Effects of juice processing on cranberry antioxidant properties.

Abstract : The effects of the industrial juice process on the antioxidant capacities of cranberry samples and of three phenolic extracts (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 peroxidation inhibition (LPI) activities of each sample and extract, were studied using a N,N-diethyl-p-phenylenediamine discoloration test and the thiobarbituric acid reactive substances assay, respectively. The FRS and the LPI results, expressed in mM Trolox® equivalent (TE)/mg phenol and mg TE/mL/mg phenol, respectively, showed a negative effect of the juice process steps on E1. The E2 and E3 extracts were also affected by the process but not as much. The milling step increased the FRS capacity of E2 and E3 extracts, but decreased their LPI capacity. The evaporation 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 extracts was greater than the LPI capacity. The results were consistent in classifying the FRS capacity of the extracts 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 extracts did not significantly influence the changes observed during the juice process in the FRS and LPI capacity, except for E3 for which a decrease in the LPI capacity was observed.
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Submitted on : Wednesday, August 22, 2012 - 3:28:09 PM
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J. Côté, S. Caillet, G. Doyon, D. Dussault, S. Salmiéri, et al.. Effects of juice processing on cranberry antioxidant properties.. Food Research International, Elsevier, 2011, 44 (9), pp.2907-2914. ⟨pasteur-00724763⟩

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