Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners

International Journal of Food Science and Technology

Volumn 50, Issue 3, 2015, Pages 585-591

  Nowicka, Paulina ^a   Wojdylo, Aneta ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Antioxidant activity; Bioactive compounds; Sensory properties; Sour cherry puree; Sweeteners

Indexed keywords

ANTIOXIDANTS; SUGAR INDUSTRY; SUGAR SUBSTITUTES;

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; SENSORY PROPERTIES; SOUR CHERRY; SWEETENERS;

FOOD ADDITIVES;

PRUNUS CERASUS;

EID: 84922986327     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12685     Document Type: Article

References (37)

1. Bahador, A., Lesan, S. & Kashi, N. (2013). Effect of xylitol on cariogenic and beneficial oral streptococci: a randomized, double-blind crossover trial. Iranian Journal of Microbiology, 4, 75-81.
2. Benzie, I.F.F. & Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Analytical Biochemistry, 239, 70-76.
3. Bonerz, D., Wurth, K., Dietrich, H. & Will, F. (2007). Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five dour cherry cultivars. European Food Research and Technology, 224, 355-364.
4. Chavez-Santoscoy, R.A., Gutierrez-Uribe, J.A. & Serna-Saldivar, S.O. (2009). Phenolic composition, antioxidant capacity and in vitro cancer cell cytotoxicity of nine prickly pear (Opuntia spp.) juices. Plant Foods for Human Nutrition, 64, 146-152.
5. Christaki, E., Bonos, E., Giannenas, I., Karatzia, M.A. & Florou-Paner, P. (2013). Stevia rebaudiana as a novel source of food additives. Journal of Food and Nutrition Research, 52, 195-202.
6. Damar, I. & Ekşi, A. (2012). Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice. Food Chemistry, 135, 2910-2914.
7. Devalaraja, S., Jain, S. & Yadav, H. (2011). Exotic fruits as therapeutic complements for diabetes, obesity and metabolic syndrome. Food Research International, 44, 1856-1865.
8. Ekşi, A., Reicheneder, E. & Kieninger, H. (1980). Über die chemische Zusammensetzung der Sauerkirshcmuttersaefte aus verschiedenen Sorten. Flüssiges Obst, 47, 494-496.
9. Hossen, M.A., Hinmei, Y.S., Iang, S.J. et al. (2005). Effect of Lo Han Kuo (Siraitia grosvenori) on nasal rubbing and scratching behavior in ICR mice. Biological & Pharmaceutical Bulletin, 28, 238-241.
10. Ishak, M.R., Sapuan, S.M., Leman, Z., Rahman, M.Z.A. & Anwa, U.M.K. (2012). Characterization of sugar palm (Arenga pinnata) fibres. Journal of Thermal Analysis and Calorimetry, 109, 981-989.
11. Jaros, D., Thamke, I., Raddatz, H. & Rohm, H. (2009). Single-cultivar cloudy juice made from table apples; an attempt to identify the driving force for sensory preference. European Food Research and Technology, 229, 51-61.
12. Khorshidi, S. & Davarynejad, G. (2010). Influence of preharvest ethephon spray on fruit quality and chemical attributes of "Cigany" sour cherry cultivar. Journal of Biodiversity and Environmental Sciences, 4, 133-141.
13. Kim, D.O. & Padilla-Zakour, O.I. (2004). Jam processing effect on phenolics and antioxidant capacity in anthocyanin-rich fruits: cherry, plum and raspberry. Journal of Food Science, 9, S395-S400.
14. Kinghorn, A.D. & Soejarto, D.D. (2002). Discovery of terpenoid and phenolic sweeteners from plants. Pure and Applied Chemistry, 74, 1169-1179.
15. Kirakosyan, A., Seymour, E.M., Urcuyo Llanes, D.E., Kaufman, P.B. & Bolling, S.F. (2009). Chemical profile and antioxidant capacities of tart cherry products. Food Chemistry, 115, 20-25.
16. Kopjar, M., Tiban, N.N., Piližota, V. & Babic, J. (2009). Stability of anthocyanins, phenols and free radical scavenging activity through sugar addition during frozen storage of blackberries. Journal of Food Processing and Preservation, 33, 1-11.
17. Kopjar, M., Jakšić, K. & Piližota, V. (2012). Influence of sugar and chlorogenic acid addition on anthocyanin content, antioxidant activity and colour of blackberry juice during storage. Journal of Food Processing and Preservation, 36, 545-552.
