It is well established that phenolic compounds from plant sources impact readouts of cell health such as reduced radical and reactive oxygen species. However, it is unclear if specific phenolic structures impact other cellular processes or proteins, such as the evolutionary conserved deacetylase Sirtuin 1 (SIRT1), and if phenolic combinations interact synergistically to do so. We observed that structurally diverse haskap berry phenolics (caffeic acid, cyanidin, kaempferol-3-O-glucoside, and gentisic acid) differentially impacted normal primary human fibroblast growth, which has been linked to SIRT1. These results were consistent with previous work from our lab indicating that haskap phenolic extracts/fractions impact human cell growth via SIRT1-dependent mechanisms. Therefore, we furthered the investigation into SIRT1 and phenolic structure and observed that the individual phenolics or their combinations had no observable impact on SIRT1 transcript abundance or cellular localization. We also observed that select phenolics decreased SIRT1 protein abundance and increased SIRT1 activity. The catechol-containing phenolics outperformed those that lack a catechol group, indicating potential structure-dependent impact(s). Potential synergy between the specific phenolics analyzed was observed in Western blot, and potential antagonism was identified in the SIRT1 activity assay. Results were concomitant with the presence of different phenolic structures, phenolic combinations, and cell type (sex and/or individual differences). These results highlight the possible significance of the catechol structure and indicate that phenolics have the potential to impact cell processes, which the authors hypothesize to be due to mechanisms that are independent of antioxidant activity.

It is generally accepted that dietary phenolics from fruits are of significant importance to human health. Unfortunately, there is minimal published data on how differences in phenolic structure(s) impact biological pathways at cellular and molecular levels. We observed that haskap berry extracts isolated with ethanol:formic acid:water or phenolic subclass fractions separated using different concentrations of ethanol (40% and 100%) impacted cell growth in a positive manner. All fractions and extracts significantly increased population doubling times. All extracts and fractions reduced intracellular free radicals; however, there were differences in these effects, indicating different abilities to scavenge free radicals. The extracts and fractions also exhibited differing impacts on transcripts encoding the antioxidant enzymes (CAT, SOD1, GPX1, GSS and HMOX1) and the phosphorylation state of nuclear factor-κB (NF-κB). We further observed that extracts and fractions containing different phenolic structures had divergent impacts on the mammalian target of rapamycin (mTOR) and sirtuin 1 (SIRT1). siRNA-mediated knockdown of SIRT1 transcripts demonstrated that this enzyme is key to eliciting haskap phenolic(s) impact on cells. We postulate that phenolic synergism is of significant importance when evaluating their dietary impact.

Phenolic extracts from five Saskatoon, Saskatchewan, bred and grown haskap berry varieties (Aurora, Blizzard, Honey Bee, Indigo Gem, and Tundra) were characterized via liquid chromatography with photodiode array detection (HPLC-PDA) and mass spectrometry (HPLC-MS/MS). Tundra had the highest phenolic content (727.0 mg/100 g FW) while Indigo Gem had the highest anthocyanin content (447.8 mg/100 g FW). HPLC-MS/MS identified two previously unreported anthocyanins (Tundra variety): delphinidin-sambubioside and a peonidin-pentoside. Fruit extracts were fractionated to produce an anthocyanin rich (40% ethanol) and flavanol/flavonol rich (100% ethanol) fraction. This process affords the ability to isolate/concentrate specific subclasses for nutraceutical applications. High in vitro radical scavenging was observed for all haskap phenolic extracts. An extract from the Tundra variety delayed borage oil oxidation more effectively than commercial antioxidants (BHT and Rosamox). These results show the high phenolic content of these haskaps along with their capacity for radical scavenging/delaying lipid oxidation, indicating potential commercial value.

Total phenolic chromatographic indices (TPCI) of three commercially grown saskatoon berry varieties and a pomace from commercial juice production were determined. Northline was shown to have the highest TPCI of 504.2 mg/100 g FW. These results agreed with total phenolic content results for these varieties. The TPCI of the commercial pomace was 404.2 mg/100 g pomace indicating that a significant concentration of phenolics were present in this co-product, showing the commercial relevance of this material. A phenolic rich extract (PRE; 500 ppm) of the Northline variety was compared to BHT (0.02% w:w) and Rosamox (0.2% w:w) for delaying the oxidation of borage oil via rancimat analysis. Induction times were 1.46 h (borage oil), 1.44 h (Rosamox), 2.18 h (BHT), and 2.42 h (PRE), which was a similar to 65% delay in the oxidation of borage oil. These results clearly support the value of this material as an antioxidant ingredient in foods, pharmaceuticals, nutriceuticals and cosmetics.

