Comparative study of phenolic content and antioxidant activity of strawberry puree,clear, and cloudy juices |
| |
Authors: | Jan Oszmiański Aneta Wojdy?o |
| |
Affiliation: | (1) Department of Fruit and Vegetable Processing, Wroclaw Environmental and Life Science University, 25 Norwida Street, 50-375 Wrocław, Poland |
| |
Abstract: | The aim of this study was to determine the concentrations of phenolic compounds and their antioxidant activity in different
kinds of juice: clear, cloudy, and puree which were made from three different strawberry cultivars (Elkat, Kent, and Senga
Sengana). The anthocyanins, p-coumaric acid, ellagic acid, quercetin, keampferol derivatives, (+)-catechin, proanthocyanidins content and degree of proanthocyanidin
polymerization, were determined both in the fresh and after 6 months of storage at 4 and 30 °C. Freshly produced juices contained
higher amounts of phenolics, especially of anthocyanins and proanthocyanidins, than those stored for 6 months at 4 and 30 °C.
The processing of the clear juice showed the higher loss of all phenolic compounds. The antioxidant capacity was the smallest
for clear, and the highest for the puree juices. This was assessed by measurements made with different antioxidant activity
assays: ABTS and FRAP. The puree of strawberry juice had significantly higher levels of the phenolic compounds and showed
more antioxidant activity than the clear and cloudy juices, before and after storage in all strawberry cultivars. |
| |
Keywords: | Fragaria x ananassa Duch Proanthocyanidin Phloroglucinolysis Antioxidant activity Storage time |
本文献已被 SpringerLink 等数据库收录! |
|