Changes in water-soluble vitamins and bioactive compounds of cranberry (Cornus mas L.) nectar under different storage conditions

Year 2025, Volume: 7 Issue: 1, 80 - 91, 30.06.2025

Fatma Menzek , Çetin Kadakal , Pınar Şengün

https://doi.org/10.53663/turjfas.1646626

Abstract

Cranberry is a fruit known for its high content of bioactive compounds, particularly polyphenols, flavonoids, and organic acids. In this study, physical and chemical changes were investigated during 6 months storage of cranberry nectar at different temperatures (4, 22, 30 and 40 °C). The water-soluble dry matter value remained approximately the same throughout storage. The decrease in the pH value during the preservation of the nectars increased the acidity of titration. Total phenolic content (TPC) and antioxidant activity (AA) increased during storage temperature. Storage period had little effect on TPC and AA values. Sugar, water-soluble vitamin and trans-resveratrol analyzes were analyzed by high performance liquid chromatography (HPLC). As a result of storage at high temperatures, the a* value in cranberry nectar decreased. The least change in color values was measured in cranberry nectars stored at 4℃. Cranberry nectars were initially rich in sucrose, but as storage progressed, both glucose and fructose amounts increased. The ascorbic acid content of cranberry nectar was detected to be high. Trans-resveratrol level in cranberry nectar dropped from 0.9518 mg L-1 to 0.6478 mg L-1 over 6 months of storage at 40 °C. The least loss in trans-resveratrol content was seen in cranberry nectars stored at 4 °C and 22 °C. TPC value decreased as storage temperature increased. While the AA value did not show any change depending on the storage time, it decreased with increasing storage temperature. The highest physical and chemical change during storage occurred at 40°C.

Keywords

Cranberry , Nectar , Resveratrol , Storage , Sugar , Vitamins

Ethical Statement

Not applicable.

Supporting Institution

This study was supported by Pamukkale University Scientific Research Project (Grant number: 2020FEBE050). Pınar Şengün is thankful to the YOK 100-2000 PhD scholarship program and Scientific and Technological Research Council of Turkey (TUBITAK 2211-A National PhD program) for financial support.

Project Number

Grant number: 2020FEBE050

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