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Filtering by: Subject Cherry Remove constraint Subject: Cherry Contributor advisor sim Wrolstad, Ronald E. Remove constraint Contributor advisor sim: Wrolstad, Ronald E.

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  • Cherry phytochemicals

    Creator:
    Chaovanalikit, Arusa, 1974-
    Abstract:
    The distribution of anthocyanin pigments and polyphenolics of sweet (Prunus avium) and sour cherries (Prunus cerasus) were determined by Ultraviolet- Visible (UV-Visible) spectrophotometry and High Performance Liquid Chromatography with photodiode array detector (HPLC-DAD). Their antioxidant properties were determined by Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP)....
    Resource Type:
    Dissertation
    Full Text:
    degree of Doctor of Philosophy in Food Science and Technology presented on June 3, 2003. Title: Cherry

  • Radish anthocyanin extract as a natural red colorant for maraschino cherries

    Creator:
    Hundskopf, Maria Monica Giusti
    Abstract:
    Red radish anthocyanin extract (RAE) was investigated for coloring brined cherries as an alternative to FD&C Red No. 40. Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform, and isolated using C-18 resin. The monomeric anthocyanin content was determined by...
    Resource Type:
    Masters Thesis
    Full Text:
    . However, cherry color showed no significant changes in hue, color intensity nor lightness during storage