Raspberry pomace - composition, properties and application
Keywords:
Raspberry, Pomace, Fruit, Antioxidant activities, Bioactive substances, Waste disposal
Abstract
Raspberry pomace can be valorised due to its nutritionally favourable effect on human health. It is an important source of polyphenols, ellagic acid, ellagitannins, tocopherols, unsaturated fatty acids, and dietary fibre. Thus, raspberry pomace can be considered as a potential raw material to receive products rich in polyphenols or dietary fibre, which can provide healthy properties to food when used as an additive. This review presents the chemical composition and antioxidant properties of raspberry pomace. The possibilities of its usage in industry are also briefly reviewed.
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References
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21. Ayala-Zavala JF, Vega-Vega V, Rosas-Domínguez C, Palafox-Carlos H, Villa-Rodriguez JA, Wasim Siddiqui MD, et al. Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Res. Int. 2011; 44: 1866-1874.
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24. Wang SY, Lin H. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. J Agric Food Chem. 2000; 48: 140-146.
25. Majewska M, Czeczot H. Flavonoids in prevention and therapy [in Polish]. Farm Pol. 2009; 65: 369-377.
26. Wiczkowski W, Piskuła MK. Food flavonoids. Pol J Food Nutr Sci. 2004; 13: 101-114.
27. White BL, Howard LR, Prior RL. Polyphenolic composition and antioxidant capacity of extruded cranberry pomace. J Agric Food Chem. 2010; 58: 4037-4042.
28. Castañeda-Ovando A, Pacheco-Hernández ML, Páez-Hernández ME, Rodríguez JA, Galán-Vidal CA. Chemical studies of anthocyanins: a review. Food Chem. 2009; 113: 859-871.
29. Heinonen M, Meyer AS, Frankel EN. Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. J Agric Food Chem. 1998; 46: 4107-4112.
30. Soto Rodriguez Gil A. Potential influence of blueberry and black raspberry pomace phenolics on inflammatory cytokines in coronary cells. PhD thesis, Zamorano University, Zamorano, Honduras, 2013.
31. Ignat I, Volf I, Popa VI. A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables. Food Chem. 2011; 126: 1821-1835.
32. Hellstrom JK, Torronen AR, Mattila PH. Proantho-cyanidins in common food products of plant origin. J Agric Food Chem. 2009; 57: 7899-7906.
33. McDougall G, Martinussen I, Stewart D. Towards fruitful metabolomics: high throughput analyses of polyphenol composition in berries using direct infusion mass spectrometry. J Chromatogr B. 2008; 871: 362-379.
34. Kähkönen M, Kylli P, Ollilainen V, Salminen JP, Heinonen M. Antioxidant activity of isolated ellagitannins from red raspberries and cloudberries. J Agric Food Chem. 2012; 60: 1167-1174.
35. Tomas-Barberan FA, Espin JC, Garcia-Conesa MT. Bioavailability and metabolism of ellagic acid and ellagitannins. In: Quideau S, ed. Chemistry and biology of ellagitannins: an underestimated class of bioactive plant polyphenols. Singapore: World Scientific, 2009: 273-297.
36. Törrönen R. Sources and health effects of dietary ellagitannins. In: Quideau S, ed. Chemistry and biology of ellagitannins: an underestimated class of bioactive plant polyphenols. Singapore: World Scientific, 2009: 298-319.
37. Ho CT. Phenolic compounds in food an overview. In: Huang MT, Ho CT, Lee CY, eds. Phenolic compounds in food and their effects on health II. USA: American Chemical Society; 1992; 507: 2-7.
38. Kroyer GT. Impact of food processing on the environment - an overview. Lebensm Wiss Technol. 1995; 28: 547-552.
39. Fronc A, Nawirska A. Possibilities of using waste from fruit processing [in Polish]. Ochrona Środ. 1994; 2: 31-42.
40. Velićanski AS, Cvetković DD, Markov SL. Screening of antibacterial activity of raspberry (Rubus idaeus L.) fruit and pomace extracts. APTEFF. 2012; 43: 305-313.
41. Vuorela S, Kreander K, Karonen M, Nieminen R, Hämäläinen M, Galkin A, et al. Preclinical evaluation of rapeseed, raspberry, and pine bark phenolics for health related effects. J Agric Food Chem. 2005; 53: 5922-5931.
42. Nawirska A, Kwaśniewska M. Dietary fibre fractions from fruit and vegetable processing waste. Food Chem. 2005; 91: 221-225.
43. Buttriss JL, Stokes CS. Dietary fibre and health: an overview. Nutr Bull. 2008; 33: 186-200.
44. Nawirska A. Binding of heavy metals to pomace fibers. Food Chem. 2005; 90: 395-400.
45. Bingham SA, Day NE, Luben R, Ferrari P, Slimani N, Norat T, et al. Dietary fiber in food and protection against colorectal cancer in the European prospective investigation into cancer and nutrition (EPIC): an observational study. Lancet 2003; 361: 1496-1509.
46. Borycka B, Zuchowski J. Metal sorption capacity of fibre preparation from fruit pomace. Pol J Food Nat Sci. 1998; 1: 67-76.
