AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science and Human Wellness Article
PDF (368 KB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Research Article | Open Access

Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars

Zhe Liua, Jiagan Zhanga,b, Shengmin Lua,b( ), Weimin Tanga, Yibin Zhoub, Siew Young Quekc,d
Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
School of Tea and Food Technology, Anhui Agricultural University, Hefei 230036, China
Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
Riddet Institute, Centre of Research Excellence for Food Research, Palmerston North 4474, New Zealand
Show Author Information

Abstract

The effects of two different drying methods, namely hot-air drying and freeze drying, on the phenolic profiles, antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars ('Biqi' or 'BQ' and 'Dongkui' or 'DK') were evaluated. The results showed that 'BQ' bayberry provided higher total phenolic (TPC), total flavonoid (TFC) and total anthocyanin (TAC) contents than 'DK' bayberry after the same drying method, while its antioxidant and hypoglycemic activities were highly affected by drying method. Freeze-dried samples possessed significantly higher TPC, TFC and TAC, and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones (P < 0.05). Freeze-dried 'DK' bayberry exhibited similar antioxidant activities and α-amylase inhibitory activity, but higher α-glucosidase inhibition than freeze-dried 'BQ' bayberry (P < 0.05). Compared with hot-air dried samples, freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside, myricitin-3-O-rhamnoside, quercetin-3-O-galactoside, quercetin-3-O-glucoside and quercetin-3-O-rhamnoside, which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp extract. All these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry, and the pulp extract of freeze-dried 'DK' could be applied as a potential hypoglycemic food additive.

Keywords

Chinese bayberryDryingPhenolic componentsAntioxidant activitiesIn vitro hypoglycemic activities

References

[1]

T. Wang, X. Li, B. Zhou, et al., Anti-diabetic activity in type 2 diabetic mice and α-glucosidase inhibitory, antioxidant and anti-inflammatory potential of chemically profiled pear peel and pulp extracts (Pyrus spp.), J. Funct. Foods 13 (2015) 276-288. https://doi.org/10.1016/j.jff.2014.12.049.
Crossref Google Scholar
[2]

S. Kumar, S. Narwal, V. Kumar, et al., α-Glucosidase inhibitors from plants: a natural approach to treat diabetes, Pharmacogn Rev. 5(9) (2011) 19-29. https://doi.org/10.4103/0973-7847.79096.
Crossref Google Scholar
[3]

M.H. Johnson, E.G. de Mejia, J. Fan, et al., Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro, Mol. Nutr. Food Res. 57(7) (2013) 1182-1197. https://doi.org/10.1002/mnfr.201200678.
Crossref Google Scholar
[4]

Y. Tan, S.K.C. Chang, Y. Zhang, Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera, Food Chem. 214 (2017) 259-268. https://doi.org/10.1016/j.foodchem.2016.06.100.
Crossref Google Scholar
[5]

W. Chen, J. Zhao, T. Bao, et al., Comparative study on phenolics and antioxidant property of some new and common bayberry cultivars in China, J. Funct. Foods 27 (2016) 472-482. https://doi.org/10.1016/j.jff.2016.10.002.
Crossref Google Scholar
[6]

X. Zhang, H. Huang, X. Zhao, et al., Effects of flavonoids-rich Chinese bayberry (Myrica rubra Sieb. et Zucc.) pulp extracts on glucose consumption in human HepG2 cells, J. Funct. Foods 14 (2015) 144-153. https://doi.org/10.1016/j.jff.2015.01.030.
Crossref Google Scholar
[7]

L. Yu, W. Cai, Y. Zhang, et al., Red bayberry extract prevents high-fat diet-induced metabolic disorders in C57BL/6 mice, J. Funct. Foods 14 (2015) 278-288. https://doi.org/10.1016/j.jff.2015.02.003.
Crossref Google Scholar
[8]

W. Zhang, K. Chen, B. Zhang, et al., Postharvest responses of Chinese bayberry fruit, Postharvest Biol. Technol. 37(3) (2005) 241-251. https://doi.org/10.1016/j.postharvbio.2005.05.005.
Crossref Google Scholar
[9]

H.W. Xiao, A.S. Mujumdar, Importance of drying in support of human welfare, Dry Technol. 38(12) (2020) 1542-1543. https://doi.org/10.1080/07373937.2019.1686476.
Crossref Google Scholar
[10]

Y. Soysal, Z. Ayhan, O. Eştürk, et al., Intermittent microwave–convective drying of red pepper: drying kinetics, physical (colour and texture) and sensory quality, Biosystems Eng. 103(4) (2009) 455-463. https://doi.org/10.1016/j.biosystemseng.2009.05.010.
Crossref Google Scholar
[11]

P.H.M. Marfil, E.M. Santos, V.R.N. Telis, Ascorbic acid degradation kinetics in tomatoes at different drying conditions, LWT-Food Sci. Technol. 41(9) (2008) 1642-1647. https://doi.org/10.1016/j.lwt.2007.11.003.
Crossref Google Scholar
[12]

