Effects of juice processing on cranberry antioxidant properties

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...

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Veröffentlicht in:	Food research international 2011-11, Vol.44 (9), p.2907-2914
Hauptverfasser:	Côté, J., Caillet, S., Doyon, G., Dussault, D., Salmieri, S., Lorenzo, G., Sylvain, J.-F., Lacroix, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	anthocyanins antioxidant activity Antioxidants Biological and medical sciences Cranberries Cranberry juice processing discoloration Equivalence evaporation Food and Nutrition Food industries Free radical scavenging activity Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Juices Life Sciences lipid peroxidation Lipid peroxidation inhibition activity Lipids neutralization Phenol Phenolic extracts Polarity thiobarbituric acid-reactive substances
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