Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes
The objective of this study was to investigate the use of citrus fiber as a carrier of blackberry juice polyphenols. For that purpose, freeze-dried complexes with blackberry juice and different amounts of citrus fiber (1%, 2% and 4%) were prepared. Complexes were evaluated spectrophotometrically for...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/15/4400 |
| _version_ | 1797525314270658560 |
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| author | Ivana Buljeta Anita Pichler Josip Šimunović Mirela Kopjar |
| author_facet | Ivana Buljeta Anita Pichler Josip Šimunović Mirela Kopjar |
| author_sort | Ivana Buljeta |
| collection | DOAJ |
| description | The objective of this study was to investigate the use of citrus fiber as a carrier of blackberry juice polyphenols. For that purpose, freeze-dried complexes with blackberry juice and different amounts of citrus fiber (1%, 2% and 4%) were prepared. Complexes were evaluated spectrophotometrically for total polyphenols, proanthocyanidins and antioxidant activity. Analyses of individual polyphenols were performed using high-performance liquid chromatography. IR spectra were recorded to confirm encapsulation. All analyses were performed after preparation and after eight months of storage, in order to examine the stability of formed complexes. The obtained results indicated that increasing the amount of fiber led to a decrease in the concentration of polyphenols and the antioxidant activity of complexes. Cyanidin 3-glucoside was the prevalent anthocyanin in complexes (138.32–246.45 mg/100 g), while cyanidin 3-dioxalylglucoside was present at lower concentrations (22.19–31.45 mg/100 g). The other identified and quantified polyphenols were hesperidin (from citrus fiber), ellagic acid and quercetin (1317.59–1571.65 mg/100 g, 31.94–50.11 mg/100 g and 20.11–33.77 mg/100 g, respectively). Degradation of polyphenols occurred during storage. Results obtained in this study confirmed that citrus fiber could be used for the formulation of novel bioactive additives. Such additives could enhance the antioxidant potential of products to which they are added, such as baked goods, dairy, or fruit products. |
| first_indexed | 2024-03-10T09:11:05Z |
| format | Article |
| id | doaj.art-5ed9f88833824231bbe5cb4c976da916 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T09:11:05Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-5ed9f88833824231bbe5cb4c976da9162023-11-22T05:57:33ZengMDPI AGMolecules1420-30492021-07-012615440010.3390/molecules26154400Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice ComplexesIvana Buljeta0Anita Pichler1Josip Šimunović2Mirela Kopjar3Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, CroatiaDepartment of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USAFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, CroatiaThe objective of this study was to investigate the use of citrus fiber as a carrier of blackberry juice polyphenols. For that purpose, freeze-dried complexes with blackberry juice and different amounts of citrus fiber (1%, 2% and 4%) were prepared. Complexes were evaluated spectrophotometrically for total polyphenols, proanthocyanidins and antioxidant activity. Analyses of individual polyphenols were performed using high-performance liquid chromatography. IR spectra were recorded to confirm encapsulation. All analyses were performed after preparation and after eight months of storage, in order to examine the stability of formed complexes. The obtained results indicated that increasing the amount of fiber led to a decrease in the concentration of polyphenols and the antioxidant activity of complexes. Cyanidin 3-glucoside was the prevalent anthocyanin in complexes (138.32–246.45 mg/100 g), while cyanidin 3-dioxalylglucoside was present at lower concentrations (22.19–31.45 mg/100 g). The other identified and quantified polyphenols were hesperidin (from citrus fiber), ellagic acid and quercetin (1317.59–1571.65 mg/100 g, 31.94–50.11 mg/100 g and 20.11–33.77 mg/100 g, respectively). Degradation of polyphenols occurred during storage. Results obtained in this study confirmed that citrus fiber could be used for the formulation of novel bioactive additives. Such additives could enhance the antioxidant potential of products to which they are added, such as baked goods, dairy, or fruit products.https://www.mdpi.com/1420-3049/26/15/4400citrus fibersblackberry juiceantioxidantspolyphenols profile |
| spellingShingle | Ivana Buljeta Anita Pichler Josip Šimunović Mirela Kopjar Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes Molecules citrus fibers blackberry juice antioxidants polyphenols profile |
| title | Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes |
| title_full | Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes |
| title_fullStr | Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes |
| title_full_unstemmed | Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes |
| title_short | Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes |
| title_sort | polyphenols and antioxidant activity of citrus fiber blackberry juice complexes |
| topic | citrus fibers blackberry juice antioxidants polyphenols profile |
| url | https://www.mdpi.com/1420-3049/26/15/4400 |
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