Highest Total Anthocyanin Content Research Articles

Effect of growing conditions and storage on the total anthocyanin content in potatoes with coloured flesh

The aim of the study was to evaluate the effect of cultivar, flesh colour, location, year and long-term cold storage on the total anthocyanin content (TAC) in the tubers of 12 potato cultivars with coloured flesh. TAC ranged from 17.0 to 750.1 mg cyanidin/kg fresh matter and was significantly affected by the genotype of the cultivar. The highest TAC was achieved in a three-year average in the cv. Vitelotte (371.0 mg/kg FM, 1.15–8.10 times higher than in the other cultivars). The purple or red colour of the flesh had no significant effect on the TAC. A significantly higher TAC (1.24 times) was determined in the Valečov location with a cooler climate in comparison with the Uhříněves location with a warmer climate. The TAC was significantly influenced by year, the highest values were found at both sites in the year with significant water stress. Storage (4°C, 6 months) significantly affected the TAC in seven out of eight cultivars; the TAC increased in four cultivars and decreased in three cultivars. This is probably due to different disposition of cultivars for the accumulation of sugars during cold storage.

Are Processed Bilberry Products a Good Source of Phenolics?

Although we confirmed the common belief among consumers that the consumption of fresh berries is more beneficial than consuming processed products, this study showed that various bilberry-derived products can also be valuable source of phenolic compounds all year round.

The antioxidant properties of exotic fruit juices from acai, maqui berry and noni berries

Various natural sources of antioxidants, which may help defy oxidative stress and thereby reduce the risk of many diseases, are being searched for. Exotic fruits and good quality exotic fruit juices can be an alternative to many berries grown in Europe. This paper presents the antioxidant properties and composition of polyphenols of acai, maqui berry and noni juices. Then they were compared to local juices rich in polyphenols, such as elderberry, raspberry and blueberry juices. The research has shown that the highest antioxidant capacity possessed acai juice among the exotic juices and elderberry juice among the local ones. The same two juices had the highest content of polyphenolic compounds, including flavonoids. Noni and maqui berry juices were inferior to acai and elderberry juices in this respect, and did not surpass considerably the qualities of raspberry and blueberry juices. The highest content of total anthocyanins was detected in elderberry juice. Exotic acai juice contains the highest levels of flavonols (mainly catechins) as well as ferulic and chlorogenic acids. Concluding, juices from exotic acai, noni and maqui berry fruits, because of their antioxidant properties, can be an interesting alternative to local juices. Acai juice seems to be the most valuable, in particular.

Vermicompost Supplementation Improves the Stability of Bioactive Anthocyanin and Phenolic Compounds in Clinacanthus nutans Lindau

This project studied the effect of vermicompost application on the composition of bioactive anthocyanin and phenolic compounds, and the antioxidant activity of Clinacanthus nutans. The correlation between the bioactive constituents and antioxidant capacity was also evaluated. In this project, a field study was conducted using a randomized complete block design (RCBD) with four treatment groups, including control plants (CC), plants supplied with chemical fertilizer (CF), plants supplied with vermicompost (VC), and plants supplied with mixed fertilizer (MF). The leaves of C. nutans from all treatment groups were harvested, subjected to solvent extraction, and used for quantification of total anthocyanin content (TAC), total phenolic content (TPC), and total flavonoid content (TFC). The initial antioxidant activity of the extracts was evaluated using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays, as well as after two and four weeks of storage at −20 °C and 4 °C. Data analysis showed that CC plants contained the highest TAC (2180.14 ± 338.43 µg/g dry weight) and TFC (276.25 ± 3.09 mg QE/g dry weight). On the other hand, CF plants showed the highest TPC (181.53 ± 35.58 mg GAE/g dry weight). Moreover, we found that CC plants had the highest antioxidant potential against DPPH radicals whereas MF plants showed the lowest antioxidant potential. After four weeks of extract storage at −20 °C and 4 °C, the TPC, TFC, TAC, and antioxidant potential of the extracts decreased. Extracts from VC showed the lowest percentage of total phenolic and total flavonoid loss after extract storage at −20 °C and 4 °C compared with other plant extracts. At this juncture, it could be deduced that the application of vermicompost had little effect on the expression of phenolics, flavonoids, or anthocyanin in C. nutans. However, the extract from plants treated with vermicompost (VC and MF) showed better stability compared with CC and CF after extract storage at different temperatures.

