Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties

This study aims to extract oil from fresh sour cherry kernel (Cerasus vulgaris Miller) using the cold press method. The oil content and moisture were obtained as 31.89% and 4%, respectively. The organoleptic assessment of the oil was acceptable and the free fatty acid value was obtained as 1.36 (mg KOH/g oil). In addition, peroxide value and anisidine index of sour cherry kernel oil were obtained as 0.99 meqO2/kg oil and 0.15, respectively. The predominant fatty acids were linoleic acid (42.34%), oleic acid (35.45%), α-eleostearic acid (9.34%), and palmitic acid (6.54%), respectively. The kernel oil contained nine major triacylglycerols consisting of OLL (20.44%), OOL (16.99%), LLL (8.20%), LLEl (7.28%), PLO (7.24%), OElO (5.03%), OOO (4.70%), ElLO (4.54%), PLL (4.35%), and POO (3%), respectively. The most abundant sterol compounds were β-sitosterol (83.55%), ∆5-avenasterol (6.8%), sitostanol (4.8%), campesterol (3.5%), and stigmasterol (0.53%), respectively. Also, antioxidant activity, total phenol content (TPC), total anthocyanin content (TAC), total flavonoid content (TFC), total tannin content (TTC), and total tocopherol content were obtained as 73.22%, 33.44 mg GA/g dry matter, 177.84 mg/L, 46.37 mg/g dry matter, and 1.21 mg GA/g dry matter, 832.5 mg/kg oil, respectively. The amount of amygdalin in the oil sample was not detectable.

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Direct photothermal techniques for rapid quantification of total anthocyanin content in sour cherry cultivars

Talanta ◽

10.1016/j.talanta.2011.01.007 ◽

2011 ◽

Vol 84 (2) ◽

pp. 341-346 ◽

Cited By ~ 13

Author(s):

Ottó Dóka ◽

Gitta Ficzek ◽

Dane Bicanic ◽

Ruud Spruijt ◽

Svjetlana Luterotti ◽

...

Keyword(s):

Sour Cherry ◽

Anthocyanin Content ◽

Photothermal Techniques ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

Rapid Quantification

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The Molecular Restructuring of Classical Desserts by Using Food Industry By-Products

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:0032 ◽

2017 ◽

Vol 74 (2) ◽

pp. 58 ◽

Cited By ~ 1

Author(s):

Gabriela PRECUP ◽

Lavinia Florina CĂLINOIU ◽

Laura MITREA ◽

Maria BINDEA ◽

Bogdan RUSU ◽

...

Keyword(s):

Bioactive Compounds ◽

Sour Cherry ◽

Hplc Method ◽

Industrial Wastes ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Molecular Gastronomy ◽

New Type ◽

Molecular Components ◽

By Products

Fruit and vegetable by-products are in general thrown away and can cause environmental problems, even though they are a valuable source of bioactive compounds, which may be used for innovative food production.The present work focused on achieving a new type of dessert, a “Sweetburger”, by restructuring its molecular components with the aid of molecular gastronomy techniques and using agro-industrial wastes (beetroot and sour cherry pulp and peels, melon pomace). The innovative dessert has been obtained and the bioactive compounds contained in the agro-industrial wastes have been characterized using the HPLC method, Folin-Ciocalteu and spectrophotometry. The total polyphenol content from sour cherries waste was significant, 508,9 mg gallic acid/100 g. The total anthocyanin content from beetroot pulp was 0,117 mg/ 100 g.

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Chemical Characterization of Fruit Wine Made from Oblačinska Sour Cherry

The Scientific World JOURNAL ◽

10.1155/2014/454797 ◽

2014 ◽

Vol 2014 ◽

pp. 1-9 ◽

Cited By ~ 12

Author(s):

Milica Pantelić ◽

Dragana Dabić ◽

Saša Matijašević ◽

Sonja Davidović ◽

Biljana Dojčinović ◽

...

Keyword(s):

Radical Scavenging Activity ◽

Radical Scavenging ◽

Chemical Characterization ◽

Sour Cherry ◽

Analytical Techniques ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Comprehensive Information ◽

Total Anthocyanin Content

This paper was aimed at characterizing the wine obtained from Oblačinska, a native sour cherry cultivar. To the best of our knowledge, this is the first paper with the most comprehensive information on chemical characterization of Oblačinska sour cherry wine. The chemical composition was characterized by hyphenated chromatographic methods and traditional analytical techniques. A total of 24 compounds were quantified using the available standards and another 22 phenolic compounds were identified based on the accurate mass spectrographic search. Values of total phenolics content, total anthocyanin content, and radical scavenging activity for cherry wine sample were 1.938 mg gallic acid eqv L−1, 0.113 mg cyanidin-3-glucoside L−1, and 34.56%, respectively. In general, cherry wine polyphenolics in terms of nonanthocyanins and anthocyanins were shown to be distinctive when compared to grape wines. Naringenin and apigenin were characteristic only for cherry wine, and seven anthocyanins were distinctive for cherry wine.

