Raspberry and blackberry pomaces as potential sources of bioactive compounds
2016
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Introduction. The concern for obtaining some secondary metabolites with health-beneficial effects has initiated studies on valorization of by-products. In this sense, fruit processing by-products have attracted great interest as sources of bioactive compounds. Materials and methods. Pomaces of rasnberry and blackberry were obtained after juice separation. These byproducts were characterized in terms of total phenolic content (TPC) by Folin-Ciocalteu method and total monomeric anthocyanins content (TAC) by pH differential method. Also, antioxidant activity of pomaces against stable 1,1-dipheny1-2-picrylhydrazyl (DPPH) radicals was evaluated. Results and discussion. Pomace of blackberry was characterized by significantly higher TPC (10.1 mgGAE/g) and TAC (6 mg C3GE/g) compared to raspberry (8.2 and 3.6 mg/g, respectively). DPPH radical scavenging activity was similar, with slightly higher values in pomace of raspberry (11.7 mu molTrolox/g) than in blackberry (10.9 mu molTrolox/g). The to...tal soluble solids was 9.3 degrees Bx in RP sample, significantly lower than in BP sample with value 14.5 degrees Bx. This study indicates that both, raspberry and blackberry pomaces, as wastes of juice production, could be used as a cheap source of bioactive compounds with strong antioxidant activity. Therefore, these pomaces should be considered as a raw material for production of valuable dietary supplements and natural colorants for development of new products with high value added. By-products of fruit processing could be used due to convenience, accessibility and low cost, as suitable way to increase health properties of food. The potential utilization of fruit pomaces could be the enrichment of different products such as bakery products, biscuits, cookies, paste, ice cream, fruit yogurts etc. Additionally, the potential applications of the ethanol used for bioactive compounds extraction in this study must be considered on the basis of the solvent percent choice, liquid-solid ratio, temperature, and time applied. Conclusion. Raspberry and blackberry pomaces, discarded during juice production, represent significant sources of bioactive compounds, such as phenolic antioxidants.
Ključne reči:
Raspberry / Blackberry / Pomace / Bioactive / Compound / Antioxidant / ActivityIzvor:
Ukrainian Food Journal, 2016, 5, 3, 485-491Izdavač:
- Natl Univ Food Technologies, Kyiv
Finansiranje / projekti:
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-FP7-316004)
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Kalušević, Ana AU - Salević, Ana AU - Djordjević, Radovan AU - Veljović, Mile AU - Nedović, Viktor PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4129 AB - Introduction. The concern for obtaining some secondary metabolites with health-beneficial effects has initiated studies on valorization of by-products. In this sense, fruit processing by-products have attracted great interest as sources of bioactive compounds. Materials and methods. Pomaces of rasnberry and blackberry were obtained after juice separation. These byproducts were characterized in terms of total phenolic content (TPC) by Folin-Ciocalteu method and total monomeric anthocyanins content (TAC) by pH differential method. Also, antioxidant activity of pomaces against stable 1,1-dipheny1-2-picrylhydrazyl (DPPH) radicals was evaluated. Results and discussion. Pomace of blackberry was characterized by significantly higher TPC (10.1 mgGAE/g) and TAC (6 mg C3GE/g) compared to raspberry (8.2 and 3.6 mg/g, respectively). DPPH radical scavenging activity was similar, with slightly higher values in pomace of raspberry (11.7 mu molTrolox/g) than in blackberry (10.9 mu molTrolox/g). The total soluble solids was 9.3 degrees Bx in RP sample, significantly lower than in BP sample with value 14.5 degrees Bx. This study indicates that both, raspberry and blackberry pomaces, as wastes of juice production, could be used as a cheap source of bioactive compounds with strong antioxidant activity. Therefore, these pomaces should be considered as a raw material for production of valuable dietary supplements and natural colorants for development of new products with high