Elucidating The Polyphenolic Profile: A Comprehensive Analysis Of Low Polyphenol Content In Fruit Juices
Main Article Content
Abstract
This research paper presents a comprehensive analysis of the polyphenolic profile in various fruit juices, focusing on elucidating the factors contributing to low polyphenol content. Polyphenols, known for their health-promoting properties, are bioactive compounds found in plant-based foods. The study involves the selection of diverse commercially available fruit juices, extraction of polyphenols, and high-performance liquid chromatography (HPLC) analysis to identify and quantify individual polyphenolic compounds. Additionally, the impact of processing methods on polyphenol retention is investigated. Results reveal the polyphenolic composition of fruit juices, highlighting variability and correlations among different compounds. The study also explores the influence of processing methods on polyphenol content, shedding light on factors contributing to low polyphenol levels. The findings have implications for consumers, manufacturers, and researchers, offering insights into informed decision-making regarding fruit juice consumption and production.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Akhtar, S., Ismail, T., Fraternale, D., & Sestili, P. (2015). Pomegranate peel and peel extracts: Chemistry and food features. Food Chemistry, 174, 417–425.
Aleixandre-Tudo, J. L., Buica, A., Nieuwoudt, H., Aleixandre, J. L., & du Toit, W. (2017). Spectrophotometric analysis of phenolic compounds in grapes and wines. Journal of Agricultural and Food Chemistry, 65(20), 4009–4026.
Anastasiadi, M., Mohareb, F., Redfern, S. P., Berry, M., Simmonds, M. S. J., & Terry, L. A. (2017). Biochemical profile of heritage and modern apple cultivars and application of machine learning methods to predict usage, age, and harvest season. Journal of Agricultural and Food Chemistry, 65(26), 5339–5356.
Blainski, A., Lopes, G., & de Mello, J. (2013). Application and analysis of the Folin Ciocalteu method for the determination of the total phenolic content from Limonium Brasiliense L. Molecules, 18(6), 6852–6865.
Bordenave, N., Hamaker, B. R., & Ferruzzi, M. G. (2014). Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods. Food and Function, 5(1), 18–34.
Bors, W., & Michel, C. (2002). Chemistry of the antioxidant effect of polyphenols. Annals of the New York Academy of Sciences, 957(1), 57–69.
Brossaud, F., Cheynier, V., & Noble, A. C. (2001). Bitterness and astringency of grape and wine polyphenols. Australian Journal of Grape and Wine Research, 7(1), 33–39.
Everette, J. D., Bryant, Q. M., Green, A. M., Abbey, Y. A., Wangila, G. W., & Walker, R. B. (2010). Thorough study of reactivity of various compound classes toward the Folin−Ciocalteu reagent. Journal of Agricultural and Food Chemistry, 58(14), 8139–8144.
Ewing, B. L., Peck, G. M., Ma, S., Neilson, A. P., & Stewart, A. C. (2019). Management of apple maturity and postharvest storage conditions to increase polyphenols in cider. HortScience, 54(1), 143–148.
Feliciano, R. P., Shea, M. P., Shanmuganayagam, D., Krueger, C. G., Howell, A. B., & Reed, J. D. (2012). Comparison of isolated cranberry (Vaccinium macrocarpon Ait.) proanthocyanidins to catechin and procyanidins A2 and B2 for use as standards in the 4-(dimethylamino)cinnamaldehyde assay. Journal of Agricultural and Food Chemistry, 60(18), 4578-4585.
Food Chemicals Codex. (2019). Food chemicals codex (11th ed.). United States Pharmacopeia.
Harbertson, J. F., Kennedy, J. A., & Adams, D. O. (2002). Tannin in skins and seeds of Cabernet Sauvignon, Syrah, and Pinot noir berries during ripening. American Journal of Enology and Viticulture, 53(1), 54.
Harbertson, J. F., Kilmister, R. L., Kelm, M. A., & Downey, M. O. (2014). Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation. Food Chemistry, 160, 16–21.
Ma, S., Neilson, A., Lahne, J., Peck, G., O'Keefe, S., Hurley, E. K., … Stewart, A. (2018). Juice clarification with pectinase reduces yeast assimilable nitrogen in apple juice without affecting the polyphenol composition in cider. Journal of Food Science, 83, 2772–2781.
Margraf, T., Karnopp, A. R., Rosso, N. D., & Granato, D. (2015). Comparison between Folin-Ciocalteu and Prussian Blue assays to estimate the total phenolic content of juices and teas using 96-well microplates. Journal of Food Science, 80(11), C2397–C2403.
Mercurio, M. D., & Smith, P. A. (2008). Tannin quantification in red grapes and wine: Comparison of polysaccharide- and protein-based tannin precipitation techniques and their ability to model wine astringency. Journal of Agricultural and Food Chemistry, 56(14), 5528–5537.
Neilson, A. P., O'Keefe, S. F., & Bolling, B. W. (2016). High-molecular-weight proanthocyanidins in foods: Overcoming analytical challenges in pursuit of novel dietary bioactive components. Annual Review of Food Science and Technology, 7(1), 43–64.
Nunes, C. A., Alvarenga, V. O., de Souza Sant'Ana, A., Santos, J. S., & Granato, D. (2015). The use of statistical software in food science and technology: Advantages, limitations and misuses. Food Research International, 75, 270–280.
Pandey, K. B., & Rizvi, S. I. (2009). Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity, 2(5), 270–278.
Payne, M. J., Hurst, W. J., Stuart, D. A., Ou, B., Fan, E., Ji, H., & Kou, Y. (2010). Determination of total procyanidins in selected chocolate and confectionery products using DMAC. Journal of AOAC International, 93(1), 89–96.
Prior, R. L., Fan, E., Ji, H., Howell, A., Nio, C., Payne, M. J., & Reed, J. (2010). Multi-laboratory validation of a standard method for quantifying proanthocyanidins in cranberry powders. Journal of the Science of Food and Agriculture, 90(9), 1473–1478.
Sun-Waterhouse, D. (2011). The development of fruit-based functional foods targeting the health and wellness market: A review. International Journal of Food Science & Technology, 46(5), 899–920.
Tsao, R. (2010). Chemistry and biochemistry of dietary polyphenols. Nutrients, 2(12), 1231–1246.
USDA Food Composition Database. (2019). Retrieved from https://ndb.nal.usda.gov/ndb/ search/list?home=true
U.S. Food and Drug Administration. (2015). Analytical procedures and methods validation for drugs and biologics. Guidance for Industry. U.S. Food and Drug Administration.
Wallace, T. C., & Giusti, M. M. (2010). Evaluation of parameters that affect the 4-dimethylaminocinnamaldehyde assay for flavanols and proanthocyanidins. Journal of Food Science, 75(7), C619–C625.
Wang, Y., Singh, A. P., Hurst, W. J., Glinski, J. A., Koo, H., & Vorsa, N. (2016). Influence of degree-of-polymerization and linkage on the quantification of proanthocyanidins using 4-dimethylaminocinnamaldehyde (DMAC) assay. Journal of Agricultural and Food Chemistry, 64(11), 2190–2199.
Weber, F., Schulze-Kaysers, N., & Schieber, A. (2014). Chapter 15 — Characterization and quantification of polyphenols in fruits. In W. Ronald Ross (Ed.), Polyphenols in plants (pp. 293–304). San Diego, CA: Academic Press.