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. 2021 Jul 21;26(15):4400.
doi: 10.3390/molecules26154400.

Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes

Ivana Buljeta  1 , Anita Pichler  1 , Josip Šimunović  2 , Mirela Kopjar  1
Affiliations

Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes

Ivana Buljeta et al. Molecules. .

Abstract

The objective of this study was to investigate the use of citrus fiber as a carrier of blackberry juice polyphenols. For that purpose, freeze-dried complexes with blackberry juice and different amounts of citrus fiber (1%, 2% and 4%) were prepared. Complexes were evaluated spectrophotometrically for total polyphenols, proanthocyanidins and antioxidant activity. Analyses of individual polyphenols were performed using high-performance liquid chromatography. IR spectra were recorded to confirm encapsulation. All analyses were performed after preparation and after eight months of storage, in order to examine the stability of formed complexes. The obtained results indicated that increasing the amount of fiber led to a decrease in the concentration of polyphenols and the antioxidant activity of complexes. Cyanidin 3-glucoside was the prevalent anthocyanin in complexes (138.32-246.45 mg/100 g), while cyanidin 3-dioxalylglucoside was present at lower concentrations (22.19-31.45 mg/100 g). The other identified and quantified polyphenols were hesperidin (from citrus fiber), ellagic acid and quercetin (1317.59-1571.65 mg/100 g, 31.94-50.11 mg/100 g and 20.11-33.77 mg/100 g, respectively). Degradation of polyphenols occurred during storage. Results obtained in this study confirmed that citrus fiber could be used for the formulation of novel bioactive additives. Such additives could enhance the antioxidant potential of products to which they are added, such as baked goods, dairy, or fruit products.

Keywords: antioxidants; blackberry juice; citrus fibers; polyphenols profile.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
IR spectra of citrus fiber and citrus fiber/blackberry juice complexes after preparation and after storage.
See this image and copyright information in PMC

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