a
University of Hohenheim, Institute of Food Science and
Biotechnology, Plant Foodstuff Technology and Analysis, Garbenstrasse
25, Stuttgart, Germany
b King Abdulaziz University, Biological Science Department, P.O. Box 80257, Jeddah, Saudi Arabia
b King Abdulaziz University, Biological Science Department, P.O. Box 80257, Jeddah, Saudi Arabia
Abstract
In this study, a
detailed chemical characterization of nutritionally-relevant,
quality-determining constituents in dried and fresh fruits as well as
juices of maqui (Aristotelia chilensis (Mol.) Stuntz) is provided. A
total of 8 glycosylated anthocyanins was characterized in maqui fruits,
being composed of differently substituted cyanidin and delphinidin
derivatives. During processing into juice, a substantial loss in total
anthocyanin contents (TAC) was observed. TAC values were also reduced
after drying of maqui berries. Likewise, the browning index (BI) of
fresh fruits increased during processing. Being composed of flavonol
glycosides and ellagic acids, 17 non-anthocyanin phenolics were
characterized in all maqui samples. Besides characterizing phenolic
compounds, antioxidant activities, total phenolics, major sugars,
non-volatile organic acids, minerals and trace elements were
quantitated. Moreover, total lipid contents and the fruits' mainly
unsaturated fatty acid profiles are reported. The presented results
indicate the high potential of maqui as so far under-utilized but
extremely pigment-rich "superfruit". © 2015 Elsevier Ltd. All rights
reserved.
Author keywords
Antioxidant activity; Drying; Lipid content; Mineral content; Phenolic compounds; Superfruit
Indexed keywords
Engineering controlled terms: Antioxidants; Drying; Fatty acids; Fruits; Organic minerals; Phenols; Sugars; Trace elements; Unsaturated fatty acids
Anti-oxidant activities; Lipid content; Mineral content; Phenolic compounds; Superfruit
Engineering main heading: Anthocyanins
EMTREE drug terms: anthocyanin; arabinoside;
astragalin; carbohydrate; coumaric acid; delphinidin; ellagic acid;
flavonoid glycoside; galactoside; gallic acid; glucoside; hyperin;
isoquercitrin; kaempferol; myricetin; myricetin 3 galactoside; myricetin
3 galloylglucoside; myricetin 3 glucoside; phenol derivative; plant medicinal
product; proanthocyanidin; quercetin; quercetin 3 arabinoside;
quercetin 3 xyloside; quercetin derivative; rutoside; sambubioside;
trace element; trolox C; unclassified drug; unsaturated fatty acid
EMTREE medical terms: antioxidant activity; Aristotelia
chilensis; Article; berry; electrospray mass spectrometry; food
analysis; food processing; fruit juice; high performance liquid
chromatography; lipid composition; moisture; nutritional value
Species Index: Aristotelia chilensis
Chemicals and CAS Registry Numbers: arabinoside,
50986-18-0; astragalin, 480-10-4; coumaric acid, 25429-38-3;
delphinidin, 528-53-0; ellagic acid, 476-66-4; gallic acid, 149-91-7;
glucoside, 50986-29-3; hyperin, 482-36-0; isoquercitrin, 21637-25-2,
482-35-9; kaempferol, 520-18-3; myricetin, 529-44-2; proanthocyanidin,
18206-61-6; quercetin, 117-39-5; rutoside, 153-18-4, 22519-99-9; trolox
C, 56305-04-5
ISSN: 03088146
CODEN: FOCHDSource Type: Journal
Original language: English
DOI: 10.1016/j.foodchem.2015.05.097Document Type: Article
Publisher: Elsevier Ltd