47. Szajdek A, Borowska EJ. Bioactive compounds and health-promoting properties of berry fruits: a review. Plant Foods Hum Nutr. 2008; 63: 147-156.
48. Pleszczyńska M, Szczodrak J. Tannins and their enzymatic degradation [in Polish]. Biotechnologia. 2005; 68: 152-165.
2. Djilas S, Canadanović-Brunet J, Cetkovic G. By-products of fruits processing as a source of phytochemicals. CI CEQ. 2009; 15: 191-202.
3. Kylli P. Berry phenolics: isolation, analysis, identification, and antioxidant properties. PhD thesis, University of Helsinki, Helsinki, Finland, 2011.
4. Tadic VM, Dobric S, Markovic GM, Dordevic SM, Arsic IA, Menkovic NR, et al. Anti-inflammatory, gastroprotective, free-radical-scavenging, and anti-microbial activities of hawthorn berries ethanol extract. J Agric Food Chem. 2008; 56: 7700-7709.
5. McDougall NR, Beames RM. Composition of raspberry pomace and its nutritive value for monogastric animals. Anim Feed Sci Tech. 1994; 45: 139-148.
6. Laroze L, Soto C, Zúñiga ME. Phenolic antioxidants extraction from raspberry wastes assisted by enzymes. EJB. 2010; 13: 1-11.
7. Dheeraj S, Sashi B, Wangchu L, Kavita A, Moond SK. Natural antioxidant phytochemicals in fruits, berries and vegetables and their degradation status during processing. In: Gupta VK, Verma AK, Taneja SC, Gupta BD, eds. Comprehensive bioactive natural products. India, Studium Press, 2010; 4: 99-131.
8. Ali L, Svensson B, Alsanius BW, Olsson ME. Late season harvest and storage of Rubus berries - major antioxidant and sugar levels. Sci Hortic. 2011; 129: 376-381.
9. Oomah BD, Ladet S, Godfrey DV, Liang J, Girard B. Characteristics of raspberry (Rubus idaeus L.) seed oil. Food Chem. 2000; 69: 187-193.
10. De B, Banerjee A. Antioxidant activity of the phytochemicals. In: Gupta VK, Verma AK, Taneja SC, Gupta BD, eds. Comprehensive bioactive natural products. India, Studium Press, 2010; 4: 37-66.
11. Puupponen-Pimiä R, Nohynek L, Alakomi HL, Oksman-Caldentey KM. Bioactive berry com-pounds - novel tools against human pathogens. Appl Microbiol Biotechnol. 2005; 67: 8-18.
12. Bradish CM, Perkins-Veazie P, Fernandez GE, Xie G, Jia W. Comparison of flavonoid composition of red raspberries (Rubus idaeus L.) grown in the southern United States. J Agric Food Chem. 2012; 60(23): 5779-5786.
13. Laroze LE, Diaz-Reinoso B, Moure A, Zúñiga ME, Dominguez H. Extraction of antioxidants from several berries pressing wastes using conventional and supercritical solvents. Eur Food Res Technol. 2010; 231: 669-677.
14. Remberg SF, Sønsteby A, Aaby K, Heide OM. Influence of postflowering temperature on fruit size and chemical composition of glen ample raspberry (Rubus idaeus L.). J Agric Food Chem. 2010; 58: 9120-9128.
15. Nawirska A, Sokół-Łętowska A, Kucharska AZ. Antioxidant properties of marc from selected colored fruits [in Polish]. ŻNTJ. 2007; 4: 120-125.
16. Viuda-Martos M, Lopez-Marcos MC, Fernandez-Lopez J, Sendra E, Lopez-Vargas JH, Perez-Alvarez JA. Role of fiber in cardiovascular diseases: a review. CRFSFS. 2010; 9: 240-258.
17. Thebaudin JY, Lefebvre AC, Harrington M, Bourgeois CM. Dietary fibres: nutritional and technological interest. Trends Food Sci Tech. 1997; 8: 41-48.
18. Godjevac D, Tesevic V, Vajs V, Milosavljevic S, Stankovic M. Blackberry seed extracts and isolated polyphenolic compounds showing protective effect on human lymphocytes DNA. J Food Sci. 2011; 76: 1039-1044.
19. Van Hoed V, De Clercq N, Echim C, Andjelkovic M, Leber E, Dewettinck K, Verhe R. Berry seeds: a source of specialty oils with high nutritional value. J Food Lipids. 2009; 16: 33-49.
20. Dimić EB, Vujasinović VB, Radocaj OF, Pastor OP. Characteristics of blackberry and raspberry seeds and oils. APTEFF. 2012; 43: 1-342.
21. Ayala-Zavala JF, Vega-Vega V, Rosas-Domínguez C, Palafox-Carlos H, Villa-Rodriguez JA, Wasim Siddiqui MD, et al. Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Res. Int. 2011; 44: 1866-1874.
22. Ali L. Pre-harvest factors affecting quality and shelf-life in raspberries and blackberries (Rubus spp. L.). PhD thesis, Swedish University of Agricultural Sciences, Alnarp, Sweden, 2012.
