30G-3 |
Phenolic and anthocyanin content of tart cherry and plum juices prepared from highly pigmented cultivars |
S. CHANTANAWARANGOON, Department of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, W. North Street, Geneva, NY 14456 and O. I. Padilla-Zakour. Recently there has been great interest in a variety of phenolic compounds, especially anthocyanins because of their associated health benefits. Anthocyanins have been used mainly as natural colorants for the food industry. Tart cherry and plum juices are good sources of anthocyanins and phenolic compounds, but large variations occur naturally among different cultivars. Our objective was to investigate the differences in phenolic and anthocyanin levels of tart cherry and plum juices prepared from highly pigmented cultivars. Juices from 13 cultivars of tart cherries and 5 cultivars of plums were analyzed for total phenolic content, total monomeric anthocyanin, red color values, pH, total soluble solids (TSS) and titratable acidity (TA). The result showed that plum juices cv. BY69339 and cv. BY8155.70 had the highest total phenolic content (750 mg/100 mL) compared to all juices in this study. Among tart cherry juices, the juice obtained from cv. Karneol had the highest total phenolic content. Plum juices cv. BY69339 and cv. NY111 had the highest total monomeric anthocyanin followed by tart cherry juice cv. Cygany 404 and cv. Karneol. Red color was highest in tart cherry juice cv. Karneol and plum juice cv. BY69339. Compared to Balaton cherry juice, considered a new standard cultivar for tart cherry, Karneol cherry juice had 87% higher total phenolic content and 64% higher total monomeric anthocyanin and red value. pH of tart cherry and plum juices ranged from 3.2 to 3.4 and 2.9 to 3.3, respectively. TSS of both juices ranged from 13 to 20ºBrix. Tart cherry juice had TA ranging from 1.14 to 1.94 %, while those of plum juices ranged from 1.12 to 2.37%. Juices from cultivars with high levels of phenolic compounds and anthocyanins could be important sources for the production of healthy beverages and other food products, and as ingredients for natural colors.
Session 30G, Fruit & Vegetable Product: Processed Fruits and Vegetables
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