The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid

Clegg, K. Mary; Morton, Alec

doi:10.1111/j.1365-2621.1968.tb01465.x

Cited by 44 publications

(3 citation statements)

References 11 publications

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“…Antioxidant capacity of natural apple juice is mainly attributed to phenol antioxidants (87%) and ascorbic acid (6%) [23], while Tikekar et al [24] described a decrease in ascorbic acid content during UV irradiation, up to 0.7–1.0 mg/min at 0.03 J/cm 2 . However, no significant changes ( p > 0.05) in ascorbic acid content after UV treatment were observed, due to the protective effect of phenols [25] and pigments [18,19]. Diminution in TEAC by UV treatment effect was probably due to non-phenol antioxidant oxidation.…”

Section: Discussionmentioning

confidence: 99%

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage

Juarez-Enriquez

Salmerón

Gutiérrez‐Méndez

et al. 2016

Foods

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Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/cm2 and treatment effect was evaluated in terms of color, antioxidant capacity, polyphenol content, pH, titratable acidity and total soluble solids. Using a linear regression design, inactivation kinetic of polyphenol oxidase enzyme was also described. In addition, a repeated measures design was carried out to evaluate apple juice during 24 days of storage at 4 °C and 20 °C. After irradiation, reduction of antioxidant capacity was observed while during storage, ascorbic acid content decreased up to 40% and total polyphenol content remain stable. Ultraviolet irradiation achieved a complete inactivation of polyphenol oxidase enzyme and microbiota, keeping apple juice antioxidants during ultraviolet treatment and storage available until juice consumption. UV-treated apple juice can be used as a regular beverage, ensuring antioxidant intake.

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Section: Discussionmentioning

confidence: 99%

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage

Juarez-Enriquez

Salmerón

Gutiérrez‐Méndez

et al. 2016

Foods

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“…In real foods the presence of metal ions like copper and iron, and light would accelerate the reaction (Allwood, ). Clegg and Morton () reported that quercetin had the highest protection of vitamin C in a citric buffer (with and without Cu 2+ ) compared to kaempferol, chlorogenic acid, p ‐coumaric acid, and anthocyanin‐glycosides because of an ortho ‐hydroxylation of the quercetin structure. Although old, this seems to be the only paper dealing with this issue.…”

Section: Resultsmentioning

confidence: 99%

“…However, little attention has been given to its preservation in foods, especially when it is naturally present. Possible stabilizers for vitamin C include cysteine hydrochloride (Mohamed, Kyi, & Sharif, ), protamine (Yamauchi, Nimura, & Kinoshita, ), and phenolic compounds found in blackcurrant juice (Clegg & Morton, ; Harper, Morton, & Rolfe, ).…”

Section: Introductionmentioning

confidence: 99%

Protective effect of sweet basil extracts against vitamin C degradation in a model solution and in guava juice

Siriwoharn

Surawang

2018

J Food Process Preserv

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Vitamin C is a water‐soluble antioxidant used in the food industry despite its well‐known instability. This study aimed to investigate the effectiveness of sweet basil methanolic and ethanolic extracts in delaying vitamin C degradation in a model solution and in guava juice during storage (25, 35, and 45 °C). Solutions containing methanolic extracts (0.5–2%) had higher vitamin C content than controls at all times and temperatures. The protective effect depended on extract concentration, storage time, and storage temperature (p < .01). Ethanolic extracts were only significantly beneficial at 35 and 45 °C (p < .05). At these temperatures, methanolic extracts were better at preserving vitamin C in the model solution and the guava juice. The vitamin C was 38.6 and 45.3% higher than the control with a 3% methanolic extract in guava juice after 1 week at 35 and 45 °C, respectively. Practical applications Vitamin C has been used extensively in food, supplement, pharmaceutical, and cosmetic industries as a nutrient as well as a potent antioxidant. The major limitation is its instability towards heat, light, and oxidation. This study offered a natural solution to vitamin C preservation in foods. It also provided basis for future development of natural preservative for oxidation sensitive compounds in foods and supplement products.

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The effect of high hydrostatic pressure on anthocyanins and ascorbic acid in blackcurrants (Ribes nigrum)

Kouniaki

Kajda

Zabetakis

2004

Flavour & Fragrance J

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The stability of two anthocyanins and ascorbic acid present in fruit juices made from blackcurrants that were subjected to high-pressure processing (HHP) was studied. HHP is a non-thermal food preservation method and its impact on the nutritionally important anthocyanins, cyanidin-3-rutinoside, delphinidin-3-rutinoside and also ascorbic acid (vitamin C), in blackcurrants was assessed. Fruit samples were treated at 200, 400, 600 and 800 MPa for 15 min under controlled temperature (20-22.5°C). After high-pressure treatment the samples were stored at fridge temperature (5°C), room temperature (20°C) and at 30°C. The analysis of the anthocyanin and ascorbic acid contents were carried out by using high performance liquid chromatography (HPLC). The best stability for cyanidin-3-rutinoside pigment was found when blackcurrants were treated at a HP of 600 MPa and were stored at 5°C. Delphinidin-3-rutinoside had the lowest losses when treated at 800 MPa and stored at 5°C. High pressure at 600 MPa gave the best preservation for all the samples stored at 5°C and 20°C. The rates of losses observed for anthocyanins were linked to those observed for the ascorbic acid and these results are discussed.

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The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid

Cited by 44 publications

References 11 publications

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage

Protective effect of sweet basil extracts against vitamin C degradation in a model solution and in guava juice

The effect of high hydrostatic pressure on anthocyanins and ascorbic acid in blackcurrants (Ribes nigrum)

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