Bolling Bradley W, Taheri Rod, Pei Ruisong, Kranz Sarah, Yu Mo, Durocher Shelley N, Brand Mark H
Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Rd Extension, Unit 4017, Storrs, CT 06269-4017, USA.
Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Rd Extension, Unit 4017, Storrs, CT 06269-4017, USA.
Food Chem. 2015 Nov 15;187:189-96. doi: 10.1016/j.foodchem.2015.04.106. Epub 2015 Apr 23.
The goal of this work was to characterize how the date of harvest of 'Viking' aronia berry impacts juice pigmentation, sugars, and antioxidant activity. Aronia juice anthocyanins doubled at the fifth week of the harvest, and then decreased. Juice hydroxycinnamic acids decreased 33% from the first week, while proanthocyanidins increased 64%. Juice fructose and glucose plateaued at the fourth week, but sorbitol increased 40% to the seventh harvest week. Aronia juice pigment density increased due to anthocyanin concentration, and polyphenol copigmentation did not significantly affect juice pigmentation. Anthocyanin stability at pH 4.5 was similar between weeks. However, addition of quercetin, sorbitol, and chlorogenic acid to aronia anthocyanins inhibited pH-induced loss of color. Sorbitol and citric acid may be partially responsible for weekly variation in antioxidant activity, as addition of these agents inhibited DPPH scavenging 13-30%. Thus, aronia polyphenol and non-polyphenol components contribute to its colorant and antioxidant functionality.
这项工作的目标是确定‘维京’黑果腺肋花楸果实的收获日期如何影响果汁的色素沉着、糖分和抗氧化活性。黑果腺肋花楸果汁中的花青素在收获的第五周翻倍，然后下降。果汁中的羟基肉桂酸从第一周起减少了33%，而原花青素增加了64%。果汁中的果糖和葡萄糖在第四周趋于平稳，但山梨醇在第七个收获周增加了40%。由于花青素浓度，黑果腺肋花楸果汁的色素密度增加，并且多酚共着色对果汁色素沉着没有显著影响。花青素在pH 4.5时的稳定性在各周之间相似。然而，向黑果腺肋花楸花青素中添加槲皮素、山梨醇和绿原酸可抑制pH值引起的颜色损失。山梨醇和柠檬酸可能是抗氧化活性每周变化的部分原因，因为添加这些物质可抑制13%-30%的DPPH清除。因此，黑果腺肋花楸的多酚和非多酚成分有助于其作为着色剂和抗氧化剂的功能。
