76C-3 |
Anthocyanin pigment and total phenolic content of fresh and processed cherries and their antioxidant properties |
A. CHAOVANALIKIT and R. E. Wrolstad. Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331-6602 Consumption of cherries has been reported to promote human health benefits due to the antioxidant and anti-inflammatory properties of dietary phenolics. Even though the cherry anthocyanin and polyphenolic concentration have been investigated, neither their distribution nor their antioxidant activity has not been completely assessed. To expand cherry market opportunities, the feasibility of manufacturing nutraceuticals from cherry processing wastes and the potential use of processed cherries as ingredients for functional foods should be demonstrated. Our objectives were (1) to compare the contribution of anthocyanins, polyphenolics, and antioxidant capacity in peel, flesh and pit of the sweet and sour cherries and (2) to evaluate the impact of processing on cherry anthocyanins and polyphenolics. Fresh Bing, Rainier, Royal Anne and Montmorency cherries were separated into flesh, skin and pit. Bing cherries were pilot-plant processed into canned cherries and frozen cherries using commercial processes. Both Royal Anne and Bing cherries were used for brining experiments. Total monomeric anthocyanin, total phenolic and Oxygen Radical Absorbing Capacity (ORAC) were determined. Changes in both canned and frozen fruit were monitored during storage over six months at two different temperatures (4 °C and 25 °C for canned cherries and -23 °C and -70 °C for frozen cherries) Anthocyanin, total phenolic and ORAC content were highest in the skin. Bing was highest in anthocyanins (29.7 mg/100g) while Montmorency was highest in phenolics (4.1 mg/g). After freezing, anthocyanins and phenolics of Bing cherries stored at -23 °C were degraded over time in contrast to storage at -70 °C. Approximately 50-60% of the Bing anthocyanins and polyphenolics were found in the syrup after canning. Most of phenolics were redistributed into the sulfite brine solution during brining. Total phenolic compounds are highly correlated (r=0.969) with ORAC. Cherry skin and spent brine solution may serve as sources of phenolics in waste utilization.
Session 76C, Fruit & Vegetable Product: Fresh Fruits and Vegetables
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