Details
| Original language | English |
|---|---|
| Article number | 141216 |
| Journal | Food Chemistry |
| Volume | 463 |
| Publication status | Published - 15 Jan 2025 |
Abstract
Interest in fruit juice extracts as nutraceuticals is constantly increasing due to their health-beneficial properties, mainly caused by polyphenols. However, the correlation between the various effects of fruit juice extracts and their individual composition, including anthocyanins and copigments, is unknown. Therefore, in the present study, eight red fruit juice extracts were prepared using XAD-7 column chromatography, followed by fractionation and identification of the different compounds as well as characterization of their health-promoting effects. The fruit juice extract of pomegranate, chokeberry, and cranberry showed the highest antimicrobial potential against food-borne pathogens. The highest antioxidant and cell proliferation-inhibiting potential was also found in the pomegranate extract. It can be assumed that pomegranate extracts, which are rich in copigments, especially hydrolyzable tannins, are suitable natural antioxidants and antimicrobial agents. Pomegranate extracts could be used as nutraceuticals or natural preservatives.
Keywords
- Anthocyanin, Berry, Bioactivity, Cell culture, Flavonoid, HPLC
ASJC Scopus subject areas
- Chemistry(all)
- Analytical Chemistry
- Agricultural and Biological Sciences(all)
- Food Science
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In: Food Chemistry, Vol. 463, 141216, 15.01.2025.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Influence of fractionation of polyphenols by membrane chromatography on antioxidant, antimicrobial and proliferation-inhibiting effects of red fruit juices
AU - Köpsel, Magdalena
AU - Kostka, Tina
AU - Niesen, Sonja
AU - Winterhalter, Peter
AU - Esatbeyoglu, Tuba
N1 - Publisher Copyright: © 2024 The Authors
PY - 2025/1/15
Y1 - 2025/1/15
N2 - Interest in fruit juice extracts as nutraceuticals is constantly increasing due to their health-beneficial properties, mainly caused by polyphenols. However, the correlation between the various effects of fruit juice extracts and their individual composition, including anthocyanins and copigments, is unknown. Therefore, in the present study, eight red fruit juice extracts were prepared using XAD-7 column chromatography, followed by fractionation and identification of the different compounds as well as characterization of their health-promoting effects. The fruit juice extract of pomegranate, chokeberry, and cranberry showed the highest antimicrobial potential against food-borne pathogens. The highest antioxidant and cell proliferation-inhibiting potential was also found in the pomegranate extract. It can be assumed that pomegranate extracts, which are rich in copigments, especially hydrolyzable tannins, are suitable natural antioxidants and antimicrobial agents. Pomegranate extracts could be used as nutraceuticals or natural preservatives.
AB - Interest in fruit juice extracts as nutraceuticals is constantly increasing due to their health-beneficial properties, mainly caused by polyphenols. However, the correlation between the various effects of fruit juice extracts and their individual composition, including anthocyanins and copigments, is unknown. Therefore, in the present study, eight red fruit juice extracts were prepared using XAD-7 column chromatography, followed by fractionation and identification of the different compounds as well as characterization of their health-promoting effects. The fruit juice extract of pomegranate, chokeberry, and cranberry showed the highest antimicrobial potential against food-borne pathogens. The highest antioxidant and cell proliferation-inhibiting potential was also found in the pomegranate extract. It can be assumed that pomegranate extracts, which are rich in copigments, especially hydrolyzable tannins, are suitable natural antioxidants and antimicrobial agents. Pomegranate extracts could be used as nutraceuticals or natural preservatives.
KW - Anthocyanin
KW - Berry
KW - Bioactivity
KW - Cell culture
KW - Flavonoid
KW - HPLC
UR - http://www.scopus.com/inward/record.url?scp=85205306271&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2024.141216
DO - 10.1016/j.foodchem.2024.141216
M3 - Article
AN - SCOPUS:85205306271
VL - 463
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 141216
ER -