Evaluation of physicochemical characteristics and antioxidant properties of Elaeagnus angustifolia L

Abstract The objective of this study was to evaluate the physical and chemical properties such as total phenol (TP), total flavonoid (TF), total anthocyanin (TA), total antioxidant capacity based on 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and Fe2+ chelating assays in thirty-eight genotypes of Elaeagnus angustifolia L. grown in Iran. The results showed that the range of fruit and seed weight was 1.08–2.69 and 0.31–0.64 g, respectively. Also, the range of antioxidant capacity based on DPPH was 28.59–93.15 %. The highest TP content of peel and pulp of fruit was 1179 and 820.85 mg gallic acid (GAE) per 100 g fresh weight (FW) basis, respectively. The highest TF content of peel and pulp of fruit was observed in Mi2 and U2 genotypes, respectively. Genotype M4 had the highest TA content. According to the correlation, TP had a positive and significant correlation with the antioxidant capacity based on DPPH and FRAP assays, and TF content. The results of factor analysis showed that the five main factors were explained a total of 86.69% of the variance. Also based on cluster analysis, the thirty-eight genotypes were located in 4 main clusters and five locations were located in 2 main clusters. The present research reveals the potential of E. angustifolia L. genotypes studied for improvement of nutritional value through germplasm enhancement programs.

Effect of Red and Blue Light on Anthocyanin Accumulation and Differential Gene Expression in Strawberry (Fragaria × ananassa).

Light conditions can cause quantitative and qualitative changes in anthocyanin. However, little is known about the underlying mechanism of light quality-regulated anthocyanin accumulation in fruits. In this study, light-emitting diodes (LEDs) were applied to explore the effect of red and blue light on strawberry coloration. The results showed contents of total anthocyanins (TA), pelargonidin 3-glucoside (Pg3G) and pelargonidin 3-malonylglucoside (Pg3MG) significantly increased after blue and red light treatment. Pg3G was the major anthocyanin component in strawberry fruits, accounting for more than 80% of TA, whereas Pg3MG accounted for a smaller proportion. Comparative transcriptome analysis was conducted using libraries from the treated strawberries. A total of 1402, 5034, and 3764 differentially-expressed genes (DEGs) were identified in three pairwise comparisons (red light versus white light, RL-VS-WL; blue light versus white light, BL-VS-WL; blue light versus red light, BL-VS-RL), respectively. Photoreceptors and light transduction components remained dynamic to up-regulate the expression of regulatory factors and structural genes related to anthocyanin biosynthesis under red and white light, whereas most genes had low expression levels that were not consistent with the highest total anthocyanin content under blue light. Therefore, the results indicated that light was an essential environmental factor for anthocyanin biosynthesis before the anthocyanin concentration reached saturation in strawberry fruits, and blue light could quickly stimulate the accumulation of anthocyanin in the fruit. In addition, red light might contribute to the synthesis of proanthocyanidins by inducing LAR and ANR.

Cropping system contributes largely to fruit composition and sensory properties of pomegranate (Punica granatum L. var. Gabsi)

The oasis, where pomegranate is grown simultaneously with several crops, is considered as an ecosystem with particular properties. No research has been made to investigate the relationship between pomegranate fruit quality and oasis environment. A comparison between full shade oasis (pomegranate trees were intercropped with date palm trees and other fruit species), partial shade oasis (pomegranate trees grown under date palm trees) and regular orchards with full sun conditions has been investigated in terms of fruit quality. The full shade oasis microclimate was more favourable to obtain pomegranate arils with an attractive red colour and high total anthocyanin content. Pomegranates under these conditions contained total volatile content (79–144μgL−1) which was about 2 times higher than that in full sun exposed fruits (47–64μgL−1). Particularly, hexanal and limonene were the most abundant compounds characterizing the aroma profile of fruits cultivated under full shade oasis, and their arils were the most appreciated in terms of colour, odour and taste by Tunisian consumers. However, fruits from partial shade oasis provided the sweetest juices with high concentrations of glucose (59.8–63.3gL−1) and fructose (108–111gL−1). Titratable acidity and total organic acids content were also higher in fruits grown under Zarat 3 characterized by partial shade conditions. PCA analysis was used to identify which physicochemical and sensory attributes were more closely linked to oasis conditions. Red colour intensity, monoterpenes, hexanal, citric and quinic acids were useful to discriminate full shade oasis. These compounds seem to contribute to the typical organoleptic properties of oasis pomegranate fruits.

