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Comparative assessment of two extraction procedures for determination of bioactive compounds in some berries used for daily food consumption
Abstrakt
Two extractions with methanol and water were used to determine the antioxidant and binding properties of some berries as a supplement to food. Fluorometry, FTIR spectra and radical scavenging assays were used for characterisation of bioactive compounds (polyphenols, flavonoids, flavanols and tannins) and the levels of their antioxidant activities (AAs). The contents of bioactive compounds and AAs in water and methanol polyphenol extracts in gooseberries, blueberries and cranberries differed, but not always significantly. Water extracts of gooseberries showed the lowest amounts of polyphenols (mg GAE g1), 6.24 0.6, and flavonoids (mg CE g1), 0.29 0.01, and AAs (lMTE g1) determined by DPPH, FRAP, ABTS and CUPRAC assays such as 6.05 0.6, 8.07 0.9, 18.70 1.8 and 13.44 1.2, respectively, in comparison with blueberries and cranberries. Polyphenol content highly correlated with antioxidant activity (R2 from 0.94 to 0.81). The quenching properties of berries were studied by the interaction of water and methanol polyphenol extracts with HSA by 3D fluorescence. In conclusion, the bioactivity of gooseberries was lower than in blueberries and cranberries. Gooseberries can be used as a new source for food consumption and supplementation based on their antioxidant and binding properties. 3D fluorescence spectroscopy and FTIR spectroscopy can be applied as additional analytical tools for rapid estimation of the quality of different food products.
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Autorzy (10)
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Jacek Namieśnik prof. dr hab. inż.
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Kann Vearasilp
- Faculty of Pharmacy Srinakharinwirot University
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Hanna Leontowicz
- Faculty of Veterinary Medicine Department of Physiological Sciences
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Maria Leontowicz
- Faculty of Veterinary Medicine Department of Physiological Sciences
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Kyung-Sik Ham
- Department of Food Engineering Mokpo National University
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Seong-Gook Kang
- Department of Food Engineering Mokpo National University
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Yang-Kyun Park
- Department of Food Engineering Mokpo National University
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Patricia Arancibia-Avila
- Department of Basic Sciences Universidad del Bio-Bio
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Fernando Toledo
- Department of Basic Sciences Universidad del Bio-Bio
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Shela Gorinstein
- The Insitute of Drug research The Hebraw University
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Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuł w czasopiśmie wyróżnionym w JCR
- Opublikowano w:
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
nr 49,
wydanie 2,
strony 337 - 346,
ISSN: 0950-5423 - Język:
- angielski
- Rok wydania:
- 2014
- Opis bibliograficzny:
- Namieśnik J., Vearasilp K., Leontowicz H., Leontowicz M., Ham K., Kang S., Park Y., Arancibia-Avila P., Toledo F., Gorinstein S.: Comparative assessment of two extraction procedures for determination of bioactive compounds in some berries used for daily food consumption// INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. -Vol. 49, iss. 2 (2014), s.337-346
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1111/ijfs.12287
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 131 razy
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