Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars

被引：19

作者：

Budak, Nilgun H. ^{[1
]}

机构：

[1] Suleyman Demirel Univ, Egirdir Vocat Sch, Food Proc Dept, TR-32500 Isparta, Turkey

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2017年 / 54卷 / 01期

关键词：

Cherry vinegar; ORAC; TEAC; Antioxidant; Phenolic substances; Chlorogenic acid; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; SWEET CHERRIES; APC(MIN) MICE; ANTHOCYANINS; CULTIVARS; FRUIT; POLYPHENOLS; CONSUMPTION; VEGETABLES;

D O I：

10.1007/s13197-016-2434-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cherries are one of the most popular fruits, characterized by attractive colour, firmness, appearance and delicious tastes. Cherries are consumed fresh as well as in jams, wine, dried, candy and other processed products. Cherries vary in antioxidant properties and phenolic substances. The aim of the study was to determine the effects of ethanol and acetic acid fermentation on total antioxidant activities and phenolic substances of cherry juice. Total investigation of solids, pH, soluble solids, phenolic substances, ORAC and TEAC of Prunus avium L. cherry juices, macerated cherries wine, and vinegars were analyzed. All samples had 300.1-854.79 mg GAE/L of total phenolic contents, and 6.62-17.97 mu mol/mL of ORAC values, and 1.5-5.5 mmol/mL of TEAC. Chlorogenic acid was present in the highest amount P. avium L. black gold vinegar.

引用

页码：62 / 70

页数：9

共 43 条

[1] The role of nitric oxide in tissue destruction [J].

Abramson, SB ;

Amin, AR ;

Clancy, RM ;

Attur, M .

BEST PRACTICE & RESEARCH IN CLINICAL RHEUMATOLOGY, 2001, 15 (05) :831-845

[2]

[Anonymous], 1992, ASS OFF AN CHEM OFF

[3] Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy [J].

Ballistreri, Gabriele ;

Continella, Alberto ;

Gentile, Alessandra ;

Amenta, Margherita ;

Fabroni, Simona ;

Rapisarda, Paolo .

FOOD CHEMISTRY, 2013, 140 (04) :630-638

[4]

Blando F, 2004, J BIOMED BIOTECHNOL, P253, DOI 10.1155/S1110724304404136

[5] Dietary anthocyanin-rich tart cherry extract inhibits intestinal tumorigenesis in APCMin mice fed suboptimal levels of sulindac [J].

Bobe, Gerd ;

Wang, Bing ;

Seeram, Navindra P. ;

Nair, Muraleedharan G. ;

Bourquin, Leslie D. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (25) :9322-9328

[6] Antioxidant activity and phenolic content of wine vinegars produced by two different techniques [J].

Budak, Havva Nilgun ;

Guzel-Seydim, Zeynep B. .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2010, 90 (12) :2021-2026

[7] Functional Properties of Vinegar [J].

Budak, Nilgun H. ;

Aykin, Elif ;

Seydim, Atif C. ;

Greene, Annel K. ;

Guzel-Seydim, Zeynep B. .

JOURNAL OF FOOD SCIENCE, 2014, 79 (05) :R757-R764

[8]

Cao GH, 1999, METHOD ENZYMOL, V299, P50

[9] Physicochemical characterisation of four cherry species (Prunus spp.) grown in China [J].

Cao, Jinping ;

Jiang, Qing ;

Lin, Juanying ;

Li, Xian ;

Sun, Chongde ;

Chen, Kunsong .

FOOD CHEMISTRY, 2015, 173 :855-863

[10]

Chaovanalikit A, 2004, J FOOD SCI, V69, pC67

← 1 2 3 4 5 →