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Original Paper Ellagitannin and Anthocyanin Retention In _ Food Science and Technology Research, 23 (6), 801 810, 2017 Copyright © 2017, Japanese Society for Food Science and Technology doi: 10.3136/fstr.23.801 http://www.jsfst.or.jp Original paper Ellagitannin and Anthocyanin Retention in Osmotically Dehydrated Blackberries Agnieszka SÓJKA, Elżbieta KarlińsKa and Robert KLEWICKI Institute of Food Technology and Analysis, Lodz University of Technology, Łódź, Poland Received April 14, 2017 ; Accepted June 28, 2017 The objective of the work was to examine changes in the content of ellagitannins and anthocyanins, which are the main polyphenolic fractions of blackberries, during osmotic dehydration of the fruit in 50 – 65°Bx sucrose solutions. Frozen blackberries were found to be readily dehydrated under mild temperature conditions (30℃), with dry matter content more than doubling after 1 h, and reaching 48% after 3 h in 65°Bx solution. Total ellagitannin retention after 1 h of processing amounted to at least 80%, while after 3 h it ranged from 63.6% to 82.4%. The concentrations of the two main ellagitannins, lambertianin C (a trimer) and sanguiin H-6 (a dimer), revealed similar patterns of variation. The greatest losses, reaching up to 50% after 1 h of dehydration, were recorded for ellagic acid. After the same treatment time, the decrease in anthocyanin concentration was approx. 30 – 40%. The loss of polyphenolic compounds from fruit was attributable to their migration to the syrup. After 3 h of osmotic dehydration, ellagitannin concentration in the syrup amounted to 13.6 – 22.1 mg/100 mL, and that of anthocyanins was 6.7 – 11.2 mg/100 mL. Keywords: osmotic dehydration, blackberries, ellagitannins, ellagic acid, anthocyanins Introduction 2012), but data concerning blackberries are limited and mostly Osmotic dehydration is a food processing technology concern dehydration kinetics and sensory properties (Bedoya et al., consisting of partial water removal as a result of immersing plant 2004; Rodriguez-Barona S. et al., 2014; Giraldo G.A.G., 2005), tissue in concentrated saccharide or salt solutions. The method is while very little is known about polyphenolic retention. Osorio et particularly attractive in that it does not involve water phase al. (2007) provided such information only for monomeric change, which makes it possible to largely preserve the initial anthocyanins. properties of the raw material (Garcia-Martinez et al., 2002). Blackberry (Rubus fruticosus) is a shrub characterized by Moreover, any bioactive components of the hypertonic solution (if considerable intraspecific variability, belonging to the family present) may diffuse to the dehydrated material, enhancing its Rosaceae. The world production of blackberries is estimated at health benefits (Nambiar et al., 2016). A drawback of the method approx. 155,000 tons annually, with fruit harvested both from is the loss of valuable components from the dehydrated fruit or commodity plantations and wild-growing plants, especially in vegetables as a result of migration into the hypertonic solution North and South Americas, Europe, Asia, and Oceania. The short (syrup) or due to degradation. Therefore, the dehydration fruit-bearing period limits the possibility of consuming fresh conditions should be carefully selected to minimize the losses. blackberries, which leads to increased processing and a growing High concentrations of health-promoting polyphenols are range of products made from them, including frozen foods, jellies, found in berries, such as strawberries, blueberries, raspberries, jams, juices, as well as fruit stuffing for dairy products and gooseberries, and mulberries. The literature provides examples of confectionery (Kaume et al., 2012). their osmotic dehydration (Moreno et al., 2000; Stojanovic and In addition to their palatability and nutritional qualities, Silva, 2007; Bórquez, 2010; Kucner et al., 2014; Chottamom et al., blackberries also exhibit therapeutic properties, such as anti- 802 A. SÓJKA et al. inflammatory, antiviral, and antibacterial activity. Due to the high HPLC analysis at a wavelength of 210 nm, as described in the content of polyphenolic compounds, and especially anthocyanins section devoted to polyphenolic determination in fruit) were and ellagitannins, blackberries are also strong antioxidants (Cho et extracted with acetone from raspberry pomace and isolated by al, 2004; Hassimotto et al., 2008). preparative chromatography pursuant to Sójka et al., (2016). The Blackberry anthocyanins are a well-characterized polyphenolic molar masses of lambertianin C and sanguiin H-6 were confirmed group, predominantly consisting of cyanidin glucosides, using a Q Exactive Orbitrap mass detector (Thermo Fisher rutinosides, xylosides, and arabinosides (Kaume et al., 2012; Mertz Scientific, Walthman, MA) according to the procedure of Sójka et et al., 2007). The most abundant blackberry anthocyanins are al. (2016). monoglycosides, and, to a lesser extent, diglycosides, in which Osmotic dehydration Dehydration was conducted in tightly sugar residues are attached to the flavone carbon backbone at sealed plastic containers placed in a water bath shaken at a rate of position C3 (Wu et al., 2006). Anthocyanin content in blackberries 150 cycles/min. Frozen blackberries, stored at ‒18℃, were divided is variable and depends on such factors as cultivar, environmental into 13.5 g lots, which were placed in the containers, to which a conditions, geographic region, ripeness, and, in the case of sucrose solution (50, 57.5 or 65°Bx) was added after approx. processed fruit, technological conditions (Kaume et al., 2012). 