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Micronization enhanced extractability of polyphenols and anthocyanins in tart cherry puree

2022; Elsevier BV; Volume: 50; Linguagem: Inglês

10.1016/j.fbio.2022.102063

2212-4306

Nishtha Lukhmana, Fanbin Kong, Rakesh K. Singh,

Postharvest Quality and Shelf Life Management

Tart cherries (Prunus cerasus L.) are the richest in phenolic compounds, among all the members of drupe family of fruits. To reduce the inherent sourness of the cherries, thermal processing or filtration steps are used. These processes lead to changes in pH, and exposure to temperature enhances oxidation leading to degradation of polyphenols. In the present study, Megatron® and high-pressure homogenization (HPH) were employed to produce micronized puree, which was analyzed for polyphenolic, flavonoid and anthocyanin contents using various assays. Both methods of micronization lead to breakage of cell wall structure facilitating enhanced release of bioactives from the cellular matrix and thus higher antioxidant release. The presence of functional groups was corroborated by FTIR spectrophotometric analysis, and reversed phase HPLC for the presence and relative amounts of various polyphenols and anthocyanins. There was a significant increase (p<0.05) of in the extractability of polyphenols with HPH (285.05 GAE μg/g) in comparison with the non-micronized samples (166.80 GAE μg/g). The changes in anthocyanins and flavonoids were also significant (p<0.05), thus confirming the impact of micronization on the antioxidant release in tart cherries. • High pressure homogenization increase the extractability of polyphenols. • Anthocyanins and flavonoids were affected by micronization. • The percent of soluble solids increased in micronized samples. • FTIR analysis and reversed-phase HPLC provided information about the presence of functional groups in tart cherries. • Cyanidin derivatives were identified as a major class of anthocyanins present in tart cherries.