Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use

The potential for using extracts of press residues from black, green, red, and white currants and from sea buckthorn berries as sources of antioxidants for foods use was investigated. Press residues were extracted with ethanol in four consecutive extractions, and total Folin–Ciocalteu (F–C) reactive...

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Published in:Journal of agricultural and food chemistry 2018-04, Vol.66 (13), p.3426-3434
Main Authors: Puganen, Anna, Kallio, Heikki P, Schaich, Karen M, Suomela, Jukka-Pekka, Yang, Baoru
Format: Article
Language:English
Subjects:
Antioxidants - chemistry
Antioxidants - isolation & purification
Color
Fruit - chemistry
Hippophae - chemistry
Phenols - chemistry
Phenols - isolation & purification
Plant Extracts - chemistry
Plant Extracts - isolation & purification
Ribes - chemistry
Waste Products
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Summary:The potential for using extracts of press residues from black, green, red, and white currants and from sea buckthorn berries as sources of antioxidants for foods use was investigated. Press residues were extracted with ethanol in four consecutive extractions, and total Folin–Ciocalteu (F–C) reactive material and authentic phenolic compounds were determined. Radical quenching capability and mechanisms were determined from total peroxyl radical-trapping antioxidant capacity (TRAP) and oxygen radical absorbance capacity (ORAC) assays and from diphenyl­picrylhydrazyl (DPPH) kinetics, respectively; specific activities were normalized to F–C reactive concentrations. Levels of total F–C reactive materials in press residue extracts were higher than in many fruits and showed significant radical quenching activity. Black currant had the highest authentic phenol content and ORAC, TRAP, and DPPH reactivity. Sea buckthorn grown in northern Finland showed extremely high total specific DPPH reactivity. These results suggest that berry press residues offer attractive value-added products that can provide antioxidants for use in stabilizing and fortifying foods.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.8b00177