem 130:785-796 (2012).
16. Dai J, Gupte A, Gates L and Mumper RJA, Comprehensive study of anthocyanin-containing extracts from selected blackberry cultivars: extraction methods, stability, anticancer properties and mechanisms. Food Chem Toxicol 47:837-847 (2009).
17. Fan-Chiang H and Wrolstad R, Anthocyanin pigment composition of blackberries. J Food Sci 70:C198-C202 (2005).
18. Stintzing FC, Stintzing AS, Carle R and Wrolstad RE, A novel zitterionic anthocyanin from evergreen blackberry (Rubus laciniatus Willd.). J Agric Food Chem 50:396-399 (2002).
19. Gancel AL, Feneuil A, Acosta O, Mercedes Pérez A and Vaillant F, Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus). Food Res Int 44:2243-2251 (2011).
20. De Ancos B, Gonzáles E and Cano MP, Differentiation of raspberry varieties according to anthocyanin composition. Eur Food Res Tech Z Lebensm Unters Forsch 208:33-38 (1999).
21. De Ancos B, Ibañez E, Reglero G and Cano MP, Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit. J Agric Food Chem 48:873-879 (2000).
22. Chen L, Xin X, Zhang H and Yuan Q, Phytochemical properties and antioxidant capacities of commercial raspberry varieties. J Funct Foods 5:508-515 (2013).
23. Floegel A, Kim DO, Chung SJ, Koo SI and Chun OK, Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods, J Food Compos Anal 24:1043-1048 (2011).
24. Bursal E and Köksal E, Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.). Food Res Int 44:2217-2221 (2011).
25. Halvorsen BL, Carlsen MH, Phillips KM, Bøhn SK, Holte K, Jacobs DR Jr and Blomhoff R, Content of redox-active compounds (ie. antioxidants) in foods consumed in the United States. Am J Clin Nutr 84:95-135 (2006).
26. Pantelidis GE, Vasilakakis M, Manganaris GA and Diamantidis Gr, Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem 102:777-783 (2007).
27. Elisia I and Kitts DD, Anthocyanins inhibit peroxyl radical-induced apoptosis in Caco-2 cells. Mol Cell Biochem 312:139-145 (2008).
28. Schlesier K, Harwat M, Bohm V and Bitsch R, Assessment of antioxidant activity by using different in vitro methods. Free Radical Res 36:177-187 (2002).
29. Nishaa S, Vishnupriya M, Sasikumar JM, Hephzibah PC and Gopalakrishnan VK, Antioxidant activity of ethanolic extract of Maranta arundinacea. L tuberous rhizomes. Asian J Pharm Clin Res 5:85-88 (2012).
30. Wijngaard HH, Rößle C and Brunton N, A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants. Food Chem 116:202-207 (2009).
31. Grigoras CG, Destandau E, Fougère L and Elfakir C, Evaluation of apple pomace extracts as a source of bioactive compounds. Ind Crop Prod 49:794-804 (2013).
32. Rockenbach II, Rodrigues E, Valdemiro Gonzaga L, Caliari V, Inés Genovese M, de Souza Schmidt Gonçalves AE, et al, Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil. Food Chem 127:174-179 (2011).
33. Zhou S-h, Fang Z-x, Lü Y, Chen J-c, Liu D-h and Ye X-q, Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb. et Zucc.) pomace. Food Chem 112:394-399 (2009).
34. Wang SY, Camp MJ and Ehlenfeldt MK, Antioxidant capacity and α-glucosidase inhibitory activity in peel and flesh of blueberry (Vaccinium spp.) cultivars. Food Chem 132:1759-1768 (2012).
35. Puls W, Keup U, Krause H, Thomas PG and Hoffmeister F, Glucosidase inhibition: a new approach to the treatment of diabetes, obesity, and hyperlipoproteinemia. Naturwissenschaften 64:536-537 (1977).
36. Jabeen B, Riaz N, Saleem M, Akram Naveed M, Ashraf M, Alam U, et al, Isolation of natural compounds from Phlomis stewartii showing α-glucosidase inhibitory activity. Phytochemistry 96:443-448 (2013).
37. Hogan S, Zhang L, Li JR, Sun S, Canning C and Zhou KQ, Antioxidant rich grape pomace extract suppresses postprandial hyperglycemia in diabetic mice by specifically inhibiting a-glucosidase. Nutr Metab 7:71-79 (2010).
38. McDougall GJ, Shpiro F, Dobson P, Smith P, Blake A and Stewart D, Different polyphenolic components of soft fruits inhibit α-amylase and α-glucosidase. J Agric Food Chem 53:2760-2766 (2005).
39. Boath AS, Stewart D and McDougall GJ, Berry components inhibit α-glucosidase in vitro: synergies between acarbose and polyphenols from black currant and rowanberry. Food Chem 135:929-936 (2012).
40. You QC, Feng W, Xi L, Pengju G and Jiang Y, Inhibitory effects of muscadine anthocyanins on alpha-glucosidase and pancreatic lipase activities. J Agric Food Chem 59:9506-9511 (2011).
41. Matsui T, Ueda T, Oki T, Sugits K, Terahara N and Matsumoto K, α-Glucosidase inhibitory action of natural acylated anthocyanins. 1. Survey of natural pigments with potent inhibitory activity. J Agric Food Chem 49:1948-1951 (2001).
42. Helbig D, Bohm V, Wagner A, Schubert R and Jahreis G, Berry seed press residues and their valuable ingredients with special regard to black currant seed press residues. Food Chem 111:1043-1049 (2008).
43. Kahle K, Kraus M, Scheppach W, Ackermann M, Ridder F and Richling E, Studies on apple and blueberry fruits constituents: do the polyphenols reach the colon after ingestion? Mol Nutr Food Res 50:418-423 (2006).
44. Wang SY and Lin HS, Antioxidant activity in fruit and leaves of blackberry, raspberry and strawberry varies with cultivar and developmental stage. J Agric Food Chem 48:140-146 (2000).
45. Wada L and Ou B, Antioxidant activity and phenolic content of Oregon caneberries. J Agric Food Chem 50:3495-3500 (2002).
46. Bushman BS, Phillips B, Isbell T, Ou B, Crane JM and Knapp SJ, Chemical Composition of Caneberry (Rubus spp.) seeds and oils and their antioxidant potential. J Agric Food Chem 52:7982-7987 (2004).
47. Howard LR and Hager TJ, Berry fruit phytochemicals, in Berry Fruit: Value-Added Products for Health Promotion, ed. by Zhao Y. CRC Press, New York, pp. 74-98 (2007).