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Anthocyanins, antioxidative, and antimicrobial properties of American cranberry (Vaccinium macrocarpon Ait.) and their press cakes.
J Food Sci 2009; 74(2):C157-61JF

Abstract

Amounts of total phenolics, anthocyanins, and ascorbic acid in 4 American cranberry varieties harvested at 4 stages of maturity were measured. The larger amount of phenolic compounds was found in berries of "Black Veil" cultivar (504 mg/100 g) at II stage of maturity. Significantly larger amounts of anthocyanins were determined in the overripe berries of the cultivars "Ben Lear" and "Black Veil." The amount of ascorbic acid in berries increased during ripening from I to III stage, and slightly decreased in the overripe berries. The biggest quantities of ascorbic acid were found in the ripe berries of "Ben Lear" cultivar (15.8 mg/100 g). The distribution of anthocyanins pigments was determined by HPLC-UV/MS in mature berries. The composition of individual anthocyanins in berries was quite similar in all the studied cranberry cultivars. While skins of cranberries are rich in anthocyanins and other phenolic compounds, the extracts of the by-products of cranberries juice-berry cakes, were analyzed and obtained results were compared with the properties of extracts made from whole berries. The anthocyanins and total phenolics content, radical scavenging activity, antimicrobial activity of the whole berries, and their press cakes extracts were measured. All investigated extracts from berries and their press cakes showed good radical scavenging activity and revealed antimicrobial properties. It was found that Bacillus cereus (ATCC 10876) and Micrococcus luteus (ATCC 9341) were the most sensitive among 10 tested Gram-negative and Gram-positive bacteria.

Authors+Show Affiliations

Lithuanian Inst of Horticulture, Babtai, Lithuania.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19323730

Citation

Viskelis, P, et al. "Anthocyanins, Antioxidative, and Antimicrobial Properties of American Cranberry (Vaccinium Macrocarpon Ait.) and Their Press Cakes." Journal of Food Science, vol. 74, no. 2, 2009, pp. C157-61.
Viskelis P, Rubinskiene M, Jasutiene I, et al. Anthocyanins, antioxidative, and antimicrobial properties of American cranberry (Vaccinium macrocarpon Ait.) and their press cakes. J Food Sci. 2009;74(2):C157-61.
Viskelis, P., Rubinskiene, M., Jasutiene, I., Sarkinas, A., Daubaras, R., & Cesoniene, L. (2009). Anthocyanins, antioxidative, and antimicrobial properties of American cranberry (Vaccinium macrocarpon Ait.) and their press cakes. Journal of Food Science, 74(2), pp. C157-61. doi:10.1111/j.1750-3841.2009.01066.x.
Viskelis P, et al. Anthocyanins, Antioxidative, and Antimicrobial Properties of American Cranberry (Vaccinium Macrocarpon Ait.) and Their Press Cakes. J Food Sci. 2009;74(2):C157-61. PubMed PMID: 19323730.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanins, antioxidative, and antimicrobial properties of American cranberry (Vaccinium macrocarpon Ait.) and their press cakes. AU - Viskelis,P, AU - Rubinskiene,M, AU - Jasutiene,I, AU - Sarkinas,A, AU - Daubaras,R, AU - Cesoniene,L, PY - 2009/3/28/entrez PY - 2009/3/28/pubmed PY - 2009/7/31/medline SP - C157 EP - 61 JF - Journal of food science JO - J. Food Sci. VL - 74 IS - 2 N2 - Amounts of total phenolics, anthocyanins, and ascorbic acid in 4 American cranberry varieties harvested at 4 stages of maturity were measured. The larger amount of phenolic compounds was found in berries of "Black Veil" cultivar (504 mg/100 g) at II stage of maturity. Significantly larger amounts of anthocyanins were determined in the overripe berries of the cultivars "Ben Lear" and "Black Veil." The amount of ascorbic acid in berries increased during ripening from I to III stage, and slightly decreased in the overripe berries. The biggest quantities of ascorbic acid were found in the ripe berries of "Ben Lear" cultivar (15.8 mg/100 g). The distribution of anthocyanins pigments was determined by HPLC-UV/MS in mature berries. The composition of individual anthocyanins in berries was quite similar in all the studied cranberry cultivars. While skins of cranberries are rich in anthocyanins and other phenolic compounds, the extracts of the by-products of cranberries juice-berry cakes, were analyzed and obtained results were compared with the properties of extracts made from whole berries. The anthocyanins and total phenolics content, radical scavenging activity, antimicrobial activity of the whole berries, and their press cakes extracts were measured. All investigated extracts from berries and their press cakes showed good radical scavenging activity and revealed antimicrobial properties. It was found that Bacillus cereus (ATCC 10876) and Micrococcus luteus (ATCC 9341) were the most sensitive among 10 tested Gram-negative and Gram-positive bacteria. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/19323730/Anthocyanins_antioxidative_and_antimicrobial_properties_of_American_cranberry__Vaccinium_macrocarpon_Ait___and_their_press_cakes_ L2 - https://doi.org/10.1111/j.1750-3841.2009.01066.x DB - PRIME DP - Unbound Medicine ER -