Extraction of polyphenol compounds from chokeberry (Aronia melanocarpa (Michx)) pomace using methanol and acetone at different conditions

Fruits are appreciated in the food industry, due their high of bioactive compounds and sensory characteristics. Chokeberry is one of the fruits that are bioactive compounds abundant. It is used in juice production and other products, and large amount of chokeberry pomace believed to be rich in bioactive compounds is produced. Therefore, this pomace can be reused by extracting the bioactive compounds such as anthocyanins, which can be potentially used as natural food additives in the food industry. However, some compounds can be sensitive to different extraction conditions. Therefore, in this study, methanol (50%) and acetone (50%) were used as solvents for extracting antioxidants, total anthocyanins, and total phenolic compounds at room temperature and 60 °C at the duration of 30, 60 and 120 minutes. The shaker, ultrasonic sound and at room stand were used to hold the sample for 15 minutes. Room temperature extraction has been found not optimal for TPC and antioxidant at all extraction length in time, however, it is suitable for anthocyanins. Alternatively, acetone at room temperature (A20) for 120 minutes at room temperature can also be ideal. A combination of methanol at 60 °C for 60 min and holding the sample on shaker has been found appropriate for anthocyanins. The combination of extraction with acetone at 60oC for 120 minutes and holding for 15 minutes on a shaker has been identified to be optimal TPC and antioxidant capacity extraction

Utilization of fruits pomace in muesli products

Utilization of different fruit by-product was investigated during muesli products development. Sour cherry, cherry and black currant and apple pomace (4 g) was added to the samples besides the other used muesli ingredients such as oat, oil seeds, dried raisin, honey, coconut oil. In this study total polyphenol, total antioxidant (FRAP) content was measured of the mueslis with spectrophotometric methods, furthermore sensory analysis was done to evaluate the consumer acceptance. During our work four muesli products were created using different recipes. Muesli 3 showed the highest total polyphenol (2723.3 mg GAE mg/100 g) and FRAP (10.43 µg/100g) values due to high amount of fruit pomace. The muesli 4 contained the lowest concentration of bioactive compounds. As regard the overall impression of sensory analysis that provides information about the whole acceptance, sample 3 get the highest value (95%). Sample 4 was the next with 85% of overall impression and sample 1 was the third with 73% while the sample 2 was the last in the ranking. Fruit pomace has a great potential due the high bioactive compounds and appropriate sensory properties in aspect from muesli production

Comparison of colour properties of crossbred elderberry genotypes

Elderberry (Sambucus nigra L.) is a good source of anthocyanins, therefore, a preferred source of natural food colourant in the food industry to adjust food colour. Today, the growers have a strong intention to cultivate elderberries with high pigment and water-soluble solid content which are the value-determining properties. In this study four different crossbred genotypes (Haschberg×Samocco, Haschberg×Wild, Haschberg×Sampo, Sampo×Wild) were examined in two ripening stages from the aspects of colour properties. HSc genotypes had the highest total anthocyanin concentration above 800 mg CGE/100 g in both ripening stages. The lowest pigment values were measured in SW elderberry samples furthermore the ripening had significant (p<0.05) effect on this hybrid because ca 33% more total anthocyanin was found in the ripening stage 2. Finally, crossbred elderberry genotypes can have better colour properties than the elderberry varieties alone, but the ripening process can influence the measured parameters. Furthermore, it is necessary to examine the samples of the following vintages also to establish more comprehensive conclusions

Effects of food processing technology on valuable compounds in elderberry (Sambucus nigra L.) varieties

Elderberry (Sambucus nigra L.) is a potential source of natural food colorants because of its high anthocyanin content. The aim of this work is to reveal which technology step has effect on the valuable components (total anthocyanins, total polyphenols) and on the color parameters in elderberry and in this regard to determine possible differences between elderberry varieties. Based on experiment results concentrate production steps have great effects on the studied parameters in case of two varieties especially in the heating and microfiltration steps but in different ratio. Polyphenolic compounds in ‘Samocco’ are more stable during the juice production than ‘Haschberg’. Color stability test revealed that in case of colored samples ‘Samocco’ had stronger color intensity in the foods/ models. These differences should be taken into account when selecting a certain variety for industrial utilization

Effect of enzymes and clarifying agents on quality parameters of elderberry juice