R.H. Walters, B. Bhatnagar, S. Tchessalov, et al., Next generation drying technologies for pharmaceutical applications, J. Pharm. Sci. 103(9) (2014) 2673-2695. https://doi.org/10.1002/jps.23998.
Crossref Google Scholar
[13]

V.L. Singleton, J. Rossi, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, Am. J. Enol. Viticult. 16 (1965) 144-158.
Crossref Google Scholar
[14]

M. Alothman, R. Bhat, A.A. Karim, Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents, Food Chem. 115(3) (2009) 785-788. https://doi.org/10.1016/j.foodchem.2008.12.005.
Crossref Google Scholar
[15]

J. Lee, R.W. Durst, R.E. Wrolstad, Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study, J. AOAC Int. 88(5) (2005) 1269-1278.
Crossref Google Scholar
[16]

X. Zhang, H. Huang, Q. Zhang, et al., Phytochemical characterization of chinese bayberry (Myrica rubra Sieb. et Zucc.) of 17 cultivars and their antioxidant properties, Int. J. Mol. Sci. 16(6) (2015) 12467-12481. https://doi.org/10.3390/ijms160612467.
Crossref Google Scholar
[17]

K. Shimada, K. Fujikawa, K. Yahara, et al., Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion, J. Agric. Food Chem. 40(6) (1992) 945-948. https://doi.org/10.1021/jf00018a005.
Crossref Google Scholar
[18]

Q. Zhang, W. Chen, J. Zhao, et al., Functional constituents and antioxidant activities of eight Chinese native goji genotypes, Food Chem. 200 (2016) 230-236. https://doi.org/10.1016/j.foodchem.2016.01.046.
Crossref Google Scholar
[19]

M.H. Johnson, A. Lucius, T. Meyer, et al., Cultivar evaluation and effect of fermentation on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase by highbush blueberry (Vaccinium corombosum), J. Agric. Food Chem. 59(16) (2011) 8923-8930. https://doi.org/10.1021/jf201720z.
Crossref Google Scholar
[20]

P. Xu, J. Wu, Y. Zhang, et al., Physicochemical characterization of puerh tea polysaccharides and their antioxidant and α-glycosidase inhibition, J. Funct. Foods 6 (2014) 545-554. https://doi.org/10.1016/j.jff.2013.11.021.
Crossref Google Scholar
[21]

M. Karaaslan, F.M. Yilmaz, Ö. Cesur, et al., Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions, Int. J. Food Sci. Tech. 49(2) (2014) 595-605. https://doi.org/10.1111/ijfs.12342.
Crossref Google Scholar
[22]

C. Sun, Y. Zheng, Q. Chen, et al., Purification and anti-tumour activity of cyanidin-3-O-glucoside from Chinese bayberry fruit, Food Chem. 131(4) (2012) 1287-1294. https://doi.org/10.1016/j.foodchem.2011.09.121.
Crossref Google Scholar
[23]

J. Bao, Y. Cai, M. Sun, et al., Anthocyanins, flavonols, and free radical scavenging activity of chinese bayberry (Myrica rubra) extracts and their color properties and stability, J. Agr. Food Chem. 53(6) (2005) 2327-2332. https://doi.org/10.1021/jf048312z.
Crossref Google Scholar
[24]

S. Zhou, Z. Fang, Y. Lü, et al., Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb. et Zucc.) pomace, Food Chem. 112(2) (2009) 394-399. https://doi.org/10.1016/j.foodchem.2008.05.104.
Crossref Google Scholar
[25]

M.R. Loizzo, P. Lucci, O. Núñez, et al., Native colombian fruits and their byproducts: phenolic profile, antioxidant activity and hypoglycaemic potential, Foods 8(3) (2019) 89. https://doi.org/10.3390/foods8030089.
Crossref Google Scholar
[26]

V. Sicari, M.R. Loizzo, T.M. Pellicanò, et al., Evaluation of Aloe arborescens gel as new coating to maintain the organoleptic and functional properties of strawberry (Fragaria × ananassa cv. Cadonga) fruits, Int. J. Food Sci. Technol. 55(2) (2020) 861-870. https://doi.org/10.1111/ijfs.14349.
Crossref Google Scholar
[27]

S. Zhang, H. Zhang, L. Chen, et al., Phytochemical profiles and antioxidant activities of different varieties of Chimonanthus Praecox, Ind. Crops Prod. 85 (2016) 11-21. https://doi.org/10.1016/j.indcrop.2016.02.009.
Crossref Google Scholar
[28]

M.R. Loizzo, M. Bonesi, F. Menichini, et al., Antioxidant and carbohydrate-hydrolysing enzymes potential of Sechium edule (Jacq.) Swartz (Cucurbitaceae) peel, leaves and pulp fresh and processed, Plant Foods Hum. Nutr. 71(4) (2016) 381-387. https://doi.org/10.1007/s11130-016-0571-4.
Crossref Google Scholar
[29]

K. Papoutsis, J. Zhang, M.C. Bowyer, et al., Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: a review, Food Chem. 338 (2021) 128119. https://doi.org/10.1016/j.foodchem.2020.128119.
Crossref Google Scholar
[30]