The ability to detect the undeclared addition of a juice of lesser economic value to one of higher value (juice-tojuice debasing) is a particular concern between apple and pear juices due to similarities in their major carbohydrate/polyol profiles. Fingerprint compounds for the detection of this type of adulteration were identified in both commercial apple and pear juices by HPLC-PDA, were isolated chromatographically, and structurally identified by LC-MS/MS. The apple juice fingerprint was identified as 4-O-p-coumarylquinic acid and two pear compounds as isorhamnetin-3-O-rutinoside and abscisic acid. Additionally, the HPLC-PDA profile of pear juices in combination with pear fingerprint compounds including arbutin could be used to identify samples originating from China versus those from other geographical locations.

Due to their popularity, apple and pear juices are an important contributor of phenolics to the human diet. Many different and often contradictory studies on the phenolic content of apples and pears and their juices exist in literature. Therefore, the overarching goal of this work was to examine the phenolic profile and antioxidant capacity of a database (n = 56) of commer cially produced apple and pear juices representing the major world producing regions. The mean and standard deviation Total Phenolic Content (TPC) of the commercial pear juice samples was 246.4 ± 45.1 ppm Gallic Acid Equivalents (GAE). The mean and standard deviation TPC of the commercial apple juice samples was 294.7 ± 128.2 ppm GAE, and this mean value was not significantly different than that observed for pear juice (p-value > 0.05). In addition, changes in the phenolic profile of pear juice as a function of commercial processing conditions was examined chromatographically. reagent

Chlorogenic acids are among the most abundant phenolics found in the human diet. Of these, the mono-caffeoylquinic acids are the predominant phenolics found in fruits, such as apples and pears, and products derived from them. In this research, a comprehensive study of the electrospray ionization (ESI) tandem mass spectrometric (MS/MS) dissociation behavior of the three most common mono-caffeoylquinic acids, namely 5-O-caffeoylquinic acid (5-CQA), 3-O-caffeoylquinic acid (3-CQA) and 4-O-caffeoylquinic acid (4-CQA), were determined using both positive and negative ionization. All proposed structures of the observed product ions were confirmed with second-generation MS(3) experiments. Similarities and differences between the dissociation pathways in the positive and negative ion modes are discussed, confirming the proposed structures and the established MS/MS fingerprints. MS/MS dissociation was primarily driven via the cleavage of the ester bond linking the quinic acid moiety to the caffeic acid moiety within tested molecules. Despite being structural isomers with the same m/z values and dissociation behaviors, the MS/MS data in the negative ion mode was able to differentiate the three isomers based on ion intensity for the major product ions, observed at m/z 191, 179 and 173. This differentiation was consistent among various MS instruments. In addition, ESI coupled with high-field asymmetric waveform ion mobility spectrometry-mass spectrometry (ESI-FAIMS-MS) was employed for the separation of these compounds for the first time. By combining MS/MS data and differential ion mobility, a method for the separation and identification of mono-caffeoylquinic in apple/pear juice samples was developed with a run time of less than 1 min. It is envisaged that this methodology could be used to identify pure juices based on their chlorogenic acid profile (i.e., metabolomics), and could also be used to detect juice-to-juice adulteration (e.g., apple juice addition to pear juice).

