Comparison of health-relevant flavonoids in commonly consumed cranberry products

The human health benefits from consumption of cranberry products have been associated with the fruits' unique flavonoid composition, including a complex profile of anthocyanins and proanthocyanidins. However, when processed by techniques such as pressing, canning, concentrating, or drying, a number of these natural components may be compromised or inactivated due to physical separation, thermal degradation, or oxidation. Fresh cranberries were compared to freeze-dried berries and individual fruit tissues (skin and peeled fruit). Products examined included cranberry juices (commercial and prepared from concentrate), cranberry sauces (commercial and homemade), and sweetened-dried cranberries (commercial). Freeze-drying resulted in no detectable losses of anthocyanins or proanthocyanidins from cranberry fruits. Anthocyanins were localized in the skin. Proanthocyanins were higher in the skin than in the flesh, with the exception of procyanidin A-2 dimer which was concentrated in the flesh. Anthocyanins were significantly higher in not-from-concentrate juice than in reconstituted juice from concentrate (8.3 mg and 4.2 mg/100 mL, respectively). Similarly, proanthocyanidins were markedly higher in not-from-concentrate juice compared to juice from concentrate (23.0 mg and 8.9 mg/100 mL, respectively). Homemade sauce contained far higher anthocyanins and proanthocyanidins (15.9 and 87.9 mg/100 g, respectively) than canned sauces processed with whole berries (9.6 and 54.4 mg/100 g, respectively) or jelled-type (1.1 and 16 mg/100 g, respectively). Sweetened-dried cranberries were quite low in anthocyanins (7.9 mg/100 g), but they still retained considerable proanthocyanidins (64.2 mg/100 g). Commercially processed products contained significantly lower levels of polyphenols as compared to fresh and home-processed preparations. Anthocyanins were more sensitive to degradation than proanthocyanidins. Practical Application: As cranberry juices and other products are increasingly consumed for their recognized health benefits (including prophylaxis against urinary tract infection), it is relevant to consider how various degrees of commercial and home processing can alter innate levels of the biologically active flavonoids (especially anthocyanins and proanthocyanidins) characteristic to the intact fruits.     

Antioxidant activities and bioactive components in some berries

The objective of this study was to evaluate the antioxidant and binding effects of gooseberry, a less-studied berry, and to compare with blueberry and cranberry in the model of interaction with human serum albumin (HSA). The relationship between the scavenging properties of dietary polyphenols of the selected berries and their affinities for HSA were investigated by fluorescence analysis. In order to perform the extraction and identification of the antioxidants present in the samples, different types of extraction solvents were used, such as water, ethyl acetate, and diethyl ether. The polyphenols, tannins, anthocyanins and ascorbic acid contents, and the total antioxidant capacities (TACs) of the berry extracts were assessed by using ESI–MS, FTIR, and radical scavenging assays. The contents of bioactive compounds and the levels of TACs in water extracts differed significantly and were the highest in water extracts in comparison with other extracts in all the investigated berries (P < 0.05). Gooseberry water extracts contained: polyphenols (mg GAE/g DW)—5.37 ± 0.6, tannins (mg CE/g DW)—0.71 ± 0.2, anthocyanins (mg CGE/g DW)—12.0 ± 1.2, ascorbic acid (mg AA/g DW)—5.15 ± 0.5, and TACs (μMTE/g DW) by ABTS and FRAP assays were 15.53 ± 1.6 and 6.51 ± 0.7, respectively. In conclusion, the bioactivity of gooseberry was lower than blueberries and cranberries. The antioxidant and binding properties of gooseberries in comparison with widely consumed blueberries and cranberries can be used as a new source for food supplementation.     

