Polyphenolic Composition and Antioxidant Capacity of Extruded Cranberry Pomace

Abstract

Cranberry pomace was mixed with corn starch in various ratios (30:70, 40:60, 50:50 pomace/corn starch DW) and extruded using a twin-screw extruder at three temperatures (150, 170, 190 degrees C) and two screw speeds (150, 200 rpm). Changes in the anthocyanin, flavonol, and procyanidin contents due to extrusion were determined by HPLC. Antioxidant capacity of the extrudates was determined using oxygen radical absorbance capacity (ORAC). Anthocyanin retention was dependent upon barrel temperature and percent pomace. The highest retention was observed at 150 degrees C and 30% pomace. Flavonols increased by 30-34% upon extrusion compared to an unextruded control. ORAC values increased upon extrusion at 170 and 190 degrees C. An increase in DP1 and DP2 procyanidins was also observed; however, a decrease was observed in DP4-DP9 oligomers. These data suggest that extrusion alters the polyphenolic distribution of cranberry pomace and has application in the nutraceutical industry as a means of improving the functionality of this coproduct.

Chemopreventive Potential of Sunflower Seeds in a Human Colon Cancer Cell Line

“…The higher temperature possibly allowed for the release of phenolic and flavonoid compounds along with other constitutes like vitamin E present in sunflower seeds. These finding are similar to the findings of White et al (2009), who reported an increase in flavonoid content of cranberry pomace with an increase in extraction temperature. There results also revealed higher ORAC values of cranberry extracts (170 and 190°C) compared to whole cranberries.…”

Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks

“…The increase of antioxidant activity upon thermal treatment has been reported in past for tomato products (Dewanto et al 2002;Nicoli et al 1997). The increasing effect of extrusion temperature on antioxidant activity (determined with the ORAC method) has been found for twin screw extruded starch-cranberry pomace products processed at a temperature range between 150 and 190°C (White et al 2009). …”

Cranberry pomace partially ameliorates metabolic factors associated with high fructose feeding in growing Sprague–Dawley rats

“…Previous data also showed that cranberry derived procyanidins had an additive antihyperglycemic effect in the presence of a low insulin dose (unpublished data). Furthermore, data have shown that extrusion processing of fruit byproducts, such as blueberry pomace, CBP, grape pomace, sorghum bran, and grape seeds can enhance the low molecular weight procyanidins that are bioavailable probably at the expense of some of their large molecular weight counterparts that are not readily absorbed (Gu et al, 2008;Khanal et al, 2009a,b;White et al, 2010). The objective of this study was to investigate the effect of feeding CBP on different metabolic characteristics associated with metabolic syndrome in high fructose fed growing rats.…”