title: Anthocyanin profiles and biological properties of caneberry (Rubus spp.) press residues.
abstract: BACKGROUND
  The global interest in natural food colours shows increasing attention towards new product development to replace synthetic colourants, because of the strengthening of legislative rules and consumer awareness of synthetic additives and chemicals in food. This study was designed to evaluate anthocyanin content and biological activities of press residues from four caneberries: two raspberry (Rubus idaeus, cv. 'Meeker' (RM) and 'Willamette' (RW)) and two blackberry (Rubus fruticosus, cv. 'Thornfree' (BT) and 'Čačanska bestrna' (BC)) cultivars.
  
  
  RESULTS
  Analysis by high-performance liquid chromatography-diode array detection-electrospray ionization-tandem mass spectrometry identified cyanidin glycosides in all press residues, cyanidin 3-glucoside being prevalent in BC (1360.6 mg kg(-1)) and BT (1397.7 mg kg(-1)), and cyanidin 3-sophoroside in RM (349.2 mg kg(-1) ) and RW (581.0 mg kg(-1)). Antioxidant capacity (AC), evaluated by ABTS (2,2'-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) assay, reducing power (RP) and α-glucosidase inhibitory potential (α-GIP) was higher in blackberry press residues. Total anthocyanin content was in good correlation with AC (r = 0.953; P < 0.05), RP (r = 0.993, P < 0.01) and α-GIP (r = 0.852, P < 0.15).
  
  
  CONCLUSIONS
  This study has revealed the potential for valorization of juice production byproducts for further industrial use as a rich source of bioactive compounds and natural colourants (mainly anthocyanins). Also, they can provide health-promoting effects beyond their general organoleptic acceptance in food product development.
authors.affiliation: Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia.
authors.forename: Vesna Tumbas
authors.initials: VT
authors.lastname: Šaponjac
authors.forename: Amadeo
authors.initials: A
authors.lastname: Gironés-Vilaplana
authors.forename: Sonja
authors.initials: S
authors.lastname: Djilas
authors.forename: Pedro
authors.initials: P
authors.lastname: Mena
authors.forename: Gordana
authors.initials: G
authors.lastname: Cetković
authors.forename: Diego A
authors.initials: DA
authors.lastname: Moreno
authors.forename: Jasna
authors.initials: J
authors.lastname: Canadanović-Brunet
authors.forename: Jelena
authors.initials: J
authors.lastname: Vulić
authors.forename: Slađana
authors.initials: S
authors.lastname: Stajčić
authors.forename: Milica
authors.initials: M
authors.lastname: Krunić
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000494:pharmacology*; D052160:Benzothiazoles / Q000378:metabolism; D003116:Color; D004032:Diet; D005505:Food Coloring Agents; D005511:Food Handling; D005638:Fruit / Q000737:chemistry*; D065089:Glycoside Hydrolase Inhibitors / Q000494:pharmacology*; D006801:Humans; D065856:Rubus / Q000737:chemistry*; D013045:Species Specificity; D013451:Sulfonic Acids / Q000378:metabolism
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D052160:Benzothiazoles; D005505:Food Coloring Agents; D065089:Glycoside Hydrolase Inhibitors; D013451:Sulfonic Acids; C002502:2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
keywords: anthocyanins; antioxidant; caneberry; natural colour; press residues; α-glucosidase inhibition