ANTOCIANINAS TOTALES Y PARÁMETROS DE COLOR EN LÍNEAS DE MAÍZ MORADO

El maíz morado (Zea mays L.) contiene pigmentos naturales del tipo antocianinas con propiedades bioactivas de aprovechamiento en la industria nutracéutica, alimentaria y textil. Para considerar al cultivo del maíz como una fuente importante de este flavonoide, es necesario valorar el potencial productivo y orientar el mejoramiento genético hacia un incremento en su concentración total en grano y en otras estructuras de almacenamiento. En el programa de mejoramiento genético de maíces pigmentados del Colegio de Postgraduados, durante el ciclo agrícola primavera-verano 2015 se seleccionaron 124 líneas S2, las cuales mayoritariamente fueron clasificadas mediante una escala de color como granos de color morado intenso y morado rojizo; también se determinó el contenido de antocianinas totales (AT) en grano completo, pericarpio y aleurona y el color en la escala HunterLab, con la finalidad de valorar el potencial productivo de antocianinas, caracterizarlas por sus parámetros de color, determinar la estructura del grano con mayor AT e identificar líneas élite para su uso en el programa de mejoramiento genético. En promedio, las líneas tuvieron 0.085, 0.959 y 0.031 g de AT 100 g-1 en grano completo, pericarpio y aleurona, respectivamente; AT fue mayor en pericarpio que en grano y aleurona. Los valores promedio de color en los grano fueron 10.5, 3.3, 2.2 y 39.9º para L, a, b y ángulo hue, respectivamente, lo que indica colores de rojo a amarillo oscuro, que no fueron afines con la escala de color (azul, rojo, morado y sus variantes) pero que son parámetros cuantitativos del color. Según su croma (4.1), el color de grano fue de baja saturación (color apagado). En general, las líneas mostraron alto potencial productivo de antocianinas; no obstante, sólo 25 % de ellas fueron consideradas como líneas élite, y las diez con mayor potencial productivo fueron: 118, 122, 198, 121, 120, 117, 147,161, 123 y 124.

The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon)

The aim of this study was to compare the effectiveness of microwave-vacuum pretreatment conducted at 100, 500 and 800 W on the drying kinetics of whole cranberries (Vaccinium macrocarpon) during hybrid osmotic and microwave-vacuum drying. Additionally, the effect of microwave-vacuum pretreatment and subsequent osmo-microwave-vacuum drying on selected quality indicators of dried cranberries, including phenolic content, antioxidant activity and color, was studied, and the quality of samples was compared with freeze dried, microwave-vacuum dried and osmo-microwave-vacuum dried samples. Irrespective of microwave power, the initial pretreatment accelerated mass transfer during osmotic dehydration of cranberries, and the Weibull model well fitted the experimental data. Final microwave-vacuum drying of cranberries was a two-stage process involving a relatively long phase with a constant drying rate, followed by a short period with a decreasing drying rate. Microwave-vacuum and osmo-microwave-vacuum drying resulted in similar retention of polyphenols and similar antioxidant activity, both of which were relatively higher than in freeze-dried cranberries. However, microwave-vacuum pretreatment at low microwave power (100 W) before dehydration also resulted in high retention of phenolic compounds, high antioxidant activity and attractive color, which were consistent with the high content of total anthocyanins and flavonoids. Microwave-vacuum, osmo-microwave-vacuum and osmo-microwave-vacuum drying combined with microwave-vacuum pretreatment at low microwave power (100 W) were the most suitable methods for the production of high-quality dried whole cranberries.

