0815NaturalCompoundsCranber.cfm Researchers investigate natural compounds in cranberries
Home News Livestock Crops Markets Hay, Range & Pasture Home & Family Classifieds Resources This Week's Journal



Farm Survey


AgriMartin
Journal Getaways
Reader Comment:
by jJane

"Thanks for sharing this story!"....Read the story...
Join other discussions.




Researchers investigate natural compounds in cranberries


CRANBERRY POMACE--ARS and university scientists have determined that appreciable levels of flavonols, compounds of interest in nutrition and medical research, are left behind in cranberry pomace (center), the stems, skin, seeds, and pulp that remain after the berries are pressed to make juice or canned products. (Photo by Peggy Greb.)

Cranberries are already known to be rich in fiber, and to provide vitamin C and potassium, both of which are essential nutrients. But the tart, colorful berries are also a source of natural compounds known as polyphenols. These compounds have been the focus of a series of studies by former U.S. Department of Agriculture chemist Ronald L. Prior and his colleagues.

Previously with the USDA Agricultural Research Service at the Arkansas Children's Nutrition Center in Little Rock, Prior is now an adjunct professor of food science at the University of Arkansas at Fayetteville. ARS is USDA's chief intramural scientific research agency.

In one investigation, the researchers closely examined the kinds and amounts of compounds in cranberry pomace--the stems, skins, seeds, and pulp that are left over when the berries are pressed to make juice or canned products. According to Prior, cranberry processors are looking for new, value-added uses for these byproducts.

Much is already known about the major polyphenols in fresh cranberries. But the Arkansas study was apparently one of the first to extensively investigate and document the kinds and amounts of major cranberry pomace polyphenols.

The researchers used sophisticated analytical procedures to measure the molecular weight of pomace constituents and, from that, to determine their identity. If appropriate reference standards were available, the quantity of the constituent was determined.

Among other findings, the team determined that the pomace contained appreciable levels of flavonols, a class of polyphenols that includes, for example, quercetin and myricetin.

Fresh whole cranberries are already known to contain high levels of flavonols--more than most berries and, in fact, more than most fruits or vegetables. But the research was the first to show that nearly half of the total flavonol content of whole berries was left behind in the pomace.

Prior collaborated on the research with Luke R. Howard of the University of Arkansas at Fayetteville, and with food technologist Brittany L. White, formerly at the university and now with ARS in Raleigh, N.C.

Published in the Journal of Agricultural and Food Chemistry, this 2010 study is still the most up-to-date analysis of its kind for cranberry pomace. The findings are a readily accessible reference for medical and nutrition researchers, food processors, and others, Prior noted.

Read more at www.ars.usda.gov/is/AR/archive/aug12/cranberries0812.htm.

Date: 9/10/2012



Google
 
Web hpj.com

Copyright 1995-2014.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com

 

Archives Search



Inside Futures

Editorial Archives

Browse Archives