Ultrasound-assisted extraction and (U)HPLC-DAD-ESI-MSn analysis of phenolic compounds from black chokeberries cultivated in Turkey

Phenolic compounds from two black chokeberry cultivars 'Viking' and 'Nero' grown in Turkey were analyzed by high performance liquid chromatography-diode array detection-electrospray ionization-multistage mass spectrometry (HPLC-DAD-ESI-MSn). In the first step, five different solvents were compared to efficiently isolate phenolic compounds by ultrasound-assisted extraction. Three sequential extraction cycles using methanol/formic acid (95:5, v/v) sufficed for exhaustive extraction of anthocyanins, hydroxycinnamic acid derivatives, and flavonol glycosides from black chokeberry within merely 60 sec. A total of four cyanidin glycosides, two hydroxycinnamic acids, and five quercetin mono- and diglycosides were detected in both cultivars. Total anthocyanins (425-438 mg/100 g of fresh weight, FW), hydroxycinnamic acids (173-179 mg/100 g of FW), and flavonols (37 mg/100 g of FW) were determined in a similar range for both cultivars. Complementary, a rapid ultra-high performance liquid chromatography (UHPLC)-DAD method was developed, permitting a high throughput screening of chokeberry phenolics. The established methods were validated considering extraction recoveries, intra- and inter-day repeatability, calibration linearity, limit of detection (LOD), and limit of quantitation (LOQ). UHPLC provided a 2.3 times faster compound separation (30 min) and less solvent consumption than HPLC (68 min)

Comparative Evaluation of Juices from Red-Fleshed Apples after Production with Different Dejuicing Systems and Subsequent Storage

In this work, two vintages (2019 and 2020) of red-fleshed ‘Weirouge’ apples were processed with the innovative spiral filter press technology to investigate juice production in an oxygen-reduced atmosphere. After pressing, a more brilliant red color and appreciably higher amounts of oxidation-sensitive constituents (ascorbic acid, anthocyanins, and colorless (poly)phenols) were seen in spiral filter pressed juices compared to those produced with conventional systems (horizontal filter press and decanter). In a subsequent stability study (24 weeks storage at 4, 20, and 37 °C), the color and phenolic compounds were monitored and differences in the juices produced with the different pressing-systems were widely maintained during the storage period. The analyses of the anthocyanins and colorless (poly)phenols were conducted by UHPLC-DAD-ESI-QTOF-HR-MS/MS and UHPLC-DAD. The spiral filter press emerged as a promising technology for the production of juices with a more attractive color and a better retention of oxidation-sensitive constituents during processing and storage compared to conventional juices

Genuine Carotenoid Profiles in Sweet Orange [Citrus sinensis (L.) Osbeck cv. Navel] Peel and Pulp at Different Maturity Stages

The carotenogenesis in the endocarp and flavedo of Navel oranges over four consecutive maturity stages was assessed by high-performance liquid chromatography–diode array detection–atmospheric pressure chemical ionization–multistage mass spectrometry. After optimization of the extraction method, 77 carotenoids, including 26 monoesters and 33 diesters of violaxanthin, β-citraurin, and antheraxanthin, were characterized. Whereas chloroplast-specific pigments, such as (all-E)-lutein and (all-E)-β-carotene, predominated in the flavedo of green-ripe fruit, a highly complex pattern of xanthophyll esters was found in the mature oranges. Total carotenoid contents of flavedo were approximately 9-fold higher [12 605 μg/100 g of fresh weight (FW)] than those in the endocarp (1354 μg/100 g of FW) at the fully mature stage. The mature endocarp abundantly contained violaxanthin mono- and diesters, in addition to diverse antheraxanthin esters, which were exclusively detected in this fruit fraction. Likewise, β-citraurin esters were found to be unique flavedo constituents of mature fruit. Therefore, they may support the detection of fraudulent use of peel fractions during orange juice production.This work was partially supported by Research Grant RTI2018-095131-B-I00 (Ministerio Ciencia, Innovación y Universidades, Spain). Marı́a-Jesús Rodrigo and Lorenzo Zacarı́as are members of Eurocaroten (COST_Action CA15136) and CaRed (Spanish Carotenoid Network BIO2017-90877-REDT, Ministerio de Ciencia, Innovación y Universidades, Spain).Peer reviewe