Qualitative analysis of the nonanthocyanin phenolics from 2 mulberry cultivars, da-10 and hongguo, was performed by the HPLC-DAD-ESI-MS/MS method. Six nonanthocyanin phenolics compounds were identified (procatechuic acid, chlorogenic acid, 4-caffeolyquinic acid, taxifolin, rutin, quercetin) and 3 others (3,5-diCQA, taxifolin-hexoside, kamepferol-hexoside) were tentatively identified. Quantification of nonanthocyanin phenolic was performed by HPLC-DAD, which revealed that rutin (111.38 and 90.79 microg/g FW) was the major nonanthocyanin phenolics in the 2 mulberry cultivars. Phenolic acids in cultivar da-10 (54.68 microg/g FW) were far more than in cultivar hongguo (14.93 microg/g FW). CQA and its isomers (40.02 microg/g FW) were the major phenolic acid in cultivar da-10. The nonanthocyanin phenolics in the 2 cultivars of mulberry had higher antiradical activities in superoxide anion and DPPH radical and antioxidant activity in beta-CLAMS assay than the Trolox. These results were relevant to not only the control of color stability and organoleptic characteristics of mulberry juice and wine but also the exploitation of the functional foods made from mulberry.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1111/j.1750-3841.2008.00854.x | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Influence of altitudes and development stages on the chemical composition and antioxidant capacity of Andean blackberries ( Benth).
Front Nutr
November 2024
Laboratorio de Investigación en Ingeniería en Alimentos (LabInAli), Departamento de Ingeniería en Alimentos, Colegio de Ciencias e Ingenierías, Universidad San Francisco de Quito USFQ, Quito, Ecuador.
Article Synopsis
- The Andean blackberry, or "Mora de Castilla," is a high-altitude fruit known for its rich antioxidant phytochemicals, particularly anthocyanins, although the impact of altitude on its chemical properties remains uncertain.
- This research involved collecting blackberry fruits from various altitudes and developmental stages in Ecuador, utilizing methods like hydroalcoholic extraction and high-performance liquid chromatography to analyze phytochemical content and antioxidant activity.
- Results showed that unripe blackberries mainly contain flavonols like quercetin, while ripe blackberries have higher levels of anthocyanins, indicating a shift in dominant compounds as the fruit ripens, with polyphenols initially driving antioxidant capacity and anthocyanins increasing in prominence later on
Monitoring effects on anthocyanins, non-anthocyanin phenolics and ORAC values of Colombian bilberry ( during pulping and thermal operations.
Heliyon
July 2024
Departamento de Química, Universidad Nacional de Colombia, AA, 14490, Bogota, Colombia.
Processing of berries usually degrades anthocyanin and non-anthocyanin phenolics and diminishes antioxidant activity. In Colombia, jelly produced from the fruit of Swartz is a popular product among consumers. The aim of this study was to determine the effect of jelly processing steps on bioactive components.
View Article and Find Full Text PDFInhibitory effect of polyphenols from sumac, pomegranate and Indian almond on urease producing bacteria and jack bean urease activity.
Int J Biol Macromol
September 2024
Jiangsu Key Laboratory for Biomass-Based Energy and Enzyme Technology, School of Chemistry and Chemical Engineering, Huaiyin Normal University, Changjiangxi Road, Huaian 223300, Jiangsu, PR China. Electronic address:
Urinary tract infection caused by Klebsiella, Proteus and Streptococcus is a urease dependent process, hence treatment of these infections by antibacterial compounds lies in inhibition of their virulence factors. The crude methanolic extracts derived from sumac fruit, pomegranate peel and Indian almond leaves were separated into anthocyanin and non-anthocyanin fractions using solid phase cartridges. The inhibitory effect of these fractions was determined on the growth of urease producing species and jack bean urease activity.
View Article and Find Full Text PDFMetabolomics analysis based on UHPLC-QqQ-MS/MS to discriminate grapes and wines from different geographical origins and climatological characteristics.
Food Chem X
June 2024
College of Enology, Northwest A&F University, Yangling 712100, China.
With the proliferation of the consumer's awareness of wine provenance, wines with unique origin characteristics are increasingly in demand. This study aimed to investigate the influence of geographical origins and climatological characteristics on grapes and wines. A total of 94 anthocyanins and 78 non-anthocyanin phenolic compounds in grapes and wines from five Chinese viticultural vineyards (CJ, WH, QTX, WW, and XY) were identified by UHPLC-QqQ-MS/MS.
View Article and Find Full Text PDFPhenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace.
Plants (Basel)
February 2024
Cátedra de Química Orgánica y Biológica, Departamento de Biomatemática y Fisicoquímica, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (UNCuyo), Chacras de Coria M5528AHB, Argentina.
The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!