Palm starches have been used for staple food in many places throughout South East Asia. The limited information about their properties has limited their application in food and other industrial uses. This study was aimed to characterize the physicochemical properties of different palm starches as potential sources of food and industrial application. Two sago (Metroxylon rumphii, I and II) starch samples and one ―sago baruk‖ (Arenga microcarpa) starch sample were obtained from several starch processors in Sangihe, North Sulawesi. One sago (M. sagu), one sugar palm (A. pinnata II) and one cassava starch samples were obtained from a small commercial plant in Bogor. One sugar palm (A. pinnata I) starch sample was processed following the traditional method from a tree in Tomohon North Sulawesi. Each sample was sun dried after purchase in order to reduce the moisture content. A commercial corn starch (Best Foods Canada Inc, Etobicoke, Canada) sample was purchased from a grocery store in Canada. The chemical analysis showed that the protein and lipids content of palm starch were similar to cassava, but lower than corn starch. Palm and cassava starches were higher in dietary fiber than corn starch. Palm starch samples were higher in ash content than corn and cassava starch. This difference was almost likely due to the limit processing of these samples when compared to corn. Amylose content was higher in all palm starches than that in corn and cassava starches. Palm starch granules were larger than cassava and corn starch granules. The Arenga pinnata starch granules were large (12-70 um) and had an elongated shape, whereas, A. microcarpa and Metroxylon were medium (12-50 um) and oval or egg shaped. Some holes were observed for some palm starch samples. Brabender viscosity of A. pinnata starch samples were higher than that for cassava and corn starch samples. Variability in viscosity profiles among palm starch samples could have been due to the processing which resulted in chemical and physical alteration in the starch granules. The results indicated that palm starches especially starch from A. pinnata have several unique properties that could have special applications in food and other industrial uses. e ABSTRAK Karakterisasi Beberapa Sifat Fisikokimia dari Enam Pati Palma Indonesia Pati palma telah digunakan sebagai maknan pokok di banyak tempat di seluruh Asia Tenggara. Keterbatasan informati tentang sifat sifatnya telah membatasi penggunaan mereka dalam makanan dan industrilainnya. Penelitian ini ditujukan pada sifat sifat fisikokimia dari berbagai pati palma sebagai bahan baku untuk makanan dan industri. Dua jenis sampel pati sagu (Metroxylon rumphii, I dan II) dan satu sampel pati sagu baruk (Arenga microcarpa) didapat dari beberapa pengolah pati di Sangihe, Sulawesi Utara. Satu sampel pati sagu (M. sagu), satu sampel pati aren (A. pinnata II) dan satu sampel pati ubi kayu diperoleh dari satu pabrik pengolahan komersial pati di Bogor. Satu sampel pati aren (A. pinnata I) diolah mengikuti cara tradisional dari sebuah pohon di Tomohon, Sulawesi Utara. Masing masing sampel dijemur di panas matahari untuk mengurangi kadar air. Satu sampel pati jagung (Best foods Canada Inc. Etobicoke, Canada) diperoleh dari sebuah toko di Kanada. Analisa kimia menunjukan bahwa kandungan protein dan lemak dari pati palma adalah sama dengan yang dari ubi kayu, tetapi lebih rendah dari pati jagung. Pati palma dan ubi kayu mengandung serat makanan yang lebih tinggi dari pati jagung. Kandungan abu dari pati palma lebih tinggi dari yang dari jagung dan ubi kayu. Perbedaan perbedaan ini mungkin lebih disebabkan oleh keterbatasan intensitas pengolahan bahan pati palma dibandingkan dengan pada pati jagung. Kandungan amilosa dalam pati palma lebih tinggi dari dalam pati jagung dan ubi kayu. Granula pati palma lebih besar dibandingkan dengan pati jagung maupun ubi kayu. Butiran pati aren berukuran besar (12-70 um) dan mempunyai bentuk yang memanjang, sedangkan butiran pati sagu baruk maupun sagu berukuran sedang (12-50 um) dan berbentuk oval atau seperti telur. Beberapa lobang terlihat pada butiran pati palma. Viskositas Brabender dari pati aren lebih tinggi dari viskositas pati jagung dan ubi kayu. Variabilitas dalam profil viskositas diantara pati palma kemungkinan berhubungan dengan pengolahan yang menghasilkan perubahan kimia dan fisika dari butiran pati. Hasil hasil penelitian menunjukan bahwa pati palma, khususnya pati aren memiliki beberapa sifat khusus yang dapat dimanfaatkan untuk penggunaan yang khusus dalam makanan dan industri lainnya. Kata kunci : Pati, palma, aren, sagu, komposisi proximat, amilosa, viskoamilograf

The effect of enzyme treatment and processing on the oligosaccharide profile of commercial pear juice samples was examined by high performance anion exchange chromatography with pulsed amperometric detection and capillary gas chromatography with flame ionization detection. Industrial samples representing the major stages of processing produced with various commercial enzyme preparations were studied. Through the use of commercially available standards and laboratory scale enzymatic hydrolysis of pectin, starch and xyloglucan; galacturonic acid oligomers, glucose oligomers (e.g., maltose and cellotriose) and isoprimeverose were identified as being formed during pear juice production. It was found that the majority of polysaccharide hydrolysis and oligosaccharide formation occurred during enzymatic treatment at the pear mashing stage and that the remaining processing steps had minimal impact on the carbohydrate-based chromatographic profile of pear juice. Also, all commercial enzyme preparations and conditions (time and temperature) studied produced similar carbohydrate-based chromatographic profiles.

