Detailed analyses of fresh and dried maqui (Aristotelia chilensis (Mol.) Stuntz) berries and juice

被引：72
作者：
Brauch, J. E. [1 ]
Buchweitz, M. [3 ]
Schweiggert, R. M. [1 ]
Carle, R. [1 ,2 ]
机构：
[1] Univ Hohenheim, Inst Food Sci & Biotechnol, Chair Plant Foodstuff Technol & Anal, D-70599 Stuttgart, Germany
[2] King Abdulaziz Univ, Dept Biol Sci, Jeddah 21589, Saudi Arabia
[3] Univ Stuttgart, Fac Chem, D-70569 Stuttgart, Germany
来源：
FOOD CHEMISTRY | 2016年 / 190卷
关键词：
Superfruit; Phenolic compounds; Antioxidant activity; Lipid content; Mineral content; Drying; IN-VITRO; ANTIOXIDANT ACTIVITY; ANTHOCYANINS; QUANTIFICATION; ACIDS; HPLC; IDENTIFICATION; SEPARATION; BEVERAGES; FRUITS;
D O I：
10.1016/j.foodchem.2015.05.097
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this study, a detailed chemical characterization of nutritionally-relevant, quality-determining constituents in dried and fresh fruits as well as juices of maqui (Aristotelia chilensis (Mol.) Stuntz) is provided. A total of 8 glycosylated anthocyanins was characterized in maqui fruits, being composed of differently substituted cyanidin and delphinidin derivatives. During processing into juice, a substantial loss in total anthocyanin contents (TAC) was observed. TAC values were also reduced after drying of maqui berries. Likewise, the browning index (BI) of fresh fruits increased during processing. Being composed of flavonol glycosides and ellagic acids, 17 non-anthocyanin phenolics were characterized in all maqui samples. Besides characterizing phenolic compounds, antioxidant activities, total phenolics, major sugars, non-volatile organic acids, minerals and trace elements were quantitated. Moreover, total lipid contents and the fruits' mainly unsaturated fatty acid profiles are reported. The presented results indicate the high potential of maqui as so far under-utilized but extremely pigment-rich "superfruit". (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：308 / 316
页数：9
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