Characterization and fate of black currant and bilberry flavonols in enzyme-aided processing

Jani M. Koponen (Corresponding Author), Anu M. Happonen, Seppo Auriola, Hanna Kontkanen, Johanna Buchert, Kaisa Poutanen, Riitta Törrönen

Research output: Contribution to journalArticleScientificpeer-review

45 Citations (Scopus)

Abstract

The fate of black currant (Ribes nigrum L.) and bilberry (Vaccinium myrtillus L.) flavonols in enzyme-aided processing was studied. The flavonols were quantified and characterized by high-performance liquid chromatography equipped with a diode array detector and an electrospray ionization mass spectrometer. A tentative identification for 14 black currant and 19 bilberry flavonols is presented representing 11 previously unpublished conjugates. For the first time in any berry, the presence of laricitrin conjugates is reported. The enzyme-aided processing affected the flavonol extractability, elevating the yield in juices and decreasing that in press residues. Importantly, no significant loss of the berry flavonols was observed during the experiments, although some hydrolysis of flavonol conjugates was recorded. To maximize the effect on flavonol extractability, higher enzyme dosages were needed for black currants than for bilberries. The data show that the flavonol extractability and hydrolysis are dependent on the texture of raw material, the glycosylation pattern of the conjugates, and the activity profile of the enzyme preparation.
Original languageEnglish
Pages (from-to)3136 - 3144
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume56
Issue number9
DOIs
Publication statusPublished - 2008
MoE publication typeA1 Journal article-refereed

Fingerprint

Vaccinium myrtillus
Ribes
bilberries
Flavonols
black currants
flavonols
Enzymes
Processing
enzymes
Hydrolysis
Fruit
Glycosylation
Electrospray ionization
High performance liquid chromatography
Mass spectrometers
small fruits
Raw materials
Diodes
Textures
hydrolysis

Keywords

  • Flavonol
  • enzyme
  • pectinase
  • processing
  • juice
  • press residue
  • black currant
  • bilberry

Cite this

Koponen, J. M., Happonen, A. M., Auriola, S., Kontkanen, H., Buchert, J., Poutanen, K., & Törrönen, R. (2008). Characterization and fate of black currant and bilberry flavonols in enzyme-aided processing. Journal of Agricultural and Food Chemistry, 56(9), 3136 - 3144. https://doi.org/10.1021/jf703676m
Koponen, Jani M. ; Happonen, Anu M. ; Auriola, Seppo ; Kontkanen, Hanna ; Buchert, Johanna ; Poutanen, Kaisa ; Törrönen, Riitta. / Characterization and fate of black currant and bilberry flavonols in enzyme-aided processing. In: Journal of Agricultural and Food Chemistry. 2008 ; Vol. 56, No. 9. pp. 3136 - 3144.
@article{e9abf7f02fc14520b21c2c2c0330431e,
title = "Characterization and fate of black currant and bilberry flavonols in enzyme-aided processing",
abstract = "The fate of black currant (Ribes nigrum L.) and bilberry (Vaccinium myrtillus L.) flavonols in enzyme-aided processing was studied. The flavonols were quantified and characterized by high-performance liquid chromatography equipped with a diode array detector and an electrospray ionization mass spectrometer. A tentative identification for 14 black currant and 19 bilberry flavonols is presented representing 11 previously unpublished conjugates. For the first time in any berry, the presence of laricitrin conjugates is reported. The enzyme-aided processing affected the flavonol extractability, elevating the yield in juices and decreasing that in press residues. Importantly, no significant loss of the berry flavonols was observed during the experiments, although some hydrolysis of flavonol conjugates was recorded. To maximize the effect on flavonol extractability, higher enzyme dosages were needed for black currants than for bilberries. The data show that the flavonol extractability and hydrolysis are dependent on the texture of raw material, the glycosylation pattern of the conjugates, and the activity profile of the enzyme preparation.",
keywords = "Flavonol, enzyme, pectinase, processing, juice, press residue, black currant, bilberry",
author = "Koponen, {Jani M.} and Happonen, {Anu M.} and Seppo Auriola and Hanna Kontkanen and Johanna Buchert and Kaisa Poutanen and Riitta T{\"o}rr{\"o}nen",
year = "2008",
doi = "10.1021/jf703676m",
language = "English",
volume = "56",
pages = "3136 -- 3144",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society ACS",
number = "9",

