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Dietary fibre in processed murta (Ugni molinae Turcz) berries: bioactive components and antioxidant capacity
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Dietary fibre in processed murta (Ugni molinae Turcz) berries: bioactive components and antioxidant capacity
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Journal Article
Dietary fibre in processed murta (Ugni molinae Turcz) berries: bioactive components and antioxidant capacity
2022
Overview
In this study the dietary fibre (DF) of fresh and processed murta berries was characterised with respect to bioactive and antioxidant properties. DF content was determined by three different methods (AOAC, dialysis membrane and indigestible fraction methods) comparing their effectiveness. The antioxidant activity of phenolic compounds (PC) in purée, fruit leather and isolated DF of murta berries was evaluated by DPPH and ORAC assays. Total phenolics and flavonoids linked to DF were determined by colorimetric tests, while PC profiles in the respective murta products were identified by HPLC. DF concentration was > 50 g/100 g dm, fluctuating between 52.03 ± 1.32 and 57.18 ± 0.61 g/100 g dm, exhibiting simultaneously high antioxidant activity, with ORAC values of 38,190 ± 661 and 26,425 ± 1399 µmol Trolox equivalent/100 g dm in the isolated DF of fresh murta berries and processed murta fruit leather respectively, which enabled a classification as antioxidant dietary fibre. Total phenolics and flavonoids linked to DF retained a high concentration in the fruit leather, implying a favourable effect of processing. Gallic acid and pyrogallol were found associated to DF, at a level of 34.03 ± 1.17 and 631.07 ± 22.10 mg/100 g dm in the fresh berries respectively, which conferred to murta berries a functional property not yet reported.HighlightsMurta berries retained high level of antioxidant dietary fibre even as processed fruit leather.Phenolic compounds increase in processed murta fruit leather.Flavonoids predominate as phenolic components of murta fruit leather.Gallic acid and pyrogallol are the main antioxidant constituents of murta dietary fibre.Pyrogallol is liberated only after dietary fibre of murta reached colon area..
Publisher
Springer Nature B.V
Subject
