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Thursday, October 8, 2020 | History

2 edition of Phenolic composition of red raspberry juice found in the catalog.

Phenolic composition of red raspberry juice

Angelika Rommel

Phenolic composition of red raspberry juice

influences of cultivar, processing and environmental factors

by Angelika Rommel

  • 284 Want to read
  • 7 Currently reading

Published .
Written in English

    Subjects:
  • Raspberries.,
  • Fruit juices.,
  • Phenols.,
  • Flavonoids.

  • Edition Notes

    Statementby Angelika Rommel.
    The Physical Object
    Paginationleaves, bound :
    ID Numbers
    Open LibraryOL15296745M

      Various natural sources of antioxidants, which may help defy oxidative stress and thereby reduce the risk of many diseases, are being searched for. Exotic fruits and good quality exotic fruit juices can be an alternative to many berries grown in Europe. This paper presents the antioxidant properties and composition of polyphenols of acai, maqui berry and noni juices. Then they were compared to. In order to absorb the juice leaked from the fruit, non‐ The effects of ripening stage and storage time on quality parameters of red raspberry fruit of cvs. phenolic composition differed.

    In this chapter, we discuss the influence of the processing methods on the content of phenolic compounds in fruits and vegetables. The intake of fruits and vegetables based‐foods are associated with delayed aging and a decreased risk of chronic disease development. Fruits and vegetables can be consumed in natura, but the highest amounts are ingested after some processing methods, such as.   Red wine also has a high concentration of phenolic compounds. It is known that the abundant phenolic compounds in red wine are anthocyanin [6, 52]. The green and black teas have been extensively studied, since they may contain up to 30% of their dry weight as phenolic compounds. Coffee is also rich in phenolic compounds, especially chlorogenic.

    Ochoa MR, Kesseler AG, Vullioud MB et al. Physical and Chemical Characteristics of Raspberry Pulp: Storage Effect on Composition and Color. LWT - Food Science and Technology, Vol Issue 3, May , Pages Park KS. Raspberry ketone increases both lipolysis and fatty acid oxidation in 3T3-L1 adipocytes.   More like a scrumptious dessert than a main dish, this rich French toast is topped with a tangy raspberry sauce and a vanilla sauce that includes ice cream. I cut the croissants into shapes with a cookie cutter for my 4-year-old grandson, g: Phenolic.


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Phenolic composition of red raspberry juice by Angelika Rommel Download PDF EPUB FB2

Hydrolysis simplified the chromatographic profile of red raspberry juice phenolics dramatically. In acid-hydrolyzed juices, ellagic acid, 2 ellagic acid compounds, 3 hydroxybenzoic acids, 3 hydroxycinnamic acids, 2 flavanols, quercetin and kaempferol were : Angelika Rommel.

Title: Phenolic Composition of Red Raspberry Juice: Influences of Cultivar. Processing and Environmental Factors Flavonols and ellagic acid compounds were characterized and measured in 55 experimental and commercial red raspberry juices by high performance liquid chromatography (HPLC) and diode array spectral techniques.

Samples were Author: Ronald E. Wrolstad. Red fruit juices’ phenolic composition, namely total Phenolic composition of red raspberry juice book compounds and total anthocyanins ranged from mg GAE/L to mg GAE/L, for red raspberry and elderberry, respectively, and the total anthocyanins ranged from mgCGE/L to mgCGE/L, for strawberry and elderberry, respectively [20].Cited by: 6.

Hydrolysis simplified the chromatographic profile of red raspberry juice phenolics dramatically. In acid-hydrolyzed juices, ellagic acid, 2 ellagic acid compounds, 3 hydroxybenzoic acids, 3 hydroxycinnamic acids, 2 flavanols, quercetin and kaempferol\ud were identified.

Red fruit juices’ phenolic composition, namely total phenolic compounds and total anthocyanins ranged from mg GAE/L to mg GAE/L, for red raspberry and elderberry, respectively, and the total anthocyanins ranged from mgCGE/L to mgCGE/L, for strawberry and elderberry, respectively [ 20 ].Cited by: 6.

Environmental and genetic variation of phenolic compounds in red raspberry. Journal of Food Composition and Analysis18 (8), DOI: /   The current evidence shows that phenolic content can vary significantly between cultivars (Anttonen and Karjalainen,Gulcin et al.,Krauze-Baranowska et al.,Mazur et al.,Stewart et al., ), and although some interest has been given to the chemical composition of red and black raspberry fruits, detailed information.