}

Koponen, JM, Happonen, AM, Auriola, S, Kontkanen, H, Buchert, J, Poutanen, K & Törrönen, R 2008, 'Characterization and fate of black currant and bilberry flavonols in enzyme-aided processing', Journal of Agricultural and Food Chemistry, vol. 56, no. 9, pp. 3136 - 3144. https://doi.org/10.1021/jf703676m

Characterization and fate of black currant and bilberry flavonols in enzyme-aided processing. / Koponen, Jani M. (Corresponding Author); Happonen, Anu M.; Auriola, Seppo; Kontkanen, Hanna; Buchert, Johanna; Poutanen, Kaisa; Törrönen, Riitta.

In: Journal of Agricultural and Food Chemistry, Vol. 56, No. 9, 2008, p. 3136 - 3144.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Characterization and fate of black currant and bilberry flavonols in enzyme-aided processing

AU - Koponen, Jani M.

AU - Happonen, Anu M.

AU - Auriola, Seppo

AU - Kontkanen, Hanna

AU - Buchert, Johanna

AU - Poutanen, Kaisa

AU - Törrönen, Riitta

PY - 2008

Y1 - 2008

N2 - The fate of black currant (Ribes nigrum L.) and bilberry (Vaccinium myrtillus L.) flavonols in enzyme-aided processing was studied. The flavonols were quantified and characterized by high-performance liquid chromatography equipped with a diode array detector and an electrospray ionization mass spectrometer. A tentative identification for 14 black currant and 19 bilberry flavonols is presented representing 11 previously unpublished conjugates. For the first time in any berry, the presence of laricitrin conjugates is reported. The enzyme-aided processing affected the flavonol extractability, elevating the yield in juices and decreasing that in press residues. Importantly, no significant loss of the berry flavonols was observed during the experiments, although some hydrolysis of flavonol conjugates was recorded. To maximize the effect on flavonol extractability, higher enzyme dosages were needed for black currants than for bilberries. The data show that the flavonol extractability and hydrolysis are dependent on the texture of raw material, the glycosylation pattern of the conjugates, and the activity profile of the enzyme preparation.

AB - The fate of black currant (Ribes nigrum L.) and bilberry (Vaccinium myrtillus L.) flavonols in enzyme-aided processing was studied. The flavonols were quantified and characterized by high-performance liquid chromatography equipped with a diode array detector and an electrospray ionization mass spectrometer. A tentative identification for 14 black currant and 19 bilberry flavonols is presented representing 11 previously unpublished conjugates. For the first time in any berry, the presence of laricitrin conjugates is reported. The enzyme-aided processing affected the flavonol extractability, elevating the yield in juices and decreasing that in press residues. Importantly, no significant loss of the berry flavonols was observed during the experiments, although some hydrolysis of flavonol conjugates was recorded. To maximize the effect on flavonol extractability, higher enzyme dosages were needed for black currants than for bilberries. The data show that the flavonol extractability and hydrolysis are dependent on the texture of raw material, the glycosylation pattern of the conjugates, and the activity profile of the enzyme preparation.

KW - Flavonol

KW - enzyme

KW - pectinase

KW - processing

KW - juice

KW - press residue

KW - black currant

KW - bilberry

U2 - 10.1021/jf703676m

DO - 10.1021/jf703676m

M3 - Article

VL - 56

SP - 3136

EP - 3144

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 9

ER -