Ursolic acid and its esters: occurrence in cranberries and other Vaccinium fruit and effects on matrix metalloproteinase activity in DU145 prostate tumor cells

BACKGROUND: Ursolic acid and its cis‐ and trans‐3‐O‐p‐hydroxycinnamoyl esters have been identified as constituents of American cranberries (Vaccinium macrocarpon), which inhibit tumor cell proliferation. Since the compounds may contribute to berry anticancer properties, their content in cranberries, selected cranberry products, and three other Vaccinium species (V. oxycoccus, V. vitis‐idaea and V. angustifolium) was determined by liquid chromatography‐mass spectroscopy. The ability of these compounds to inhibit growth in a panel of tumor cell lines and inhibit matrix metalloproteinase (MMP) activity associated with tumor invasion and metastasis was determined in DU145 prostate tumor cells. RESULTS: The highest content of ursolic acid and esters was found in V. macrocarpon berries (0.460–1.090 g ursolic acid and 0.040–0.160 g each ester kg^?1 fresh weight). V. vitis‐idaea and V. angustifolium contained ursolic acid (0.230–0.260 g kg^?1), but the esters were not detected. V. oxycoccus was lowest (0.129 g ursolic acid and esters per kg). Ursolic acid content was highest in cranberry products prepared from whole fruit. Ursolic acid and its esters inhibited tumor cell growth at micromolar concentrations, and inhibited MMP‐2 and MMP‐9 activity at concentrations below those previously reported for cranberry polyphenolics. CONCLUSION: Cranberries (V. macrocarpon) were the best source of ursolic acid and its esters among the fruit and products tested. These compounds may limit prostate carcinogenesis through matrix metalloproteinase inhibition. Copyright © 2011 Society of Chemical Industry     

Static,Kinetic, and Isotherm Adsorption Performances of Macroporous Adsorbent Resins for Recovery and Enrichment of Bioactive Procyanidins from Cranberry Pomace

This study examined the ability of five Amberlite resins coupled with ultrasound‐assisted water extraction for the recovery and enrichment of bioactive procyanidins and total phenolics from cranberry pomace. Static adsorption showed that XAD‐7HP had the highest adsorption capacity for procyanidins (52.2 mg/g resin) and total phenolics (99.1 mg/g resin) whereas XAD‐761 had the lowest. Adsorption of procyanidins fitted better to pseudo‐second‐order kinetics than pseudo‐first‐order kinetics. Isotherm adsorption on XAD‐7HP suggested that Langmuir isotherm was a better model to describe the adsorption of procyanidins while Kemkin–Pyzhev equation was better for total phenolics based on higher coefficient of determinations (R²). Dynamic tests on XAD‐7HP suggested that the flow rate of 7 and 8 mL/min were the optimum conditions for adsorption and desorption of procyanidins, respectively. Measurements using HPLC revealed that adsorption increased the contents of procyanidins and total phenolics by 4.57‐ and 4.73‐folds, respectively, compared to the initial extracts. This research showed that Amberlite XAD‐7HP resin adsorption coupled with ultrasound‐assisted water extraction is an efficient method to separate and concentrate procyanidins from cranberry pomace.     

Vitamin C content in Latvian cranberries dried in convective and microwave vacuum driers

Cranberries belong to a group of evergreen dwarf shrubs or trailing vines in the genus Vaccinium subgenus Oxycoccus. Traditionally they grow in acidic bogs throughout the cooler parts of the world; when cultivated are grown on low trailing vines in great sandy bogs. The research focuses on the study of vitamin C changes in Latvia grown wild (Vaccinium oxycoccus L.) and cultivated (Vaccinium macrocarpon Ait.) cranberries during convective and microwave vacuum drying. Latvian wild cranberries and cultivated cranberry varieties ‘Early Black’, ‘Ben Lear’, ‘Stevens’, ‘Bergman’ and ‘Pilgrim’ from Kurzeme region harvested in 2010 were used for experiments. Mechanical and thermal pre-treatment of fresh berries was applied for better water evaporation in drying process. During experiments the berries were dried: in a convective air dryer by controlled hot air stream circulation velocity of 1.2 m s^-1 at temperature +50±2 °C. The berries were placed on the perforated sieve (diameter 0.185 m, diameter of holes – 0.002 m); the moisture content of dried berries was 9.0±0.1%. Following quality parameters were analysed during experiments: moisture content (oven-drying method) and vitamin C content (LVS EN 14130:2003). Experimentally it was ascertained that drying time of berries by various drying methods mainly depends on the pre-treatment manner. During the drying process moisture content of cranberries decreased from on average 86.94% to 9.00%, about ∼10.00 times. Vitamin C is the least stable of all vitamins and it can be easily degraded during processing and storage. The most harmful factors to vitamin C content are the presence of oxygen, prolonged heating in the air ambiance and exposure to light. The initial content of vitamin C in wild and cultivated fresh cranberries was differing, which mainly depends on varieties’ individuality. Current research proved that vitamin C content loss in cranberries processed by microwave vacuum drying method comparing with drying in convective cabinet type dryer was smaller.     

