Red fruit juice quality and authenticity control by HPLC

Obón, J.M.; Díaz-García, M.C.; Castellar, M.R.

doi:10.1016/j.jfca.2011.03.012

Cited by 66 publications

(43 citation statements)

References 50 publications

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“…In the case of sour cherries, cyanidin-3-Oglucosylrutinoside, cyanidin-3-O-rutinoside, and cyanidin-3-O-sophoroside were the main anthocyanin fractions. This is consistent with findings of other authors (Chaovanalikit and Wrolstad 2004;Kim et al 2005;Khoo et al 2011;Obon et al 2011). Rubinskiene et al (2005) demonstrated that cyanidin-3-O-rutinoside showed the highest stability to the effect of thermal treatment at 95°C temperature in black currant.…”

Section: Phenolic Compounds Of Fresh and Dried Sour Cherriessupporting

confidence: 92%

“…The anthocyanin content of the investigated sour cherry 'Turgieniewka' was 2,923.84 mg/kg dm. Sour cherries have a relatively high anthocyanin content compared with red berries and other fruits (Abby et al 2007;Obon et al 2011;Borges et al 2010). In the case of sour cherries, cyanidin-3-Oglucosylrutinoside, cyanidin-3-O-rutinoside, and cyanidin-3-O-sophoroside were the main anthocyanin fractions.…”

Section: Phenolic Compounds Of Fresh and Dried Sour Cherriesmentioning

confidence: 99%

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Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Wojdyło

Figiel

Lech

et al. 2013

Food Bioprocess Technol

327

204

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The aim of this study was to determine the effect of microwave power during the vacuum-microwave drying (VMD) on sour cherries in terms of drying kinetics, including the temperature profile of dried material, as well as on some quality factors of the finished product including phenolic compounds, antioxidant capacity, and color. The content of phenolic compounds, antioxidant activity, and color change were used as quality indicators of dried sour cherries. Sour cherries were dehydrated by convective drying (CD) at temperatures of 50°C, 60°C, and 70°C and by VMD at the initial microwave power of 240 W, 360 W, and 480 W reduced to 240 W and 120 W in order to avoid a rapid increase in temperature at the critical moisture content of ca. 1 kg/kg dry mass. Control samples were prepared by freeze drying (FD). The increase in air temperature during CD as well as the increase in material temperature during VMD deteriorated dried product quality in terms of the content of phenolic compounds, antioxidant activity, and color, which was consistent with anthocyanins content. However, VMD turned out to be much better than CD and competitive to FD. The best quality of the dried product and its more attractive color were achieved at VMD at 480 W followed by drying at microwave power reduced to 120 W, which corresponds to anthocyanins content. In addition, the drying process had a positive impact on contents of quercetin and keampferol derivatives. Dried sour cherries have a long shelf life and therefore may be a fine alternative to fresh fruit all year round.

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Section: Phenolic Compounds Of Fresh and Dried Sour Cherriessupporting

confidence: 92%

Section: Phenolic Compounds Of Fresh and Dried Sour Cherriesmentioning

confidence: 99%

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Wojdyło

Figiel

Lech

et al. 2013

Food Bioprocess Technol

327

204

View full text Add to dashboard Cite

show abstract

“…The mobile phase was (A) H 2 O/formic acid = 95/5 and (B) acetonitrile/formic acid = 95/5. The samples were eluted following the multi-step linear gradient proposed by Obon et al [18] with slight modifications: 1 min of isocratic elution with 6.7 % B, 25 min of linear gradient from 6.7 to 16.7 % B, 9 min of linear gradient from 16.7 to 55.6 % B, 5 min of isocratic elution with 55.6 % B, 3 min of linear gradient from 55.6 B to 80 % B and 8 min of isocratic elution with 80 % B. Equilibration time: 10 min before the next injection. Flow rate: 0.7 mL/min.…”

Section: Identification and Quantification Of Phenolic Compoundsmentioning

confidence: 99%

Prunus mahaleb L. fruit extracts: a novel source for natural food pigments

Gerardi

Tommasi

Albano

et al. 2015

Eur Food Res Technol

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“…To date, the most frequently methods used to detect fruit juice adulteration are based on the profiling and quantification of a number of compounds that may be from one chemical family or from different families (Jandric et al, 2014), such as carbohydrates (Kelebek, Selli, Canbas, & Cabaroglu, 2009;Muntean, 2010;Stander et al, 2013), phenolic compounds (Díaz-García, Obón, Castellar, Collado, & Alacid, 2013;Kelebek et al, 2009;Obón, Díaz-García, & Castellar, 2011;Stander et al, 2013), amino acids (Gómez-Ariza, Villegas-Portero, & Bernal-Daza, 2005;Simó, Rizzi, Barbas, & Cifuentes, 2005;Tezcan, Uzas ßçi, Uyar, Öztekin, & Erim, 2013), anthocyanins and pigments (Obón et al, 2011) and organic acids (Ehling & Cole, 2011;Kelebek et al, 2009;Mato, Huidobro, Simal-Lozano, & Sancho, 2006;Saavedra, García, & Barbas, 2000;Saavedra, Rupérez, & Barbas, 2001;Scherer et al, 2012;Tezcan, Gültekin-Özgüven, Diken, Özçelik, & Erim, 2009), among others.…”

Section: Introductionmentioning

confidence: 99%