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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 |
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container_end_page | 3434 |
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container_title | Journal of agricultural and food chemistry |
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creator | Puganen, Anna Kallio, Heikki P Schaich, Karen M Suomela, Jukka-Pekka Yang, Baoru |
description | 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. |
doi_str_mv | 10.1021/acs.jafc.8b00177 |
format | article |
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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.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/acs.jafc.8b00177</identifier><identifier>PMID: 29529370</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>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</subject><ispartof>Journal of agricultural and food chemistry, 2018-04, Vol.66 (13), p.3426-3434</ispartof><rights>Copyright © 2018 American Chemical Society 2018 American Chemical Society</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a433t-44e45e4183c18e42e06f5107b3bd2d29ad7b466395a95ceb65e5f549ab313dc73</citedby><cites>FETCH-LOGICAL-a433t-44e45e4183c18e42e06f5107b3bd2d29ad7b466395a95ceb65e5f549ab313dc73</cites><orcidid>0000-0003-3262-5438 ; 0000-0001-6579-7063 ; 0000-0001-6118-9589</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,315,786,790,891,27957,27958</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29529370$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Puganen, Anna</creatorcontrib><creatorcontrib>Kallio, Heikki P</creatorcontrib><creatorcontrib>Schaich, Karen M</creatorcontrib><creatorcontrib>Suomela, Jukka-Pekka</creatorcontrib><creatorcontrib>Yang, Baoru</creatorcontrib><title>Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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. 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Agric. Food Chem</addtitle><date>2018-04-04</date><risdate>2018</risdate><volume>66</volume><issue>13</issue><spage>3426</spage><epage>3434</epage><pages>3426-3434</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><notes>ObjectType-Article-1</notes><notes>SourceType-Scholarly Journals-1</notes><notes>ObjectType-Feature-2</notes><notes>content type line 23</notes><abstract>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. 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source | American Chemical Society:Jisc Collections:American Chemical Society Read & Publish Agreement 2022-2024 (Reading list) |
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 |
title | Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use |
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