Summary
Profiling and quantitative analysis of anthocyanins in five elderberry (Sambucus nigra L.) varieties, namely ‘Haschberg’, ‘Samocco’, ‘Samyl’, ‘Samident’ and ‘Sampo’, were performed in six ...different maturity stages from two consecutive years (2012 and 2013) and from two growing areas in Hungary. Cyanidin‐3‐O‐sambubioside‐5‐O‐glucoside, cyanidin‐3‐O‐sambubioside and cyanidin‐3‐O‐glucoside were found and identified by HPLC‐Q/TOF‐MS as major anthocyanins and were quantified by HPLC‐UV/Vis. In optimum maturity stage, ‘Samocco’ showed the highest anthocyanin content with an average of 1237 mg per 100 g dry weight in both growing areas and vintages. The dominant anthocyanin component of Samocco variety was cyanidin‐3‐O‐sambubioside, which is according to literature more stable against technology processing than cyanidin‐3‐O‐glucoside found in the other four investigated elderberry varieties in the highest concentration. ‘Samocco’, if grown under the climatic conditions of the Carpathian basin, might be a promising alternative variety for growing as raw material for natural food colourant processing industry.
Changes of cyanidin‐glycosides concentration in Elderberry fruit during ripening.
Elderberry concentrate is widely used for food colouring. Its production includes several processing steps, which influence pigment composition, thus affecting the quality of final product. In this ...study, qualitative and quantitative changes in anthocyanin components were followed during the production of elderberry juice concentrate using Haschberg and Samocco varieties. Juice concentration resulted in more than five‐fold concentration increase in anthocyanins; however, clarification, filtration and evaporation steps caused slight but continuous decrease in anthocyanins relative to the dry matter of the product. Pectolytic enzymatic treatment was found to be one of the most critical processing steps that affects anthocyanin yield during production, and this effect on yield can be variety‐dependent. Additionally, two condensed dimeric anthocyanin species generated after heat treatment are reported for the first time to be present in elderberry juice concentrate. Our results suggest that cyanidin‐based anthocyanin conjugates with more complex saccharide moieties are more robust during production.
Due to the increasing popularity of today’s health-conscious culture, beetroot plays an increasingly important role in a healthy, varied diet. While it contains vitamins B1, B2, B6, P, as well as ...high levels of vitamin C, several studies have proven its role in the prevention of many cancers. The aim of this study was to compare morphological properties, dry matter, and vitamin C and minerals contents in the different parts (peel, end, middle and top part of root) of the three investigated beetroot cultivars grown in treated and untreated soil. Fertilizer was added to the treated soil before sowing of the beet seeds, while untreated soil was not treated. The vitamin C contents were measured using HPLC method, while determination of element contents was determined with IPC-OES. The study showed that the beetroots grow in the treated soil had improved morphological properties, but a significant difference was not found. For Vitamin C and element contents (Ca, Cu, Fe, K, Mg, Mn, Na, P, Zn), it was observed a high degree of diversity in the different beetroot parts and between the cultivation years. The aim of the study was to investigate the distribution of the examined parameters within the beetroot body in different beetroot cultivars observing the differences produced by the addition of fertilizer. Some elements were concentrated in the peel and top part such as Ca, Mn and Mg. The peel part of the beetroots contained relevantly higher Fe content than the top, middle and end part. Based on these results, significant differences were observed among the investigated beetroot cultivars regards of the body weight.
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In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue.
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Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3) were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat ...treatment at different temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18%, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19% were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life (
) of anthocyanins, while the Kántorjánosi 3 juice had higher
values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.
Sea Buckthorn (SB) juice is rich in biologically active compounds. It has considerable health benefits; thus, it can serve as functional food ingredient. The aim of this study was to determine and ...compare the total content of polyphenols, antioxidant capacity (FRAP), soluble solid content, pH value, β-carotene content and colour parameters (L*, a*, b*) in berry juice of cultivar 'Leikora' Sea Buckthorn (SB) (Hippophae rhamnoides L.). The treatment was made as control sample of Sea Buckthorn juice (C), and Sea Buckthorn juice with 0.5 % (P0.5); 1 % (P1); 2 % (P2) dried pomace of Sea Buckthorn. The samples were stored at room temperature for physicochemical analysis at interval of 2 months for a total period of 14 months.According to our results, the β-carotene (C to P2 was 3.71, 4.82, 5.49 and 6.52 mg 100 mL−1) as well as the antioxidant capacity of the samples increased with the growth of the pomace content. During storage, degradation occurred in the polyphenol content and antioxidant capacity, but the β-carotene content increased. The increase of the β-carotene content was 94.6 % (C) and 32.7 % (P0.5). The smaller reduction in antioxidant compounds was the higher the sample of pomace content is. The FRAP and total polyphenol values measured during storage confirm that the pomace has antioxidant effect. There is a close correlation between the two parameters, including a positive correlation (r=0.8614), which indicates that a significant part of the antioxidant capacity of buckthorn is due to the presence of different polyphenols.
