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Volume 8

Journal of Nutrition & Food Sciences

ISSN: 2155-9600

Nutri-Food Chemistry

Euro Obesity 2018

September 13-15, 2018

JOINT EVENT

September 13-15, 2018 | London, UK

Euro

Obesity and Endocrinology Congress

World Congress on

Nutrition and Food Chemistry

Time dependent degradation of polyphenols from thermal processed berries and their

in vitro

antiproliferative effects against melanoma

Diaconeasa Zorita

University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, Romania

erries are an important source of bioactive compounds, known to have positive health benefits. Those compounds are

namely phytochemicals and among them, anthocyanins contribute in high amount to the nutritional and potential health

value. Because of berry seasonal availability and also due to their rapid degradation, people found multiple ways to preserve

them. The most common options are: freezing, jellies or jams. The last one is also the most popular way of conservation in

Romanian household. The most common fruits used as primary ingredient in jams are: berries, plums, cherries. Starting

from this we thought what has all this common? The answer was: that they share a large amount of bioactive compound-

polyphenols such as anthocyanins, flavonoids or phenolic acids. Their stability is a continuous challenge for food industry.

There are also multiple published data providing that they are sensitive to light, pH or high temperature. All those vectors

are present during jam preparation. In this context we started a study regarding phytochemical composition and bioactive

compounds degradation after jam preparation. We also monitored their degradation during storage time and their in vitro

antiproliferative potential. However, to the best of our knowledge, no report exists on the effect of processing on the phenolic

compounds content of homemade jams from chokeberry, elderberry, blackcurrant or blackthorn. The obtained results revealed

that processed and stored in time, the bioactive compounds from berries jam are degraded, they still exert antioxidant and

antiproliferative potential. Prior to LC-MS analysis, polyphenolic compounds were identified as: flavonoids (anthocyanins,

flavonols) and non-flavonoid (hydroxycinnamic acids (HCA) and hydroxybenzoic acids (HBA)). The most significant decrease

was observed for HCA compared to other classes of the quantified compounds. This variation is expected due to variations in

constituents and phenolic types among different analyzed berries.

J Nutr Food Sci 2018, Volume 8

DOI: 10.4172/2155-9600-C7-072