Phytochemical accumulation and antioxidant capacity at four maturity stages of cranberry fruit

Çelik, Hüseyin; Özgen, Murat; Serçe, Sedat; Kaya, Cemal

doi:10.1016/j.scienta.2008.05.005

Cited by 99 publications

(53 citation statements)

References 19 publications

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“…In general, the products from fruit with higher intensity of red color (guava, grape, and strawberry) had higher antioxidant capacity (Table 1). This was in agreement with other studies suggesting that amongst all the common fruits and vegetables in the diet, those with dark blue or red colors have the highest antioxidant capacity (Liu et al 2002;Wu et al 2006;Solomon et al 2006;Çelik et al 2008). …”

Section: Resultssupporting

confidence: 93%

“…The presence of phenolic compounds, such as flavonoids, phenolic acids, and anthocyanins, in addition to those already known, such as vitamins C and E, and carotenoids, contributes to the beneficial effects of these foods (Silva et al 2004;Ajaikumar et al 2005). In recent years, there is a growing interest in determining the total phenolic contents and antioxidant capacities of vegetables and fruits (Ayala-Zavalaa et al 2004;Zheng et al 2007;Çelik et al 2008;Rui et al 2011;Prasad et al 2011). Phenolic compounds content can be influenced by the factors such as maturity, species, type of cultivation, geographic origin, level of growth, harvest conditions and storage process .…”

Section: Introductionmentioning

confidence: 99%

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Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Bof

Fontana

Piemolini-Barreto

et al. 2012

Braz. arch. biol. technol.

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The effect of freezing and processing technology on the antioxidant capacity of grape (Vitis vinifera), apple (Malus domestica), strawberry (Fragaria x Anassa), pear (Pyrus communis L.), guava (Psidium guajava L.), and fig (Ficus carica L.) was evaluated for 90 days. Under a storage temperature of -15 ° C, there was no significant difference in the antioxidant capacity of grape and fig pulp, and a higher antioxidant capacity was found for guava pulp (27 µmol/g). While the technological processing did not affect the antioxidant capacity of pear and apple jellies, allother jellies studied showed a reduced antioxidant capacity. The processing reduced the antioxidant capacity of grapes in 45%. Among the fruit products, the highest antioxidant activities were found for guava pulp and jelly (27 and 25 µmol/g, respectively), followed by grape pulp (22 µmol/g).

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Bof

Fontana

Piemolini-Barreto

et al. 2012

Braz. arch. biol. technol.

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show abstract

“…The lowest SS were obtained in the most immature fruits (green I) whereas the highest SS were obtained 91 d after fruit set. The results indicated that maqui fruit have more SS than other berry fruits such us blueberry (17.1 °Brix), pomegranate (Punica granatum L.15.3 °Brix), blackberry (11.8 °Brix), raspberry (10.9 °Brix) and cranberry (9.3 °Brix) (Siriwoharn et al, 2004;Kulkarni and Aradhya, 2005;Celik et al, 2008;Rodarte Castrejón et al, 2008;Wang et al, 2009).…”

Section: Fruit Development and Phenolic Maturation In Two Wild Populamentioning

confidence: 96%

Polyphenol content and antioxidant activity of maqui (Aristotelia chilensis Molina Stuntz) during fruit development and maturation in Central Chile

Fredes¹,

Montenegro²,

Zóffoli³

et al. 2012

Chilean J. Agric. Res.

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Maqui (Aristotelia chilensis [Molina] Stuntz, Elaeocarpaceae) is a Chilean native species which produces small berries that are mainly collected from the wild. The health benefits of maqui fruit are attributed to their high polyphenol content as well as their wide variety of anthocyanins and flavonols. One of the main factors that affect the polyphenol content in fruit is the maturity stage at harvest. The objective of this study was to determine total phenol and total anthocyanin content and antioxidant activity (by ferric reducing ability of plasma [FRAP] assay) of maqui fruits harvested at different fruit maturity stages from two wild populations located in Central Chile. Each maturity stage was determined by days from fruit set, berry size, and soluble solids. Total phenol content declined while total anthocyanin content increased from the green to light red stage. Nevertheless, both total phenol and anthocyanin content increased from the light red to dark purple stage. The highest anthocyanin content and antioxidant activity was found in the late maturity stage (dark purple). The results show that ripening in maqui fruit can be expected with 1100 growing degree-days (91 d after fruit set) in Central Chile. At this moment of harvest, fruits with 18-19 °Brix have the highest anthocyanin content and antioxidant activity (FRAP). This study constitutes the first advances in the understanding of maqui fruit ripening and corresponding antioxidant activity.

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“…Cranberries are remarkable not only for the high content of dyeing substances of anthocyan origin but also for their stable and durable dyeing properties [12][13][14]. The one of most progressive ways of the raw material processing is juices production [15].…”

Section: Review Of the Problemmentioning

confidence: 99%

“…The important place among vegetable raw materials, contained the essential amount of BAS, belongs to wild berries -natural vitamin-carriers that different treating-prophylactic properties are typical to [2,3].…”

Section: Introductionmentioning

confidence: 99%

Research of Cranberry Main Indicators of Chemical Composition and Its Processing Products

Khomych

Matsuk

Nakonechna

et al. 2017

EUREKA: Life Sciences

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It is well–known that cranberry is an especially rich and heterogenic source of phytochemical substances. Modern technologies allow to produce food products of wild fruits and berries, but they use their diverse and useful chemical composition insufficiently. The aim of the work was in studying features of the chemical composition and content of biologically active substances in cranberries, harvested at the territory of Ukraine, and the influence of processing technologies of cranberry on main indicators of its chemical composition at producing juices. It was established, that the maximal extraction of biologically active substances is possible at juices production using biocatalysis method, because the essential part of functional elements in the raw material is in the bound condition and is a base of cellular walls that is why it is expedient to disturb nativity and integrity of these natural biopolymers. There was experimentally grounded the influence of a processing technology on the quality of cranberry juice. There was studied the phenol composition of cranberry composition and influence of different ways of fermentolysis on PS extraction. It was confirmed by results of the study of the fraction composition of phenol substances, that their maximal extraction is achieved after the enzymatic processing of pulp and momentary heating to inactivate the effect of enzymatic preparations. It was proved, that enzymatic biocatalysis of cranberry pulp also favors the essential increase of the output of organic acids (lemon, apple, amber), sugars (fructose, glucose), sorbite polyalcohol and also phenol substances of cranberries. The mechanism of the enzymatic complex influence on cranberry pulp at fermentolysis was demonstrated. The use of products of cranberries processing at food products manufacturing will allow: to enrich the chemical composition, to compensate deviations of functional–technical properties of the raw material and to introduce resource–saving technologies. Based on the researches there were substantiated perspectives of using juices and marc of cranberry in different branches of the food industry: non–alcoholic, meat processing and at manufacturing products of the restaurant industry.

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Phytochemical accumulation and antioxidant capacity at four maturity stages of cranberry fruit

Cited by 99 publications

References 19 publications

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Polyphenol content and antioxidant activity of maqui (Aristotelia chilensis Molina Stuntz) during fruit development and maturation in Central Chile

Research of Cranberry Main Indicators of Chemical Composition and Its Processing Products

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