Phenolic Composition and Antioxidant Activities of Saskatoon Berry Fruit and Pomace

Publication date: Available online 18 March 2019Source: Food ChemistryAuthor(s): Daniela Ribeiro de Souza, Jamie L. Willems, Nicholas H. LowAbstractTotal phenolic chromatographic indices (TPCI) of three commercially grown saskatoon berry varieties and a pomace from commercial juice production were determined. Northline was shown to have the highest TPCI of 504.2 mg/100 g FW. These results agreed with total phenolic content results for these varieties. The TPCI of the commercial pomace was 404.2 mg/100 g pomace indicating that a significant concentration of phenolics were present in this co-product, showing the commercial relevance of this material. A phenolic rich extract (PRE; 500 ppm) of the Northline variety was compared to BHT (0.02% w:w) and Rosamox (0.2% w:w) for delaying the oxidation of borage oil via rancimat analysis. Induction times were 1.46h (borage oil), 1.44h (Rosamox), 2.18h (BHT), and 2.42h (PRE), which was a ∼65% delay in the oxidation of borage oil. These results clearly support the value of this material as an antioxidant ingredient in foods, pharmaceuticals, nutriceuticals and cosmetics.
Source: Food Chemistry - Category: Food Science Source Type: research