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Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products
Author(s) -
Hager A.,
Howard L.R.,
Prior R.L.,
Brownmiller C.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00855.x
Subject(s) - anthocyanin , chemistry , blowing a raspberry , food science , antioxidant capacity , monomer , antioxidant , polymer , organic chemistry
This study evaluated the effects of processing and 6 mo of storage on total monomeric anthocyanins, percent polymeric color, and antioxidant capacity of black raspberries that were individually quick‐frozen (IQF), canned‐in‐syrup, canned‐in‐water, pureed, and juiced (clarified and nonclarified). Total monomeric anthocyanins, percent polymeric color, and ORAC FL were determined 1 d postprocessing and after 1, 3, and 6 mo of storage. Thermal processing resulted in marked losses in total anthocyanins ranging from 37% in puree to 69% to 73% in nonclarified and clarified juices, respectively, but only the juices showed substantial losses (38% to 41%) in ORAC FL . Storage at 25 °C of all thermally processed products resulted in dramatic losses in total anthocyanins ranging from 49% in canned‐in‐syrup to 75% in clarified juices. This coincided with marked increases in percent polymeric color values of these products over the 6‐mo storage. ORAC FL values showed little change during storage, indicating that the formation of polymers compensated for the loss of antioxidant capacity due to anthocyanin degradation. Total anthocyanins and ORAC FL of IQF berries were well retained during long‐term storage at –20 °C.