Similar articles

Abstract: The stability of clarified juice is of great importance in the beverage industry and to consumers. phenolic compounds are considered to be one of the main factors responsible for sediment formation. The aim of this study is to investigate the changes in the phenolic content in clarified mulberry juice during storage. Hence, separation, identification, quantification, and analysis of the changes in the contents of phenolic compounds, both free and bound forms, in the supernatant and sediments of mulberry juice, were carried out using high performance liquid chromatographic system, equipped with a photo-diode array detector (HPLC-PDA) and HPLC coupled with quadrupole-time of flight mass spectrometric (HPLC-QTOF-MS/MS) techniques. There was an increase in the amount of sediment formed over the period of study. Total phenolic content of supernatant, as well as free phenolic content in the extracts of the precipitate decreased, whereas the bound phenolic content in the sediment increased. Quantitative estimation of individual phenolic compounds indicated high degradation of free anthocyanins in the supernatant and sediment from 938.60 to 2.30 mg/L and 235.60 to 1.74 mg/g, respectively. A decrease in flavonoids in the supernatant was also observed, whereas the contents of bound forms of gallic acid, protocatechuic acid, caffeic acid, and rutin in the sediment increased. anthocyanins were the most abundant form of phenolics in the sediment, and accounted for 67.2% of total phenolics after 8 weeks of storage. These results revealed that phenolic compounds, particularly anthocyanins, were involved in the formation of sediments in mulberry juice during storage.

酚类物质参与桑果汁贮藏期间沉淀形成的研究

[1]Acostaestrada, B.A., Gutiérrez-Uribe, J.A., Serna-Saldívar, S.O., 2014. Bound phenolics in foods, a review. Food Chem., 152:46-55.

[2]Álvarezfernández, M.A., Hornedo-Ortega, R., Cerezo, A.B., et al., 2016. Determination of nonanthocyanin phenolic compounds using high-resolution mass spectrometry (UHPLC-Orbitrap-MS/MS) and impact of storage conditions in a beverage made from strawberry by fermentation. J. Agric. Food Chem., 64(6):1367-1376.

[3]Bao, T., Xu, Y., Gowd, V., et al., 2016. Systematic study on phytochemicals and antioxidant activity of some new and common mulberry cultivars in China. J. Funct. Foods, 25:537-547.

[4]Du, Q., Zheng, J., Xu, Y., 2008. Composition of anthocyanins in mulberry and their antioxidant activity. J. Food Compos. Anal., 21(5):390-395.

[5]Fang, Z., Zhang, M., Tao, G., et al., 2006. Chemical composition of clarified bayberry (Myrica rubra Sieb. et Zucc.) juice sediment. J. Agric. Food Chem., 54(20):7710-7716.

[6]Farah, A., Duarte, G., 2015. Chapter 87 Bioavailability and Metabolism of Chlorogenic Acids from Coffee A2 Preedy, Victor R. Coffee in Health and Disease Prevention. Academic Press, San Diego, p.789-801.

[7]Fazaeli, M., Yousefi, S., Emam-Djomeh, Z., 2013. Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) and black mulberry juices. Food Res. Int., 50(2):568-573.

[8]Imran, M., Khan, H., Shah, M., et al., 2010. Chemical composition and antioxidant activity of certain Morus species. J. Zhejiang Univ.-Sci. B (Biomed. & Biotechnol.), 11(12):973-980.

[9]Isabelle, M., Lee, B.L., Ong, C.N., et al., 2008. Peroxyl radical scavenging capacity, polyphenolics, and lipophilic antioxidant profiles of mulberry fruits cultivated in southern China. J. Agric. Food Chem., 56(20):9410-9416.

[10]Jia, Z.S., Tang, M.C., Wu, J.M., 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem., 64(4):555-559.

[11]Kang, T.H., Hur, J.Y., Kim, H.B., et al., 2006. Neuroprotective effects of the cyanidin-3-O-β-D-glucopyranoside isolated from mulberry fruit against cerebral ischemia. Neurosci. Lett., 391(3):122-126.

[12]Kim, J.G., Kim, H.L., Kim, S.J., et al., 2013. Fruit quality, anthocyanin and total phenolic contents, and antioxidant activities of 45 blueberry cultivars grown in Suwon, Korea. J. Zhejiang Univ.-Sci. B (Biomed. & Biotechnol.), 14(9):793-799.

[13]Lacava, E.L.M., Sgroppo, S.C., 2015. Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light. LWT-Food Sci. Technol., 63(2):1325-1333.

[14]Liu, C.J., Lin, J.Y., 2014. Protective effects of strawberry and mulberry fruit polysaccharides on inflammation and apoptosis in murine primary splenocytes. J. Food Drug Anal., 22(2):210-219.

[15]Liu, C.Y., Lü, R.H., Li, J., et al., 2014. Characterization and expression profiles of MaACS and MaACO genes from mulberry (Morus alba L.). J. Zhejiang Univ.-Sci. B (Biomed. & Biotechnol.), 15(7):611-623.

[16]Mena, P., Sánchez-Salcedo, E.M., Tassotti, M., et al., 2016. Phytochemical evaluation of eight white (Morus alba L.) and black (Morus nigra L.) mulberry clones grown in Spain based on UHPLC-ESI-MSN metabolomic profiles. Food Res. Int., 89:1116-1122.

