Department of Human Nutrition, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice.
Department of Food Technology and Quality Evaluation, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice.
Rocz Panstw Zakl Hig. 2024 Aug 14;75(2):125-134. doi: 10.32394/rpzh.2024.0298. Epub 2024 May 9.
Red fruits are characterised by a particularly high content of bioactive compounds, e.g. anthocyanins, tannins, pectins, vitamins and minerals. Dietary supply of proper amounts of antioxidants is essential to reduce oxidative stress, and thus is an important element in the prevention of lifestyle diseases.
The aim of the study was to evaluate and compare the content of polyphenols in selected red fruit juices (chokeberry, elderberry, pomegranate, cranberry), as well as to assess the impact of storage time on the content of these compounds in the analysed samples.
The research material consisted of 17 juices (100%): 3 chokeberry juices, 4 elderberry juices, 5 pomegranate juices and 5 cranberry juices, which differed in terms of the manufacturer, type, price range, country of origin and production method. The total polyphenol content was measured by spectrophotometry using the Folin�Ciocalteu reagent. The procedure was based on a modified method described by Waterhouse. Active acidity (pH) was measured with the potentiometric method using a pH-meter and the sucrose content was measured using a refractometer.
The highest mean content of polyphenolic compounds was found in chokeberry and elderberry juices. Juice storage time did not reduce the mean content of polyphenolic compounds. The highest sucrose content was found in chokeberry juices and the lowest in cranberry juice.
Chokeberry and elderberry juices had the highest content of polyphenols among the tested products. Juices stored after opening in accordance with the manufacturer's instructions (at 4°C) do not lose their nutritional properties.
红色水果的特点是含有特别高含量的生物活性化合物，例如花青素、单宁、果胶、维生素和矿物质。适当摄入抗氧化剂对于减少氧化应激非常重要，因此是预防生活方式疾病的重要因素。
本研究旨在评估和比较几种红色果汁（黑果腺肋花楸、接骨木、石榴、蔓越莓）中多酚的含量，并评估储存时间对分析样品中这些化合物含量的影响。
研究材料由 17 种果汁（100%）组成：3 种黑果腺肋花楸果汁、4 种接骨木果汁、5 种石榴果汁和 5 种蔓越莓果汁，它们在制造商、类型、价格范围、原产国和生产方法方面有所不同。总多酚含量通过分光光度法使用 Folin�Ciocalteu 试剂进行测量。该程序基于 Waterhouse 描述的改良方法。使用 pH 计通过电位法测量活性酸度（pH），使用折射计测量蔗糖含量。
黑果腺肋花楸和接骨木果汁中多酚化合物的平均含量最高。果汁储存时间并未降低多酚化合物的平均含量。黑果腺肋花楸果汁的蔗糖含量最高，而蔓越莓果汁的蔗糖含量最低。
在测试的产品中，黑果腺肋花楸和接骨木果汁的多酚含量最高。按照制造商的说明（在 4°C 下）储存开封后的果汁不会失去其营养价值。
