Abstract
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.
Highlights
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Murta berries retained high level of antioxidant dietary fibre even as processed fruit leather.
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Phenolic compounds increase in processed murta fruit leather.
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Flavonoids predominate as phenolic components of murta fruit leather.
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Gallic acid and pyrogallol are the main antioxidant constituents of murta dietary fibre.
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Pyrogallol is liberated only after dietary fibre of murta reached colon area.
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Acknowledgements
The authors gratefully acknowledge financial support for publication of this research, provided by CONICYT-Chile FONDECYT N°1150451, Scholarship Program/DOCTORADO NACIONAL N° 21180487, as well as the Department of Food Engineering, Faculty of Engineering, University of La Serena, Chile for sponsorship of the doctoral thesis of Luis S. Gómez-Pérez, to obtain the doctoral degree in Food Engineering and Bioprocesses.
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The authors gratefully acknowledge financial support for publication of this research, provided by CONICYT-Chile FONDECYT N°1150451 and Scholarship Program/DOCTORADO NACIONAL N° 21180487.
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All authors have contributed equally to the success of this work, with special emphasis on assigned responsibilities. Luis S. Gómez-Pérez: Methodology, Data curation. Nelson Moraga: Conceptualization, Supervision, Validation. Kong Shun AhHen: Validation, Writing, review & editing. Angela Rodríguez: Formal analysis, Validation. Antonio Vega-Galvez: Conceptualization, Project administration, Methodology, Supervision, Validation.
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Gómez-Pérez, L.S., Moraga, N., Ah-Hen, K.S. et al. Dietary fibre in processed murta (Ugni molinae Turcz) berries: bioactive components and antioxidant capacity. J Food Sci Technol 59, 3093–3101 (2022). https://doi.org/10.1007/s13197-022-05416-1
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DOI: https://doi.org/10.1007/s13197-022-05416-1