蔓越橘预防尿路感染机制及营养食品的开发

蔓越橘中含有多种酚类物质。蔓越橘提取物可预防动脉粥样硬化、心血管疾病,恢复血管弹性,消除眼疲劳改善视力,抗癌及增强心脏的功能。另外蔓越橘还具有治疗尿路感染的功效,蔓越橘中含有花青素,该物质可与细菌纤毛的外源性凝集素相接触,使细菌不能与细胞受体结合而随尿液流出,从而抑制耐药性及非耐药性大肠杆菌吸附到泌尿道壁,起到预防尿路感染的保健作用。目前国内已有几种蔓越橘营养性食品在市面上销售,如蔓越橘酿造酒、蛋糕曲奇、果味酸奶、果汁饮料等产品。本文主要从蔓越橘的营养成分与功能特性、蔓越橘预防尿路感染的机制和营养食品的开发这几方面进行概述。     

Effect of juice processing on cranberry antibacterial properties

The effects of the industrial juice process on the ability of neutralized cranberry samples and extracts (polar, apolar and anthocyanins) to inhibit the growth of Enterococcus faecium resistant to vancomycin (ERV), Escherichia coli O157:H7 EDL 933, E. coli ATCC 25922, Listeria monocytogenes HPB 2812, Pseudomonas aeruginosa ATCC 15442, Salmonella Typhimurium SL1344 and Staphylococcus aureus ATCC 29213 were investigated. The juice process appeared to have a general enhancing effect on the antibacterial properties of cranberry polar and anthocyanin extracts. The lowest minimum inhibitory concentrations (MICs) (1.80–7.0 μg phenol/well) were obtained when S. aureus, S. Typhimurium, and ERV were exposed to the juice concentrate. The growth of P. aeruginosa, L. monocytogenes, E. coli ATCC, and E. coli O157:H7 was not inhibited by the juice concentrate, but did show sensitivity (maximal tolerated concentrations of 0.007–0.4 μg phenol/well). The lowest MICs (22.6–90.5 μg phenol/well) for P. aeruginosa, S. aureus, S. Typhimurium, and ERV were observed when they were exposed to the cranberry anthocyanin extract obtained from cranberry pomace. The results also showed a negative effect of the juice process on the antibacterial properties of the cranberry apolar extracts: the one obtained from frozen cranberries was most efficient against P. aeruginosa, S. aureus, L. monocytogenes and S. Typhimirium (MIC of 45.50 μg phenol/well). The tested bacteria showed the greatest resistance toward the cranberry extracts obtained from the mash and the macerated and depectinized mash.     