Characterisation of flower colouration in 30 Rhododendron species via anthocyanin and flavonol identification and quantitative traits.

Floral colour is a key reproductive character, often associated with environmental adaptation, and subject to human intervention. A large number of Rhododendron species differ widely in flower colour, providing a good model for flower colouration. The chromatic features and anthocyanin compositions of 30 species from seven subgenera were systematically analysed. The Royal Horticultural Society Colour Chartand CIE L*a*b* system were employed to describe and investigate flower colours. The UPLC-PDA/ESI-MSn system was used to identify and quantify anthocyanins in petal extracts. The flower colours of 30 Rhododendron species were categorised into four groups - red, purplish pink, purple and white. Seven anthocyanins were identified and quantified in petals: delphinidin, cyanidin and malvidin 3-O-arabinoside-5-O-glucosides, cyanidin 3,5-di-O-glucoside, 3-O-galactoside and 3-O-arabinoside, and delphinidin 3-O-glucoside. The red-flowered species mainly contained cyanidin monoglycosides and had much higher total anthocyanin content than purplish pink- and purple-flowered species. Purplish pink- and purple-flowered species had similar anthocyanin types and content. The chromatic differences were significant among groups, except the purplish pink and purple groups. Statistical analysis showed that Cy3Gal and Cy3Arb are characteristic for red-flowered species, and Mv3Arb5G and Dp3Arb5G play important roles in purple colouration; their contents were major components that greatly affected the chromatic parameters. In total, 21 flavonol derivates were identified. However, total flavonol content and co-pigmentation index showed no significant difference or correlation among/with colour groups, suggesting that flavonols might not play a major role in colouration. These results enhance our knowledge of the biochemical basis of flower colouration in Rhododendron species, and provide a foundation for genetic variation studies and aid in breeding cultivars with novel flower colours.

Inhibitory Potential of Red Cabbage against Digestive Enzymes Linked to Obesity and Type 2 Diabetes.

Assays of the inhibitory potential against enzymes involved in carbohydrate and lipid digestion (α-amylase, α-glucosidase, and lipase) as well as the total contents of phenolics and anthocyanins, anthocyanin profile, and antioxidant capacity revealed significant differences (p < 0.05) between five varieties of red cabbage. Among the varieties, the highest inhibitory activity against α-glucosidase (IC50 = 3.87 ± 0.12 mg dry weight (DW) of cabbage/mL) and lipase (IC50 = 1.57 ± 0.06 mg DW/mL) was exhibited by the Koda variety, which showed the highest antioxidant capacity in ABTS (Trolox equivalent antioxidant capacity (TEAC) = 141 ± 4.71 μmol/g DW) and ferric-reducing antioxidant power (TEAC = 125 ± 1.94 μmol/g DW) assays and had the highest total phenolics level (19.6 ± 0.48 mg/g DW). The highest total anthocyanin content (12.0 ± 0.16 mg/g DW) and inhibitory activity against α-amylase (IC50 = 69.0 ± 3.65 mg DW of cabbage/mL) was shown by the Kissendrup variety. The anthocyanin profiles of these two varieties were characterized by the highest percentages of diacylated cyanidin derivatives. There was no correlation between the contents of phenolic compounds and lipase inhibitory activity, but inhibition of α-amylase was correlated with concentrations of monoacylated and diacylated anthocyanins, while inhibition of α-glucosidase increased with total phenolics and diacylated anthocyanins levels.

Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder

Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31–0.33), good powders characteristics, high solubility (80.3–94.3%) and encapsulation yields (63.7–77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243–386 μmolTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.

