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Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity

Being delicious and containing strong disease-fighting agents, berries represent an increasing proportion of fruits consumed nowadays in our diet. However, berries are highly perishable as fresh and, therefore, they are usually processed into various products to extend their shelf-life and availabil...

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Autores principales: Diaconeasa, Zoriţa, Iuhas, Cristian I., Ayvaz, Huseyin, Rugină, Dumitriţa, Stanilă, Andreea, Dulf, Francisc, Bunea, Andrea, Socaci, Sonia Ancuța, Socaciu, Carmen, Pintea, Adela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6912725/
https://www.ncbi.nlm.nih.gov/pubmed/31717652
http://dx.doi.org/10.3390/antiox8110540
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author Diaconeasa, Zoriţa
Iuhas, Cristian I.
Ayvaz, Huseyin
Rugină, Dumitriţa
Stanilă, Andreea
Dulf, Francisc
Bunea, Andrea
Socaci, Sonia Ancuța
Socaciu, Carmen
Pintea, Adela
author_facet Diaconeasa, Zoriţa
Iuhas, Cristian I.
Ayvaz, Huseyin
Rugină, Dumitriţa
Stanilă, Andreea
Dulf, Francisc
Bunea, Andrea
Socaci, Sonia Ancuța
Socaciu, Carmen
Pintea, Adela
author_sort Diaconeasa, Zoriţa
collection PubMed
description Being delicious and containing strong disease-fighting agents, berries represent an increasing proportion of fruits consumed nowadays in our diet. However, berries are highly perishable as fresh and, therefore, they are usually processed into various products to extend their shelf-life and availability throughout the year. Among the fruit-containing products, jam is one of the most common due to its nourishing properties, its low production costs, and its accessibility for a lengthy period. Rather than home preparation, consumers nowadays increasingly prefer to purchase commercial jams from markets due to its convenience. Although fresh berries have been extensively studied for their phenolic compounds, a limited number of studies investigating commercially manufactured jams have been conducted so far. Considering this, the objective of this study was to assess the total phenolic, flavonoid, and anthocyanin content and the antioxidant activity of five commonly consumed commercial berry jams (blueberry (Vaccinium myrtillus), blackberry (Rubus fruticosus) and blackcurrant (Ribes nigrun) mixture, blackcurrant (Ribes nigrun), cranberry (Vaccinium macrocarpon) and raspberry (Rubus idaeus)) collected from the market. Even though a possible loss of phenolics, anthocyanins, and a decrease of radical scavenging activity may occur during jam processing and subsequent storage, our data indicated that the selected commercial jams remained good sources of nutritive molecules with antioxidant properties based on the high levels of total phenolics, flavonoids, anthocyanins, and elevated antioxidant activities determined in this study. Additionally, the samples were characterized by GC-MS for their volatile profiles, and terpenes were found to be the dominating class covering more than 74% of volatile compounds in the jams.
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spelling pubmed-69127252020-01-02 Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity Diaconeasa, Zoriţa Iuhas, Cristian I. Ayvaz, Huseyin Rugină, Dumitriţa Stanilă, Andreea Dulf, Francisc Bunea, Andrea Socaci, Sonia Ancuța Socaciu, Carmen Pintea, Adela Antioxidants (Basel) Article Being delicious and containing strong disease-fighting agents, berries represent an increasing proportion of fruits consumed nowadays in our diet. However, berries are highly perishable as fresh and, therefore, they are usually processed into various products to extend their shelf-life and availability throughout the year. Among the fruit-containing products, jam is one of the most common due to its nourishing properties, its low production costs, and its accessibility for a lengthy period. Rather than home preparation, consumers nowadays increasingly prefer to purchase commercial jams from markets due to its convenience. Although fresh berries have been extensively studied for their phenolic compounds, a limited number of studies investigating commercially manufactured jams have been conducted so far. Considering this, the objective of this study was to assess the total phenolic, flavonoid, and anthocyanin content and the antioxidant activity of five commonly consumed commercial berry jams (blueberry (Vaccinium myrtillus), blackberry (Rubus fruticosus) and blackcurrant (Ribes nigrun) mixture, blackcurrant (Ribes nigrun), cranberry (Vaccinium macrocarpon) and raspberry (Rubus idaeus)) collected from the market. Even though a possible loss of phenolics, anthocyanins, and a decrease of radical scavenging activity may occur during jam processing and subsequent storage, our data indicated that the selected commercial jams remained good sources of nutritive molecules with antioxidant properties based on the high levels of total phenolics, flavonoids, anthocyanins, and elevated antioxidant activities determined in this study. Additionally, the samples were characterized by GC-MS for their volatile profiles, and terpenes were found to be the dominating class covering more than 74% of volatile compounds in the jams. MDPI 2019-11-10 /pmc/articles/PMC6912725/ /pubmed/31717652 http://dx.doi.org/10.3390/antiox8110540 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Diaconeasa, Zoriţa
Iuhas, Cristian I.
Ayvaz, Huseyin
Rugină, Dumitriţa
Stanilă, Andreea
Dulf, Francisc
Bunea, Andrea
Socaci, Sonia Ancuța
Socaciu, Carmen
Pintea, Adela
Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity
title Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity
title_full Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity
title_fullStr Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity
title_full_unstemmed Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity
title_short Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity
title_sort phytochemical characterization of commercial processed blueberry, blackberry, blackcurrant, cranberry, and raspberry and their antioxidant activity
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6912725/
https://www.ncbi.nlm.nih.gov/pubmed/31717652
http://dx.doi.org/10.3390/antiox8110540
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