INFLUENCE OF SUGARS AND CHLOROGENIC ACID ADDITION ON ANTHOCYANIN CONTENT, ANTIOXIDANT ACTIVITY AND COLOR OF BLACKBERRY JUICE DURING STORAGE

Abstract

In this study, influence of addition of sugars and chlorogenic acid on anthocyanin content in blackberry juice during storage was investigated. Samples of juice were prepared with addition of sugars (saccharose, fructose, glucose and trehalose), chlorogenic acid, and both chlorogenic acid and sugars. Control sample was juice without additives. Samples were investigated for their anthocyanin content, polyphenol content, antioxidant activity and color change. After stabilization, positive influence of trehalose and glucose addition on anthocyanin content was observed, while samples with saccharose and fructose had lower anthocyanin content than control sample. During storage anthocyanin content decreased but the same tendency remained. Addition of chlorogenic acid caused increase of anthocyanin content. In some cases, this effect was enhanced with addition of sugars, like in the case of glucose and trehalose, and that tendency was observed also during storage. PRACTICAL APPLICATION Addition of different additives, like in our case sugars and chlorogenic acid, could be a possible tool for improvement of anthocyanin stability. Improvement of stability of anthocyanins is not only important for the color of food products but anthocyanins also have antioxidant properties.