Potentially Bioactive Compounds and Sensory Compounds in By-Products of Several Cultivars of Blackberry

This study aimed to determine the amounts of phenols, antioxidant activity, and sensory compounds in three commercial cultivars of blackberries popular in Lithuania: ‘Polar’, ‘Brzezina’, and ‘Orkan’. Blackberry pomace was analyzed by the spectrophotometric method for total phenolic content, total fl...

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Published in:Horticulturae 2024-08, Vol.10 (8), p.862
Main Authors: Čechovičienė, Indrė, Viškelis, Jonas, Viškelis, Pranas, Hallman, Ewelina, Kruk, Marcin, Tarasevičienė, Živilė
Format: Article
Language:English
Subjects:
Aluminum
Anthocyanins
antioxidant activity
Antioxidants
Aroma compounds
Berries
Bioactive compounds
Biological activity
Blackberries
By products
byproducts
Chloride
Cultivars
Electronic noses
Ethanol
Flavonoids
Food
Food products
Fruits
Gas chromatography
High performance liquid chromatography
Liquid chromatography
Oliveira Lima, Manoel de
Organic acids
Organic compounds
phenolic profile
Phenols
Polyphenols
Reagents
Scavenging
Sensory evaluation
Spectrophotometry
sugars
VOCs
Volatile organic compounds
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container_end_page
container_issue 8
container_start_page 862
container_title Horticulturae
container_volume 10
creator Čechovičienė, Indrė
Viškelis, Jonas
Viškelis, Pranas
Hallman, Ewelina
Kruk, Marcin
Tarasevičienė, Živilė
description This study aimed to determine the amounts of phenols, antioxidant activity, and sensory compounds in three commercial cultivars of blackberries popular in Lithuania: ‘Polar’, ‘Brzezina’, and ‘Orkan’. Blackberry pomace was analyzed by the spectrophotometric method for total phenolic content, total flavonoid content and radical-scavenging capacity using the DPPH[sup.•] and ABTS[sup.•+] assays. The phenolic profiles, organic acids, and sugars were analyzed by HPLC. The Heracles II electronic nose, which is based on ultrafast gas chromatography, was used for the quantification of volatile organic compounds. The results show that the total phenolic content of blackberry pomace varied from 2380.60 to 2088.00 mg 100 g[sup.−1] and that the total flavonoid content varied from 161.29 to 148.10 mg 100 g[sup.−1], depending on the cultivar. A total of 14 polyphenols were also identified, with epigallocatechin and anthocyanin cyanidin-3-O-glucoside being quantified in the highest concentrations (7.28 to 9.72 and 6.19 to 9.79 mg g[sup.−1], respectively) and being the predominant phenolic compounds in the blackberry-pomace samples. The odor profiles of blackberry pomace from different cultivars varied. The main volatile organic compounds found in all blackberry pomace were 1-Nonanol and cis-3-Hexen-1-ol, are associated with herbaceous and citrusy aromas. All these results show the potential of using blackberry pomace to enrich food products with bioactive phytochemicals.
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Blackberry pomace was analyzed by the spectrophotometric method for total phenolic content, total flavonoid content and radical-scavenging capacity using the DPPH[sup.•] and ABTS[sup.•+] assays. The phenolic profiles, organic acids, and sugars were analyzed by HPLC. The Heracles II electronic nose, which is based on ultrafast gas chromatography, was used for the quantification of volatile organic compounds. The results show that the total phenolic content of blackberry pomace varied from 2380.60 to 2088.00 mg 100 g[sup.−1] and that the total flavonoid content varied from 161.29 to 148.10 mg 100 g[sup.−1], depending on the cultivar. A total of 14 polyphenols were also identified, with epigallocatechin and anthocyanin cyanidin-3-O-glucoside being quantified in the highest concentrations (7.28 to 9.72 and 6.19 to 9.79 mg g[sup.−1], respectively) and being the predominant phenolic compounds in the blackberry-pomace samples. 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subjects Aluminum
Anthocyanins
antioxidant activity
Antioxidants
Aroma compounds
Berries
Bioactive compounds
Biological activity
Blackberries
By products
byproducts
Chloride
Cultivars
Electronic noses
Ethanol
Flavonoids
Food
Food products
Fruits
Gas chromatography
High performance liquid chromatography
Liquid chromatography
Oliveira Lima, Manoel de
Organic acids
Organic compounds
phenolic profile
Phenols
Polyphenols
Reagents
Scavenging
Sensory evaluation
Spectrophotometry
sugars
VOCs
Volatile organic compounds
title Potentially Bioactive Compounds and Sensory Compounds in By-Products of Several Cultivars of Blackberry
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