The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries ( Vaccinium corymbosum L.)
Abstract
Frozen blueberries ( Vaccinium corymbosum L.) were processed into juice and concentrate, and the changes in anthocyanin pigments and polyphenolics (cinnamates, procyanidins, flavonol glycosides) were monitored. While juice yield was 83%, only 32% of the anthocyanins were recovered in single‐strength juice. Flavonol, procyanidin and chlorogenic acid recoveries in juice were 35%, 43%, and 53%, respectively. The proportion of polyphenolics remaining in the press‐cake residue ranged from 1% (chlorogenic acid) to 18% (anthocyanins). Pronounced losses of anthocyanins and polyphenolics during milling and depectinization are believed to be due to native polyphenol oxidase. Losses during concentration ranged from 1.5% (anthocyanins) to 20% (procyanidins). Striking changes occurred in the anthocyanin profile with malvidin glycosides being most stable and delphinidin glycosides the least.
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Cites
Structure-antioxidant activity relationships of flavonoids and phenolic acids
Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(95)02227-9 · Cited by 9,085
Cited by
Recent Research on the Health Benefits of Blueberries and Their Anthocyanins
Kalt, W., Cassidy, A., Howard, L. R., Krikorian, R., Stull, A. J., Tremblay, F., & Zamora-Ros, R. (2020) · Advances in Nutrition · doi:10.1093/advances/nmz065 · Cited by 659
Effect of Temperatures on Polyphenols during Extraction
Antony, A., & Farid, M. (2022) · Applied Sciences · doi:10.3390/app12042107 · Cited by 654
Chirinos, R., Rogez, H., Campos, D., Pedreschi, R., & Larondelle, Y. (2007) · Separation and Purification Technology · doi:10.1016/j.seppur.2006.12.005 · Cited by 320
Phenolic Compounds and Bioactivities of Pigmented Rice
Deng, G.-F., Xu, X.-R., Zhang, Y., Li, D., Gan, R.-Y., & Li, H.-B. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.529624 · Cited by 295
Chandra, A., Rana, J., & Li, Y. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010389p · Cited by 289
Metadata
- Authors
- Skrede, G., Wrolstad, R. E., & Durst, R. W.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2000-03
- Volume
- 65
- Issue
- 2
- Pages
- 357-364
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2127395450
- Cited by
- 437
- References
- 1
- FWCI
- 3.34
- Type
- journal article
- Language
- en
- Open access
- closed
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- Skrede, G., Wrolstad, R. E., & Durst, R. W. (2000). Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries ( Vaccinium corymbosum L.). Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2000.tb16007.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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