Journal
FOOD CHEMISTRY
Volume 196, Issue -, Pages 925-934Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.10.019
Keywords
LC-MS-QTof; UPLC-PDA-FL; Sucrose, palm sugar, erythritol, xylitol, steviol glycoside, Luo Han Kuo, inulin; Storage time
Funding
- National Science Centre - Poland [UMO-2011/01/B/NZ9/07139]
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The aim of this study was to describe the changes in phenolic compounds, antioxidant activity and colour of sour cherry puree supplemented with different natural sweeteners (sucrose, palm sugar, erythritol, xylitol, steviol glycoside, Luo Han Kuo), and natural prebiotic (inulin). A total of 18 types of polyphenolic compounds were assessed in the following sour cherry puree by LC-MS-QTof analysis, before and after 6 months of storage at 4 degrees C and 30 degrees C. Total phenolics determined by UPLC-PDA-FL was 1179.6 mg/100 g dm. In samples with addition of sweeteners the content of phenolic compounds ranged from 1133.1 (puree with steviol glycoside) to 725.6 mg/100 g dm (puree with erythritol), and the content of these compounds strongly affected on antioxidant activity. After 6-month storage, protective effects of some additives (palm sugar, erythritol, steviol glycoside, xylitol and inulin) on the polyphenol content, especially on anthocyanins and consequently on colour, and antioxidant activity were noticed. The results showed that some natural sweeteners might be interesting from a nutritional as well as commercial and pharmaceutical perspective. (C) 2015 Elsevier Ltd. All rights reserved.
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