Nutritech - Rethinking the Food Chain

NEW RESULTS: Black currant and bilberry flavonols in enzyme-aided processing

18.11.2008 10:23


Koponen et al. studied the fate of black currant (Ribes nigrum L.) and bilberry (Vaccinium myrtillus L.) flavonols in enzyme-aided processing. The enzyme preparations were dosed based on their polygalacturonase activity from 1 to 100 nkat/g of berry mash. 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 A tentative identification for 14 black currant and 19 bilberry flavonols is presented representing 11 previously unpublished conjugates. The enzyme-aided processing affected the flavonol extractability, elevating the yield in juices and decreasing that in press residues as compared to non-enzymatic treatment. 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.

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