Abstract
Ellagic acid and its derivatives present in pilot-plant-processed raspberry juices and commercial juice concentrates were characterized and concentrations estimated using HPLC/diode array spectral techniques. Experimental juice samples (n = 45) contained a mean concentration of 10 ppm of ellagic acid and less than or equal to 16 derivatives of ellagic acid with individual mean concentrations of up to 3 ppm. Commercial juices (n = 7) contained more ellagic acid and derivatives than experimental juices, with a mean concentration of 30 ppm of ellagic acid and up to 6.7 ppm for individual ellagic acid derivatives. The mean total concentration of ellagic acid and its derivatives in experimental juices was 28 ppm and in commercial juices 52 ppm. Qualitatively, the chromatographic profiles were very similar for the juices studied, but quantitatively, there were great differences due to cultivar (n = 10) and processing method. Williamette and Meeker cultivars contained the most ellagic acid and its forms. Juices made by diffusion extraction and a standard process had by far the highest concentrations of ellagic acid and its forms. High-speed centrifugation reduced total ellagic acid forms by half compared to diffusion extraction; depectinization and concentration decreased total forms even further.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