Highly acid-sensitive Bifidobacterium adolescentis (ATCC 15703) cells were entrapped in pea, soy, faba, and lentil protein-alginate capsules and subjected to challenge studies in synthetic gastric juice (SGJ, pH 2.5/37°C) and intestinal fluids (SIF, pH 6.5/37°C). B. adolescentis cells trapped in pea, soy, faba, and lentil protein-alginate capsules showed 1.9, 3.3, 5.1, and 5.5 log reductions in cell numbers, respectively after a 2 h challenge. Release of encapsulated B. adolescentis cells in SIF over 3 h indicated that after the first 10 min, almost all cells were released, regardless of the wall material. Storage of pea protein-based capsules was also tested in commercial orange, pineapple, and white grape juices at 4 and 22°C for a 6-week duration. Encapsulated B. adolescentis cells survived in pineapple and white grape juice, but not in orange juice.

The physical properties of lentil protein-based maltodextrin microcapsules with entrapped flaxseed oil was investigated using native (n-LPI) and pre-treated (heated, un-hydrolyzed (u-LPI); and heated, hydrolyzed (h-LPI)) lentil proteins and as a function of oil load (10, 20 and 30% of total solids). Specifically, the moisture, water activity, surface oil and entrapment efficiency (EE) were assessed, along with droplet size and emulsion morphology of all formulations. Moisture (<6%) and water activity (<0.2) of all capsules were characteristics of dried powder ingredients. Light microscopy imaging of the emulsions, revealed that the h-LPI had slightly larger oil droplets than the n-LPI and u-LPI, which both appeared similar. Findings were confirmed by light scattering, where droplet sizes were 6.7, 4.2 and 4.2μm for the h-LPI, u-LPI and n-LPI stabilized emulsions, respectively. Overall capsules prepared from h-LPI showed significantly higher surface oil and lower EE than both the n-LPI and u-LPI materials. Furthermore, as the oil content increased, overall surface oil became higher and EE became lower. Based on testing, capsules prepared using n-LPI with 10% oil loading was found to have the lowest surface oil content (~3.7%) and highest EE (~62.8%) for all formulations, and was subjected to an oxidative storage stability test over a 30d period vs. free oil. The encapsulation process proved to be effective at lowering the production of primary and secondary oxidative products than free oil.

It is well established that a period of exposure to low temperature is required in order for temperate plants to achieve maximum freezing tolerance. During the cold acclimation process a large number of biophysical, biochemical and molecular changes occur that enable the plant to survive at below freezing temperatures. These include the alteration of carbohydrate and protein accumulation profiles, resulting large quantities of soluble sugars and cold induced stress proteins (dehydrins) thought to function in a cryoprotective role. When fully cold acclimated plants are exposed to warm temperatures (de-acclimation) a rapid turnover of these carbohydrates and proteins occurs, resulting in a plant that no longer possesses an elevated level of freezing tolerance. In certain species, re-exposure to cold acclimating temperatures (re-acclimation) results in re-accumulation of carbohydrates and proteins with a synergistic impact on freezing tolerance. In canola (Brassica napus L), a full recovery of freezing tolerance is observed upon re-acclimation in both spring and winter cultivars. In contrast, the re-acclimation of winter wheat (Triticum aestivum L.) results in only a 39% recovery of freezing tolerance. Upon further analysis it was revealed that wheat does not accumulate carbohydrates during the re-acclimation period. While certain dehydrins also accumulate during re-acclimation, there is no clear relationship with freezing tolerance and we suggest it is the interaction of these proteins with soluble carbohydrates that is responsible for the development of freezing tolerance during re-acclimation. The role of vernalization in these processes is also discussed. (C) 2014 Elsevier B.V. All rights reserved.

Pear juice is predominately composed of carbohydrates/polyols (>95% of the total soluble solids), making it susceptible to adulteration by the addition of less expensive commercial sweeteners. In this research, the major carbohydrate and polyol (fructose, glucose, sucrose, and sorbitol) content of 32 pure pear juices representing five world producing regions and three years of production was determined. Additionally, methods employing oligosaccharide profiling to detect the debasing of these samples with four commercial sweeteners (HFCS 55 and 90, TIS, and HIS) were developed using capillary gas chromatography with flame ionization detection (CGC-FID) and high-performance liquid chromatography with pulsed amperometric detection (HPAE-PAD). Detection limits for the four commercial sweeteners ranged from 0.5 to 5.0% (v/v). In addition, the developed CGC-FID method could be used to (a) detect the addition of pear to apple juice via arbutin detection and (b) determine if a pear juice was produced using enzymatic liquefaction via the presence of O-β-d-glucopyranosyl-(1→4)-d-glucopyranose (cellobiose), all within a single chromatographic analysis.