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Establishment of an Effective Refining Process for Moringa oleifera Kernel Oil

Processes ◽

10.3390/pr9040579 ◽

2021 ◽

Vol 9 (4) ◽

pp. 579

Author(s):

Husna Madihah Abd Hadi ◽

Chin Ping Tan ◽

Nur Khalishah Mohamad Shah ◽

Tai Boon Tan ◽

Keshavan Niranjan ◽

...

Keyword(s):

Moisture Content ◽

Moringa Oleifera ◽

Bleaching Earth ◽

Acid Value ◽

Tocopherol Content ◽

Refining Process ◽

Total Oxidation ◽

Kernel Oil ◽

Water Degumming ◽

Better Than

This study systematically established the most effective refining process for Moringa oleifera (MO) kernel oil. Acid degumming (20.33 ± 1.37 ppm) removed significantly greater phosphorus than water degumming (31.18 ± 0.90 ppm). Neutralization was more effective than deodorization in decreasing the acid (0.06 mg KOH/g) and p-Anisidine (p-AV, 0.36 ± 0.03) values of the oil. Besides improving its color properties, acid-activated bleaching earth Type B was better than Types A and C in decreasing the oil’s p-AV (0.43 ± 0.02), acid value (3.96 ± 0.02 mg KOH/g), and moisture content (0.01 ± 0.00% w/w). The selected refining stages successfully produced MO kernel oil with acceptable peroxide value (PV, 1.66–3.33 meq/kg), p-AV (1.05–1.49), total oxidation value (TOTOX, 4.38–8.15), acid value (0.03 mg KOH/g), moisture content (0.01% w/w), phosphorus content (1.28–1.94 ppm), iodine value (80.79–81.03), oleic acid (79.52–79.65%), and tocopherol content (65.26–87.00 mg/kg).

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Degradation Kinetics of Anthocyanins in Sour Cherry Cloudy Juices at Different Storage Temperature

Processes ◽

10.3390/pr7060367 ◽

2019 ◽

Vol 7 (6) ◽

pp. 367 ◽

Cited By ~ 3

Author(s):

Aneta Wojdyło ◽

Paulina Nowicka ◽

Mirosława Teleszko

Keyword(s):

Storage Temperature ◽

Degradation Kinetics ◽

Sour Cherry ◽

Storage Conditions ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Industrial Processing ◽

Starting Point ◽

Total Anthocyanin Content ◽

Before And After

The aim of this study was to characterize in detail 25 sour cherry cultivars and provide data on their industrial processing into high-quality sour cherry cloudy juices (ScCJ). Anthocyanin composition was identified and quantified by LC-PDA-ESI-MS QTof, UPLC-PDA. Kinetic degradation (k × 103, t1/2, D value) and color (CIE La*b*) were measured before and after 190 days of storage at 4 °C and 30 °C. A total of five anthocyanins, four cyanidins (-3-O-sophoroside, -3-O-glucosyl-rutinoside, -3-O-glucoside, and -3-O-rutinoside) and one peonidin-3-O-rutinoside were detected across all investigated juices. Total anthocyanin content ranged from ~590 to ~1160 mg/L of juice, with the highest levels in Skierka, Nagy Erdigymulscu, Wilena, Wiblek, and Safir cvs., and the lowest in Dradem and Nanaones. During 190 days of storage a significant change was observed in the content of anthocyanins. Their degradation depended rather on the storage conditions (time and temperature) than on the type of anthocyanin compounds present in the ScCJ. Half-life values of ScCJ ranged from 64.7 to 188.5 days at 4 °C and from 45.9 to 112.40 days at 30 °C. Sample redness changed more rapidly than yellowness or lightness and Chroma or hue angel. These results may be useful for the juice industry and serve as a starting point for the development of tasty sour cherry juices with high levels of bioactive compounds.

