Polyphenol in industrial production

 

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JUICE PRESSING RESULTS IN HIGH POLYPHENOL LOSSES

Industrial production methods of fruit juices can alter their polyphenol content. Researchers from Wroclaw, Poland have studied the effects of these production methods on the remaining amounts of polyphenols in juice.

The effects of industrial production methods on the flavonoid concentrations of strawberry juice have revealed that juice pressing results in the highest losses of polyphenol compounds, especially procyanidins. Both clarification and concentration of the juice resulted in smaller losses.

Strawberries are a good, and readily consumed, source of flavonoids and an ideal candidate for the study of modifying flavonoid contents of a product. However, despite their high flavonoid content, it is known that production methods can affect the amounts of flavonoids present in the prepared product. Identifying procedures that affect the polyphenol contents of certain products will possibly enable the enforcement of a productís flavonoid status. By maximizing the flavonoid content of a product it is possible to impact the health benefits of these polyphenol compounds.

Polyphenols are common constituents of plant derived foods. There are two main types of polyphenols: flavonoids and phenolic acids. The intake of both of these groups has been found to have a beneficial effect on human health. The antioxidant capacity of these compounds plays an important role in the prevention of degenerative diseases such as cancers and cardiovascular diseases. Antioxidants present in food help to limit the damage of these diseases on cell components. The main sources of dietary polyphenols are fruits and fruit juices.

For more information contact:
Jan Oszmianski
Agricultural University of Wroclaw, Poland

 

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  Polyphenols
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