在本文中,对生物活性化合物的定性和定量概况进行评估,抗氧化活性(AA),微生物抑制特性,以及jostaberry提取物的颜色参数,从冷冻(FJ)获得,冻干(FDJ),和烤箱干浆果(DJ)。在测定总多酚含量(TPC)后,选择超声辅助提取(UAE)和微波辅助提取(MAE)的最佳提取条件,总黄酮含量(TFC),总促花青素含量(TA),AA由2,2-二苯基-1-吡啶酰肼水合物(DPPH),和自由基阳离子2,2-嗪双-3-乙基苯并噻唑啉-6-磺酸盐(ABTS)。非常规提取方法对花青素的破坏性较小,干燥浆果时降低了TA,无论提取方法如何。与FJ相比,烘箱干燥过程使DJ提取物中TA的浓度降低了99.4%,抗坏血酸的浓度降低了92.42%。AA受到jostaberry预处理方法的影响。DPPH和ABTS测试记录的FJ提取物的值(mgTrolox当量/g干重)在17.60和35.26之间以及35.64和109.17之间,FDJ在7.50和7.96以及45.73和82.22之间,以及DJ的6.31和7.40以及34.04和52.20之间,分别。jostaberry预处理在所有颜色参数中都产生了显着变化。互信息分析,用于确定超声和微波持续时间对TPC的影响,TFC,TA,AA,pH值,和jostaberry提取物中的颜色参数,对TA(0.367位)和TFC(0.329位)的影响最大。所有FJ提取物的DPPH和ABTS抑制能力都有更高的值,变化更强烈,取决于pH值,热处理,和储存时间,与FDJ和DJ提取的AA值相比。在FJP研究的所有细菌菌株上观察到显着的抗微生物作用。FDJP对蜡样芽孢杆菌更活跃,金黄色葡萄球菌,和大肠杆菌。DJP对沙门菌和铜绿假单胞菌更活跃。与FDJP相比,DJP的抗真菌作用更强。在不同条件下获得的Jostaberry提取物可用于食品生产,提供广泛的红色色调。
In this paper, the qualitative and quantitative profile is evaluated of the bioactive compounds, antioxidant activity (AA), microbiostatic properties, as well as the color parameters of jostaberry extracts, obtained from frozen (FJ), freeze-dried (FDJ), and oven-dried berries (DJ). The optimal extraction conditions by ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) were selected after determination of the total polyphenol content (TPC), total flavonoid content (TFC), total antocyanin content (TA), AA by 2,2-diphenyl-1-picrylhydrazyl-hydrate (DPPH), and the free radical cation 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonates (ABTS). Non-conventional extraction methods are less destructive to anthocyanins, while drying the berries reduced TA, regardless of the extraction method. The oven-drying process reduced the concentration of TA in DJ extracts by 99.4% and of ascorbic acid by 92.42% compared to FJ. AA was influenced by the jostaberry pretreatment methods. The DPPH and ABTS tests recorded values (mg Trolox equivalent/g dry weight) between 17.60 and 35.26 and 35.64 and 109.17 for FJ extracts, between 7.50 and 7.96 and 45.73 and 82.22 for FDJ, as well as between 6.31 and 7.40 and 34.04 and 52.20 for DJ, respectively. The jostaberry pretreatment produced significant changes in all color parameters. Mutual information analysis, applied to determine the influence of ultrasound and microwave durations on TPC, TFC, TA, AA, pH, and color parameters in jostaberry extracts, showed the greatest influence on TA (0.367 bits) and TFC (0.329 bits). The DPPH and ABTS inhibition capacity of all FJ\' extracts had higher values and varied more strongly, depending on pH, heat treatment, and storage time, compared to the AA values of FDJ\' and DJ\' extracts. A significant antimicrobial effect was observed on all bacterial strains studied for FJP. FDJP was more active on Bacillus cereus, Staphylococcus aureus, and Escherichia coli. DJP was more active on Salmonella Abony and Pseudomonas aeruginosa. The antifungal effect of DJP was stronger compared to FDJP. Jostaberry extracts obtained under different conditions can be used in food production, offering a wide spectrum of red hues.