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Anthocyanin profiles and biological properties of caneberry ( Rubus spp.) press residues
Author(s) -
Tumbas Šaponjac Vesna,
GironésVilaplana Amadeo,
Djilas Sonja,
Mena Pedro,
Ćetković Gordana,
Moreno Diego A,
ČanadanovićBrunet Jasna,
Vulić Jelena,
Stajčić Slađana,
Krunić Milica
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6564
Subject(s) - anthocyanin , chemistry , rubus , abts , cyanidin , food science , cultivar , antioxidant , horticulture , biology , biochemistry , dpph
BACKGROUND The global interest in natural food colours shows increasing attention towards new product development to replace synthetic colourants, because of the strengthening of legislative rules and consumer awareness of synthetic additives and chemicals in food. This study was designed to evaluate anthocyanin content and biological activities of press residues from four caneberries: two raspberry ( Rubus idaeus , cv. ‘Meeker’ ( RM ) and ‘Willamette’ ( RW )) and two blackberry ( Rubus fruticosus , cv. ‘Thornfree’ ( BT ) and ‘Čačanska bestrna’ ( BC )) cultivars. RESULTS Analysis by high‐performance liquid chromatography–diode array detection–electrospray ionization–tandem mass spectrometry identified cyanidin glycosides in all press residues, cyanidin 3‐glucoside being prevalent in BC (1360.6 mg kg −1 ) and BT (1397.7 mg kg −1 ), and cyanidin 3‐sophoroside in RM (349.2 mg kg −1 ) and RW (581.0 mg kg −1 ). Antioxidant capacity ( AC ), evaluated by ABTS (2,2′‐azino‐bis(3‐ethyl benzothiazoline‐6‐sulfonic acid) assay, reducing power ( RP ) and α‐glucosidase inhibitory potential (α‐ GIP ) was higher in blackberry press residues. Total anthocyanin content was in good correlation with AC ( r = 0.953; P < 0.05), RP ( r = 0.993, P < 0.01) and α‐ GIP ( r = 0.852, P < 0.15). CONCLUSION This study has revealed the potential for valorization of juice production byproducts for further industrial use as a rich source of bioactive compounds and natural colourants (mainly anthocyanins). Also, they can provide health‐promoting effects beyond their general organoleptic acceptance in food product development. © 2014 Society of Chemical Industry