Browse > Article
http://dx.doi.org/10.11625/KJOA.2015.23.3.535

Comparison of Chemical Properties and Phenolic Compound for Ethanol Extract of Blueberry, Bokbunja and Mulberry and their Pomaces  

Kang, Da-Rae (전북대학교 동물생명공학과)
Chung, Yi-Hyung (전북생물산업진흥원)
Shim, Kwan-Seob (전북대학교 동물생명공학과)
Shin, Dae-Keun (베리앤바이오식품연구소)
Publication Information
Korean Journal of Organic Agriculture / v.23, no.3, 2015 , pp. 535-547 More about this Journal
Abstract
In this study, the chemical properties and phenolic compound of blueberry, bokbunja and mulberry and their pomace were determined to develop them as functional food materials. Water content of individual whole berry was ranged from 84.25-86.20%, and water content was significantly high in whole berries rather than their pomace (p<0.01). Additionally, each berry and its pomace's pH was 3.32-5.18. Among them, whole mulberry showed the highest pH which is 5.18 (p<0.01). Total polyphenol and flavonoid contents were the greatest in blueberry pomace and they were 24.81 mg/g and 2.13 mg/g, respectively (p<0.01). However, mulberry pomace generated the greatest anthocyanin content compared to others (p<0.01). In phenolic compound profiles, cyanin chloride was detected in mulberry and bokbunja. Epigallocatechin, gallocatechin and isorhamnetin were found only in blueberry. Catechin (hydrate) and epicatechin were greater in pomaces than whole berries except blueberry (p<0.01), otherwise, significantly great rutin (trihydrate) and quercetin contents were found in whole berries as compared to their pomace except blueberry (p<0.01). Gallic acid was significantly greatest in mulberry (p<0.01) and quercetin 3-D-galactoside was significantly greatest in blueberry (p<0.01). Apigenin and luteolin were traced in mulberry, and mulberry pomace showed greater apigenin and luteolin contents than whole mulberry (p<0.01). Naringenin was greater in pomaces than whole berries (p<0.01). As a result, it was found that all berry extracts used in this study were able to be applied as functional food materials and their pomace contained high phenolic compound enough to be a good source of phytochemical for nutraceutical use.
Keywords
berry; phenolic compound; food; pomace; polyphenol;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Butkhup, L. and S. Samappito. 2011. Phenolic constituents of extract from mao luang seeds and skin-pulp residue and its antiradical and antimicrobial capacities. J. Food Biochem. 35: 1671-1679.   DOI
2 Donno, D., A. Cerutti, I. Prgomet, M. Mellano, and G. Beccaro. 2015. Foodomics for mulberry fruit (Morus spp.): Analytical fingerprint as antioxidants' and health properties' determination tool. Food Res. Int. 69: 179-188.   DOI
3 Ercisli, S. and E. Orhan. 2007. Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits. Food Chem. 103: 1380-1384.   DOI
4 Fazaeli, M., Z. Emam-Djomeh, A. K. Ashtari, and M. Omid. 2012. Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food Bioprod. process 90: 667-675.   DOI
5 Gunduz, K., S. Serce, and J. F. Hancock. 2015. Variation among highbush and rabbiteye cultivars of blueberry for fruit quality and phytochemical characteristics. J. Food Compos. Anal. 38: 69-79.   DOI
6 Heinrich, M., T. Dhanji, and I. Casselman. 2011. Acai (Euterpe oleracea Mart.)-A phytochemical and pharmacological assessment of the species' health claims. Phytochemistry Letters 4: 10-21.   DOI
7 Hogan, S., H. Chung, L. Zhang, J. Li, Y. Lee, Y. Dai, and K. Zhou. 2010. Antiproliferative and antioxidant properties of anthocyanin-rich extract from acai. Food Chem. 118: 208-214.   DOI
8 Choi, H. R., S. J. Lee, J. H. Lee, J. W. Kwon, H. K. Lee, J. T. Jeong, and T. B. Lee. 2013. Cholesterol-lowering Effects of Unripe Black Raspberry Water Extract. J. Korean Soc. Food Sci. Nutr. 42: 1899-1914.   DOI
9 Juan, C., K. Jianquan, T. Junni, C. Zijian, and L. Ji. 2012. The Profile in Polyphenols and Volatile Compounds in Alcoholic Beverages from Different Cultivars of Mulberry. J. Food Sci. 77: C430-C436.   DOI
10 Kaewkaen, P., T. Tong-un, J. Wattanathorn, S. Muchimapura, W. Kaewrueng, and S. Wongcharoenwanakit. 2012. Mulberry Fruit Extract Protects against Memory Impairment and Hippocampal Damage in Animal Model of Vascular Dementia. Evidence-based Complementary & Alternative Medicine (eCAM) 2012: 1-9.
