Time-Dependent Degradation of Polyphenols from Thermally-Processed Berries and Their In Vitro Antiproliferative Effects against Melanoma.

Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE

Original Publication: Basel, Switzerland : MDPI, c1995-

Antioxidants/*pharmacology ; Cell Proliferation/*drug effects ; Melanoma/*drug therapy ; Polyphenols/*pharmacology; Anthocyanins/chemistry ; Anthocyanins/pharmacology ; Antioxidants/chemistry ; Cell Line, Tumor ; Chromatography, High Pressure Liquid ; Flavonoids/chemistry ; Flavonoids/pharmacology ; Fruit/chemistry ; Humans ; Melanoma/pathology ; Phytochemicals/chemistry ; Phytochemicals/pharmacology ; Polyphenols/chemistry ; Polyphenols/isolation & purification ; Tandem Mass Spectrometry

Polyphenols are natural occurring micronutrients that can protect plants from natural weathering and are also helpful to humans. These compounds are abundantly found in fruits or berries. Because of berry seasonal availability and also due to their rapid degradation, people have found multiple ways to preserve them. The most common options are freezing or making jams. Polyphenol stability, during processing is a continuous challenge for the food industry. There are also multiple published data providing that they are sensitive to light, pH or high temperature, vectors which are all present during jam preparation. In this context the aim of this study was to assess phytochemical composition and bioactive compounds degradation after jam preparation. We also monitored their degradation during storage time and their in vitro antiproliferative potential when tested on melanoma cells. The obtained results revealed that when processed and stored in time, the bioactive compounds from berries jams are degrading, but they still exert antioxidant and antiproliferative potential. Prior to LC-MS analysis, polyphenolic compounds were identified as: flavonoids (anthocyanins (ANT), flavonols (FLA)) and non-flavonoid (hydroxycinnamic acids (HCA) and hydroxybenzoic acids (HBA)). The most significant decrease was observed for HCA compared to other classes of compounds. This variation is expected due to differences in constituents and phenolic types among different analyzed berries.
Competing Interests: The authors declare no conflict of interest.

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number PN-III-P2-2.1-PED-2016-1002, 186PED, 01/09/2017 Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii

Keywords: HPLC-ESI/MS; berries jam; degradation; flavonols glycosides; phenolic acids

0 (Anthocyanins)
0 (Antioxidants)
0 (Flavonoids)
0 (Phytochemicals)
0 (Polyphenols)

Date Created: 20181006 Date Completed: 20181212 Latest Revision: 20231004

20240628

PMC6222797

10.3390/molecules23102534

30287788