Document Detail

Polyphenolic composition of raisins.
MedLine Citation:
PMID:  11087484     Owner:  NLM     Status:  MEDLINE    
The polyphenolics of raisins were extracted, separated by HPLC, and characterized by their UV-vis spectra, and their concentrations measured. Color measurements and browning indices were also determined. Samples (n = 20) included sun-dried, dipped, and golden raisins. Comparisons were also made with fresh and frozen Thompson Seedless grapes. Golden raisins (which are treated with SO(2)) had the highest amount of hydroxycinnamic acids and the highest lightness values. In comparison with fresh grapes, percent losses of the two major hydroxycinnamics (caftaric and coutaric acids) in sun-dried, dipped, and golden raisins were on the order of 90%. Flavonols were not influenced by processing as much as hydroxycinnamics, while procyanidins and flavan-3-ols were completely degraded in all raisin samples. Formation of hydroxymethylfurfural and loss of amino acids in sun-dried and dipped raisins are ascribed to Maillard browning reactions.
F Karadeniz; R W Durst; R E Wrolstad
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  48     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2000 Nov 
Date Detail:
Created Date:  2001-01-12     Completed Date:  2001-01-12     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  5343-50     Citation Subset:  IM    
Department of Food Engineering, Faculty of Agriculture, Ankara University, Ankara, Turkey.
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MeSH Terms
Chromatography, High Pressure Liquid / methods
Food Preservation*
Frozen Foods / analysis
Molecular Structure
Phenols / analysis*,  chemistry
Polymers / analysis*,  chemistry
Rosales / chemistry*
Reg. No./Substance:
0/Flavonoids; 0/Phenols; 0/Polymers; 0/polyphenols

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