Physical and chemical parameters of Latvian fresh cranberries
2014
Ruse, K., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Rakcejeva, T., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Cranberries belong to a group of evergreen dwarf shrubs or trailing vines in the genus Vaccinium subgenus Oxycoccos. Berries contain a diverse array of nutrients with recognized biological activities that promote or contribute to health. The aim of the research was to evaluate physically-chemical parameters of Latvian fresh cranberries. The research was accomplished on fresh Latvian wild and large-berry cranberries harvested in Kurzeme region: wild cranberries and large-berry cranberries variety ‘Steven’, ‘Ben Lear’, ‘Bergman’, ‘Pilgrim’ and ‘Early Black’. The following quality parameters of cranberries were analysed using standard methods: anthocyanins (spectrophotometric), colour (using the colour system CIE L* a* b*), organic acids (high-performance liquid chromatography (HPLC)), polyphenols (HPLC), and pH value (LVS ISO 1132:2001). The research results confirm a close interaction (strong positive correlation (r=0.919) between the colour a* component intensity and anthocyanin content. The highest content of benzoic acid was determined in large-berry cranberries of the cultivar ‘Early Black’ – 13.66 mg 100 g E-1 , which was by 56% higher than in wild cranberries – 5.98 mg 100 gE-1 , and by 65% higher than in the cultivar ‘Steven’ berries – 4.82 mg 100 gE-1 . The highest content of polyphenol compounds was found in cranberries of the cultivars ‘Pilgrim’, ‘Early Black’, and ‘Steven’; while the lowest – in cranberries of the cultivar ‘Bergman’. The average pH value for all samples was 2.465; it is slightly lower than found in the scientific literature..
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