Dépôt numérique

Effects of juice processing on cranberry antioxidant properties

Côté, Jacinthe; Caillet, Stéphane; Doyon, Gilles J.; Dussault, Dominic; Salmieri, Stéphane; Lorenzo, Guillaume; Sylvain, Jean-François et Lacroix, Monique ORCID logoORCID: https://orcid.org/0000-0002-2042-4033 (2011). Effects of juice processing on cranberry antioxidant properties Food Research International , vol. 44 , nº 9. pp. 2907-2914. DOI: 10.1016/j.foodres.2011.06.052.

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The effects of the industrial juice process on the antioxidant capacities of cranberry samples and of three phenolic exts. (polar phenolics (E1), apolar phenolics (E2) and anthocyanins (E3)) adjusted at pH 2.5 and 7.0 were investigated. The free radical-scavenging (FRS) and the lipid peroxidn. inhibition (LPI) activities of each sample and ext., were studied using a N,N-diethyl-p-phenylenediamine discoloration test and the thiobarbituric acid reactive substances assay, resp. The FRS and the LPI results, expressed in mM Trolox equiv. (TE)/mg phenol and mg TE/mL/mg phenol, resp., showed a neg. effect of the juice process steps on E1. The E2 and E3 exts. were also affected by the process but not as much. The milling step increased the FRS capacity of E2 and E3 exts., but decreased their LPI capacity. The evapn. of the juice did not have a significant effect on the FRS capacity, but lowered the LPI capacity. Before and after each step of the juice process, the FRS capacity of the cranberry exts. was greater than the LPI capacity. The results were consistent in classifying the FRS capacity of the exts. in the following order of polarity: E1 > E3 > E2; and their total phenolic (TP) content in the following order: E3 > E2 > E1. In general, the neutralization of the pH of the exts. did not significantly influence the changes obsd. during the juice process in the FRS and LPI capacity, except for E3 for which a decrease in the LPI capacity was obsd.

Type de document: Article
Mots-clés libres: Cranberry juice processing; Phenolic extracts; Free radical scavenging activity; Lipid peroxidation inhibition activity
Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 09 mars 2024 22:30
Dernière modification: 09 mars 2024 22:30
URI: https://espace.inrs.ca/id/eprint/14513

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