| Autor: |
CHAOVANALIKIT, A., WROLSTAD, R. E. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Jan2004, Vol. 69 Issue 1, pFCT67-FCT72, 6p |
| Abstrakt: |
BSTRACT: Total anthocyanins, total phenolics, and the antioxidant activities of 1 sour cherry cultivar ( Prunus cerasusL.) and 3 sweet cherry cultivars ( P. aviumL.) were determined. Bing cherries were highest in anthocyanins, whereas Montmorency cherries were highest in total phenolics and antioxidant activities (oxygen radical absor-bance capacity and ferric reducing antioxidant power). Total phenolics and anthocyanins for all cultivars were concentrated in the skin. More than 75% of anthocyanins in frozen Bing cherries were destroyed after 6 mo of storage at -23°C. During canning, about half the anthocyanins and polyphenolics leached from the fruits into the syrup with little total loss. Spent cherry brine contained substantial anthocyanins and polyphenolics. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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