Retention of Antioxidant Capacity of Vacuum Microwave Dried Cranberry

ABSTRACT: In this study, cranberries were dried by vacuum-microwave drying (VMD), freeze-drying (FD), or hot air-drying (AD), to compare the effects of different drying processes on both physical changes as well as the retention of bioactive components in dried samples. Total porosity (%) and average pore radius of dehydrated cranberries were greater using VMD compared to FD and AD (P < 0.05). Crude methanol cranberry powdered extracts were fractionated by solid phase extraction (SPE) into organic acid-, total phenolics-, anthocyanin-, or proanthocyanidin-enriched extracts, respectively. The chemical composition of the 60% acidified methanol fractions contained cyanidin-3-galactoside, cyanidin-3-arabinoside, peonidin-3-galactoside, and peonidin-3-arabinoside, as assessed by HPLC. Antioxidant activities of cranberry fractions were measured using chemical ORAC and ABTS methods. The 60% acidified methanol fraction had a significantly higher (P < 0.05) antioxidant potential than the other chemical fractions, which was largely attributed to the relatively higher anthocyanin content. In general, vacuum-microwave drying and freeze-drying resulted in similar retention of anthocyanins and antioxidant activity, which were both relatively higher (P < 0.05) than that recovered from cranberries dried by hot air drying.     

A preliminary evaluation of antioxidant compounds, reducing potential, and radical scavenging of pawpaw (Asimina tribloba) fruit pulp from different stages of ripeness

This study reports preliminary findings for total phenolics, flavonoids, ascorbic acid, reducing potential, and radical scavenging of pawpaw pulp extracts from underripe, ripe, and overripe fruits. Total phenolics were affected by ripeness {underripe = ripe > overripe}, as were flavonoids (ripe < underripe < overripe). Reducing potential and radical scavenging were highest in ripe pulp and lowest in overripe pulp. Total phenolics were positively correlated with reducing potential and radical scavenging. Storing pawpaws at 4 °C for 7 d prior to methanol extraction affected total phenolic levels, ascorbic acid, and flavonoids, but had no effect on reducing potential or radical scavenging. Cooking pawpaws prior to extraction did not decrease the reducing capacity or radical scavenging. Storing pawpaw pulp extracts at −18 °C for 300 d increased reducing potential and radical scavenging. Storing pulp at −18 °C for 300 d before extraction caused a fourfold increase in total phenolics and flavonoids. These results indicate that pawpaw pulp from varying ripeness levels is a potential source of natural phenolic and flavonoid antioxidants that could lead to the development of value-added products from pawpaw.     

Inhibition of Helicobacter pylori by Fermented Milk and Soymilk Using Select Lactic Acid Bacteria and Link to Enrichment of Lactic Acid and Phenolic Content

Ulcer-associated dyspepsia is caused by infection with Helicobacter pylori which is linked to the majority of peptic ulcers. Antibiotic treatment does not always inhibit or kill H. pylori with potential for antibiotic resistance. The objective of this study was to determine the potential of lactic acid bacterial fermented milk and soymilk products to inhibit H. pylori. All fermented product extracts had inhibitory potential, except for Lactobacillus bulgaricus fermented soymilk sample. Further, the addition of cranberry–chitosan oligosaccharide mixture to the fermented substrates did not inhibit the growth of Lactobacillus plantarum (LP2) but further enhanced H. pylori inhibition. The observed H. pylori inhibition was correlated to the increased total phenolic content in the fermented extracts due to cranberry phenolics. These results confirm the potential of lactic acid bacterial fermented milk and soymilk products to inhibit H. pylori. When combined with cranberry phenolics and prebiotic chitosan oligosaccharide, the same lactic acid bacterial fermented extracts can be used as a natural constituent of multiple-barrier system to inhibit ulcer-linked H. pylori.     

Cranberry extract and quercetin modulate the expression of cyclooxygenase‐2 (COX‐2) and IκBα in human colon cancer cells