11 Kang, T. H., J. Y. Hur, H. B. Kim, J. H. Ryu, and S. Y. Kim. 2006. Neuroprotective effects of the cyanidin-3-O-${\beta}$-d-glucopyranoside isolated from mulberry fruit against cerebral ischemia. Neuroscience Letters 391: 122-126.   DOI
12 Kim, S., C. K. Kim, K. S. Lee, J. H. Kim, H. Hwang, D. Jeoung, J. Choe, M. H. Won, H. Lee, K. S. Ha, Y. G. Kwon, and Y. M. Kim. 2013. Aqueous extract of unripe Rubus coreanus fruit attenuates atherosclerosis by improving blood lipid profile and inhibiting NF-${\kappa}B$ activation via phase II gene expression. J. Ethnopharmacol. 146: 515-524.   DOI
13 Kitchen, K. 2013. Polyphenolic-rich Products Made with Georgia-grown Rabbiteye Blueberries, University of Georgia.
14 Konic-Ristic, A., K. Savikin, G. Zdunic, T. Jankovic, Z. Juranic, N. Menkovic, and I. Stankovic. 2011. Biological activity and chemical composition of different berry juices. Food Chem. 125: 1412-1417.   DOI
15 Ku, C. S., and S. P. Mun. 2008. Antioxidant activities of ethanol extracts from seeds in fresh Bokbunja (Rubus coreanus Miq.) and wine processing waste. Bioresource Technol. 99: 4503-4509.   DOI
16 Martineau, L. C., A. Couture, D. Spoor, A. Benhaddou-Andaloussi, C. Haris, B. Meddah, C. Leduc, A. Burt, T. Vuong, P. M. Le, M. Prentki, S. A. Bennett, J. T. Arnason, and P. S, Haddad. 2006. Anti-diabetic properties of the Canadian lowbush blueberry Vaccinium angustifolium Ait. Phytomedicine 13: 612-623.   DOI
17 Lee, J. and R. Wrolstad. 2004. Extraction of anthocyanins and polyphenolics from blueberry processing waste. J. Food Sci. 69: 564-573.
18 Lee, S. J. 2013. Physico-chemical characteristics of black raspberry fruits (Bokbunja) and wines in korea. Korean J. Food Sci. Technol. 45: 451-459.   DOI
19 Li, C., J. Feng, W. Y. Huang, and X. T. An. 2013. Composition of polyphenols and antioxidant activity of rabbiteye blueberry (Vaccinium ashei) in Nanjing. J. Arg. Food Chem. 61.3: 523-531.   DOI
20 Moze, S., T. Polak, L. Gasperlin, D. Koron, A. Vanzo, N. Poklar Ulrih, and V. Abram. 2011. Phenolics in Slovenian bilberries (Vaccinium myrtillus L.) and blueberries (Vaccinium corymbosum L.). J. Arg. Food Chem. 59: 6998-7004.   DOI
21 Park, J. H., S. I. Hong, M. C. Jeong, and D. M. Kim. 2013. Quality characteristics and changes in mulberry (morus alba L.) depending on their maturity during distribution. Korea Food Res. Inst. 20: 304-316.
22 Park, J. H., S. M. Oh, S. S. Lim, Y. S. Lee, H. K. Shin, Y. S. Oh, N. H. Choe, J, H. Y. Park, and J. K. Kim. 2006. Induction of heme oxygenase-1 mediates the anti-inflammatory effects of the ethanol extract of Rubus coreanus in murine macrophages. Biochem. Bioph. Res. Co. 351: 146-152.   DOI
23 Remberg, S. F., A.-B. Wold, K. Kvaal, M. Appelgren, and K. Haffner. 2006. An approach towards rapid optical measurements of antioxidant activity in blueberry cultivars. J. Appl. Bot. Food Qual. 80: 36-39.
24 Song, Y. J. 2004. A study to marketing strategies for the korean wild-berry wine industry. 4: 119-146.
25 Samak, G., R. P. Shenoy, S. Manjunatha, and K. Vinayak. 2009. Superoxide and hydroxyl radical scavenging actions of botanical extracts of Wagatea spicata. Food Chem. 115: 631-634.   DOI
26 Seeram, N. P., L. S. Adams, Y. Zhang, R. Lee, D. Sand, H. S. Scheuller, and D. Heber. 2006. Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro. J. Agr. Food Chem. 54: 9329-9339.   DOI
27 Shin, T. Y., S. H. Kim, E. S. Lee, D. O. Eom, and H. M. Kim. 2002. Action of Rubus coreanus extract on systemic and local anaphylaxis. Phytotherapy Res. 16: 508-513.   DOI
28 Sung, J. M. and H. Y. Choi. 2014. Effect of mulberry powder on antioxidant activities and quality characteristics of yogurt. J. Korean Soc. Food Sci. Nutr. 43: 690-697.   DOI
29 Threlfall, R. T., J. R. Morris, L. R. Howard, C. R. Brownmiller, and T. L. Walker. 2005. Pressing effects on yield, quality, and nutraceutical content of juice, seeds, and skins from Black Beauty and Sunbelt grapes. J. Food Sci. 70: S167-S171.
30 Wang, S. Y., C.-T. Chen, and C. Y. Wang. 2009. The influence of light and maturity on fruit quality and flavonoid content of red raspberries. Food Chem. 112: 676-684.   DOI