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Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon on α-amylase, α-glucosidase and lipase

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000652 ◽

2020 ◽

pp. 1-9

Author(s):

Pınar Ercan ◽

Sedef Nehir El

Keyword(s):

Inhibitory Activity ◽

Digestive Enzymes ◽

Positive Control ◽

Anthocyanin Content ◽

Inhibitory Effects ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

Before And After ◽

Red Grape

Abstract. The goals of this study were to determine and evaluate the bioaccessibility of total anthocyanin and procyanidin in apple (Amasya, Malus communis), red grape (Papazkarası, Vitis vinifera) and cinnamon (Cassia, Cinnamomum) using an in vitro static digestion system based on human gastrointestinal physiologically relevant conditions. Also, in vitro inhibitory effects of these foods on lipid (lipase) and carbohydrate digestive enzymes (α-amylase and α-glucosidase) were performed with before and after digested samples using acarbose and methylumbelliferyl oleate (4MUO) as the positive control. While the highest total anthocyanin content was found in red grape (164 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432 ± 177.31 mg/100 g) (p < 0.05). The anthocyanin bioaccessibilities were found as 10.2 ± 1%, 8.23 ± 0.64%, and 8.73 ± 0.70% in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57 ± 0.71%, 14.08 ± 0.74% and 18.75 ± 1.49%, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC50 544 ± 21.94, 445 ± 15.67, 1592 ± 17.58 μg/mL, respectively), α-amylase (IC50 38.4 ± 7.26, 56.1 ± 3.60, 3.54 ± 0.86 μg/mL, respectively), and lipase (IC50 52.7 ± 2.05, 581 ± 54.14, 49.6 ± 2.72 μg/mL), respectively. According to our results apple, red grape and cinnamon have potential to inhibit of lipase, α-amylase and α-glucosidase digestive enzymes.

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Morphological and Biochemical Diversity in Fruits of Unsprayed Rosa canina and Rosa dumalis Ecotypes Found in Different Agroecological Conditions

Sustainability ◽

10.3390/su13148060 ◽

2021 ◽

Vol 13 (14) ◽

pp. 8060

Author(s):

Mehmet Ramazan Bozhuyuk ◽

Sezai Ercisli ◽

Neva Karatas ◽

Halina Ekiert ◽

Hosam O. Elansary ◽

...

Keyword(s):

Rural Areas ◽

Fruit Production ◽

Fruit Weight ◽

Total Phenolic ◽

Soluble Solid Content ◽

Anthocyanin Content ◽

Fresh Weight ◽

Important Species ◽

Total Anthocyanin ◽

Rosa Canina

The Rosa is one of the most diverse genera in the plant kingdom and, in particular, its fruits have been used for multiple purposes in different parts of the world for centuries. Within the genus, Rosa canina and Rosa dumalis are, economically, the most important species and dominate Rosa fruit production. In this study, some important fruit and shrub traits of ten Rosa canina and ten Rosa dumalis ecotypes collected from rural areas of Kars province, located in the east Anatolia region of Turkey were investigated. We found significant differences among ecotypes in most of the morphological and biochemical traits. The ecotypes were found between 1446–2210 m altitude. Fruit weight and fruit flesh ratio ranged from 2.95 g to 4.72 g and 62.55% to 74.42%, respectively. SSC (Soluble Solid Content), Vitamin C, total phenolic, total flavonoid, total carotenoid, and total anthocyanin content of the ecotypes ranged from 16.9–22.7%, 430–690 mg per 100 g FW (fresh weight), 390–532 mg gallic acid equivalent per 100 g FW, 0.88–2.04 mg per g FW, 6.83–15.17 mg per g FW and 3.62–7.81 mg cyanidin-3-glucoside equivalent per kg, respectively. Antioxidant activity was determined to be between 19.7–34.7 mg ascorbic acid equivalent per g fresh weight. Rosa ecotypes contained chlorogenic acid and rutin the most as phenolic compound. Our results indicated great diversity within both R. canina and R. dumalis fruits.

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Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population

Foods ◽

10.3390/foods10051101 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1101

Author(s):

Jiovan Campbell ◽

Ali Sarkhosh ◽

Fariborz Habibi ◽

Pranavkumar Gajjar ◽

Ahmed Ismail ◽

...

Keyword(s):

Principal Component ◽

Titratable Acidity ◽

Positive Influence ◽

Biochemical Properties ◽

Soluble Solids ◽

Matrix Analysis ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Color Characteristics ◽

