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Prada-Muñoz J, Coy-Barrera E. Targeted Anthocyanin Profiling of Fruits from Three Southern Highbush Blueberry Cultivars Propagated in Colombia. Molecules 2024; 29:691. [PMID: 38338435 PMCID: PMC10855998 DOI: 10.3390/molecules29030691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 01/24/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
The blueberry, a deciduous shrub in the Ericaceae family, is celebrated for its delightful flavor, sweetness, and abundance of anthocyanins and antioxidants, qualities that have garnered significant attention for their potential health benefits. Blueberries grown in diverse environments and exhibit varied anthocyanin profiles, often influenced by factors such as altitude and climate. Varietal groups worldwide have been bred and categorized based on their growth habits and specific cold requirements, particularly with southern highbush cultivars thriving in temperate climates, demonstrating tolerance to higher altitudes or cooler climates-a result of hybridizations involving various Vaccinium species. In the Colombian Andes, southern highbush blueberries thrive in unique high-altitude conditions, leading to exceptional quality due to the region's cool climate and specific soil characteristics. In this context, this study aimed to chemically characterize and differentiate three southern highbush blueberry cultivars (i.e., 'Biloxi,' 'Legacy' and 'Sharpblue') cultivated in a Colombian Andean plateau and compare them to three commercially available highbush blueberries. This comprehensive evaluation involved examining total phenols, flavonoids, anthocyanin content, and DPPH· free-radical scavenging capacity, as well as conducting anthocyanin-targeted profiling via HPLC-DAD-HRMS. Through supervised multivariate analyses such as sPLS-DA, this study delved into the pattern recognition of those anthocyanins that could potentially serve as markers for quality and cultivar-related chemical trait determination. These findings locate blueberry-derived anthocyanins in a metabolic context and afford some insights into southern highbush blueberry cultivar differentiation to be used for further purposes.
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Affiliation(s)
| | - Ericsson Coy-Barrera
- Bioorganic Chemistry Laboratory, Universidad Militar Nueva Granada, Cajicá 250247, Colombia;
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A novel strategy for producing low-sugar pomegranate jam with better anthocyanin stability: Combination of high-pressure processing and low methoxyl & amidated pectin. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Zia S, Khan MR, Aadil RM, Shahid M. Development and storage stability of value‐added watermelon fruit butter by incorporating watermelon rind byproduct. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sania Zia
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
- Department of Biosystems and Agricultural Engineering Michigan State University East Lansing Michigan USA
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Muhammad Shahid
- Department of Biochemistry University of Agriculture Faisalabad Pakistan
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Janik M, Jamróz E, Tkaczewska J, Juszczak L, Kulawik P, Szuwarzyński M, Khachatryan K, Kopel P. Utilisation of Carp Skin Post-Production Waste in Binary Films Based on Furcellaran and Chitosan to Obtain Packaging Materials for Storing Blueberries. MATERIALS (BASEL, SWITZERLAND) 2021; 14:7848. [PMID: 34947442 PMCID: PMC8704361 DOI: 10.3390/ma14247848] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 12/08/2021] [Accepted: 12/14/2021] [Indexed: 11/16/2022]
Abstract
The aim of the study was to develop and characterise an innovative three-component biopolymer film based on chitosan (CHIT), furcellaran (FUR) and a gelatin hydrolysate from carp skins (Cyprinus carpio) (HGEL). The structure and morphology were characterised using the Fourier transform infrared spectroscopy (FT-IR) and atomic force microscopy (AFM). The FT-IR test showed no changes in the matrix after the addition of HGEL, which indicates that the film components were compatible. Based on the obtained AFM results, it was found that the addition of HGEL caused the formation of grooves and cracks on the surface of the film (reduction by ~21%). The addition of HGEL improved the antioxidant activity of the film (improvement by up to 2.318% and 444% of DPPH and FRAP power, respectively). Due to their properties, the tested films were used as active materials in the preservation of American blueberries. In the active films, the blueberries lost mass quickly compared to the synthetic film and were characterised by higher phenol content. The results obtained in this study create the opportunity to use the designed CHIT-FUR films in developing biodegradable packaging materials for food protection, but it is necessary to test their effectiveness on other food products.
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Affiliation(s)
- Magdalena Janik
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland; (M.J.); (E.J.); (K.K.)
| | - Ewelina Jamróz
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland; (M.J.); (E.J.); (K.K.)
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland; (J.T.); (P.K.)