Natural food colorants are usually used in concentrated form. Production of concentrate including enzymes, temperature, clarifying agents and mechanical operation may have significant influence on valuable components of the end product. In our study, we investigated the effects of two different pectolytic enzyme preparations (Fructozym P and Pectinex BE XXL) and five clarifying agents (three bentonites and two silica sols) on total polyphenol, total anthocyanin content and colour parameters of Haschberg and Samocco elderberry juices. Our results showed that enzymes and clarifying agents applied during juice production influenced the investigated quality parameters of both varieties. Generally, in case of Samocco variety Fructozym P with bentonites, while in case of Haschberg Pectinex BE XXL with silica sols proved the most effective combinations to reach high quality values. This fact should be considered in case of industrial application

Razgradnja antocijana tijekom toplinske obrade soka višnje

Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3, were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18 %, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19 % were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life (t1/2) of anthocyanins, while the Kántorjánosi 3 juice had higher t1/2 values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.Ispitan je ukupan udjel i vrijeme poluraspada antocijana u sokovima dobivenim od mađarskih sorata višnje Érdi bőtermő and Kántorjánosi 3 izloženim temperaturama od 70, 80 i 90 °C tijekom 4 h. Sok sorte višnje Érdi bőtermő imao je veću koncentraciju antocijana (812 mg/L) prije toplinske obrade od soka sorte Kántorjánosi 3 (513 mg/L). Antocijani su bili najmanje stabilni pri 90 °C, a njihova je stabilnost bila veća na 80 i 70 °C. Nakon obrade na 90 °C u soku sorte Érdi bőtermő bilo je 38 % manje antocijana, pri 80 °C bilo je 29 %, a pri 70 °C 18 % manje antocijana. U soku sorte Kántorjánosi 3 na temperaturi od 90 °C bilo je 46 % manje antocijana, pri 80 °C 29 %, a na 70 °C 19 % manje antocijana. Vrijeme poluraspada (t1/2) antocijana u soku višnje Érdi bőtermő bilo je dulje pri 90 °C nego u soku sorte Kántorjánosi 3, u kojem je vrijeme poluraspada antocijana bilo dulje pri 70 °C. U oba su soka prije toplinske obrade izmjerene veće koncentracije cijanidin-3-glukozil-rutinozida (Érdi bőtermő: 348 mg/L i Kántorjánosi 3: 200 mg/L) nego cijanidin-3-rutinozida (177 i 121 mg/L), no cijanidin-3-rutinozid se pokazao otpornijim na toplinu. Usporedbom dvaju sorata utvrđeno je da su oba antocijana bila stabilnija u soku višnje sorte Kántorjánosi 3 nego u soku sorte Érdi bőtermő. Brzina je razgradnje antocijana ovisila o sorti, što treba uzeti u obzir pri proizvodnji hrane

Developing of antioxidant-enriched apple juice with elderberry (Sambucus Nigra L.) pomace

The aim of this study to develop a healthy enriched apple juice and utilization of by-product of elderberry pomace. The elderberries and their pomace contain high biological activity components, primarily polyphenols, anthocyanins, flavanols which compounds are known to have potential antioxidant properties. In this study the most efficiently extraction method was explored by using different solvents and using the chosen best method, our goal is to develop a delicious enriched apple juice with contain this pomace extracts

Evolution of “Chili” Tunisian landrace durum wheat sprouts properties after drying

[EN] Sprouting is a green technology contributing in improving cereals and pulses nutritional properties. However sprouts have a high water content limiting their shelf-life. This research focused on the impact of drying technology on physico-chemical, functional and nutritional properties of Tunisian landrace durum wheat (Triticum durum)“Chili” sprouts for their use as a functional ingredient. Three technologies were evaluated: lyophilisation, micro-wave vacuum drying and oven drying at 50°C. Sprouted seeds flour properties were significantly (p&lt;0.05) affected by the drying methods used. Lyophilisation led to the highest preservation of bioactive compounds followed by micro-wave vacuum drying. The way of evolution of physico-chemical and functional properties depended on drying method used.Jribi, S.; Gliguem, H.; Nagy, A.; Gabor Zsolt, N.; Szalóki-Dorkó, L.; Naàr, Z.; Bata-Vidàcs, I.... (2018). Evolution of “Chili” Tunisian landrace durum wheat sprouts properties after drying. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 619-625. https://doi.org/10.4995/IDS2018.2018.7377OCS61962