Characterization of pomegranate (Punica granatum L.) seed and oils

The main objective of current study was to characterize of pomegranate (Punica granatum L.) seed and oils as a source of phytochemical, and bioactive compounds. While total phenol contents of seed extracts vary between 23.6 mg gallic acid equivalent/g and 28.8 mg gallic acid equivalent/g, their antioxidant activities were changed between 17.6 and 22.9% (p &lt; 0.05). The seeds of pomegranate varieties contained 347–647 mg/kg Ca, 2076–3846 mg/kg K, 1572–2327 mg/kg P, and 1357–1781 mg/kg Mg. While the total phenol contents of seed oils change between 7.8 mg gallic acid equivalent/g and 19.2mg GAE/g, antioxidant activity of oil samples varied between 6.8 and 8.8% (p &lt; 0.05). The predominant fatty acid of oils is punicic acid, and punicic acid contents of oil samples were found between 71.2 and 77.6%. Oleic acid contents of seed oils were determined between 7.6 and 9.1%. In addition, ɣ‐tocopherol contents of pomegranate oil ranged from 236 mg/100 g to 389 mg/100 g. Pomegranate seeds are sources of bioactive and phytochemical such as fatty acid, ɣ‐tocopherol, total phenolic content, and flavonoids with potentially high antioxidant activities.Practical applications: In folk medicine for many centuries, pomegranate is an important source of bioactive and phytochemical compounds. Pomegranate fruit are known to posses strong antioxidant activity, and its oil consists of approximately 80% punicic acid. Pomegranate seed contains a range of nutraceutical components such as punicic acid, sterols, and ɣ‐tocopherol.Total phenol contents of seed powder extracts varied between 23.56 mg gallic acid equivalent/g (Silifke Aşı) and 28.75 mg gallic acid equivalent/g (Devedişi). In addition, antioxidant activities of pomegranate seed extracts were found between 17.56 (Erdemli Aşı) and 22.93% (Nizip). The total flavonoid contents of pomegranate seed extracts changed between 13.56 mgCE/g (Mayhoş) and 23.51 mgCE/g (Nizip).The total anthocyanin contents of seeds changed between 13.56 μmol/g (Mayhoş) and 23.51 μmol/g (Nizip). As seen in Table 2, the highest total anthocyanin content (23.51 μmol/g) was found in Nizip, followed by Silifke Aşı, Erdemli Aşı, and Hicaz varieties.

Comparison of the Contents of Bioactive Compounds and the Level of Antioxidant Activity in Different Kiwifruit Genotypes

Fruit of seven Actinidia genotypes were tested for their polyphenol composition and vitamin C contents and evaluated for antioxidant potential by several assays (DPPH, ABTS and FRAP). It is concluded that significant genotypic difference exists in the total antioxidant capacity of Actinidia fruits. A. eriantha and A. latifolia had highest content of total polyphenols, total flavonoids and vitamin C, A. arguta and A. callosa var. henryi Maximowicz had highest total flavanols content, while A. arguta and A. chinensis cv. Hongyang had highest total anthocyanin content in tested-genotypes. The results showed that the antioxidant capacity of A. eriantha and A. latifolia fruits were significantly higher than that of other genotypes.

Subcritical solvent extraction of total anthocyanins from dried purple waxy corn: Influence of process conditions

Total anthocyanin content in different dried parts of purple waxy corn (Zea mays L. var. ceratina) genotype Fancy Muang 111 was investigated under subcritical solvent extraction. The highest total anthocyanin content of 991.4, 1241.5, and 1552.1 µg cyanidin-3-glucoside per gram dry weight of sample were obtained from dried kernel extraction (water–ethanol at ratio 1:3 as solvent and sample–solvent at ratio 1:20), dried cob extraction (water–ethanol at ratio 1:1 as solvent and sample–solvent at ratio 1:20), dried silk extraction (water–ethanol ratio at 1:1 as solvent and sample–solvent ratio at 1:30), respectively. The extraction was conducted at 100°C for 15 min with N2 purging. Additionally, the antioxidant activities assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays showed that the dried silk extract exhibited the greatest antioxidant activity in DPPH assay (IC50 = 3.2 mg/mL), ABTS assay (IC50 = 1.3 mg/mL), and FRAP assay (634.8 mmol FeSO4/100 g dry weight of sample). The extract powder had the total anthocyanin content of 632.8 µg cyanidin-3-glucoside/g powder. Practical applications The anthocyanin extraction from different dried parts of purple waxy corn was investigated by subcritical solvent extraction method. The effect of different parameters such as weight ratio of purple waxy corn samples to water, extraction temperature, extraction time, water-to-ethanol ratio as solvent, and oxygen in the subcritical solvent extraction provided high total anthocyanin content in the extraction, and the dried silk extract containing the highest total anthocyanin content exhibited the greatest antioxidant activity. Therefore, subcritical solvent extraction of total anthocyanins from purple waxy corn has been shown to be feasible and could be applicable in food processing industries. The total anthocyanin extract obtained has the potential to be developed into new health foods and to be used for the production of value-added products.