20 min. The amount of the solution was four times the weight of Anthocyanin content typically ranges from 70 to 240 mg/100 g the fruit. Dehydration was conducted at 30℃. Samples were taken fresh weight (FW) (Cho et al., 2004; Fan-Chiang and Wrolstad after 1 h, 3 h, and 5 h. Each time, three containers were taken from 2005). the bath. The fruit was removed from the solution using a sieve Ellagitannins, which are hydrolyzable tannins (the other main (separately from each container). While still in the sieve, the group in this class of compounds being condensed tannins) are blackberries were immersed in distilled water three times to esters of 3,4,5,3’,4’,5’-hexahydroxydiphenic acid (HHDP) and a remove any remaining sucrose solution from the surface of the monosaccharide, usually β-D-glucose, or its oligomers. A fruit, which was subsequently dried using filter paper. fundamental property of ellagitannins is that they release HHDP, Dry matter determination First, 3 g samples of fruit ground in which spontaneously lactonizes to ellagic acid. This molecule, liquid nitrogen in a laboratory mill (IKA A11B) were weighed into which is further metabolized in humans and animals, is thought to weighing dishes containing dried sand (105℃, 1 h). The dishes be largely responsible for the health-promoting properties of were then placed in a vacuum dryer set to 70℃ and 60 mbar for ellagitannins. A diet rich in ellagitannins has a beneficial effect on 20 h. Subsequently, the dishes were cooled in a desiccator for the fermentation processes occurring in the gastrointestinal system 30 min and weighed. The measurements were made in triplicate. of humans (Battino et al., 2009; Jarosławska et al., 2011; Williams Determination of polyphenols in fruit Blackberry samples et al., 2004) and animals (Kosmala et al., 2014; Kosmala et al., were extracted three times with 70% acetone solution. Approx. 1 g 2015), and prevents cardiovascular diseases (Mullen et al., 2002) of fruit ground in liquid nitrogen was placed in 7 mL test tubes and cancer (Casto et al., 2002; Gonzalez-Sarrias et al., 2010; with stoppers. Then, the samples were immersed in 4 mL 70% Seeram et al., 2006; Umesalma and Sudhandiran, 2011). The most acetone, shaken on a vortex mixer, placed in an IS-4 ultrasonic abundant blackberry ellagitannins are sanguiin H-6 and cleaner (Intersonic, Olsztyn, Poland) for 15 min, and finally lambertianin C (Hager et al., 2010; Mertz et al., 2007). centrifuged in a MPW-260R laboratory centrifuge (Med The objective of the work was to determine the effect of Instruments, Warszawa, Poland) at 14,000 rpm for 5 min. Clear selected osmotic dehydration parameters (time, hypertonic solution extract was decanted into 10 mL volumetric flasks and the sediment concentration) on anthocyanin and ellagitannin retention in remaining in the test tubes was extracted in the same way two blackberries. times using 3 mL and 2 mL of the extractant. Following the extraction step, the solution in the volumetric flask was made up Materials and Methods with 70% acetone. The samples were diluted with methanol as a Materials Frozen blackberries (Rubus fruticosus) were ratio of 1:1, centrifuged (14,000 rpm), transferred to vials, and purchased from Cajdex PPHU (Łódź, Poland). analyzed chromatographically using a Knauer chromatograph The following reagents were used: sucrose (Diamant, Pfeifer (Berlin, Germany) equipped with a degasser (Manager 500), two and Langen Polska S.A., Polska), acetone (Poch S.A., Gliwice, pumps (P1000), stirrer, autosampler (3950), thermostat, and a PDA Polska), methanol (J.T.Baker, Deventer, Holland), acetonitrile (2800). Separation was conducted in a 5μ C18 110A 250×4.60 mm (LiChrosolv, Darmstadt, Germany), phosphoric acid (purity 85%, Gemini column (Phenomenex, Torrance, CA). The column was J.T. Baker, Deventer, Holland), formic acid (Sigma-Aldrich thermostated at 35℃. The mobile phase was: A – 0.05% (v/v) Chemie, Steinheim, Germany), cyanidin-3-O-glucoside phosphoric acid in water; B – 0.05% phosphoric acid in (Extrasynthèse S.A., Genay, France), ellagic acid (Extrasynthèse acetonitrile/methanol/water 63/20/17 (v/v/v) mixture. The flow rate S.A., Genay, France). Sanguiin H-6 with a purity of 90% and was 1.25 mL/min. The gradient program was: 0 – 5 min 5% B; lambertianin C with a purity of 95% (purity was determined by 5 – 30 min 5 – 28% B; 30 – 40 min 28 – 73% B; 40 – 45 min 73% Polyphenols in Osmo-dehydrated Blackberries 803 B; 45 – 47 min 73 – 5% B; 47 – 56 min 5% B. The injection volume was 20 μL.
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