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality, University of Agriculture, ul. Balicka 122, 30-149 Krakow, Poland;
| | - Piotr Kulawik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland; (J.T.); (P.K.)
| | - Michał Szuwarzyński
- Academic Centre for Materials and Nanotechnology, AGH University of Science and Technology, Al. Mickiewicza 30, 30-059 Kraków, Poland;
| | - Karen Khachatryan
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland; (M.J.); (E.J.); (K.K.)
| | - Pavel Kopel
- Department of Inorganic Chemistry, Faculty of Science, Palacky University, 17. listopadu 12, 77146 Olomouc, Czech Republic
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Estaji M, Mohammadi-Moghaddam T, Gholizade-Eshan L, Firoozzare A, Hooshmand-Dalir MAR. Physicochemical characteristics, sensory attributes, and antioxidant activity of marmalade prepared from black plum peel. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1835954] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Mohsen Estaji
- Department of Food Science and Technology, Azad Islamic University of Sabzevar, Sabzevar, Iran
| | - Toktam Mohammadi-Moghaddam
- Department of Nutritional Sciences & Food Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran
| | - Leila Gholizade-Eshan
- Department of Food Science and Technology, Professional and Technical College Girls Neyshabur, Neyshabur, Iran
| | - Ali Firoozzare
- Department of Agricultural Economics, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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Mohammadi-Moghaddam T, Firoozzare A, Daryadar S, Rahmani Z. Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1830798] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
| | - Ali Firoozzare
- Department of Agricultural Economics, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Samin Daryadar
- Department of Food Science and Technology, Professional and Technical College Girls, Neyshabur, Iran
| | - Zahra Rahmani
- Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran
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Moreira MCND, Almeida GL, Carvalho EEN, Garcia JAD, Nachtigall AM, Vilas Boas BM. Quality parameters, antioxidant activity, and sensory acceptability of mixed jams of rose petals and apple. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14272] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Giovanna Lucena Almeida
- Federal Institute of Education, Science and Technology of South of Minas Gerais/IFSULDEMINAS Machado Brazil
| | | | - José Antonio Dias Garcia
- Federal Institute of Education, Science and Technology of South of Minas Gerais/IFSULDEMINAS Machado Brazil
- José Rosário Vellano University/UNIFENAS Alfenas Brazil
| | - Aline Manke Nachtigall
- Federal Institute of Education, Science and Technology of South of Minas Gerais/IFSULDEMINAS Machado Brazil
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Amorim FL, de Cerqueira Silva MB, Cirqueira MG, Oliveira RS, Machado BAS, Gomes RG, de Souza CO, Druzian JI, de Souza Ferreira E, Umsza‐Guez MA. Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredient. Food Sci Nutr 2019; 7:1584-1594. [PMID: 31139371 PMCID: PMC6526673 DOI: 10.1002/fsn3.981] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 01/31/2019] [Accepted: 02/07/2019] [Indexed: 11/24/2022] Open
Abstract
In this study, we evaluated the effects of the storage time on the physicochemical properties, bioactive compound content, and antioxidant capacity of jam prepared from grape peel extract to explore its potential as a supplementary food and/or functional ingredient. The ethanolic extract from Syrah var. grape peel exhibited high bioactive compound concentrations and antioxidant activity. The jam stability (prepared with 8.9% of extract) at 14°C was evaluated at 0, 15, 30, 45, and 60 days. The jam was found to contain high concentrations of polyphenolic compounds (137.0 ± 3.2 mg of gallic acid equivalent/100 g), total flavonoids (128.5 ± 23.0 mg of equivalent/100 g), and total anthocyanins (92.5 ± 4.0 mg of cyanidin equivalent/100 g). However, a large reduction in the flavonoid (70%-90%), anthocyanin (29%-35%), and phenolic (23%-30%) content was observed during storage. The free radical-scavenging activity (DPPH-), ferric reducing antioxidant power (FRAP), and β-carotene-linoleic acid assays revealed the great antioxidant potential of the jam prepared from grape peel extract, which exhibited significant levels of radical-neutralizing activity, especially as determined by the DPPH method with EC50 values ranging from 2.3 ± 0.1 to 3.9 ± 0.1 µg/ml. High R 2 values (p > 0.90) were obtained for the correlation between the DPPH results and the concentrations of the compounds of interest. In summary, the high bioactive compound contents and antioxidant capacity of the jam produced from grape peel suggest that it may provide health benefits as a source of natural antioxidants upon incorporation to several food industry products.
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