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Processing and storage effects on bl...

Hager, Aaron Christopher.

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Processing and storage effects on black raspberry polyphenolics and antioxidant capacity.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Processing and storage effects on black raspberry polyphenolics and antioxidant capacity./
作者:	Hager, Aaron Christopher.
面頁冊數:	103 p.
附註:	Source: Masters Abstracts International, Volume: 46-02, page: 0786.
Contained By:	Masters Abstracts International46-02.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1446676
ISBN:	9780549189893

Processing and storage effects on black raspberry polyphenolics and antioxidant capacity.
Hager, Aaron Christopher.

Processing and storage effects on black raspberry polyphenolics and antioxidant capacity. - 103 p.

Source: Masters Abstracts International, Volume: 46-02, page: 0786.

Thesis (M.S.)--University of Arkansas, 2007.

Studies have shown that diets rich in fruits and vegetables may contribute to a lower incidence of chronic diseases due to the presence of antioxidant compounds with berries being significant sources. Black raspberries are high in polyphenolics, but the effects of processing and storage on the polyphenolic content and antioxidant capacity of black raspberries berries are unknown. Black raspberries were processed as canned-in-water (CW), canned-in-syrup (CS), non-clarified juice (JNC), clarified juice (JC), puree, and IQF.

ISBN: 9780549189893Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Processing and storage effects on black raspberry polyphenolics and antioxidant capacity.
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520 $a Studies have shown that diets rich in fruits and vegetables may contribute to a lower incidence of chronic diseases due to the presence of antioxidant compounds with berries being significant sources. Black raspberries are high in polyphenolics, but the effects of processing and storage on the polyphenolic content and antioxidant capacity of black raspberries berries are unknown. Black raspberries were processed as canned-in-water (CW), canned-in-syrup (CS), non-clarified juice (JNC), clarified juice (JC), puree, and IQF.
520 $a Anthocyanins, ellagitannins, and flavonols are some of the most abundant polyphenolic compounds in black raspberries. While concentrations of individual anthocyanins, flavonols, and ellagitannins varied with processing and storage, total anthocyanin, ellagitannin, and flavonol content decreased significantly with thermal processing. Total anthocyanins and total flavonols in thermally processed products stored at room temperature for 6 mo decreased significantly while total ellagitannins were not affected by extended storage. Polymerized anthocyanins, however, were shown to increase slightly with processing, but considerably with post-processing storage.
520 $a Antioxidant capacity was measured using the Oxygen Radical Absorbance Capacity (ORAC) and Photochemiluminescence (PCL) assays. Neither processing nor storage affected ORAC. PCL, however decreased significantly with both processing and post-processing storage. Antioxidant capacity as measured by ORAC and PCL yielded different results that are most likely correlated to stability or instability of certain polyphenolic compounds which affect one assay more than the other.
520 $a Processing and storage have different effects on the major polyphenolic compounds. It is concluded that even though some of the potentially beneficial compounds are degraded by processing and storage, the values are still much higher than many other polyphenolic sources.
590 $a School code: 0011.
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