Seven red raspberry (Rubus Ideaus L.) samples from Oregon, Washington, British Columbia and New Zealand were processed into juice. These, along with three juice samples supplied from West Germany were analyzed by high performance liquid chromatography, (HPLC), for nonvolatile acid, sugar, anthocyanin and anthocyanidin composition. In
order to quantitate the...
The influence of cultivar and maturity on polyphenolic composition and
antioxidant activity was investigated by UV-Visible spectrophotometry and
analytical high performance liquid chromatography (HPLC) in commercially
important blackberry cultivars and selections. The anthocyanin pigments changed
tremendously with ripening. Total anthocyanins increased from 74.7-317 mg/100g
fw from underripe to over ripe...
Published June 1952. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published July 1925. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published June 1945. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Methodology for characterization of the phenolic profile of
apple, pear and grape juice was developed. It utilized High
Performance Liquid Chromatography (HPLC) for separation of
individual phenolic compounds and Diode Array Detection for
recording the Ultra-violet (UV) spectrum of chromatographic
peaks. The high resolution achieved and the ability of recording...
Fruit juice concentrates- hard pear, soft pear, fig,
prune, raisin, white grape, and pineapple, and sweeteners-invert
beet, invert cane, and high fructose corn syrup
(HFCS) were characterized by sugar profiles, nonvolatile
acid profiles, UV spectral profiles, and mineral content.
These fruit juices and sweeteners were also used to
adulterate commercial...
Sensory evaluation and instrumental methods were applied to the
evaluation of strawberry juice concentrate (68°Brix) stored at
20°C which had been produced both commercially (C-SJC) and in a
pilot plant (SJC). Sensory evaluation included taste and aroma
ratings by intensity scaling and time-intensity of taste, and visual
colorimetry by matching...
Flavonols and ellagic acid compounds were characterized and measured in 55
experimental and commercial red raspberry juices by high performance liquid chromatography (HPLC) and diode array spectral techniques. Samples were prepared
using Polyamide-6; a fraction eluted with methanol contained <_ 8 quercetin-glycosides,
quercetin and kaempferol. Another fraction, eluted subsequently with...