Different extraction processes affect the metabolites in blue honeysuckle(Lonicera caerulea L. subsp. edulis) food products

Authors

MATEJA SENICA
FRANCI STAMPAR
MAJA MIKULIC PETKOVSEK

DOI

10.3906/tar-1907-48

Abstract

Honeysuckle berries are becoming an attractive organically grown fruit with many aspects as a new functional food. They have the benefit of containing health-promoting compounds, such as saponins, ascorbic acid, iridoids, flavonoids, and anthocyanins. Fruit berries can be processed into many products with various contents of selected bioactive compounds. The contents of individual compounds were identified with the aid of high-performance liquid chromatography coupled with mass spectrophotometry. Their concentrations significantly differed among the various food products. Ascorbic acid had the highest values in blue honeysuckle spread (302.02 mg/100 g of dry weight), while infusion (119.17 mg/100 g) and juice (118.17 mg/100 g) had the lowest values. All the food products had low sugar contents. Of the health beneficial phenolic compounds honeysuckle spread had the highest content (1753.54 mg/100 g) and honeysuckle infusion (196.61 mg/100 g) had the lowest content. Honeysuckle liqueur and smoothie also had high total analyzed phenolic contents (1138.75 mg/100 g and 1108.25 mg/100 g, respectively).

Keywords

Ascorbic acid, extract, heating, food product, Lonicera, phenolics

First Page

576

Last Page

585

Recommended Citation

SENICA, MATEJA; STAMPAR, FRANCI; and PETKOVSEK, MAJA MIKULIC (2019) "Different extraction processes affect the metabolites in blue honeysuckle(Lonicera caerulea L. subsp. edulis) food products," Turkish Journal of Agriculture and Forestry: Vol. 43: No. 6, Article 8. https://doi.org/10.3906/tar-1907-48
Available at: https://journals.tubitak.gov.tr/agriculture/vol43/iss6/8