Influence of ageing on anthocyanins in red fruit juices and concentrates (A comparison between HPLC and a rapid screening method)

摘要

Fruit juices and nectars made of anthocy-anin-rich fruits such as red grapes, black currant and sour cherry are highly estee-med by the consumers due to their taste and colour. Generally, the latter is one of the most important attributes of food and beverages and one of the main criterions for identification and quality judgement. As a result of possible health benefits (e. g. antimicrobial- and antioxidative effects) associated with anthocyanins and related polyphenols red juices have seen a renaissance in recent years.