Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

The main objective of this study was to investigate the effect of mixing sour cherry puree with apple, pear, quince and flowering quince juices on characteristics of 17 different products (12 smoothies and 5 semi-products). Compounds (phenolic compounds, vitamin C, sugar, pectin), antioxidant activi...

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Bibliographic Details
Published in:Journal of food science and technology 2017, Vol.54 (1), p.114-129
Main Authors: Nowicka, Paulina, Wojdyło, Aneta, Teleszko, Mirosława
Format: Article
Language:English
Subjects:
Acidity
Acids
Analysis
Antioxidants
Beverages
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chromatography
Color
Food
Food Science
Fruit juices
Fruits
Liquid chromatography
Malus
Mass spectrometry
Nutrition
Original
Original Article
Phenols
Physicochemical properties
Polyphenols
Prunus
Rosaceae
Sensors
Studies
Synergistic effect
Viscosity
Vitamin C
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Summary:The main objective of this study was to investigate the effect of mixing sour cherry puree with apple, pear, quince and flowering quince juices on characteristics of 17 different products (12 smoothies and 5 semi-products). Compounds (phenolic compounds, vitamin C, sugar, pectin), antioxidant activity (ORAC, ABTS, FRAP), and physicochemical parameters (titratable acidity, soluble solids, viscosity, colour) of different products were evaluated. Depending on the type of product, 8 to 20 phenolic compounds, belonging to the anthocyanins, flavan-3-ols, flavonols, hydroxycinnamic acids, and dihydrochalcone, were identified by liquid chromatography/quadrupole time-of-flight mass spectrometry (LC/QTOF-MS). The highest content of polyphenols was observed in the sour cherry–flowering quince smoothie, while the lowest was observed in the sour cherry–pear smoothie. The study showed that the major polyphenols compounds in the smoothies were polymeric procyanidins, which were positively correlated with antioxidant activity. In addition, some kind of synergistic effect was observed between some compounds of sour cherry and flowering quince which could increase the antioxidant activity of the final product. The mixing of various fruit products could be interesting from a nutritional as well as commercial perspective.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-016-2442-2