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European Food Research and Technology

, Volume 245, Issue 1, pp 1–9 | Cite as

Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments

  • M. José Jara-Palacios
  • Adela Santisteban
  • Belén Gordillo
  • Dolores Hernanz
  • Francisco J. Heredia
  • M. Luisa Escudero-Gilete
Original Paper
  • 196 Downloads

Abstract

Anthocyanins are phenolic compounds with important technological applications due to its bioactive and color properties. In this study, pomaces from four red berries (blueberries, red raspberries, red currants and blackberries) have been analyzed as sources of anthocyanins. Anthocyanins were determined by high-performance liquid chromatography/mass spectrometry, total phenolic content (TPC) by Folin–Ciocalteu method, antioxidant activity by ABTS assay, and color by tristimulus colorimetry. A total of 15 anthocyanins were identified and quantified in the different pomaces from red berries. Pomaces exhibited different qualitative and quantitative anthocyanin profile and antioxidant activity, depending on type of red berry. The highest amounts of anthocyanins were found in blueberries (1188 mg/100 g); however, red currant pomaces exhibited the highest TPC (3447 mg/100 g) and AA (61 mmol/100 g). Color of extracts was different depending on individual and total content of anthocyanins. Results indicate that these berry pomaces are a natural source of antioxidants and pigments, and they may be useful for industrial purposes. Therefore, the exploitation of these pomaces, such as possible byproducts for their reuse in the food, cosmetics, and drug industries, could be of great interest, considering either the whole pomaces or its individual components.

Keywords

Red berries Pomaces Anthocyanins Antioxidant activity Pigments Color 

Abbreviations

AA

Antioxidant activity

ABTS

2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)

BB

Blueberry

RR

Red raspberry

RC

Red currants

BK

Blackberry

TA

Total anthocyanins

TPC

Total phenolic content

DM

Dry matter

TE

Trolox equivalent

SLDA

Stepwise linear discriminant analysis

Notes

Acknowledgements

Authors thank the assistance of the technical staff of Biology Service (SGI, Universidad de Sevilla). Authors thank the Consejería de Innovación, Ciencia y Empresas, Junta de Andalucía, the financial support (Project P11-AGR-7843).

Compliance with ethical standards

Conflict of interest

Authors declare no conflict of interest.

Human and animal rights statement

All authors declare that this article does not contain any studies with human or animal subjects.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • M. José Jara-Palacios
    • 1
  • Adela Santisteban
    • 1
  • Belén Gordillo
    • 1
  • Dolores Hernanz
    • 2
  • Francisco J. Heredia
    • 1
  • M. Luisa Escudero-Gilete
    • 1
  1. 1.Food Colour and Quality Laboratory, Área de Nutrición y BromatologíaUniversidad de Sevilla, Facultad de FarmaciaSevillaSpain
  2. 2.Department of Analytical ChemistryUniversidad de Sevilla, Facultad de FarmaciaSevillaSpain

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