Antioxidant capacity and phenolic compounds (phenolic acids and anthocyanins) of four berry fruits (strawberry, Saskatoon berry, raspberry and wild blueberry), chokecherry and seabuckthorn were compared in the present study. Total phenolic content and total anthocyanin content ranged from 22.83 to 131.88 g/kg and 3.51 to 13.13 g/kg, respectively. 2,2-Diphenyl-1-picryhydrazyl free radical scavenging activity ranged from 29.97 to 78.86%. Chokecherry had the highest antioxidant capacity when compared with berry fruits and seabuckthorn. The highest caffeic acid, gallic acid and trans-cinnamic acid levels were found in chokecherry (6455 mg/kg), raspberry (1129 mg/kg) and strawberry (566 mg/kg), respectively. Caffeic acid was also the major phenolic acid in Saskatoon berry (2088 mg/kg) and wild blueberry (1473 mg/kg). The findings that chokecherry has very high antioxidant capacity and caffeic acid levels, are useful for developing novel value-added antioxidant products and also provide evidence essential for breeding novel cultivars of fruit plants with strong natural antioxidants.

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The effects of ultrasonic bleaching on chlorophyll reduction and oxidative stability of cold‐pressed Cannabis sativa (hemp) seed oil is investigated using three different clays, Sepiolite, activated Bentonite, and an industrial clay. The chlorophyll content is significantly reduced (p < 0.05) from 56.3 μg g−1 in the untreated oil to 14.8 μg kg−1, 9.9 μg kg−1, and 7.8 μg kg−1 in oils treated with Sepiolite, activated Bentonite, and industrial clay, respectively. Oxidative stability is enhanced in all ultrasonically‐treated oils by a significant (p < 0.05) reduction in Peroxide Value (PV) with the highest reduction (97%) observed in the presence of industrial clay (PV = 0.11 mEq kg−1). A corresponding reduction in Conjugated Dienes (CD) is also found in the treated samples ranging from 0.073–0.095% compared to 0.102% for the control. During accelerated storage at 60 °C, increase in PVs and CDs are significantly (p < 0.05) slower for the ultrasonically treated oils in the presence of clays compared to the control. Accelerated storage at 40 °C shows that the PV is greater in hempseed oil bleached with Sepiolite clay compared to a combination of Sepiolite and ultrasonic bleaching. Based on these results it is evident that the rapid removal of chlorophyll from cold pressed hempseed oil is enhanced by a combination of bleaching clay and ultrasonic treatment. Practical Applications: Ultrasonic treatment of cold pressed hempseed oil combined with bleaching clays proves very effective in reducing chlorophyll content. The method is not only rapid and clean but requires significantly less bleaching clay. Hempseed oil treated in this way exhibits greater oxidative stability making it more attractive for industrial and consumer use. The results of ultrasonic bleaching suggest its potential for prolonging the shelf‐life. Utilizing the ultrasonic bleaching technique as an alternative to conventional bleaching would be beneficial to the edible oil industry. The results of ultrasonic bleaching prove effectiveness in reducing chlorophyll content in cold‐pressed hempseed oil and suggest its potential for prolonging the shelf‐life.

Consumption of fruits and vegetables is shown to be beneficial for protecting health and preventing some chronic diseases such as cancer, cardiovascular disease, and stroke. The positive health effects have been mainly due to the contributions of their natural antioxidant capacity. Chokecherry (Prunus virginiana), a unique fruit, is a member of the Rose family and native to North America. Here we demonstrate that chokecherry fruit with strong antioxidant capacity is available in Manitoba, and that its potent antioxidant potential can be developed for health benefits in value-added applications.These findings are useful for developing novel value-added antioxidant products from chokecherry because of its phytochemical profile associated with health protection and prevention of disease. The results provide evidence essential for breeding novel cultivars of fruit plants with strong natural antioxidants.

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