FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Content of vitamin C in and antioxidant capacity of wild and cultivated cranberry fruit and of their pulps


In the paper, there were determined the content of vitamin C, expressed as a total content of L-ascorbin and dehydroascorbin acids, and antioxidant activity with ABTS•+ radicals in fruit of wild and cultivated varieties of cranberry (Ben Lear, Bergman, Early Richard, Stevens, and Pilgrim cultivars), as well as in the pulps thereof. The fruit of wild and cultivated cranberry cultivars were characterized by a varying content of vitamin C ranging from 11.70 mg/100 g f.m. (Bergman) to 26.77 mg/100 g f.m. (Stevens). In the pulps of this fruit, the content of vitamin C decreased compared to the raw material, and this decrease varied depending on the fruit varieties; the highest decrease was found in the pulps made of the Stevens cultivar (91 %), whereas the lowest in the pulps of the Pilgrim cultivar (23 %). The antioxidant capacity (TAS) of fruit of the studied cranberry fruit cultivars was similar and did not differ statistically significant (p < 0.05). The technological process of manufacturing pulps caused the antioxidant activity (TAS) to decrease by ca. 35 %. The results obtained can be the evidence that the vitamin C is not a dominant compound determining antioxidant capacity of cranberry fruit and of the pulps made thereof.


L-ascorbic acid, antioxidant activity, cranberry fruit, pulps