BACKGROUND: Cranberry (Vaccinium marcocarpon) fruit and quercetin, a major flavonoid found in cranberries, are likely contributors to chemoprevention, and their anti‐inflammatory activities may play a potential role in colon cancer prevention. The aim of this study was to examine the effect of cranberry extract and quercetin on basal expression of cyclooxygenase‐2 (COX‐2) and IκBα as well as the effect on phorbol 12‐myristate 13‐acetate (PMA)‐induced COX‐2 expression in colon cancer cells. RESULTS: HT‐29 human colon adenocarcinoma cells were treated with various concentrations of cranberry extract or quercetin and/or PMA, and the protein expression of COX‐2 and IκBα was determined. The results indicated that cranberry extract and quercetin decreased COX‐2 expression and suppressed degradation of IκBα in unstimulated cells. In PMA‐stimulated cells, cranberry extract was also able to decrease COX‐2 expression and suppress degradation of IκBα. CONCLUSION: The results suggest that a possible mechanism involved in the anti‐cancer activity of cranberry and quercetin is partly mediated through its anti‐inflammatory action. These findings indicate that cranberry and quercetin may reduce the risk of colon cancer possibly by suppressing inflammatory responses. Copyright © 2008 Society of Chemical Industry     

Antioxidant and antiradical properties of cranberry juice and extracts

The antioxidant capacities of cranberry juice and three extracts isolated from frozen cranberries containing anthocyanins, water-soluble and apolar phenolic compounds, were evaluated at pH 2.5 and 7, respectively. The free radical-scavenging (FRS) and the lipid peroxidation inhibition (LPI) activities of each samples, and extracts, were studied using the N,N-diethyl-p-phenylenediamine (DPD) decoloration test and the thiobarbituric acid reactive substances (TBARS) assay, respectively. The cranberry phenols displayed good free radical-scavenging properties, but were less efficient at inhibiting the peroxidation of lipids. Of all the samples tested, the water-soluble phenolic compounds showed the greatest free radical-scavenging (68.2 mmol TE/mg phenol) and antioxidant (13.4 mmol TE phenol) activities. The polarity of the phenols, the pH of the medium and the juice process had a great influence on the antioxidant activities. The phenols isolated from cranberries with an aqueous solvent have greater antioxidant properties than those extracted with an organic solvent mixture. The antioxidant activity of the cranberry samples adjusted at pH 2.5 was greater than those adjusted at pH 7. Compared to the cranberry extracts, the juice exhibited a much lower antioxidant activity, especially when compared with the extract containing water-soluble compounds which the extraction conditions were similar to those used to obtain the juice.     

Application of Analytical Methods for the Determination of Bioactive Compounds in Some Berries

Fluorometry, ESI-MS, FTIR, and radical scavenging assays were used for characterization of bioactive compounds and the levels of their antioxidant activities. Polyphenols, flavonoids, anthocyanins, and ascorbic acid and the level of antioxidant activity of water extracts of “Murtilla-like” [Myrteola nummularia (Poiret) Berg.], and other widely consumed berries were determined and compared. The contents of bioactive compounds and the levels of antioxidant activities in water extracts differed significantly in the investigated samples (P?<?0.05). “Murtilla-like” extracts contained polyphenols (mg GAE/g)—19.13?±?0.9, flavonoids, (mg CE/g)—3.12?±?0.1, anthocyanins (mg CGE/g)—120.23?±?5.4, and ascorbic acid (mg/g)—2.20?±?0.1; and antioxidant activities (μmolTE/g) by ABTS and CUPRAC assays were 200.55?±?8.7 and CUPRAC 116.76?±?5.7, respectively. Chemometrical processing was done on the basis of kinetic data of two variables (concentration and reaction time) by DPPH scavenging reaction. Polyphenol content highly correlated with antioxidant capacity (R² from 0.96 to 0.83). The quenching properties of berries were studied by the interaction of water polyphenol extracts with a small protein such as BSA by 3-D fluorescence and FTIR spectroscopy. These methods were used as additional tools for the characterization of polyphenols. Wild-grown non-investigated berries were compared with widely consumed ones, using their bioactive composition, antioxidant activities, and antiproliferative and fluorescence properties. In conclusion, the antioxidant properties of “Murtilla-like” can be used as a new source for consumption. The bioactivity of “Murtilla-like” is comparable with blueberries and raspberries. 3-D fluorescence and FTIR spectroscopy can be applied as additional analytical tools for rapid estimation of the quality of food products.

