The DOI matches its Crossref record; 40 of the 40 references it cites were found in a registry or an index.
Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products
Abstract
ABSTRACT: 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.
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Cites
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Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States
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Self-citationPellegrini, N., Colombi, B., Del Rio, D., Salvatore, S., Bianchi, M., Brighenti, F., & Serafini, M. (2003) · The Journal of Nutrition · doi:10.1093/jn/133.9.2812 · Cited by 1,486
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Self-citationThe Effect of Fruit and Vegetable Intake on Risk for Coronary Heart Disease
Joshipura, K. J., Hu, F. B., Manson, J. E., Stampfer, M. J., Rimm, E. B., Speizer, F. E., Colditz, G., Ascherio, A., Rosner, B., Spiegelman, D., et al. (2001) · Annals of Internal Medicine · doi:10.7326/0003-4819-134-12-200106190-00010 · Cited by 1,396
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Berry anthocyanins as novel antioxidants in human health and disease prevention
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Self-citationPotential Mechanisms of Cancer Chemoprevention by Anthocyanins
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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
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Metadata
- Authors
- Hager, A., Howard, L. R., Prior, R. L., & Brownmiller, C.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2008-08
- Volume
- 73
- Issue
- 6
- Pages
- H134-40
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1971886741
- Cited by
- 270
- References
- 40
- FWCI
- 6.85
- Type
- journal article
- Language
- en
- Open access
- closed
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- Hager, A., Howard, L. R., Prior, R. L., & Brownmiller, C. (2008). Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products. Journal of Food Science. https://doi.org/10.1111/j.1750-3841.2008.00855.x
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