23. Vulić JJ, Tumbas VT, Savatović SM, Đilas SM, Ćetković GS, Ĉanadanović-Brunet JM. Polyphe-nolic content and antioxidant activity of the four berry fruits pomace extracts. APTEFF. 2011; 42: 271-279.
24. Wang SY, Lin H. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. J Agric Food Chem. 2000; 48: 140-146.
25. Majewska M, Czeczot H. Flavonoids in prevention and therapy [in Polish]. Farm Pol. 2009; 65: 369-377.
26. Wiczkowski W, Piskuła MK. Food flavonoids. Pol J Food Nutr Sci. 2004; 13: 101-114.
27. White BL, Howard LR, Prior RL. Polyphenolic composition and antioxidant capacity of extruded cranberry pomace. J Agric Food Chem. 2010; 58: 4037-4042.
28. Castañeda-Ovando A, Pacheco-Hernández ML, Páez-Hernández ME, Rodríguez JA, Galán-Vidal CA. Chemical studies of anthocyanins: a review. Food Chem. 2009; 113: 859-871.
29. Heinonen M, Meyer AS, Frankel EN. Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. J Agric Food Chem. 1998; 46: 4107-4112.
30. Soto Rodriguez Gil A. Potential influence of blueberry and black raspberry pomace phenolics on inflammatory cytokines in coronary cells. PhD thesis, Zamorano University, Zamorano, Honduras, 2013.
31. Ignat I, Volf I, Popa VI. A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables. Food Chem. 2011; 126: 1821-1835.
32. Hellstrom JK, Torronen AR, Mattila PH. Proantho-cyanidins in common food products of plant origin. J Agric Food Chem. 2009; 57: 7899-7906.
33. McDougall G, Martinussen I, Stewart D. Towards fruitful metabolomics: high throughput analyses of polyphenol composition in berries using direct infusion mass spectrometry. J Chromatogr B. 2008; 871: 362-379.
34. Kähkönen M, Kylli P, Ollilainen V, Salminen JP, Heinonen M. Antioxidant activity of isolated ellagitannins from red raspberries and cloudberries. J Agric Food Chem. 2012; 60: 1167-1174.
35. Tomas-Barberan FA, Espin JC, Garcia-Conesa MT. Bioavailability and metabolism of ellagic acid and ellagitannins. In: Quideau S, ed. Chemistry and biology of ellagitannins: an underestimated class of bioactive plant polyphenols. Singapore: World Scientific, 2009: 273-297.
36. Törrönen R. Sources and health effects of dietary ellagitannins. In: Quideau S, ed. Chemistry and biology of ellagitannins: an underestimated class of bioactive plant polyphenols. Singapore: World Scientific, 2009: 298-319.
37. Ho CT. Phenolic compounds in food an overview. In: Huang MT, Ho CT, Lee CY, eds. Phenolic compounds in food and their effects on health II. USA: American Chemical Society; 1992; 507: 2-7.
38. Kroyer GT. Impact of food processing on the environment - an overview. Lebensm Wiss Technol. 1995; 28: 547-552.
39. Fronc A, Nawirska A. Possibilities of using waste from fruit processing [in Polish]. Ochrona Środ. 1994; 2: 31-42.
40. Velićanski AS, Cvetković DD, Markov SL. Screening of antibacterial activity of raspberry (Rubus idaeus L.) fruit and pomace extracts. APTEFF. 2012; 43: 305-313.
41. Vuorela S, Kreander K, Karonen M, Nieminen R, Hämäläinen M, Galkin A, et al. Preclinical evaluation of rapeseed, raspberry, and pine bark phenolics for health related effects. J Agric Food Chem. 2005; 53: 5922-5931.
42. Nawirska A, Kwaśniewska M. Dietary fibre fractions from fruit and vegetable processing waste. Food Chem. 2005; 91: 221-225.
43. Buttriss JL, Stokes CS. Dietary fibre and health: an overview. Nutr Bull. 2008; 33: 186-200.
44. Nawirska A. Binding of heavy metals to pomace fibers. Food Chem. 2005; 90: 395-400.
45. Bingham SA, Day NE, Luben R, Ferrari P, Slimani N, Norat T, et al. Dietary fiber in food and protection against colorectal cancer in the European prospective investigation into cancer and nutrition (EPIC): an observational study. Lancet 2003; 361: 1496-1509.
46. Borycka B, Zuchowski J. Metal sorption capacity of fibre preparation from fruit pomace. Pol J Food Nat Sci. 1998; 1: 67-76.
47. Szajdek A, Borowska EJ. Bioactive compounds and health-promoting properties of berry fruits: a review. Plant Foods Hum Nutr. 2008; 63: 147-156.
48. Pleszczyńska M, Szczodrak J. Tannins and their enzymatic degradation [in Polish]. Biotechnologia. 2005; 68: 152-165.
Published
2017-06-30
How to Cite
(1)
Brodowska, A. Raspberry Pomace - Composition, Properties and Application. European Journal of Biological Research 2017, 7, 86-96.
Section
Review Articles
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