Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Paulina Nowicka , Aneta Wojdyło , Mirosława Teleszko

Abstract

The main objective of this study was to investigate the effect of mixing sour cherry puree with apple, pear, quince and flowering quince juices on characteristics of 17 different products (12 smoothies and 5 semi-products). Compounds (phenolic compounds, vitamin C, sugar, pectin), antioxidant activity (ORAC, ABTS, FRAP), and physicochemical parameters (titratable acidity, soluble solids, viscosity, colour) of different products were evaluated. Depending on the type of product, 8 to 20 phenolic compounds, belonging to the anthocyanins, flavan-3-ols, flavonols, hydroxycinnamic acids, and dihydrochalcone, were identified by liquid chromatography/quadrupole time-of-flight mass spectrometry (LC/QTOF-MS). The highest content of polyphenols was observed in the sour cherry–flowering quince smoothie, while the lowest was observed in the sour cherry–pear smoothie. The study showed that the major polyphenols compounds in the smoothies were polymeric procyanidins, which were positively correlated with antioxidant activity. In addition, some kind of synergistic effect was observed between some compounds of sour cherry and flowering quince which could increase the antioxidant activity of the final product. The mixing of various fruit products could be interesting from a nutritional as well as commercial perspective.
Author Paulina Nowicka
Paulina Nowicka,,
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, Aneta Wojdyło
Aneta Wojdyło,,
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, Mirosława Teleszko (EaE / IChaFT / DAOFT)
Mirosława Teleszko,,
- Department of Animal Origin Food Technology
Journal seriesJournal Of Food Science And Technology-Mysore, ISSN 0022-1155, e-ISSN 0975-8402, (A 35 pkt)
Issue year2017
Vol54
No1
Pages114-129
Publication size in sheets0.75
Keywords in EnglishSour cherry, Smoothies, LC–MS-QTof; UPLC-PDA-FL, Polyphenols, Antioxidant activity
ASJC Classification1106 Food Science
DOIDOI:10.1007/s13197-016-2442-2
Languageen angielski
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Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties_2017.pdf 525,72 KB
Score (nominal)35
ScoreMinisterial score = 25.0, 25-04-2019, ArticleFromJournal
Ministerial score (2013-2016) = 35.0, 25-04-2019, ArticleFromJournal
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2017 = 1.072; WoS Impact Factor: 2017 = 1.797 (2) - 2017=2.056 (5)
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