Transfer of ellagitannins to unclarified juices and purees in the processing of selected fruits of the Rosaceae family

Abstract

The present study investigated the transfer of ellagitannins (ETs) from selected berry fruits of the Rosaceae family to the products of their processing - unclarified juices and purees, as well as ET retention in pomace. Percentage distribution was calculated not only for total ETs, but also separately for each ET identified by HPLC-MS. In the case of all fruits tested, ET transfer to purees was two to six times greater as compared to juices. The content of oligomeric ETs in juices was five times lower than that of low molecular weight compounds, while the transfer of high molecular weight compounds (>1569 Da) to purees ranged from 56% to 87%. An increase in molecular weight from 1569 Da to 3740 Da resulted in a fivefold decrease in ET transfer for raspberry juice, a twofold decrease for blackberry and wild strawberry juices, and a fourfold decrease for strawberry juice.

Keywords: Ellagitaninns; Juice; Puree; Retention; Rosaceae; Transfer.