The physicochemical and emulsifying properties of legume protein isolates prepared from chickpea (CPI), faba bean (FPI), lentil (LPI) and soy (SPI) were investigated in the presence and absence of genipin. Solubility was highest for CPI (~94 %), followed by LPI (~90 %), FPI (~85 %) and SPI (~50 %). Surface characteristics revealed similar zeta potentials (~ − 47 mV) for CPI, LPI and FPI, but lower for SPI (~ − 44 mV). Contrastingly, surface hydrophobicity was greatest for CPI (~137 arbitrary units, AU), followed by SPI/LPI (~70 AU) and FPI (~24 AU). A significant (from 16.73 to ~8.42 mN/m) reduction in interfacial tension was observed in canola oil–water mixtures in the presence of non-crosslinked legume protein isolates. The extent of legume protein isolate-genipin crosslinking was found to be similar for all isolates. Overall, creaming stability increased in the presence of genipin, with maximum stability observed for SPI (65 %), followed by FPI (61 %), LPI (56 %) and finally CPI (50 %).

Bifidobacterium adolescentis (ATCC 15703) was entrapped within microcapsules prepared using 10.00% (w/w) chickpea protein isolates cross-linked with 0.20% (w/v) of genipin, or in the presence of 0.20% (w/v) alginate or κ-carrageenan. After 2h at pH2.0/25°C, B. adolescentis within the capsules prepared with genipin, alginate and κ-carrageenan were significantly (p<0.05) reduced from ~8.0–8.5logCFUmL−1 to 1.8, 4.6 and 3.6logCFUmL−1, corresponding to D-values of 43.36±7.50min, 25.75±0.47min, and 32.23±1.28min, respectively. The volume mean diameter of formed protein capsules prepared with genipin, alginate and κ-carrageenan was 749.5±2.3μm, 21.9±1.2μm and 838.5±31.3μm, respectively. Capsules <100μm in diameter do not adversely affect sensory attributes, therefore only the chickpea protein–alginate design was tested further. The effect of alginate concentration (0.05, 0.10 and 0.20%, w/w) added to chickpea protein capsules were investigated for their ability to protect B. adolescentis. After 2h at pH2.0/25°C, the viable cell numbers (logCFUmL−1) decreased from ~8.0 to ~5.7 (D-value of 77.99±6.93min), ~6.4 (D-value of 185.50±38.8min) and ~4.6 (D-value of 43.36±7.50min) for chickpea protein with capsules with 0.05%, 0.10% and 0.20% (w/w) alginate, respectively. The number of surviving free and entrapped B. adolescentis cells after incubation in synthetic gastric juice at pH2.5/37°C revealed that encapsulation with 10% of chickpea protein–0.1% of alginate improved survival by 5.5 times, with D-values of 106.31±17.03min (entrapped cells) versus 18.98±0.29 (free cells)) over 2h. The release of encapsulated B. adolescentis within simulated intestinal fluid at pH6.5⁄37°C over 3h indicated that after the first 5min, almost all of the entrapped B. adolescentis (~7.8logCFUmL−1) cells were released, yielding free cell counts of ~7.1logCFUmL−1, followed by no further release. Encapsulation of B. adolescentis within chickpea protein–alginate microcapsules using emulsion technology allows probiotics to be protected against a simulated gastrointestinal environment, indicating their potential use in food and/or medical applications. Findings from this study suggest that chickpea protein–alginate capsule designs could serve as a suitable probiotic carrier intended for food applications due to its size (<100μm) and ability to protect acid-sensitive microorganisms under simulated gastric conditions.

