Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/52703
Type of publication: Straipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)
Field of Science: Biologija / Biology (N010)
Author(s): Česonienė, Laima;Daubaras, Remigijus;Jasutienė, Ina;Venclovienė, Jonė;Miliauskienė, Inga
Title: Evaluation of the biochemical components and chromatic properties of the juice of Vaccinium macrocarpon aiton and Vaccinium oxycoccos L
Is part of: Plant foods for human nutrition. Netherlands : Springer, 2011, Vol. 66, iss. 3
Extent: p. 238-244
Date: 2011
Keywords: Spanguolė;Veislės;Sultys;Antocianinai;Benzoinė rūrgštis;Anthocyanins;Benzoic acid;Cranberry;Cultivar;Juice
Abstract: Benzoic acid, total anthocyanins, soluble solids, titratable acidity, and colour properties in juice of the American cranberry Vaccinium macrocarpon and the European cranberry Vaccinium oxycoccos were investigated. Berry juices of V. macrocarpon cultivars were distinguished by their higher total anthocyanin and benzoic acid amounts. These cultivars accumulated on average 43.11 mg/l of benzoic acid and 92.45 mg/l of total anthocyanins. The levels of benzoic acid and total anthocyanins in V. oxycoccos cultivars were 17.52 mg/l and 42.54 mg/l, respectively. The V. macrocarpon cultivars ‘Franklin’, ‘Le Munyon’, ‘Searles’, and ‘Early Richard’ were selected as the best according to the enhanced total anthocyanins and benzoic acid amounts. The separation of anthocyanins by HPLC-UV-VIS revealed the presence of six anthocyanins, with peonidin-3-galactoside being the most prevalent. Galactoside together with glucoside conjugates comprised the largest percentage of total anthocyanins in the juices of V. macrocarpon and V. oxycoccos cultivars
Internet: http://www.springerlink.com/content/h21546409801752u/fulltext.pdf
Affiliation(s): Gamtos mokslų fakultetas
KTU Maisto institutas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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