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Impact of different stages of juice processing on the anthocyanin, flavonol, and procyanidin contents of cranberries.
J Agric Food Chem 2011; 59(9):4692-8JA

Abstract

Juice is the most common form in which cranberries are consumed; however there is limited information on the changes of polyphenolic content of the berries during juice processing. This study investigated the effects of three different pretreatments (grinding plus blanching; only grinding; only blanching) for cranberry juice processing on the concentrations of anthocyanins, flavonols, and procyanidins throughout processing. Flavonols and procyanidins were retained in the juice to a greater extent than anthocyanins, and pressing resulted in the most significant losses in polyphenolics due to removal of the seeds and skins. Flavonol aglycones were formed during processing as a result of heat treatment. Drying of cranberry pomace resulted in increased extraction of flavonols and procyanidin oligomers but lower extraction of polymeric procyanidins. The results indicate that cranberry polyphenolics are relatively stable during processing compared to other berries; however, more work is needed to determine their fate during storage of juices.

Authors+Show Affiliations

Department of Food Science, University of Arkansas, Fayetteville, Arkansas 72703, United States.No affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Studies
Journal Article

Language

eng

PubMed ID

21438531

Citation

White, Brittany L., et al. "Impact of Different Stages of Juice Processing On the Anthocyanin, Flavonol, and Procyanidin Contents of Cranberries." Journal of Agricultural and Food Chemistry, vol. 59, no. 9, 2011, pp. 4692-8.
White BL, Howard LR, Prior RL. Impact of different stages of juice processing on the anthocyanin, flavonol, and procyanidin contents of cranberries. J Agric Food Chem. 2011;59(9):4692-8.
White, B. L., Howard, L. R., & Prior, R. L. (2011). Impact of different stages of juice processing on the anthocyanin, flavonol, and procyanidin contents of cranberries. Journal of Agricultural and Food Chemistry, 59(9), pp. 4692-8. doi:10.1021/jf200149a.
White BL, Howard LR, Prior RL. Impact of Different Stages of Juice Processing On the Anthocyanin, Flavonol, and Procyanidin Contents of Cranberries. J Agric Food Chem. 2011 May 11;59(9):4692-8. PubMed PMID: 21438531.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of different stages of juice processing on the anthocyanin, flavonol, and procyanidin contents of cranberries. AU - White,Brittany L, AU - Howard,Luke R, AU - Prior,Ronald L, Y1 - 2011/04/05/ PY - 2011/3/29/entrez PY - 2011/3/29/pubmed PY - 2011/8/30/medline SP - 4692 EP - 8 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 59 IS - 9 N2 - Juice is the most common form in which cranberries are consumed; however there is limited information on the changes of polyphenolic content of the berries during juice processing. This study investigated the effects of three different pretreatments (grinding plus blanching; only grinding; only blanching) for cranberry juice processing on the concentrations of anthocyanins, flavonols, and procyanidins throughout processing. Flavonols and procyanidins were retained in the juice to a greater extent than anthocyanins, and pressing resulted in the most significant losses in polyphenolics due to removal of the seeds and skins. Flavonol aglycones were formed during processing as a result of heat treatment. Drying of cranberry pomace resulted in increased extraction of flavonols and procyanidin oligomers but lower extraction of polymeric procyanidins. The results indicate that cranberry polyphenolics are relatively stable during processing compared to other berries; however, more work is needed to determine their fate during storage of juices. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21438531/Impact_of_different_stages_of_juice_processing_on_the_anthocyanin_flavonol_and_procyanidin_contents_of_cranberries_ L2 - https://dx.doi.org/10.1021/jf200149a DB - PRIME DP - Unbound Medicine ER -