engleski

Polyphenol profiles and antioxidant capacity of different berry fruit pomace and seeds

Berries are a variety of small fruits characterized by their red, purple or blue color. Their production reaches an amount of over 12.2 million tons worldwide. Berries can be consumed raw or processed into various products. During processing, a large amount of by-products is generated, mainly pomace which contains stem cells, skins and seeds. However, these byproducts are still a rich source of bioactive, highly valuable compounds, such as phenolic compounds. Among phenolic compounds, berries are abundant with phenolic acids, anthocyanins, proanthocyanidins, and other flavonoids that have potential health-promoting effects. Conventional extraction (CE) of polyphenols has many disadvantages, such as long extraction time, high solvent and energy consumption, and usually results in lower yield. To overcome these drawbacks, advanced extraction methods such as microwave-assisted extraction (MAE), ultrasound-assisted extraction, or pressurised liquid extraction are frequently applied. The aim of this study was to extract polyphenols from the seeds of black currant (Ribes nigrum), red currant (Ribes rubrum), strawberry (Fragaria ananassa), black chokeberry (Aronia melanocarpa), and cranberry (Vaccinium macrocarpon), as well as from the pomace of black chokeberry, black currant, and red currant using MAE and CE. Both extraction methods were performed with water at 80°C for 10 minutes, MAE at 400 W and CE in a shaking water bath. UPLC-MS2 analysis of polyphenols was conducted and antioxidant capacity was measured by ORAC method. In general, MAE resulted in higher total phenolic content and extracts with higher ORAC values, confirming its superiority compared to CE. Strawberry and cranberry seeds had lower total phenolic content and antioxidant capacity, 200 while black chokeberry was the most abundant with polyphenols. The polyphenolic profile varied among species and differed between pomace and seeds. Pomaces were especially rich in anthocyanins. Phenolic acids were represented by hydroxycinnamic acids (e.g., ferulic acid, caffeic acid, p-coumaric acid), particularly in black currant and chokeberries, and hydrobenzoic acids (e.g., gallic acid, p- hydroxybenzoic acid, and ellagic acid) which were predominant in strawberry seed.

bobičasto voće ; polifenoli ; antioksidacijski kapacitet ; komina ; sjemenke

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