Non-targeted metabolite profiling highlights the potential of strawberry leaves as a resource for specific bioactive compounds

Background: The non-edible parts of horticultural crops, such as leaves, contain substantial amounts of valuable bioactive compounds which are currently only little exploited. For example strawberry (Fragaria × ananassa) leaves may be a promising bioresource for diverse health-related applications. However, product standardization sets a real challenge, especially when the leaf material comes from varying cultivars. The first step towards better quality control of berry fruit leaf-based ingredients and supplements is to understand metabolites present and their stability in different plant cultivars, so we surveyed the distribution of potentially bioactive strawberry leaf metabolites in six different strawberry cultivars. Non-targeted metabolite profiling analysis using LC-qTOF-ESI-MS with data processing via principal component analysis and k-means clustering analysis were utilized to examine the differences and commonalities between the leaf metabolite profiles.Results: Quercetin and kaempferol derivatives were the dominant flavonol groups in strawberry leaves. Previously described and novel caffeic and chlorogenic acid derivatives were among the major phenolic acids. In addition, ellagitannins were one of the distinguishing compound classes in strawberry leaves. In general, strawberry leaves also contained high levels of octadecatrienoic acid derivatives, precursors of valuable odor compounds.Conclusions: The specific bioactive compounds found in the leaves of different strawberry cultivars offer the potential for the selection of optimized leaf materials for added-value food and for non-food applications.</p

American cranberry (Vaccinium macrocarpon L.) – possibility of using it to produce bio-food

Celem pracy była ocena potencjalnej przydatności owoców i liści żurawiny wielkoowocowej do produkcji żywności o walorach prozdrowotnych. W badaniach wykorzystano liście i dojrzałe owoce 4 odmian żurawiny wielkoowocowej: ‘Bain Favorite’, ‘Ben Lear’, ‘Drewer’ oraz ‘Earli Richard’. W świeżych jagodach oznaczono podstawowe parametry składu chemicznego: suchą masę, ekstrakt, zawartość cukrów ogółem, kwasowość, zawartość witaminy C i pektyn. Ze zliofilizaowanych owoców i liści żurawiny sporządzono wyciągi metanolowe, w których oznaczono zawartość związków polifenolowych metodą chromatografii cieczowej (UPLC) oraz właściwości przeciwutleniające metodą FRAP. Owoce i liście żurawiny owocowej odznaczały się dużą zawartością związków polifenolowych i potencjałem przeciwutleniającym, przy czym część anatomiczna rośliny warunkowała zarówno ogólną sumę zawartości polifenoli, jak również profil tych związków i aktywność wobec jonów żelaza. Najzasobniejsze w polifenole były liście Vaccinium macrocarpon L, jakkolwiek - w porównaniu z owocami rodzaj zawartych w nich polifenoli w mniejszym stopniu kształtował potencjał redukujący. Ze względu na znaczną zawartość składników o wartości prozdrowotnej możliwe byłoby wykorzystanie w projektowaniu nowych produktów żywnościowych (np. smoothies, napojów funkcjonalnych) nie tylko owoców żurawiny, ale również jej liści.The objective of the research paper was to assess the potential usefulness of American cranberry fruits and leaves to produce health-promoting food products. The research comprised leaves and ripe fruits of 4 American cranberry varieties: ‘Bain Favorite’, ‘Ben Lear’, ‘Drewer’, and ‘Earli Richard’. In fresh berries determined were the major parameters of chemical composition: dry substance, extract, total sugar content, acidity, vitamin C content, and pectin content. Methanol extracts were prepared from the lyophilized fruits and leaves; therein, the content of polyphenolic compounds was determined by a liquid chromatography method (UPLC), as were the antioxidative properties using a FRAP method. The fruits and leaves of the American cranberry were characterized by a high content of polyphenolic compounds and by an antioxidative potential, and the anatomical part of this plant contributed to both the total content of polyphenols and to their profile, as well as to the activity towards ferric ions. The leaves of Vaccinium macrocarpon L had the highest amount of bioactive compounds; however, compared to the fruits, the type of polyphenols contained therein impacted their reducing potential to a lower extent. Considering the significant content of health-promoting compounds, it could be possible to use not only the American cranberry fruits, but, also, its leaves when developing new food products (for example smoothies, functional drinks)

Effect of the Addition of Polysaccharide Hydrocolloids on Sensory Quality, Color Parameters, and Anthocyanin Stabilization in Cloudy Strawberry Beverages