Entrapment of an acid-sensitive probiotic, Bifidobacterium adolescentis, within capsules comprised of biopolymer mixtures of chickpea, faba, lentil or pea protein isolates with alginate (AL) was developed and produced employing extrusion technology. Capsule size, colour and microstructure were assessed, along with the survival and release of B. adolescentis cells within synthetic stomach juice (SSJ) and synthetic intestinal fluid (SIF). Survival of free and entrapped B. adolescentis was also assessed in commercial yogurt products over time. Capsules were produced by extruding the biopolymer-probiotic solution through a needle into a calcium chloride cross-linking bath. Capsule size was initially examined as a function of needle gauge (16, 18, 19, 23 and 27G) yielding mean diameters ranging from 2.79 (16G) to 1.23 mm (27G). All subsequent capsule designs were based on extrusion through an 18G needle (mean diameter of 2.23 mm). Capsule colour and microstructure (internal and external) varied amongst the four different protein–AL formulations. All capsule designs showed improved probiotic survival relative to free cells within SSJ, where entrapped cells (~ 8.5 log CFU/g of capsules) experienced an average 2.25 log10 CFU/mL reduction in viable cell number after 2 h, as opposed to free cells which did not survive (< 1.0 log10 CFU/mL) beyond 1 h of SSJ exposure. All capsule designs showed an initial burst-release of ~ 5.2 log10 CFU/mL immediately after SIF exposure, followed by a more gradual cell release, releasing 6.2 log10 CFU/mL after 2 h. Shelf life studies using yogurt (plain) as a model product over a 30 d incubation period at 4 °C demonstrated that entrapped cells underwent a ~ 3.0 log10 CFU/mL reduction in viable cell number for all capsule designs, relative to free cells which experienced a reduction of ~ 8.0 log10 CFU/mL within the first 7 d. These results show that legume protein–AL capsules demonstrate promise for the encapsulation, protection and release of probiotics such as B. adolescentis as a supplement and/or food ingredient.

Flaxseed oil was microencapsulated, employing a wall material matrix of either chickpea (CPI) or lentil protein isolate (LPI) and maltodextrin, followed by freeze-drying. Effects of oil concentration (5.3-21.0%), protein source (CPI vs. LPI) and maltodextrin type (DE 9 and 18) and concentration (25.0-40.7%), on both the physicochemical characteristics and microstructure of the microcapsules, were investigated. It was found that an increase in emulsion oil concentration resulted in a concomitant increase in oil droplet diameter and microcapsule surface oil content, and a decrease in oil encapsulation efficiency. Optimum flaxseed oil encapsulation efficiency (∼83.5%), minimum surface oil content (∼2.8%) and acceptable mean droplet diameter (3.0 μm) were afforded with 35.5% maltodextrin-DE 9 and 10.5% oil. Microcapsules, formed by employing these experimental conditions, showed a protective effect against oxidation versus free oil over a storage period of 25 d at room temperature.

Flaxseed oil was microencapsulated employing a wall material matrix of either chickpea (CPI) or lentil protein isolate (LPI) and maltodextrin using a benchtop spray dryer. Effects of emulsion formulation (oil, protein and maltodextrin levels) and protein source (CPI vs LPI) on the physicochemical characteristics, oxidative stability, and release properties of the resulting capsules were investigated. Microcapsule formulations containing higher oil levels (20% oil, 20% protein, 60% maltodextrin) were found to have higher surface oil and lower encapsulation efficiencies. Overall, LPI-maltodextrin capsules gave higher flaxseed oil encapsulation efficiencies (∼88.0%) relative to CPI-maltodextrin matrices (∼86.3%). However, both designs were found to provide encapsulated flaxseed oil protection against oxidation over a 25 d room temperature storage study relative to free oil. Overall, ∼37.6% of encapsulated flaxseed oil was released after 2 h under simulated gastric fluid, followed by the release of an additional ∼46.6% over a 3 h period under simulated intestinal fluid conditions.

Green, R. C. and Low, N. H. 2013. Physicochemical composition of buffaloberry ( Shepherdia argentea ), chokecherry ( Prunus virginiana ) and sea buckthorn ( Hippophae rhamnoides ) fruit harvested in Saskatchewan, Canada. Can. J. Plant Sci. 93: 1143–1153. There is increasing interest in the commercialization of native fruits for utilization as foods and medicinal extracts. This study was undertaken to determine the physicochemical properties of buffaloberry (Shepherdia argentea), chokecherry (Prunus virginiana) and sea buckthorn (Hippophae rhamnoides) fruit grown in Saskatchewan. The physicochemical analyses of samples of each of these fruits included carbohydrate content, CIELAB color values, organic acid composition, pH, percent seed weight, phenolic compound content, soluble solids content, total titratable acidity (TTA) and proximate composition (ash, fibre, lipid, moisture and protein). Buffaloberry was found to contain high TTA and was especially high in ascorbic acid at 209±37 mg 100 g−1fruit, fresh weight basis. Chokecherry contained high levels of anthocyanin at 237±41 mg 100 g−1fruit, fresh weight basis. The results of this study suggest all of these native fruits possess compounds important to the human diet.