MALDI‐TOF MS characterization of proanthocyanidins from cranberry fruit (Vaccinium macrocarpon) that inhibit tumor cell growth and matrix metalloproteinase expression in vitro

Proanthocyanidin‐rich extracts were prepared by fractionation of the fruit of the North American cranberry (Vaccinium macrocarpon). In vitro growth inhibition assays in eight tumor cell lines showed that selected fractions inhibited the growth of H460 lung tumors, HT‐29 colon and K562 leukemia cells at GI₅₀ values ranging from 20 to 80 µg ml^?1. Matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry (MALDI‐TOF MS) of one of these fractions found it to be composed of polyflavan‐3‐ols, which are primarily tetramers through heptamers of epicatechin containing one or two A‐type linkages. Whole cranberry extract and the proanthocyanidin fractions were screened for effect on the expression of matrix metalloproteinases in DU 145 prostate carcinoma cells. The expression of MMP‐2 and MMP‐9 was inhibited in response to whole cranberry extract and to a lesser degree by the proanthocyanidin fractions. Copyright © 2005 Society of Chemical Industry     

Use of Viburnum Opulus L.(Caprifoliaceae) in Dyeing and Antibacterial Finishing of Cotton

ABSTRACT

It is known that use of chemicals can cause different problems to human health and environment. Therefore, studies to find alternative chemical free finishing processes in textile are now interesting topics. In the light of this, it was tried to minimize chemical uses for antibacterial finishing of cotton by using plant sources “cranberry fruit” and “cranberry fruit branch extract” in dyeing processes. The dyeing experiments were carried out at two different temperatures for different durations. Then, the samples were analyzed in terms of K/S, CIE L*a*b*C* and h° values, light fastness, washing fastness, and antibacterial efficiencies. Consequently, it was found that the two natural dye sources could color the cotton-knitted fabrics, and in general, the washing fastness of dyed samples with both natural dye sources was good, but light fastness values were limited and in dyeing processes by using cranberry fruit branch extract it was poor. Moreover, it was seen that among the tested plantal sources, good antibacterial efficiency against the tested bacteria were obtained with the use of cranberry fruit juice in dyeing processes at low temperature and for lower durations.     

Effect of juice processing on the cancer chemopreventive effect of cranberry

Cancer chemopreventive properties were evaluated in cranberries and cranberry products (mash, depectinized mash, pomace, raw juice, clarified juice and juice concentrate). Three extracts isolated from frozen cranberries and cranberry solids (mash, depectinized mash and pomace) containing anthocyanins, water-soluble and apolar phenolic compounds were tested. Cranberry juices and extracts were screened for their ability to induce the phase II xenobiotic detoxification enzyme quinone reductase (QR). The results showed that there was no cytotoxicity against the cells used in the test. All samples stimulated quinone reductase activity except the highest concentrations of the anthocyanin-rich extract of pomace, which inhibited QR activity. Also, the results showed that the QR induction for all samples varied with concentration and that there was an optimal concentration for which the QR induction was maximal. Although the three cranberry extracts were good QR inducers, our results indicated that the phenols present in aqueous extract showed QR inductions which were more important than those obtained with phenols present in solvent extracts. Also, the ability of phenols to stimulate the QR activity has been reduced continuously and significantly (P ≤ 0.05) during the technological process. Especially, it appears that conditions of the evaporation to obtain a juice concentrate exerted a significant effect (P ≤ 0.05) on inducer potencies of bioactive molecules.     

