Abstract
The aim of this study was to investigate the influence of addition of pectinolytic enzymes to chokeberry juice on the content of polyphenolic compounds analysed by UPLC-PDA-FL, antioxidant potency measured by ABTS and FRAP assay, turbidity, precipitation, and sugar composition analysed by HPLC-ELSD and colour parameters determined by the CIEL*a*b* system. UPLC-PDA-FL analysis identified 30 polyphenolic compounds belonging to hydroxycinnamic acids, anthocyanins, flavonones, flavonols, and flavan-3-ols. High content of bioactive compounds, high antioxidant capacity and low values of turbidity and precipitation were obtained in juice with addition of Panzym YELD MASH, Pectinex YELD MASH and Opti EYXL. The colour of chokeberry juice with these enzymes was intensely red, attractive, and without browning before or after storage. These pectinolytic enzymes influenced the stability of parameters such as chemical, physical and bioactive potency in the chokeberry juice after 5 months of storage at 5 °C.
Highlights
The systematically growing consumers’ awareness of the quality of food, and especially the content of secondary plant metabolites in it, positively affects the right choice of healthy food products
The aim of this study was to evaluate the influence of addition of pectinolytic enzymes to chokeberry juice on the content of polyphenolic compounds analysed by ultraphase liquid chromatography (UPLC)-PDA-FL, antioxidant potency analysed by ABTS and FRAP assays, turbidity, precipitation, and sugar composition analysed by HPLC-ELSD and colour determined in the CIEL*a*b* system
Identification of 30 polyphenolic compounds belonging to hydroxycinnamic acids, anthocyanins, flavonones, flavonols, and flavan-3-ols was based on a comparison of MS and MS/MS available standards, their retention times and published data reported in previous research [17,18,19,20]
Summary
The systematically growing consumers’ awareness of the quality of food, and especially the content of secondary plant metabolites in it, positively affects the right choice of healthy food products. Fruit juices have recently been perceived as functional foods as they have high contents of bioactive compounds [1,2,3,4]. Red fruit juices, mainly from chokeberry, are gaining in popularity due to their high content of biologically active substances, polyphenolic compounds, and because of their taste and appealing colour. This colour is created by anthocyanins, which are polyphenols. The content of polyphenolic compounds in juices is a matter of sensory quality as well as having potential biological effects
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