Bioactive Components and Antioxidant Capacity of Fruits from Nine Sorbus Genotypes.

In this study, biochemical profile of fruits of 9 Sorbus genotypes was analyzed. The content of total sugars ranged from 69.7 g/kg ('Titan') to 217.5 g/kg (Sorbus torminalis) and total organic acids from 17.7 g/kg ('Businka') to 40.2 g/kg (S. torminalis). The highest content of total anthocyanins had 'Burka' (871 mg/kg FW) and 'Businka' (856 mg/kg FW). Quercetin derivatives represented more than 95% of total flavonols. 'Alaja krupnaja' had 3.5- to 29-fold higher rutin content than other analyzed genotypes. S. torminalis fruits had the greatest diversity of isorhamnetin and kaempferol derivatives. Chlorogenic acid was the major hydroxycinnamic acid and its share was 33% to 73% of total analyzed hydoxycinnamic acid derivatives. The richest in chlorogenic acid were 'Krasavica' and 'Alaja krupnaja' fruits. Cultivar 'Businka' had the highest content of epicatechin (40.7 mg/kg) and neochlorogenic acid (1061 mg/kg). Different procyanidin oligomers were detected among flavanols in Sorbus fruits. The highest content of total flavanols was measured in 'Alaja Krupnaja' fruits. Cultivars 'Krasavica' (84.5 mg/kg) and 'Burka' (85.1 mg/kg) had 1.2- to 6.9-fold higher amount of total carotenoids. 'Businka' was highlighted as the richest in total tannin and phenolic contents (3768 mg GAE/kg) and consequently, it had the highest antioxidant activity (57.6 mM TE/kg FW). Being abundant in polyphenolics, some extracts of Sorbus genotypes, for example, 'Businka,' 'Burka,' and 'Alaja krupnaja' could serve as valuable resource of bioactive compounds to food and pharmaceutical industries.

Effects of partial dehydration techniques on the metabolite compositionin ‘Refošk’ grape berries and wine*

The aim of the study was to investigate the impact of the on-vine double maturation raisonnee (DMR) and off-vine berry partial dehydration in the chamber (PDC) on the chemical characteristics of the grape and wine grapevine cultivar 'Refosk'. A liquid chromatography-mass spectrometry (LC-MS) system was used for the identification and quantification of phenolics and the HPLC for sugars and organic acids. Berries subjected to DMR partial dehydration reached technological maturity (18.5 °Brix) within 14 days of cane cutting and those under PDC in 22 days upon harvest. The greatest decline in berry weight was recorded in the PDC treatment (14%), followed by the DMR technique (approx. 8%). Both dehydrations significantly increased titratable and total acidity in berry and wine, while the pH level was significantly lower in DMR treated berries. Compared to PDC, DMR significantly increased the content of total flavonols and anthocyanins in berries and wine, as well as the total flavanols in berries and stilbenoids in wine. DMR treated berries contained 1.7-fold higher content of total anthocyanins, up to 2-fold higher content of total flavonols, and 1.6-fold higher total phenolic content in the skin compared to those from PDC treatment. Moreover, it increased the content of total anthocyanins, stilbenoids, and flavonol glycosides in wine. On the other hand, PDC treatment showed greater impact on phenolics in wine, especially with an increase of total hydroxycinnamic acids, flavanols, and total phenolics but with a decrease in anthocyanins contents. The study suggests that berries subjected to DMR respond differently to partial dehydration than those subjected to PDC, which was evident from the accumulation of secondary metabolites. Undoubtedly, DMR showed interesting results regarding berry and wine composition and therefore it could be introduced in the vineyard for production of dry wine as well.

