{"title":"蔓越莓和草莓汁——生产方法对抗氧化剂含量和抗氧化能力的影响","authors":"Agnieszka Narwojsz, E. Borowska","doi":"10.2478/V10020-010-0018-6","DOIUrl":null,"url":null,"abstract":"The objective of this study was to analyze fresh and pasteurized cranberry and strawberry juices, based on the content of polyphenols, anthocyanins and ascorbic acid, as well as DPPHradical scavenging capacity. Significant differences were found between the investigated juices, dependent on both fruit species and the technological process. Cranberry juices were characterized by higher concentrations of the tested compounds, except for anthocyanins, and by greater DPPHradical scavenging capacity. Pasteurization was found to exert a significant, destructive effect on the properties of the examined juices, particularly on the anthocyanin content of strawberry juice.","PeriodicalId":39364,"journal":{"name":"Polish Journal of Natural Sciences","volume":"25 1","pages":"209-214"},"PeriodicalIF":0.0000,"publicationDate":"2010-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"13","resultStr":"{\"title\":\"CRANBERRY AND STRAWBERRY JUICES - INFLUENCE OF METHOD PRODUCTION ON ANTIOXIDANTS CONTENT AND ANTIOXIDATIVE CAPACITY\",\"authors\":\"Agnieszka Narwojsz, E. Borowska\",\"doi\":\"10.2478/V10020-010-0018-6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The objective of this study was to analyze fresh and pasteurized cranberry and strawberry juices, based on the content of polyphenols, anthocyanins and ascorbic acid, as well as DPPHradical scavenging capacity. Significant differences were found between the investigated juices, dependent on both fruit species and the technological process. Cranberry juices were characterized by higher concentrations of the tested compounds, except for anthocyanins, and by greater DPPHradical scavenging capacity. Pasteurization was found to exert a significant, destructive effect on the properties of the examined juices, particularly on the anthocyanin content of strawberry juice.\",\"PeriodicalId\":39364,\"journal\":{\"name\":\"Polish Journal of Natural Sciences\",\"volume\":\"25 1\",\"pages\":\"209-214\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2010-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"13\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Polish Journal of Natural Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.2478/V10020-010-0018-6\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Polish Journal of Natural Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2478/V10020-010-0018-6","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
CRANBERRY AND STRAWBERRY JUICES - INFLUENCE OF METHOD PRODUCTION ON ANTIOXIDANTS CONTENT AND ANTIOXIDATIVE CAPACITY
The objective of this study was to analyze fresh and pasteurized cranberry and strawberry juices, based on the content of polyphenols, anthocyanins and ascorbic acid, as well as DPPHradical scavenging capacity. Significant differences were found between the investigated juices, dependent on both fruit species and the technological process. Cranberry juices were characterized by higher concentrations of the tested compounds, except for anthocyanins, and by greater DPPHradical scavenging capacity. Pasteurization was found to exert a significant, destructive effect on the properties of the examined juices, particularly on the anthocyanin content of strawberry juice.