18. Koyama, E., Kitazawa, K., Ohori, Y. et al. (2003). In vitro metabolism of the glycosidic sweeteners, stevia mixture and enzymatically modified stevia in human intestinal microflora. Food and Chemical Toxicology, 41, 359-374.
19. Lewis, C.E. & Walker, J.R.L. (1995). Effect of polysaccharides on the colour of anthocyanins. Food Chemistry, 54, 315-319.
20. Marinova, D., Ribarova, F. & Atanassova, M. (2005). Total phenolics and total flavonoids in Bulgarian fruits and vegetables. Journal of the University of Chemical Technology and Metallurgy, 40, 255-260.
21. Mena, P., Garcia-Viguera, C., Navarro-Rico, J. et al. (2011). Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain. Journal of the Science of Food and Agriculture, 91, 1893-1906.
22. Milošević, T. & Milošević, N. (2012). Fruit quality attributes of sour cherry cultivars. ISRN Agronomy. doi:10.5402/2012/593981 [Epub ahead of print].
23. Ngo, T., Wrolstad, R.E. & Zhao, Y. (2007). Color quality of Oregon strawberries - impact of genotype, composition, and processing. Journal of Food Science, 72, 25-32.
24. Nowicka, P., Wojdylo, A. & Oszmiański, J. (2013). The Quality of sour cherry commercial product. Przemysl Fermentacyjny i Owocowo-Warzywny, 7-8, 40-45. (in polish).
25. Ou, B., Huang, D., Hampsch-Woodill, M., Flanagan, J.A. & Deemer, E.K. (2002). Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assay: a comparative study. Journal of Agricultural and Food Chemistry, 50, 3122-3128.
26. Perez-Magarino, S. & Gonzales-Sanjose, M.L. (2003). Application of absorbance values used in wineries for estimating CIELab parameters in red wines. Food Chemistry, 81, 301-306.
27. Periche, A., Koutsidis, G. & Escriche, I. (2014). Composition of antioxidant and amino acids in Stevia leaf infusions. Plant Foods for Human Nutrition, 69, 1-7.
28. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26, 1231-1237.
29. Sahari, J., Sapuan, S.M., Zainudin, E.S. & Maleque, M.A. (2012). Sugar Palm Tree: a versatile plant and novel source for biofibres, biomatrices, and biocomposites. Polymers from Renewable Resources, 3, 61-77.
30. Šarić, A., Sobočanec, S., Balog, T. et al. (2009). Improved antioxidant and anti-inflammatory potential in mice consuming sour cherry juice (Prunus cerasus cv. Maraska). Plant Foods for Human Nutrition, 64, 231-237.
31. Seymour, E.M., Singer, A.A.M., Kirakosyan, A., Urcuyo-Llanes, D.E., Kaufman, P.B. & Bolling, S.F. (2008). Altered hyperlipidemia, hepatic steatosis, and hepatic peroxisome proliferator-activated receptors in rats with intake of tart cherry. Journal of Medicinal Food, 11, 252-259.
32. Tamura, M., Hoshi, C. & Hori, S. (2013). Xylitol affects the intestinal microbiota and metabolism of daidzein in adult male mice. International Journal of Molecular Sciences, 14, 23993-24007.
33. Teleszko, M. & Wojdylo, A. (2014). Bioactive compounds vs. organoleptic assessment of 'smoothies'- type products prepared from selected fruit species. International Journal of Food Science and Technology, 49, 98-106.
34. Wojdylo, A., Figiel, A. & Oszmianski, J. (2009). Effect of drying methods with application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits. Journal of Agricultural and Food Chemistry, 57, 1337-1343.
35. Wojdylo, A., Oszmiański, J. & Bielicki, P. (2013). Polyphenolic composition, antioxidant activity, and polyphenol oxidase (PPO) activity of quince (Cydonia oblonga Miller) varieties. Journal of Agricultural and Food Chemistry, 61, 2762-2772.
36. Wojdylo, A., Figiel, A., Lech, K., Nowicka, P. & Oszmiański, J. (2014a). Effect of convective and vacuum-microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries. Food and Bioprocess Technology, 7, 829-841.
37. Wojdylo, A., Teleszko, M. & Oszmiański, J. (2014b). Physicochemical characterisation of quince fruits for industrial use: yield, turbidity, viscosity and colour properties of juices. International Journal of Food Science and Technology, 49, 1818-1824.