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2014, Journal of Agricultural and Food Chemistry
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2015, Journal of food science
Three forms of confections containing black raspberries (BRB) powder were developed to provide controlled release of phytochemicals for oral disease prevention. Our objective was to investigate the impact of varying confection matrices on the release rate of BRB phytochemicals. Confections were developed and prepared. Textural properties of confections were analyzed, compared and correlated with the release rate of phytochemicals from BRB confections with in vitro dissolution test. In the results, BRB content reached 22% in hard candy and pectin-based confections and 40% in starch-based confections, respectively. Pectin- and starch-based confections retained >93% of its original anthocyanins after processing while hard candy had 59%. Starch confections showed higher G' in rheological analysis and higher hardness but lower cohesiveness and springiness in textural profile analysis than pectin confections (P < 0.05). The confection types showed different microstructure with s...
2010, Journal of Agricultural and Food Chemistry
2013, Natural Product Research
2012, Nutrition
2014, Journal of Agricultural and Food Chemistry
2014
2006, Nutrition and Cancer
2005, Journal of Agricultural and Food Chemistry
2002, Journal of Agricultural and Food Chemistry
Analysis of extracts of Glen Ample raspberries (Rubus idaeus L.) by gradient, reverse phase HPLC with diode array and tandem mass spectrometry identified eleven anthocyanins, including cyanidin-3-sophoroside, cyanidin-3-(2(G)-glucosylrutinoside), cyanidin-3-glucoside, cyanidin-3-rutinoside, pelargonidin-3-sophoroside, pelargonidin-3-(2(G)-glucosylrutinoside), and pelargonidin-3-glucoside. Significant quantities of an ellagitannin, sanguiin H-6, with an M(r) of 1870 were detected along with lower levels of a second ellagitannin, lambertianin C, which has an M(r) of 2804. Other phenolic compounds that were detected included trace levels of ellagic acid and its sugar conjugates along with one kaempferol- and four quercetin-based flavonol conjugates. Fractionation by preparative HPLC revealed that sanguiin H-6 was a major contributor to the antioxidant capacity of raspberries together with vitamin C and the anthocyanins. Vasodilation activity was restricted to fractions containing lambertianin C and sanguiin H-6.
2007, Journal of Agricultural and Food Chemistry
2003, Journal of Food Science
Rubus fruticosus L. is a shrub famous for its fruit called blackberry fruit or more commonly blackberry. The fruit has medicinal, cosmetic and nutritive value. It is a concentrated source of valuable nutrients, as well as bioactive constituents of therapeutic interest highlighting its importance as a functional food. Besides use as a fresh fruit, it is also used as ingredient in cooked dishes, salads and bakery products like jams, snacks, desserts, and fruit preserves. R. fruticosus contains vitamins, steroids and lipids in seed oil and minerals, flavonoids, glycosides, terpenes, acids and tannins in aerial parts that possess diverse pharmacological activities such as antioxidant, anti-carcinogenic, anti-inflammatory, antimicrobial anti-diabetic, anti-diarrheal, and antiviral. Various agrogeoclimatological factors like cultivar, environmental conditions of the area, agronomic practices employed, harvest time, post-harvest storage and processing techniques all influence the nutritional composition of blackberry fruit. This review focuses on the nutrients and chemical constituents as well as medicinal properties of different parts 10999 of R. fruticosus. Various cultivars and their physicochemical characteristics, polyphenolic content and ascorbic acid content are also discussed. The information in the present work will serve as baseline data and may lead to new biomedical applications of R. fruticosus as functional food.
2009, … of agricultural and …
2008
2007, Phytochemistry
2000
1. Berries have been part of the human diet for many centuries. They are a rich source of known chemopreventive agents including provitamin A carotenoids, C, E, and folate, calcium and selenium, simple and complex phenols, and phytosterols. 2. It has been found that freeze-dried berries can inhibit cancer development in the esophagus, colon, oral cavity, and mammary gland of
2010, Food & Function
2005, Journal of Agricultural and Food Chemistry
2012, Journal of Agricultural and Food Chemistry
2010, Nutrients
Berries contain significant amounts of phytochemicals, including polyphenols, which are reported to reduce cancer risk, coronary heart disease and other degenerative diseases. These effects are mainly attributed to the antioxidant capacity of polyphenols found in berries. Strawberry tree (Arbutus unedo) berries are used in folk medicine but seldom eaten as fresh fruits. Their phenolic profile and antioxidant capacity reveal a high potential, but they are not well characterized as a "health promoting food". The aim of this study was to assess the antioxidant properties of the edible strawberry tree fruit in vitro and in a neurodegeneration cell model. Raspberry (Rubus idaeus), a well documented health-promoting fruit, was used as a control for comparison purposes. A. unedo yielded a similar content in polyphenols and a slightly lower value of total antioxidant capacity in comparison to R. idaeus. Although the chemically-measured antioxidant activity was similar between both...
