Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 441771
Title Changes in sour cherry (Prunus cerasus L.) antioxidants during nectar processing and in vitro gastrointestinal digestion.
Author(s) Toydemir, G.; Capanoglu, E.; Kamiloglu, S.; Boyacioglu, D.; Vos, C.H. de; Hall, R.D.; Beekwilder, M.J.
Source Journal of Functional Foods 5 (2013)3. - ISSN 1756-4646 - p. 1402 - 1413.
DOI http://dx.doi.org/10.1016/j.jff.2013.05.008
Department(s) PRI BIOS Applied Metabolic Systems
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) phenolic-compounds - vitamin-c - anthocyanins - extract - tomato - degradation - metabolome - capacities - cultivars - stability
Abstract Sour cherry (Prunus cerasus L.) is rich in polyphenols, and like its processed products, is especially rich in anthocyanins. We have applied HPLC, spectrophotometric and on-line antioxidant detection methods to follow the fate of cherry antioxidants during an entire multi-step industrial-scale processing strategy. This was performed for 22 sampling points, with five independent repeats from a commercial cherry nectar production process. Anthocyanins contributed to >50% of the total antioxidant capacity of the samples. An in vitro gastrointestinal (GI) digestion system was used to investigate serum availability of antioxidants. In this system anthocyanin bioavailability was much higher in the processed nectar than in the fresh fruit. Together these results indicate that processed sour cherry nectar is a rich source of stable antioxidants with high bioavailability, auguring well for the potential health-promoting capacity of sour cherry products.
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