Stability of ellagitannins in unclarified juices and purees of raspberry and blackberry fruit during one-year storage period

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Agnieszka Hejduk, Michał Sójka, Robert Klewicki
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Abstract

The paper presents the stability of ellagitannins (ETs), ellagic acid and conjugates (EAC) in unclarified juices and purees obtained from raspberries and blackberries. The innovation was to compare 2 different products with a variable composition in quantity and quality ETs coming from two different fruits. The preserves were stored for 12 months at three temperatures: −20, 4 and 20 °C (±2 °C). Analysis was performed every 3 months, using HPLC-DAD and LC-MS. In the presented research the degree of degradation of the overall of ETs + EAC was determined and the transformation of individual ETs was described. The ratio of monomeric, dimeric, trimeric and tetrameric compounds with respect to the sum of ETs and EAC and changes in their concentration over time were also determined. Additionally, the influence of time and temperature on the stability of ETs + EAC of different molecular weights was investigated using the Spearman correlation. Moreover, the stability of the oligomers characteristic of raspberries and blackberries was determined.

Purees were characterized by 5–6 times higher content of ETs + EAC, however, these compounds were decreased much faster compared to juices. In purees, the decrease of individual high-molecular ETs was much faster than in juices and was dependent on temperature and storage time. A difference in the decrease rate of the oligomers lambertianin C (LC) and sanguiin H-6 (SH-6) was observed. The highest degree of decrease was recorded at the highest temperature; after a year, in blackberry puree, 36% of SH-6 and over 60% of LC were decrease, in raspberry puree - 29% SH-6 and 50% LC.

覆盆子和黑莓未澄清果汁和果泥中一年内鞣花丹宁的稳定性
本文研究了鞣花单宁(ETs)、鞣花酸和缀合物(EAC)在未澄清的覆盆子和黑莓果汁和果泥中的稳定性。创新之处在于比较两种不同的产品,它们在数量和质量上都有不同的成分,来自两种不同的水果。在−20、4和20°C(±2°C)三种温度下保存12个月。每3个月进行一次分析,采用HPLC-DAD和LC-MS。在本研究中,我们确定了ETs + EAC的整体降解程度,并描述了单个ETs的转化。测定了单体、二聚体、三聚体和四聚体化合物相对于ETs和EAC总量的比例及其浓度随时间的变化。此外,利用Spearman相关研究了时间和温度对不同分子量et + EAC稳定性的影响。此外,还测定了覆盆子和黑莓低聚物的稳定性。果泥的et + EAC含量是果汁的5-6倍,但这些化合物的减少速度比果汁快得多。在果泥中,单个高分子et的下降速度比果汁快得多,并且与温度和储存时间有关。低聚物兰柏苷C (LC)和血素H-6 (SH-6)的降低率不同。在最高温度下,下降程度最高;一年后,黑莓果泥中SH-6含量下降了36%,LC含量下降了60%以上,覆盆子果泥中SH-6含量下降了29%,LC含量下降了50%。
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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