2011, Food Research International
Production and commerce of pomegranate and its derived products have experienced significant growth everywhere in the world. Progress has been made in cultivation techniques and some traditional problems have been solved, although new problems such as Xanthomonas axonopodis attacks constitute a present threat. New public and private institutions in different countries are working to improve the production and quality of the pomegranate, and new varieties are being commercialized. The cultivar is a determining factor in issues related to nutritional composition and bioactive compounds with antioxidant activity. At the same time, significant advances in postharvest technologies have been made in the past years, specially focused on the use of technologies with natural compounds of great efficiency in maintaining the quality and safety of pomegranate fruit during prolonged storage periods. Special importance is attached to the advance in the industrialization processes through the technologies for processing ready-to-eat arils. In the past years, new protocols for quality evaluation using sensory analysis have been developed. With respect to the relationship between pomegranate and health, recent clinical studies report that pomegranate juice or extract can reduce the progression of prostate cancer, although more studies are needed to confirm these experimental results.
2007, Seminars in Cancer Biology
2010, Journal of Agricultural and Food Chemistry
2008, Phytochemistry
2006, Journal of Agricultural and Food Chemistry
2010, Journal of Agricultural and Food Chemistry
2008, Carcinogenesis
2014, Journal of Agricultural and Food Chemistry
2012, Journal of Agricultural and Food Chemistry
2014, LWT - Food Science and Technology
2010, Pharmaceutical Research
2013, Journal of Agricultural and Food Chemistry
2009, Journal of Agricultural and Food Chemistry
2005
2005, Journal of Applied Microbiology
Aims: To investigate the effects of berries and berry phenolics on pathogenic intestinal bacteria and to identify single phenolic compounds being responsible for antimicrobial activity.Methods and Results: Antimicrobial activity of eight Nordic berries and their phenolic extracts and purified phenolic fractions were measured against eight selected human pathogens. Pathogenic bacterial strains, both Gram-positive and Gram-negative, were selectively inhibited by bioactive berry compounds. Cloudberry and raspberry were the best inhibitors, and Staphylococcus and Salmonella the most sensitive bacteria. Phenolic compounds, especially ellagitannins, were strong inhibitory compounds against Staphylococcus bacteria. Salmonella bacteria were only partly inhibited by the berry phenolics, and most of the inhibition seemed to originate from other compounds, such as organic acids. Listeria strains were not affected by berry compounds, with the exception of cranberry. Phenolic compounds affect the bacteria in different mechanisms.Conclusions: Berries and their phenolics selectively inhibit the growth of human pathogenic bacteria.Significance and Impact of the Study: Antimicrobial properties of berries could be utilized in functional foods. Furthermore these compounds would be of high interest for further evaluation of their properties as natural antimicrobial agents for food and pharmaceutical industry.
2014, Journal of Agricultural and Food Chemistry
2015, International Journal of Nutrition and Food Sciences
2008, Journal of Agricultural and Food Chemistry
2009, Molecular Nutrition & Food Research
Tannins are a unique group of phenolic metabolites with molecular weights between 500 and 30 000 Da, which are widely distributed in almost all plant foods and beverages. Proanthocyanidins and hydrolysable tannins are the two major groups of these bioactive compounds, but complex tannins containing structural elements of both groups and specific tannins in marine brown algae have also been described. Most literature data on food tannins refer only to oligomeric compounds that are extracted with aqueous-organic solvents, but a significant number of non-extractable tannins are usually not mentioned in the literature. The biological effects of tannins usually depend on their grade of polymerisation and solubility. Highly polymerised tannins exhibit low bioaccessibility in the small intestine and low fermentability by colonic microflora. This review summarises a new approach to analysis of extractable and non-extractable tannins, major food sources, and effects of storage and processing on tannin content and bioavailability. Biological properties such as antioxidant, antimicrobial and antiviral effects are also described. In addition, the role of tannins in diabetes mellitus has been discussed.