Black Currant Nectar: Effect of Processing and Storage on Anthocyanin and Ascorbic Acid Content

Iversen, C. K.

doi:10.1111/j.1365-2621.1999.tb09856.x

Cited by 103 publications

(80 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This result was similar with Iversen (1999), who found minor loss of TAA in black currant after pasteurization. However, great losses of TAA were found in tomato juice (Dewanto et al, 2002), grapefruit juice (Igual et al, 2010) and fruit beverages (Cilla et al, 2012) during thermal treatments.…”

Section: Changes In Nutrition Qualities During Enzymatic Clarificatiosupporting

confidence: 81%

Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

Chao

Duan

Liu

et al. 2014

FSTR

View full text Add to dashboard Cite

"Sanhua" plums of 4 cultivars were processed into juice. Pretreatment including heat blanching (HB), microwave blanching (MB) and SO 2 were studied on the inactivation of polyphenoloxidase (PPO), peroxidase (POD) and nutrition qualities. Enzymatic clarification, pasteurization and UHT were also investigated on nutrition qualities. Results showed that PPO and POD could be almost inactivated by HB (95℃

show abstract

Section: Changes In Nutrition Qualities During Enzymatic Clarificatiosupporting

confidence: 81%

Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

Chao

Duan

Liu

et al. 2014

FSTR

View full text Add to dashboard Cite

show abstract

“…Furthermore, the high amount of ascorbic acid in strawberry juice may have also contributed to the degradation of anthocyanins. The adverse effects of ascorbic acid on anthocyanins have been shown in strawberry juice Kertesz 1952, 1953;Meschter 1953), cranberry juice (Starr and Francis 1968), and black currant nectar (Iversen 1999). Contrary to strawberry juice, both sour cherry (Herrmann 1978) and pomegranate juices (Cemeroglu and others 1992) contain insignificant amounts of ascorbic acid.…”

Section: Degradation Kineticsmentioning

confidence: 99%

Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide

Özkan¹,

Yemenicioğlu²,

Asefi³

et al. 2002

Journal of Food Science

View full text Add to dashboard Cite

: Degradations were studied at different hydrogen peroxide (H2O2) concentrations (9.31 to 27.92 mmol. L1) over a range of 10° to 30 °C. Degradation of anthocyanins by H2O2 was described by first‐order function. Comparison of t1/2 values revealed that sour cherry anthocyanins were the most resistant to H2O2, followed by pomegranate and strawberry anthocyanins. Thus, the removal of residual H2O2 from the juice contact surfaces of aseptically packaged strawberry juices should be controlled more carefully to prevent anthocyanin degradation. Respective Ea values were between 9.4 to 11.1, 9.5 to 11.4, and 11.4 to 12.2 kcal.mol1; and Q10 values between 1.59 to 2.22, 1.62 to 2.05, and 1.76 to 2.36 for strawberry, sour cherry, and pomegranate anthocyanins.

show abstract

“…In blackcurrant juice, the increased anthocyanin concentration promotes also a higher colour stability (Giusti & Wrolstad 2003). Iversen (1999) reported that after 6-month storage of blackcurrant juice at 20°C, about 50% remained of the monomeric anthocyanins original content in blackcurrant nectar. The stabilities of delphinidins and cyanidins during storage were very similar.…”

Section: Methodsmentioning

confidence: 99%

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Oszmiański¹

2009

Czech J. Food Sci.

View full text Add to dashboard Cite

Oszmiański J., Wojdyło A. (2009): Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices. Czech J. Food Sci., 27: 338-351.The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, l-ascorbic acid, and colour. Five variants of samples were prepared: apple juices from two cultivars: the Shampion and Idared cultivars without and with 20% of blackcurrant pulp and blackcurrant juice which were stored at 4°C and 30°C for 6 months. The apple juices prepared from the Idared and Shampion cultivars had a very low l-ascorbic acid contents (1.32 mg/l and 6.26 mg/l, respectively) whereas blackcurrant juice showed the highest amount of l-ascorbic acid, i.e. 704.3 mg/l. The addition of 20% of blackcurrant pulp before apple crashing resulted in a great difference between l-ascorbic acid contents in juices. The addition of blackcurrant fruits before apple crushing had a statistically significantly different (P < 0.05) influence on phenolic compounds, especially in Idared blended pulp. As compared with the control samples, flavan-3-ol concentration increased 4 times in juices made from 80% of Idared apples blended with 20% of blackcurrant fruits. Apple pulp blended with blackcurrant was richer in hydroxycinnamic acids (especially caffeic, p-coumaric, and neochlorogenic acids) than juices made only from apples. The results ranged from 83.05 to 3297.6µM T/100 ml for DPPH (1,1-diphenyl-2-picrylhydrazyl radical), from 20.64 to 490.93µM T/100 ml for ABTS (2,2'azinobis-(3-ethylbenzthiazoline-6-sulphonic acid)), and from 1.52 to 37.35µM T/ml for FRAP (Ferric reducing antioxidant power assay) for apple juice made from the Idared cultivar and for blackcurrant juice, respectively. The highest level of the antioxidant capacity (P < 0.05) observed in the blackcurrant sample was due to the effect of the high anthocyanin and ascorbic acid contents. The apple juice colour showed a moderate degradation with time as indicated by the slight reduction of L* values in the samples stored at 4°C for 6 months, and a much higher decrease of L* values in the samples stored at 30°C. The lightness of the apple blended with blackcurrant increased during storage as a result of the coloured anthocyanin degradation. The temperature during the sample storage (30°C) had a significant influence, resulting in a higher degradation of all phenolics compounds analysed, colour and antioxidant activity. A high intake of fruits and their products is generally acknowledged to promote good health and lower the risk of diseases, such as coronary heart disease and cancer, which implicate the oxidative stress as part of their pathogenesis or progression.Oxygen free radicals and lipid peroxidation may be involved in pathological conditions, such as arteriosclerosis, cancer, and chronic inflammation (Leontowicz et al. 2003;Lotito & Frei 2004). 339Czech J. Food Sci. Vol. 27, 20...

show abstract

Black Currant Nectar: Effect of Processing and Storage on Anthocyanin and Ascorbic Acid Content

Cited by 103 publications

References 19 publications

Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

Contact Info

Product

Resources

About