A. Mediani, F. Abas, A. Khatib, et al., Relationship between metabolites composition and biological activities of phyllanthus niruri extracts prepared by different drying methods and solvents extraction, Plant Foods Hum. Nutr. 70(2) (2015) 184-192. https://doi.org/10.1007/s11130-015-0478-5.
Crossref Google Scholar
[31]

K. Farhadi, F. Esmaeilzadeh, M. Hatami, et al., Determination of phenolic compounds content and antioxidant activity in skin, pulp, seed, cane and leaf of five native grape cultivars in West Azerbaijan province, Iran, Food Chem. 199 (2016) 847-855. https://doi.org/10.1016/j.foodchem.2015.12.083.
Crossref Google Scholar
[32]

X. Yu, M. Zielinska, H. Ju, et al., Multistage relative humidity control strategy enhances energy and exergy efficiency of convective drying of carrot cubes, Int. J. Heat Mass Transf. 149 (2020) 119231. https://doi.org/10.1016/j.ijheatmasstransfer.2019.119231.
Crossref Google Scholar
[33]

G. Zhao, R. Zhang, L. Liu, et al., Different thermal drying methods affect the phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa (Ait.) Hassk berries, LWT-Food Sci. Technol. 79 (2017) 260-266. https://doi.org/10.1016/j.lwt.2017.01.039.
Crossref Google Scholar
[34]

S. Kayacan, S. Karasu, P.K. Akman, et al., Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon, LWT-Food Sci. Technol. 118 (2020) 108830. https://doi.org/10.1016/j.lwt.2019.108830.
Crossref Google Scholar
[35]

Z. Fang, M. Zhang, L. Wang, HPLC-DAD-ESIMS analysis of phenolic compounds in bayberries (Myrica rubra Sieb. et Zucc.), Food Chem. 100(2) (2007) 845-852. https://doi.org/10.1016/j.foodchem.2005.09.024.
Crossref Google Scholar
[36]
Ø. Andersen, M. Jordheim, Basic anthocyanin chemistry and dietary source, In: Anthocyanins in Health and Disease, ed. by Wallace TC and Giusti MM. CRC Press, Boca Raton, FL, (2013) pp. 13-90.
Crossref
[37]

L. Valadez-Carmona, C.P. Plazola-Jacinto, M. Hernández-Ortega, et al., Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.), Innov. Food Sci. Emerg. Technol. 41 (2017) 378-386. https://doi.org/10.1016/j.ifset.2017.04.012.
Crossref Google Scholar
[38]

K. Ghafoor, F. Al Juhaimi, M.M. Özcan, et al., Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods, LWT-Food Sci. Technol. 126 (2020) 109354. https://doi.org/10.1016/j.lwt.2020.109354.
Crossref Google Scholar
[39]

K. An, D. Zhao, Z. Wang, et al., Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): changes in volatiles, chemical profile, antioxidant properties, and microstructure, Food Chem. 197 (2016) 1292-1300. https://doi.org/10.1016/j.foodchem.2015.11.033.
Crossref Google Scholar
[40]

M. Regier, E. Mayer-Miebach, D. Behsnilian, et al., Influences of drying and storage of lycopene-rich carrots on the carotenoid content, Dry Technol. 23 (2005) 989-998. https://doi.org/10.1081/DRT-200054255.
Crossref Google Scholar
[41]

Ö.A. Gümüşay, A.A. Borazan, N. Ercal, et al., Drying effects on the antioxidant properties of tomatoes and ginger, Food Chem. 173 (2015) 156-162. https://doi.org/10.1016/j.foodchem.2014.09.162.
Crossref Google Scholar
[42]

C. Sun, B. Zhang, J. Zhang, et al., Cyanidin-3-glucoside-rich extract from Chinese bayberry fruit protects pancreatic β cells and ameliorates hyperglycemia in streptozotocin-induced diabetic mice, J. Med. Food 15 (2011) 288-298. https://doi.org/10.1089/jmf.2011.1806.
Crossref Google Scholar
[43]

S. Yan, X. Zhang, X. Wen, et al., Purification of flavonoids from Chinese bayberry (Morella rubra Sieb. et Zucc.) fruit extracts and α-glucosidase inhibitory activities of different fractionations, Molecules 21(9) (2016) 1148. https://doi.org/10.3390/molecules21091148.
Crossref Google Scholar
Food Science and Human Wellness
Volume 11 Issue 2,
March 2022
Pages 366-373
DOI: 10.1016/j.fshw.2021.11.014
Cite this article:
Liu Z, Zhang J, Lu S, et al. Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars. Food Science and Human Wellness, 2022, 11(2): 366-373. https://doi.org/10.1016/j.fshw.2021.11.014

654

Views

39

Downloads

16

Crossref

15

Web of Science

16

Scopus

2

CSCD

Altmetrics
Received: 12 August 2020
Revised: 15 October 2020
Accepted: 25 October 2020
Published: 25 November 2021
© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Return