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Type of publication: research article
Type of publication (PDB): Straipsnis Clarivate Analytics Web of Science / Article in Clarivate Analytics Web of Science (S1)
Field of Science: Biologija / Biology (N010)
Author(s): Viškelis, Pranas;Rubinskienė, Marina;Jasutienė, Ina;Šarkinas, Antanas;Daubaras, Remigijus;Česonienė, Laima
Title: Anthocyanins, antioxidative, and antimicrobial properties of American cranberry (Vaccinium macrocarpon Ait.) and their press cakes
Is part of: Journal of food science. Chicago : Inst. of Food Technologists, 2009, Vol. 74, iss. 2
Extent: p. 157-161
Date: 2009
Keywords: Radical scavenging activity;Anthocyanins;Antimicrobial effect;Vaccinium macrocarpon Ait;Cranberry;Cranberry-press cake
Abstract: Amounts of total phenolics, anthocyanins, and ascorbic acid in 4 American cranberry varieties harvested at 4 stages of maturity were measured. The larger amount of phenolic compounds was found in berries of “Black Veil” cultivar (504 mg/100 g) at II stage of maturity. Significantly larger amounts of anthocyanins were determined in the overripe berries of the cultivars “Ben Lear” and “Black Veil.” The amount of ascorbic acid in berries increased during ripening from I to III stage, and slightly decreased in the overripe berries. The biggest quantities of ascorbic acid were found in the ripe berries of “Ben Lear” cultivar (15.8 mg/100 g). The distribution of anthocyanins pigments was determined by HPLC-UV/MS in mature berries. The composition of individual anthocyanins in berrieswas quite similar in all the studied cranberry cultivars.While skins of cranberries are rich in anthocyanins and other phenolic compounds, the extracts of the by-products of cranberries juice—berry cakes,were analyzed and obtained results were compared with the properties of extractsmade fromwhole berries. The anthocyanins and total phenolics content, radical scavenging activity, antimicrobial activity of the whole berries, and their press cakes extracts were measured. All investigated extracts from berries and their press cakes showed good radical scavenging activity and revealed antimicrobial properties. It was found that Bacillus cereus (ATCC 10876) and Micrococcus luteus (ATCC 9341) were themost sensitive among 10 tested Gram-negative and Gram-positive bacteria
Affiliation(s): Botanikos sodas
KTU Maisto institutas
Lietuvos sodininkystės ir daržininkystės institutas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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