This manuscript presents results of the qualitative characteristics of strawberry cloudy juice and beverages with the addition of 0.2% and 0.3% of carboxymethylcellulose (CMC), guar gum (GG), locust bean gum (LBG), and xanthan gum (XG). Fresh products were evaluated with reference to their sensory quality (5-point scale). Changes in L*a*b* parameters and in the stability of anthocyanins (ultra-performance liquid chromatography–mass spectrometry) were monitored in the storage experiment (6 months, 4°C). Most of the hydrocolloids have contributed to the improvement of the taste and the consistency of strawberry products. In overall taste evaluation, the highest scores were given to the samples with CMC, whereas in the consistency evaluation, to the samples with CMC, GG, and LBG addition at a dose of 0.2%. The study of color parameters of the products has indicated significant changes in their chromatic space during storage. After 6 months, beverages with CMC, GG, and LBG were darker in comparison to the control sample. The contribution of red color in beverages was higher, and of yellow color was lower than in the strawberry juice. Strawberry juice was characterized by a high degree of anthocyanins degradation ( Dd =84%), especially of pelargonidin-3-glucoside and cyanidin-3-malonylglucoside. The use of hydrocolloids has contributed to the partial reduction of this phenomenon. In conclusion, the most beneficial protective effect on anthocyanins ( Dd = 65%) and the impact on the sensory characteristics in strawberry beverages was provided by LBG application

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

The main objective of this study was to investigate the effect of mixing sour cherry puree with apple, pear, quince and flowering quince juices on characteristics of 17 different products (12 smoothies and 5 semi-products). Compounds (phenolic compounds, vitamin C, sugar, pectin), antioxidant activity (ORAC, ABTS, FRAP), and physicochemical parameters (titratable acidity, soluble solids, viscosity, colour) of different products were evaluated. Depending on the type of product, 8 to 20 phenolic compounds, belonging to the anthocyanins, flavan-3-ols, flavonols, hydroxycinnamic acids, and dihydrochalcone, were identified by liquid chromatography/quadrupole time-of-flight mass spectrometry (LC/QTOF-MS). The highest content of polyphenols was observed in the sour cherry–flowering quince smoothie, while the lowest was observed in the sour cherry–pear smoothie. The study showed that the major polyphenols compounds in the smoothies were polymeric procyanidins, which were positively correlated with antioxidant activity. In addition, some kind of synergistic effect was observed between some compounds of sour cherry and flowering quince which could increase the antioxidant activity of the final product. The mixing of various fruit products could be interesting from a nutritional as well as commercial perspective

Degradation Kinetics of Anthocyanins in Sour Cherry Cloudy Juices at Different Storage Temperature

The aim of this study was to characterize in detail 25 sour cherry cultivars and provide data on their industrial processing into high-quality sour cherry cloudy juices (ScCJ). Anthocyanin composition was identified and quantified by LC-PDA-ESI-MS QTof, UPLC-PDA. Kinetic degradation (k × 103, t1/2, D value) and color (CIE La*b*) were measured before and after 190 days of storage at 4 °C and 30 °C. A total of five anthocyanins, four cyanidins (-3-O-sophoroside, -3-O-glucosyl-rutinoside, -3-O-glucoside, and -3-O-rutinoside) and one peonidin-3-O-rutinoside were detected across all investigated juices. Total anthocyanin content ranged from ~590 to ~1160 mg/L of juice, with the highest levels in Skierka, Nagy Erdigymulscu, Wilena, Wiblek, and Safir cvs., and the lowest in Dradem and Nanaones. During 190 days of storage a significant change was observed in the content of anthocyanins. Their degradation depended rather on the storage conditions (time and temperature) than on the type of anthocyanin compounds present in the ScCJ. Half-life values of ScCJ ranged from 64.7 to 188.5 days at 4 °C and from 45.9 to 112.40 days at 30 °C. Sample redness changed more rapidly than yellowness or lightness and Chroma or hue angel. These results may be useful for the juice industry and serve as a starting point for the development of tasty sour cherry juices with high levels of bioactive compounds.</jats:p

Hemp Seeds of the Polish &lsquo;Bialobrzeskie&rsquo; and &lsquo;Henola&rsquo; Varieties (Cannabis sativa L. var. sativa) as Prospective Plant Sources for Food Production

This publication characterizes the nutritional value of the Polish hemp seeds of the &lsquo;Bialobrzeskie&rsquo; and &lsquo;Henola&rsquo; varieties, including the profile/content of fatty acids and amino acids. Hemp seeds were found to be rich in protein, fat, and dietary fiber. Polyunsaturated fatty acids (PUFA) dominated the unsaturated fatty acids (UFA) profile. Their average share within the total fatty acids (FA) was as high as 75%. Linoleic acid belonging to this group accounted for 55% of the total FA. Lipid profile indices (&Sigma; n &minus; 6/&Sigma; n &minus; 3, &Sigma; PUFA/&Sigma; SFA, the thrombogenicity index, the atherogenicity index and the hypocholesterolemic/hypercholesterolemic ratio) proved the high nutritional value of hemp oil. Considering the tyrosine + phenylalanine and histidine contents, hemp protein exhibited a great degree of similarity to egg protein, which is known and valued for its high biological value

Content of ellagic acid and polymerized proanthocyanidins in pseudo fruits of selected rose species