These berries were also the most abundant in phenolic and anthocyanin compounds. Blackberries were characterised by larger antioxidant capacity than red raspberry fruits which were accompanied by higher content of total phenolics and anthocyanins. Chemical composition of fruits.

J.A.O.A.C. Chemical composition of strawberries, red raspberries, blackberries, black raspberries, boysenberries and cranberries is presented.

Analysis included total soluble solids, ash, K2O, P2O5, invert sugar, protein, citric. Phytochemicals in Raspberries and Blackberries. Besides containing proteins, fats, carbohydrates, vitamins, and minerals, raspberries and blackberries contain several extremely important phytochemicals (naturally occurring chemicals from plants) Many of these substances are classed as phenolic table below shows some of the healthful effects that have been determined for this.

Red raspberry juice and wine: effect of processing and storage on anthocyanin pigment composition, color and appearance. J Food Sci. ; –7. /jtbx [ Cross Ref ]. Comparison of the phenolic composition and antioxidant activity of Korean black raspberry, Bokbunja, (Rubus coreanus Miquel) with those of six other berries red raspberry, arctic raspberry), Sambucus (elderberry, red elderberry), and Vaccinium (blue-berry, cranberry, bilberry).

bance spectra of each berry juice were determined over the. Influence of acid and base hydrolysis on the phenolic composition of red raspberry juice. Agr. Food Chem.

– () CAS Article Google Scholar Rommel A, Wrolstad RE. Composition of flavonols in red raspberry juice as influenced by cultivar, processing, and environmental factors.

Agr. Food Chem. – (). Two fraction, one containing flavonols, flavan‐3‐ols, phenolic acids and the other containing anthocyanins, were isolated from Rubus (red raspberry, blackberry) and Prunus (sweet cherry, sour cherry) fruits to study their phenol content by HPLC and antioxidant activity using the DPPH test.

Raspberries and blackberries were characterised by catechins and ellagic acid derivatives; sour. Two Poplar Hybrid Clones Differ in Phenolic Antioxidant Levels and Polyphenol Oxidase Activity in Response to High Salt and Boron Irrigation.

Journal of Agricultural and Food Chemistry66 (28), DOI: /8b Overview Information Red raspberry is a plant that is the source of a widely eaten, tasty, sweet berry. Red raspberry fruit and leaf have also been used as medicine for centuries.

The use of commercial pectinases modified the composition of phenolic compounds in relation of the fruits and the time considered.

At 6 h, a loss of anthocyanins (−20%) present in raspberry juice was observed when Pectinex® BE 3-L, Rohapect® B1L. Rommel, A, Heatherbell, DA & Wrolstad, RE () Red raspberry juice and wine: effect of processing and storage on anthocyanin pigment composition, color and appearance. J Food –   Marta Kula, Magdalena Majdan, Daniel Głód, Mirosława Krauze-Baranowska, Phenolic composition of fruits from different cultivars of red and black raspberries grown in Poland, Journal of Food Composition and Analysis, /, 52, (), ().

Red‐fleshed apple: Juice: 80 °C/10 min and 90 °C/5 min: and for PPO and POD residual enzyme activity at 80 °C, and and at 90 °C, respectively. Katiyo and others Red raspberry: Juice: 80 °C/15 min. The main chemical composition, contents of total phenolic (TPh), total flavonoid (TF), and total monomeric anthocyianin (TMA), as well as the antioxidant activity of two raspberry cultivars (Meeker and Willamette), two blackberry cultivars (Čačanska bestrna and Thornfree) and wild bilberry were studied.

The raspberry cultivars had the highest.PHENOLIC COMPOSITION OF RED RASPBERRY JUICE: INFLUENCES OF CULTIVAR, PROCESSING AND ENVIRONMENTAL FACTORS 1.

Introduction The chemical composition of red raspberry juice is of much interest to the food industry and regulatory agencies in determining juice authenticity and protecting the consumer from fraudulent products.Yield, fruit quality, antioxidant capacity and phenolic composition of advanced raspberry lines from Quebec Zhimin Zhang 1‚ 2 ‚ Xiang Zhu 3 ‚ Zhichun Xie, Zhengyang Zhao 1 *, Claudine Dubé.