The effect of cold maceration on the phenolic composition of red wines

In this study, it was aimed to reveal the effect of cold maceration on the phenolic composition according to classical maceration in Cabernet sauvignon wines. For this purpose; total phenol, total anthocyanin and biologically active eight different phenolic compounds were determined by HPLC in Cabernet sauvignon wines produced with two different maceration techniques during the 2009 and 2010 harvest years. According to the results obtained; wines produced in 2009 and 2010 with classical maceration showed the highest total phenol content with 1529.09 mg GAE/L and 2051.81 mg GAE/L, respectively. The highest total anthocyanin content in Cabernet sauvignon wines were determined in classic maceration wine (149.95 mg/L), cold maceration wine (279.50 mg/L) in 2009 and 2010. The amount of catechin in classic and cold maceration wines was determined as 58.30 mg/L; 51.30 mg/L in 2009 and 140.98 mg/L; 86.45 mg/L in 2010, respectively. According the results, catechin was the highest individual phenolic compound among gallic acid and epicatechin in all maceration types in 2009 and 2010. (–) - Epicatechin and gallic acid were the most present phenolic compounds respectively after (+) - catechin. Malvidine 3-glycoside content was higher than cyanidin 3–5 diglucoside content in all kinds of different maceration types in 2009 and 2010. Keywords: red wine, maceration, phenolic, anthocyanins

Polyphenol profile and antioxidant activity of the fruit and leaf of Vaccinium glaucoalbum from the Tibetan Himalayas.

Vaccinium glaucoalbum, a perennial evergreen shrub, is naturally distributed in high-altitude areas. In this study, the composition and content of polyphenolic compounds in the fruit and leaf of V. glaucoalbum were characterized. In total, 24 chemical compounds were detected and identified by HPLC-DAD and HPLC-ESI-MS2. Among all the compounds determined, 15 were anthocyanins and detected in fruit, 5 were flavonols and monitored in leaf, and 4 were chlorogenic acids and found in both fruit and leaf. The total anthocyanin content (TAC) of fruit (682mg/100gFW) was the highest among wild Vaccinium berries in China which have been investigated for now, and the total flavonol content of leaf was 2764mg/100gFW. The antioxidant activity of both fruit and leaf was assessed by DPPH and FRAP assays. Given its high TAC and strong antioxidant activity, the fruit of V. glaucoalbum has great potential in functional food.

Effect of Juice Extraction Methods on the Physicochemical Characteristics of Haskap Berry (Lonicera caerulea L.) Products

Background: Haskap berries (Lonicera caerulea L.) are known for their health benefits and high levels of bioactive compounds. They are processed into different products such as juice, syrup and pressed berries. There is an opportunity to enhance the quality of these products by improving the juice extraction process. Objective: To investigate the effect of conventional and modified juice extraction processes on the physicochemical characteristics of haskap berry products. Methods: Haskap berries were conventionally extracted (thawing–pressing– osmotic treatment–pressing) (process A), until 60, 70, 80 and 82 % juice yield. A modified method (process B) was also explored, where thawing and osmotic treatment were merged into one step followed by a one-time press. The physicochemical characteristics of the end products were compared. Results: The syrup showed significantly higher total soluble solids (TSS) (30.25–38.55 Brix) than the juice (10.05–14.35 Brix). There was a negative correlation between the TSS and the titratable acidity (TA) which increased with the extraction yield. The TA was 1.89–2.18, 1.50–1.82 and 1.31- 1.50 g citric acid/ 100 g in the juice (process A), syrup (process A) and sugar solution (process B), respectively. The pressed berries from process B showed higher total anthocyanin content than those of process A. The extracted liquids and pressed berries from the 60 and 70 % yields had similar qualities. Vitamin C content of the whole frozen fruit (89.11 mg/100 g fresh weight) decreased by 60.21, 79.36 and 82.18 % in the juice, syrup and pressed berries, respectively in process A. Process B, however, could retain significantly more vitamin C in the obtained products. Conclusion: Pressing the haskap berries to 70 % juice yield with process B is recommended for saving time and energy and for more nutritious products.