value added. By-products of fruit processing could be used due to convenience, accessibility and low cost, as suitable way to increase health properties of food. The potential utilization of fruit pomaces could be the enrichment of different products such as bakery products, biscuits, cookies, paste, ice cream, fruit yogurts etc. Additionally, the potential applications of the ethanol used for bioactive compounds extraction in this study must be considered on the basis of the solvent percent choice, liquid-solid ratio, temperature, and time applied. Conclusion. Raspberry and blackberry pomaces, discarded during juice production, represent significant sources of bioactive compounds, such as phenolic antioxidants. PB - Natl Univ Food Technologies, Kyiv T2 - Ukrainian Food Journal T1 - Raspberry and blackberry pomaces as potential sources of bioactive compounds EP - 491 IS - 3 SP - 485 VL - 5 DO - 10.24263/2304-974X-2016-5-3-7 ER -
@article{ author = "Kalušević, Ana and Salević, Ana and Djordjević, Radovan and Veljović, Mile and Nedović, Viktor", year = "2016", abstract = "Introduction. The concern for obtaining some secondary metabolites with health-beneficial effects has initiated studies on valorization of by-products. In this sense, fruit processing by-products have attracted great interest as sources of bioactive compounds. Materials and methods. Pomaces of rasnberry and blackberry were obtained after juice separation. These byproducts were characterized in terms of total phenolic content (TPC) by Folin-Ciocalteu method and total monomeric anthocyanins content (TAC) by pH differential method. Also, antioxidant activity of pomaces against stable 1,1-dipheny1-2-picrylhydrazyl (DPPH) radicals was evaluated. Results and discussion. Pomace of blackberry was characterized by significantly higher TPC (10.1 mgGAE/g) and TAC (6 mg C3GE/g) compared to raspberry (8.2 and 3.6 mg/g, respectively). DPPH radical scavenging activity was similar, with slightly higher values in pomace of raspberry (11.7 mu molTrolox/g) than in blackberry (10.9 mu molTrolox/g). The total soluble solids was 9.3 degrees Bx in RP sample, significantly lower than in BP sample with value 14.5 degrees Bx. This study indicates that both, raspberry and blackberry pomaces, as wastes of juice production, could be used as a cheap source of bioactive compounds with strong antioxidant activity. Therefore, these pomaces should be considered as a raw material for production of valuable dietary supplements and natural colorants for development of new products with high value added. By-products of fruit processing could be used due to convenience, accessibility and low cost, as suitable way to increase health properties of food. The potential utilization of fruit pomaces could be the enrichment of different products such as bakery products, biscuits, cookies, paste, ice cream, fruit yogurts etc. Additionally, the potential applications of the ethanol used for bioactive compounds extraction in this study must be considered on the basis of the solvent percent choice, liquid-solid ratio, temperature, and time applied. Conclusion. Raspberry and blackberry pomaces, discarded during juice production, represent significant sources of bioactive compounds, such as phenolic antioxidants.", publisher = "Natl Univ Food Technologies, Kyiv", journal = "Ukrainian Food Journal", title = "Raspberry and blackberry pomaces as potential sources of bioactive compounds", pages = "491-485", number = "3", volume = "5", doi = "10.24263/2304-974X-2016-5-3-7" }
Kalušević, A., Salević, A., Djordjević, R., Veljović, M.,& Nedović, V.. (2016). Raspberry and blackberry pomaces as potential sources of bioactive compounds. in Ukrainian Food Journal Natl Univ Food Technologies, Kyiv., 5(3), 485-491. https://doi.org/10.24263/2304-974X-2016-5-3-7
Kalušević A, Salević A, Djordjević R, Veljović M, Nedović V. Raspberry and blackberry pomaces as potential sources of bioactive compounds. in Ukrainian Food Journal. 2016;5(3):485-491. doi:10.24263/2304-974X-2016-5-3-7 .
Kalušević, Ana, Salević, Ana, Djordjević, Radovan, Veljović, Mile, Nedović, Viktor, "Raspberry and blackberry pomaces as potential sources of bioactive compounds" in Ukrainian Food Journal, 5, no. 3 (2016):485-491, https://doi.org/10.24263/2304-974X-2016-5-3-7 . .