[17]Mouls, L., Fulcrand, H., 2012. UPLC-ESI-MS study of the oxidation markers released from tannin depolymerization: toward a better characterization of the tannin evolution over food and beverage processing. J. Mass Spectrom., 47(11):1450-1457.

[18]Natic, M.M., Dabic, D.C., Papetti, A., et al., 2015. Analysis and characterisation of phytochemicals in mulberry (Morus alba L.) fruits grown in Vojvodina, North Serbia. Food Chem., 171:128-136.

[19]Nowicka, P., Wojdyło, A., 2016. Stability of phenolic compounds, antioxidant activity and colour through natural sweeteners addition during storage of sour cherry puree. Food Chem., 196:925-934.

[20]Oliveira, A., Almeida, D.P.F., Pintado, M., 2014. Changes in phenolic compounds during storage of pasteurized strawberry. Food Bioproc. Technol., 7(6):1840-1846.

[21]Özgen, M., Serçe, S., Kaya, C., 2009. Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits. Sci. Hortic.-Amsterdam, 119(3):275-279.

[22]Pérezgregorio, M.R., Regueiro, J., Alonso-González, E., et al., 2011. Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.). LWT-Food Sci. Technol., 44(8):1793-1801.

[23]Prakash, S., Iturmendi, N., Grelard, A., et al., 2016. Quantitative analysis of Bordeaux red wine precipitates by soid-state NMR: role of tartrates and polyphenols. Food Chem., 199:229-237.

[24]Rentzsch, M., Schwarz, M., Winterhalter, P., et al., 2007. Formation of hydroxyphenyl-pyranoanthocyanins in Grenache wines: precursor levels and evolution during aging. J. Agric. Food Chem., 55(12):4883-4888.

[25]Reque, P.M., Steffens, R.S., Jablonski, A., et al., 2014. Cold storage of blueberry (Vaccinium spp.) fruits and juice: anthocyanin stability and antioxidant activity. J. Food Compos. Anal., 33(1):111-116.

[26]Sadilova, E., Stintzing, F.C., Carle, R., 2006. Thermal degradation of acylated and nonacylated anthocyanins. J. Food Sci., 71(8):C504-C512.

[27]Sadilova, E., Carle, R., Stintzing, F.C., 2007. Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. Mol. Nutr. Food Res., 51(12):1461-1471.

[28]Sánchezsalcedo, E.M., Mena, P., García-Viguera, C., et al., 2015. Phytochemical evaluation of white (Morus alba L.) and black (Morus nigra L.) mulberry fruits, a starting point for the assessment of their beneficial properties. J. Funct. Foods, 12:399-408.

[29]Siriwoharn, T., Wrolstad, R.E., Durst, R.W., 2005. Identification of ellagic acid in blackberry juice sediment. J. Food Sci., 70(3):C189-C197.

[30]Sojka, M., Macierzynski, J., Zaweracz, W., et al., 2016. Transfer and mass balance of ellagitannins, anthocyanins, flavan-3-ols, and flavonols during the processing of red raspberries (Rubus idaeus L.) to juice. J. Agric. Food Chem., 64(27):5549-5563.

[31]Sokolletowska, A., Kucharska, A.Z., Winska, K., et al., 2014. Composition and antioxidant activity of red fruit liqueurs. Food Chem., 157:533-539.

[32]Sun, J., Chu, Y.F., Wu, X., et al., 2002. Antioxidant and antiproliferative activities of common fruits. J. Agric. Food Chem., 50(25):7449-7454.

[33]Tajchakavit, S., Boye, J.I., Bélanger, D., et al., 2001. Kinetics of haze formation and factors influencing the development of haze in clarified apple juice. Food Res. Int., 34(5):431-440.

[34]Tomas, M., Toydemir, G., Boyacioglu, D., et al., 2015. The effects of juice processing on black mulberry antioxidants. Food Chem., 186:277-284.

[35]Wang, K., Jin, P., Cao, S., et al., 2009. Methyl jasmonate reduces decay and enhances antioxidant capacity in Chinese bayberries. J. Agric. Food Chem., 57(13):5809-5815.

[36]Wang, L., Sun, X., Li, F., et al., 2015. Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation. J. Funct. Foods, 18:254-265.

[37]Wolfe, K.L., Kang, X., He, X., et al., 2008. Cellular antioxidant activity of common fruits. J. Agric. Food Chem., 56(18):8418-8426.

[38]Yang, X.L., Yang, L., Zheng, H.Y., 2010. Hypolipidemic and antioxidant effects of mulberry (Morus alba L.) fruit in hyperlipidaemia rats. Food Chem. Toxicol., 48(8-9):2374-2379.

[39]Yen, G.C., Chen, H.Y., 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J. Agric. Food Chem., 43(1):27-32.

[40]Yu, Y., Xu, Y., Wu, J., et al., 2014. Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice. Food Chem., 153:114-120.

[41]Zhang, W., Han, F., He, J., et al., 2008. HPLC-DADESI-MS/MS analysis and antioxidant activities of nonanthocyanin phenolics in mulberry (Morus alba L.). J. Food Sci., 73(6):C512-C518.