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Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

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Abstract

The main objective of this study was to investigate the effect of mixing sour cherry puree with apple, pear, quince and flowering quince juices on characteristics of 17 different products (12 smoothies and 5 semi-products). Compounds (phenolic compounds, vitamin C, sugar, pectin), antioxidant activity (ORAC, ABTS, FRAP), and physicochemical parameters (titratable acidity, soluble solids, viscosity, colour) of different products were evaluated. Depending on the type of product, 8 to 20 phenolic compounds, belonging to the anthocyanins, flavan-3-ols, flavonols, hydroxycinnamic acids, and dihydrochalcone, were identified by liquid chromatography/quadrupole time-of-flight mass spectrometry (LC/QTOF-MS). The highest content of polyphenols was observed in the sour cherry–flowering quince smoothie, while the lowest was observed in the sour cherry–pear smoothie. The study showed that the major polyphenols compounds in the smoothies were polymeric procyanidins, which were positively correlated with antioxidant activity. In addition, some kind of synergistic effect was observed between some compounds of sour cherry and flowering quince which could increase the antioxidant activity of the final product. The mixing of various fruit products could be interesting from a nutritional as well as commercial perspective.

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Acknowledgements

This work was financially supported by the National Science Centre UMO-2011/01/B/NZ9/07139. Publication supported by Wroclaw Centre of Biotechnology, programme The Leading National Research Centre (KNOW) for years 2014–2018.

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Authors and Affiliations

  1. Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Science, 37 Chełmońskiego Street, 51-630, Wrocław, Poland

    Paulina Nowicka & Aneta Wojdyło

  2. Department of Animal Food Technology, Wrocław University of Economics, 118/120 Komandorska Street, 53-345, Wrocław, Poland

    Mirosława Teleszko

Authors
  1. Paulina Nowicka
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  2. Aneta Wojdyło
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  3. Mirosława Teleszko
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Correspondence to Aneta Wojdyło.

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Nowicka, P., Wojdyło, A. & Teleszko, M. Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties. J Food Sci Technol 54, 114–129 (2017). https://doi.org/10.1007/s13197-016-2442-2

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  • DOI: https://doi.org/10.1007/s13197-016-2442-2

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