Abstract
ABSTRACTThe aim of this study was to determine the effect of mash enzymatic maceration and heating treatments before pressing on the antioxidant activities in selected berry juices. Total phenolic contents were determined by the Folin–Ciocalteau assay, antioxidant activities were determined by means of the oxygen radical absorbance capacity (ORAC) assay, and the intracellular antioxidant potentials were determined through the cellular antioxidant activity (CAA) assay. Blueberry juices exhibited the highest antioxidant activity, followed by black currant and raspberry juices. The mash enzyme treatment with Pectinex® Ultra Color enzyme preparation, improved the antioxidant activities in vitro. ORAC values correlated with CAA values (R2 = 0.91) and a slightly positive correlation was observed between Folin–Ciocalteau and CAA assays (R2 = 0.56). The findings support the observation that the mash enzymatic treatment of macerated fruits enhances their antioxidant activity. Considering the chemical assays (ORAC and total phenolic content), a combined treatment with heating to 85°C followed by mash enzymatic treatment was the most effective. Considering a biological model through the CAA assay, however, a comparable improvement in antioxidant activity resulted from the enzymatic and the combined treatments. Overall, the data showed that maceration enzymatic treatment improves the intracellular antioxidant activity in HepG2 human cells. To the best of our knowledge, this is the first report on the effect of the antioxidant potential of mash enzymatic and heating treatments assessed by means of a cellular approach.
Highlights
Blueberry and black currant are considered fruits rich in phenolic compounds, ascorbic acid, and other antioxidants (Wang, Cao, & Prior, 1996)
The effect on the antioxidant potential of raspberry, black currant, and blueberry juices subjected to different mash treatments was studied
Enzymatic and combined, resulted in a higher phenolic content recorded in the blueberry and black currant samples (T3>T2) compared with control treatment (T1); while for the raspberry samples the mash enzymatic treatment seemed not to have an effect on the total content of phenolic acids when assessed by Folin–Ciocalteau
Summary
Blueberry and black currant are considered fruits rich in phenolic compounds, ascorbic acid, and other antioxidants (Wang, Cao, & Prior, 1996). The dark red or blue coloration of their juices is a result of the high level of anthocyanins present (Landbo & Meyer, 2004). Phenolic compounds and vitamin C have been implicated in the antioxidant activity of fruits and derived beverages (Prior et al, 1998). Moyer, Hummer, Finn, Frei, and Wrolstad (2002) demonstrated for diverse species of Vaccinium, Rubus, and Ribes that their phenolic compounds contribute to the antioxidant capacity.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
