Polyphenol, anthocyanin and antioxidant content in different parts of maqui fruits (Aristotelia chilensis) during ripening and conservation treatments after harvest

González, Benita; Vogel, Hermine; Razmilic, Iván; Wolfram, Evelyn

doi:10.1016/j.indcrop.2015.06.038

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Polyphenol, anthocyanin and antioxidant content in different parts of maqui fruits (Aristotelia chilensis) during ripening and conservation treatments after harvest
Authors:	González, Benita Vogel, Hermine Razmilic, Iván Wolfram, Evelyn
DOI:	10.1016/j.indcrop.2015.06.038
Published in:	Industrial Crops and Products
Volume(Issue):	76
Page(s):	158
Pages to:	165
Issue Date:	2015
Publisher / Ed. Institution:	Elsevier
ISSN:	0926-6690
Language:	English
Subjects:	Frozen fruit; Pulp; HPTLC; Dried fruit
Subject (DDC):	630: Agriculture
Abstract:	Maqui, Aristotelia chilensis (Mol.) Stuntz, Elaeocarpaceae, is a berry with one of the highest antioxidantactivities known, and which is exploited from the wild as raw material for nutraceutical products. Thepresent work studies factors that might affect fruit quality in further industrial processing and proposesHPTLC fingerprint methods for routine quality control of metabolites and radical scavengers. Polyphenoland anthocyanin concentrations in fruit were determined in cultivated maqui. Polyphenol concentrationdid not vary significantly during the ripening process, but differed from one growing season to another(2.1 and 2.8 g GAE/100 g dry weight). Anthocyanin concentration increased during maturation from 0.07to 1.13 g Cy-3-glu/100 g dry weight, whereas antioxidant ORAC value remained stable (194-241 molTE/g DW). Anthocyanins were concentrated only in the fleshy parts of ripe fruits (4.2 g Cy-3-glu/100 gDW), while other polyphenols were found in the seeds (2.1 g GAE/100 g DW). Polyphenol and anthocyanincontents did not decrease during desiccation, cooling or freezing processes. Desiccation approximatelydoubled sugar contents, from 24.5◦Brix in fresh to 50◦Brix in dry fruit. Frozen fruit retained their solublesolids content and anthocyanins, while polyphenols increased.
URI:	https://digitalcollection.zhaw.ch/handle/11475/3000
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Chemistry and Biotechnology (ICBT)
Appears in collections:	Publikationen Life Sciences und Facility Management

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González, B., Vogel, H., Razmilic, I., & Wolfram, E. (2015). Polyphenol, anthocyanin and antioxidant content in different parts of maqui fruits (Aristotelia chilensis) during ripening and conservation treatments after harvest. Industrial Crops and Products, 76, 158–165. https://doi.org/10.1016/j.indcrop.2015.06.038

González, B. et al. (2015) ‘Polyphenol, anthocyanin and antioxidant content in different parts of maqui fruits (Aristotelia chilensis) during ripening and conservation treatments after harvest’, Industrial Crops and Products, 76, pp. 158–165. Available at: https://doi.org/10.1016/j.indcrop.2015.06.038.

B. González, H. Vogel, I. Razmilic, and E. Wolfram, “Polyphenol, anthocyanin and antioxidant content in different parts of maqui fruits (Aristotelia chilensis) during ripening and conservation treatments after harvest,” Industrial Crops and Products, vol. 76, pp. 158–165, 2015, doi: 10.1016/j.indcrop.2015.06.038.

GONZÁLEZ, Benita, Hermine VOGEL, Iván RAZMILIC und Evelyn WOLFRAM, 2015. Polyphenol, anthocyanin and antioxidant content in different parts of maqui fruits (Aristotelia chilensis) during ripening and conservation treatments after harvest. Industrial Crops and Products. 2015. Bd. 76, S. 158–165. DOI 10.1016/j.indcrop.2015.06.038

González, Benita, Hermine Vogel, Iván Razmilic, and Evelyn Wolfram. 2015. “Polyphenol, Anthocyanin and Antioxidant Content in Different Parts of Maqui Fruits (Aristotelia Chilensis) during Ripening and Conservation Treatments after Harvest.” Industrial Crops and Products 76: 158–65. https://doi.org/10.1016/j.indcrop.2015.06.038.

González, Benita, et al. “Polyphenol, Anthocyanin and Antioxidant Content in Different Parts of Maqui Fruits (Aristotelia Chilensis) during Ripening and Conservation Treatments after Harvest.” Industrial Crops and Products, vol. 76, 2015, pp. 158–65, https://doi.org/10.1016/j.indcrop.2015.06.038.