Kwas elagowy (KE) występuje w niektórych roślinach w postaci wolnej, glikozydowej i estrowej. W formie estrowej znajduje się w taninach hydrolizujących, do których należą elagotaniny (ET) i galotaniny. Oprócz tanin hydrolizujących w surowcach roślinnych występują także proantocyjanidyny (inaczej taniny skondensowane lub niehydrolizujące). Wymienione związki znane są ze swoich prozdrowotnych właściwości. Wartościowym źródłem tanin, zwłaszcza hydrolizujących, są przede wszystkim owoce granatowca oraz maliny. Znaczne ich ilości występują także w pseudoowocach róż. Celem pracy było oznaczenie całkowitej zawartości kwasu elagowego i spolimeryzowanych proantocyjanidyn w pseudoowocach 3 gatunków róż: Rosa rugosa (nieodmianowa oraz odmiany ‘Plowid’), Rosa canina oraz Rosa pomifera (odmiana ‘Karpatia’). Całkowitą zawartość KE w roztworach po hydrolizie oraz zawartość polimerów proantocyjanidyn oznaczono z wykorzystaniem ultrasprawnej chromatografii cieczowej (UPLC). Stwierdzono, że badane surowce stanowiły wartościowe źródło skondensowanych i hydrolizujących tanin. Więcej kwasu elagowego zawierały gatunki róż pospolicie występujących na obszarze Polski, tj. róża pomarszczona - Rosa rugosa (1247,3 μg/g s.m.) oraz Rosa canina (1035,5 μg/g s.m.) niż róże hodowlane, w tym odmiana ‘Plowid’ (403,1 μg/g s.m.). Najwięcej polimerów proantocyjanidyn oznaczono w pseudoowocach Rosa rugosa ‘Plowid’ (44716,98 μg/g s.m.), najmniej zaś w róży dzikiej (Rosa canina) - 21221,59 μg/g s.m.Ellagic acid (EA) occurs in some plants in its free form, as a glycoside or as an ester. As an ester it occurs in hydrolysable tannins, which include ellagitannins (ET) and gallotannins. On top of the hydrolyzable tannins, the plants also have proanthocyanidins (called proanthocyanidins or non-hydrolysable tannins). The compounds as named above are known for their health-promoting properties. Pomegranate fruits and raspberries are the main highly valuable source of tannins, especially of hydrolysable tannins. Pseudo fruits of rose also contain significant quantities thereof. The objective of the present study was to determine the total content of ellagic acid and polymerized proanthocyanins (PP) in pseudo fruits of three rose species: Rosa rugosa (.... and ‘Plowid’ cultivar), Rosa canina, and Rosa pomifera (‘Karpatia’ cultivar) . The total EA content in the solutions after hydrolysis and the content of proanthocyanidin polymers were determined using an ultra performance liquid chromatography (UPLC). It was found that the raw materials analyzed cnstituted a valuable source of condensed and hydrosylable tannins. Higher amounts of ellagic acid had the commonly occurring in Poland rose species, i.e. Rosa rugosa (Japanese rose) (1247.3 μg/g dm) and Rosa canina (1035.5 μg/g dm) compared to the cultivated roses including the ‘Plowid’ cultivar (403.1 μg/g dm). The highest content of proanthocyanidins was determined in the pseudo fruits of ‘Plowid’ cultivar of Rosa rugosa (44716.98 μg/g dm), whereas the lowest content in the wild rose (Rosa canina): 21221.59 μg/g dm

Degradation Kinetics of Anthocyanins in Sour Cherry Cloudy Juices at Different Storage Temperature

The aim of this study was to characterize in detail 25 sour cherry cultivars and provide data on their industrial processing into high-quality sour cherry cloudy juices (ScCJ). Anthocyanin composition was identified and quantified by LC-PDA-ESI-MS QTof, UPLC-PDA. Kinetic degradation (k &times; 103, t1/2, D value) and color (CIE La*b*) were measured before and after 190 days of storage at 4 &deg;C and 30 &deg;C. A total of five anthocyanins, four cyanidins (-3-O-sophoroside, -3-O-glucosyl-rutinoside, -3-O-glucoside, and -3-O-rutinoside) and one peonidin-3-O-rutinoside were detected across all investigated juices. Total anthocyanin content ranged from ~590 to ~1160 mg/L of juice, with the highest levels in Skierka, Nagy Erdigymulscu, Wilena, Wiblek, and Safir cvs., and the lowest in Dradem and Nanaones. During 190 days of storage a significant change was observed in the content of anthocyanins. Their degradation depended rather on the storage conditions (time and temperature) than on the type of anthocyanin compounds present in the ScCJ. Half-life values of ScCJ ranged from 64.7 to 188.5 days at 4 &deg;C and from 45.9 to 112.40 days at 30 &deg;C. Sample redness changed more rapidly than yellowness or lightness and Chroma or hue angel. These results may be useful for the juice industry and serve as a starting point for the development of tasty sour cherry juices with high levels of bioactive compounds