{"title":"Stability of ellagitannins in unclarified juices and purees of raspberry and blackberry fruit during one-year storage period","authors":"Agnieszka Hejduk, Michał Sójka, Robert Klewicki","doi":"10.1016/j.nfs.2023.100155","DOIUrl":null,"url":null,"abstract":"<div><p>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.</p><p>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.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"33 ","pages":"Article 100155"},"PeriodicalIF":4.1000,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364623000342/pdfft?md5=dd5e09e614fca0938128d081d67ab886&pid=1-s2.0-S2352364623000342-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"NFS Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2352364623000342","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
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.
NFS JournalAgricultural 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