Muscadine Grape

Biochemical juice attributes and color-related traits of muscadine grape genotypes have been investigated. For this study, 90 muscadine genotypes, including 21 standard cultivars, 60 breeding lines, and 9 Vitis x Muscadinia hybrids (VM), were evaluated. The biochemical properties of total soluble solids (TSS), titratable acidity, and TSS/Acid (T/A) ratio showed modest diversity among genotypes with a range of 10.3 °Brix, 2.1 mg tartaric acid/L, and 4.6, respectively. Nonetheless, the pH trait exhibited a tight range of 0.74 among the population with a minimum and maximum pH of 3.11 ± 0.12 and 3.85 ± 0.12. Color-related traits showed more deviation between individuals. Total anthocyanin content (TAC), luminosity index (L*), hue angle (h°), and chroma index (C*) displayed a range of 398 µg/g DW, 33.2, 352.1, and 24, respectively. The hierarchical clustering map classified the population into two large groups of colored and non-colored grapes based on L* and h°, suggesting the predominance of these two characters among the population. The colored berries genotypes clade was further divided into several sub-clades depending on C*, TAC, and TSS levels. The principal component analysis (PCA) separated the four-color characteristics into two groups with a negative correlation between them, L* and C* versus TAC and h°. Further, PCA suggested the positive influence of acidity in enhancing the different nutraceutical components. Despite the nature of anthocyanins as a member of phenolic compounds, a lack of significant correlation between TAC and nutraceutical-related traits was detected. The dissimilatory matrix analysis highlighted the muscadine individuals C11-2-2, E16-9-1, O21-13-1, and Noble as particular genotypes among the population due to enhanced color characteristics.

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Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

Foods ◽

10.3390/foods10020466 ◽

2021 ◽

Vol 10 (2) ◽

pp. 466

Author(s):

María Guerra-Valle ◽

Siegried Lillo-Perez ◽

Guillermo Petzold ◽

Patricio Orellana-Palma

Keyword(s):

Process Parameters ◽

Soluble Solids ◽

Total Phenolic ◽

Anthocyanin Content ◽

Flavonoid Content ◽

Total Polyphenol ◽

Total Anthocyanin ◽

Quality Properties ◽

Total Anthocyanin Content ◽

Ugni Molinae

This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices, the total soluble solids (TSS) showed values close to 48 and 54 Brix, and TPCC exhibited values of approximately 20 and 66 mg gallic acid equivalents/100 grams dry matter (d.m.) for total polyphenol content, 13 and 25 mg cyanidin-3-glucoside equivalents/100 grams d.m. for total anthocyanin content, and 9 and 17 mg quercetin equivalents/100 grams d.m. for total flavonoid content, respectively. Moreover, the TPCC retention indicated values over 78% for murta juice, and 82% for arrayan juice. Similarly, the AA presented an increase over 2.1 times in relation to the correspondent initial AA value. Thus, the process parameters values were between 69% and 85% for efficiency, 70% and 88% for percentage of concentrate, and 0.72% and 0.88 (kg solutes/kg initial solutes) for solute yield. Therefore, this work provides insight about CBFC on valuable properties in fresh Patagonian berries juices, for future applications in health and industrial scale.

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Effect of Dietary Hazelnut Peels on the Contents of Fatty Acids, Cholesterol, Tocopherols, and on the Shelf-Life of Ripened Ewe Cheese

Antioxidants ◽

10.3390/antiox10040538 ◽

2021 ◽

Vol 10 (4) ◽

pp. 538

Author(s):

Vita Maria Marino ◽

Teresa Rapisarda ◽

Margherita Caccamo ◽

Bernardo Valenti ◽

Alessandro Priolo ◽

...

Keyword(s):

Fatty Acids ◽

Dry Matter ◽

Tocopherol Content ◽

The Other ◽

Cholesterol Oxidation ◽

Cholesterol Levels ◽

Bulk Milk ◽

Chocolate Industry ◽

Experimental Group ◽

Effect Of Feeding

Hazelnut peel (HNP), a by-product from the chocolate industry, is considered to be a suitable ingredient to be included in the diet of ruminants. This study aimed to evaluate the effect of feeding dairy ewes with a diet containing HNP on ripened cheese quality, including fatty acid (FA) profile, cholesterol, and tocopherol content, as well as stability during storage under commercial conditions. In total, 10 experimental cheeses were produced with bulk milk obtained from ewes fed a commercial concentrate (C group; n = 5) or a concentrate containing 36% HNP in dry matter (HNP group; n = 5). After 40 days of aging, each cheese was sub-sampled into three slices: one was analyzed immediately (C0 and HNP0), and the other two were refrigerated and analyzed after seven days (C7 and HNP7) and 14 days (C14 and HNP14), respectively. Compared to C, HNP cheese had more than twice as many tocopherols and mono-unsaturated FA and respectively 38% and 24% less of cholesterol and saturated FA. Tocopherols and cholesterol levels remained rather stable up to 14 days of storage regardless of the experimental group, suggesting no cholesterol oxidation. Therefore, the inclusion of HNP in ewe diets could be a valid resource to produce cheese with a healthier lipid profile and higher tocopherols content.

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