Caillet, Stéphane; Côté, Jacinthe; Doyon, Gilles J.; Sylvain, Jean François et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2011).
Antioxidant and antiradical properties of cranberry juice and extracts
Food Research International
, vol. 44
, nº 5.
pp. 1408-1413.
DOI: 10.1016/j.foodres.2011.02.019.
Résumé
The antioxidant capacities of cranberry juice and three exts. isolated from frozen cranberries contg. anthocyanins, water-sol. and apolar phenolic compds., were evaluated at pH 2.5 and 7, resp. The free radical-scavenging (FRS) and the lipid peroxidn. inhibition (LPI) activities of each samples, and exts., were studied using the N,N-diethyl-p-phenylenediamine (DPD) decoloration test and the thiobarbituric acid reactive substances (TBARS) assay, resp. The cranberry phenols displayed good free radical-scavenging properties, but were less efficient at inhibiting the peroxidn. of lipids. Of all the samples tested, the water-sol. phenolic compds. 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 aq. solvent have greater antioxidant properties than those extd. with an org. solvent mixt. The antioxidant activity of the cranberry samples adjusted at pH 2.5 was greater than those adjusted at pH 7. Compared to the cranberry exts., the juice exhibited a much lower antioxidant activity, esp. when compared with the ext. contg. water-sol. compds. which the extn. conditions were similar to those used to obtain the juice.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Cranberry juice; Phenolic extracts; Free radical scavenging capacity; Lipid peroxidation inhibition capacity |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 07 mars 2024 19:49 |
| Dernière modification: | 07 mars 2024 19:49 |
| URI: | https://espace.inrs.ca/id/eprint/14449 |
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