Antioxidant activity and antimicrobial effect of berry phenolics--a Finnish perspective

In Finland, berries are part of the traditional diet significantly contributing to the intake of flavonoids and other phenolic compounds. Compositional data on phenolic compounds in berries has been rapidly accumulating and included in the national food composition database. Among the different bioactive substances in berries, phenolic compounds including flavonoids, tannins, and phenolic acids have received considerable interest due to their effects in food and health. A great amount of in vitro evidence exists showing that berry phenolics are powerful antioxidants. However, the antioxidant effect of berry phenolics is strongly dependent on the choice of berry raw material, as the antioxidant activity differs between the different phenolic constituents, including anthocyanins, ellagitannins, and proanthocyanidins. In foods, the antioxidant effect is also influenced by the structure of food. Tannin-containing berries exhibit antimicrobial properties against pathogenic bacteria, thus offering many new applications for food industry. Much of the interest in berry phenolics has focused on cranberries and both cultivated and wild blueberries, although also other berries including black currants, cloudberries, lingonberries, and red raspberries possess promising bioactivities that may have relevance to human health. Antioxidant activity of berry phenolics, in addition to other mechanisms, may contribute to human health, but the possible relationship remains yet to be scientifically substantiated.     

Blackcurrant anthocyanins modulate CCL11 secretion and suppress allergic airway inflammation

CCL11, a chemokine, is linked to the early development of airways eosinophilia in allergic asthma. Therefore, CCL11 production is a target for abrogating eosinophilic‐driven airway inflammation. Blackcurrants are high in compounds that regulate inflammation, particularly anthocyanins. In this study, we investigated the effect of oral blackcurrant supplementation on allergen‐induced eosinophilia and CCL11 production; we also profiled key compounds in blackcurrants that were linked to this effect. Ten milligram per kilogram (total anthocyanins) of a commercially available, anthocyanin‐rich New Zealand “Ben Ard” blackcurrant extract (“Currantex 30”) attenuated ovalbumin‐induced inflammation, eosinophilia (by 52.45 ± 38.50%), and CCL11 production (by 48.55 ± 28.56%) in a mouse model of acute allergic lung inflammation. Ten blackcurrant polyphenolic extracts were also found to suppress CCL11 secretion by stimulated human lung epithelial cells in vitro. Correlation analysis identified potential blackcurrant polyphenolic anthocyanin constituents specifically delphinidins and cyanidins, involved in CCL11 suppression. Our findings show oral supplementation with New Zealand blackcurrant is effective in reducing lung inflammation, and highlight the potential benefit of developing cultivars with specific polyphenolic profiles for the creation of functional foods with desirable biological activity.     

Influence of Health Attitudes on the Acceptability of Cranberry Juic

ABSTRACT: Although cranberry juice cocktail contains only 27 to 31% cranberry juice, higher concentrations of cranberry may appeal to health-conscious consumers. Fifty women rated blends containing 27, 34, 41, 54, and 100% cranberry juice for body, sweetness, tartness, and overall acceptability and completed the Multidimensional Health Locus of Control (MHLC) Scales questionnaire. One week later, subjects received information on health benefits of cranberries and re-evaluated samples labeled with the percentage cranberry juice. MHLC scores did not affect the ratings of the samples. Mean ratings for all attributes were not different between 27 and 34% juices. Hedonic ratings for tartness and overall acceptability of the 41% blend increased during the 2nd session.     

Polyphenolic Composition of Marion and Evergreen Blackberries

ABSTRACT: The polyphenolics in aqueous extracts of Marion ( Rubus sp. hyb) and Evergreen ( Rubus laciniatus ) blackberries and blackberry seeds were isolated by solid-phase extraction using C18 cartridges and polyamide mini-column chromatography, and characterized using reversed-phase high-performance liquid chromatogra-phy/diode array spectral techniques. Flavonols (primarily quercetin glycosides) were the major phenolics in berries, whereas procyanidins (catechin and epicatechin) and ellagic acid derivatives predominated in seeds. No flavonols were found in seeds. Evergreen berries contained higher level of epicatechin, ellagic acid derivatives, and flavonols than Marion berries, whereas Marion berries and seeds were higher in anthocyanins, total phenolics, and antioxidant properties as measured by oxygen radical absorbance capacity and ferric reducing antioxidant power.