The aim of this work was to study the influence of atmospheric, vacuum and microwave vacuum drying methods on the quality of dried beetroots. Three different red beetroot species ('Alto F1', ...'Cylindra', 'Detroit') were chosen in this study. The microwave vacuum method reduced the total time of drying and decreased the shrinkage compared to the other drying methods. The quality of the dehydrated material was described by its color change, antioxidant capacity, total polyphenol, betacyanin, betaxanthin and each phenolic acids content. The attempts were made to suggest the microwave vacuum method for red beetroot samples as a gentle drying technology to reach a special texture that is favoured by costumers. During the experiments relevant differences could be observed between the investigated beetroot species on the effect of different drying methods. According to the examined parameters the 'Cylindra' species proved the most appropriate beetroot variety for microwave vacuum drying. Based on the results, the combined methods with hot-air at 60 °C followed by microwave vacuum finish drying was the most suitable assay to preserve the investigated parameters in the highest amount.
Natural food colorants are usually used in concentrated form. Production of concentrate including enzymes, temperature, clarifying agents and mechanical operation may have significant influence on ...valuable components of the end product. In our study, we investigated the effects of two different pectolytic enzyme preparations (Fructozym P and Pectinex BE XXL) and five clarifying agents (three bentonites and two silica sols) on total polyphenol, total anthocyanin content and colour parameters of Haschberg and Samocco elderberry juices. Our results showed that enzymes and clarifying agents applied during juice production influenced the investigated quality parameters of both varieties. Generally, in case of Samocco variety Fructozym P with bentonites, while in case of Haschberg Pectinex BE XXL with silica sols proved the most effective combinations to reach high quality values. This fact should be considered in case of industrial application.
Elderberry (Sambucus nigra L.) is a potential source of natural food colorants because of its high anthocyanin content. The aim of this work is to reveal which technology step has effect on the ...valuable components (total anthocyanins, total polyphenols) and on the color parameters in elderberry and in this regard to determine possible differences between elderberry varieties. Based on experiment results concentrate production steps have great effects on the studied parameters in case of two varieties especially in the heating and microfiltration steps but in different ratio. Polyphenolic compounds in ‘Samocco’ are more stable during the juice production than ‘Haschberg’. Color stability test revealed that in case of colored samples ‘Samocco’ had stronger color intensity in the foods/ models. These differences should be taken into account when selecting a certain variety for industrial utilization.
Tomato is one of the most important and frequently consumed vegetable species in Hungary, as well as a significant vitamin source throughout the year. Due to its antioxidant content, tomato ...consumption is related to the reduced occurrence of cardiovascular diseases and certain cancer types. In our study, four Hungarian tomato accessions RCAT030275 (Cegléd), RCAT031012 (Veresegyház), RCAT031095 (Cigánd), RCAT054422 (Jánoshalma) and a commercial cultivar (Hellfrucht) were investigated according to antioxidant capacity ferric reducing power (FRAP), total phenol content (TPC) and radical scavenging activity (DPPH), lycopene and ascorbic acid content. A two year (2013-2014) open field trial was carried out in the certified organic area of SZIE Soroksár Experimental and Educational Station. Our results showed that no significant differences were between the landraces and the variety in DPPH values, while TPC values were higher in both years in the landraces, especially in RCAT031095, and RCAT054422. The lycopene content of RCAT031012, RCAT031095 and RCAT054422 was also higher in both years than those of Hellfrucht. The results demonstrate that small-scale production of the investigated landraces could be marketable.
This study is the first report on the antibacterial effect of Hungarian sour cherry cultivars. Biological activity of sour cherry juices prepared from fruits Erdi jubileum, Erdi botermo, Maliga ...emleke and Kantorjanosi 3 harvested at different maturity stages was investigated on bacteria present in human saliva. The influence of sour cherry on a mixed bacterial flora of human saliva of 10 volunteers was determined by different experimental approaches. Bactericidal effects were evaluated by minimum inhibitory concentration (MIC) using agar diffusion methods and by minimum bactericidal dilution (MBD) assays counting the number of surviving bacterial cells in the diluted juices. Time-dependent antibacterial effects were also determined by monitoring the decrease in bacterial cell numbers after the treatment with undiluted juices. The investigated sour cherry juices displayed an impressive bactericidal effect against human saliva bacteria (10-100x reduction of cell numbers) within a short time frame (10-40 min). Erdi jubileum was more effective (100 000x reduction of cell number after 270 min) than the other studied cultivars. Bactericidal effect was influenced by ripening of samples of Erdi jubileum obtained at different harvesting dates. Biologically active components were effective against a large spectrum of opportunistic bacterial pathogens such as Pseudomonas, Klebsiella, Pantoea spp. and Escherichia coli, including the antibiotic-resistant Pseudomonas aeruginosa but they were ineffective against beneficial probiotic Lactobacillus spp. Results confirmed the antibacterial potential of all the investigated sour cherry fruits, therefore the consumption of the fruit or its juice for positive influence on oral hygiene is highly recommended. Key words: Prunus cerasus, Erdi jubileum, polyphenols, anthocyanins, minimum inhibitory concentration, minimum bactericidal dilution, time-kill assay
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