Antioxidant capacity of commercial cranberry juices before and after storage at low temperature
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jul 1, 2022
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https://doi.org/10.30878/ces.v29n3a8
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Rocío del Carmen Díaz-Torres
http://orcid.org/0000-0002-4875-0383
Virginia Gabriela Cilia-López
http://orcid.org/0000-0003-0064-4490
http://orcid.org/0000-0002-4875-0383
Virginia Gabriela Cilia-López
http://orcid.org/0000-0003-0064-4490
Resumen
This study evaluated the antioxidant activity (AA) of cranberry juices available in supermarkets of San Luis Potosí, México, before and after storage at low temperature (4°C) by ABTS•, DPPH•, and FRAP methods. Twelve commercial juices were tested at the time of opening (D1) and 24 hours later (D2). The results were expressed as vitamin C equivalent antioxidant capacity (VCEAC) and percentages of free radical inhibition. The highest AA was recorded at 60 min, although it was different in the three methods. The AA decreased significantly in D2. Therefore, our study recommends the consumption of cranberry juice once the container is opened, to ensure the consumption of the antioxidant compounds associated with a beneficial effect on health.
Article Details
Como citar
DÍAZ-TORRES, Rocío del Carmen; CILIA-LÓPEZ, Virginia Gabriela.
Antioxidant capacity of commercial cranberry juices before and after storage at low temperature.
CIENCIA ergo-sum, [S.l.], v. 29, n. 3, jul. 2022.
ISSN 2395-8782.
Disponible en: <https://cienciaergosum.uaemex.mx/article/view/16139>. Fecha de acceso: 18 ago. 2026
doi: https://doi.org/10.30878/ces.v29n3a8.
Sección
Ciencias naturales y agropecuarias
Esta obra está bajo licencia internacional Creative Commons Reconocimiento-NoComercial-SinObrasDerivadas 4.0.
Citas
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Babu, J., Blair, C., Jacob, S., & Itzhak, O. (2012). Inhibition of Streptococcus gordonii metabolic activity in biofilm by cranberry juice high-molecular-weight component. Journal of Biomedicine and Biotechnology.
Basanta, M. F., De Escalada P., M. F., Raffo, M. D., Stortz, C. A., & Rojas, A. M. (2014). Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients. Journal of Food Engineering, 126, 149-155.
Bass-Ware, A., Weed, D., Johnson, T., & Spurlock, A. (2014). Evaluation of the effect of cranberry juice on symptoms associated with a urinary tract infection. Urologic Nursing, 34(3), 121-127
Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70-76.
Blumberg, J. B., Basu, A., Krueger, C. G., Lila, M. A., Neto, C. C., Novotny, J. A., Reed, J. D., Rodriguez-Mateos, A., & Toner, C. D. (2016). Impact of cranberries on gut microbiota and cardiometabolic health: Proceedings of the cranberry health research conference 2015. Advances in Nutrition, 7(4), 759S-70S.
Brown, A. O., & McNeil. J. N. (2006). Fruit production in cranberry (Ericaceae: Vaccinium macrocarpon): A bet-hedging strategy to optimize reproductive effort. American Journal of Botany, 93(6), 910-916.
Cheng, Z., Moore J., & Liangli L.Y. (2006). High-throughput relative DPPH radical scavenging capacity assay. Journal of Agricultural and Food Chemistry, 54(20), 7429-7436.
Chen, C. S., Ho, D. R., Chang, P. J., Lin, W. Y., & Huang, Y. C. (2013). Urine post equivalent daily cranberry juice consumption may opsonize uropathogenicity of Escherichia coli. Journal of Infection and Chemotherapy, 19(5), 812-817.
Côté, J., Caillet, S., Dussault, D., Sylvain, J. F., & Lacroix, M. (2011). Effect of juice processing on cranberry antibacterial properties. Food Research International, 44(9), 2922-2929.
Ehala, S., Vaher, M., & Kaljurand, M. (2005). Characterization of phenolic profiles of Northern European berries by capillary electrophoresis and determination of their antioxidant activity. Journal of Agriculture and Food Chemistry, 53, 6484-6490.
Dang, V. K., Carlettini, H., Bouvet, J., Côté, J., Doyon, G., Sylvain, J. F., & Lacroix, M. (2012). Effect of different cranberry extracts and juices during cranberry juice processing on the antiproliferative activity against two colon cancer cell lines. Food Chemistry, 132(2), 959-967.
Duffey, K. J., & Sutherland, L. A. (2015). Adult consumers of cranberry juice cocktail have lower C-reactive protein levels compared with nonconsumers. Nutrition Research, 35(2), 118-126.
Gou, X., Tian, Y., Yang, X., Sun, L., & Guo, Y. (2019). Freezing point temperature is in favor of not-from-concentrate apple juice storage. Food Science and Nutrition, 7, 2242–2251.
Heitmann, K., Nordeng, H., & Holst, L. (2013). Pregnancy outcome after use of cranberry in pregnancy-the Norwegian mother and child cohort study. BMC Complementary and Alternative Medicine, 13, 345.
Hyson, D. A. (2015). A review and critical analysis of the scientific literature related to 100% fruit juice and human health. Advances in Nutrition, 6(1), 37-51.
Lin, B., Johnson, B. J., Rubin, R. A., Malanoski, A. P., & Ligler, F. S. (2011). Iron chelation by cranberry juice and its impact on Escherichia coli growth. Biofactors, 37(2), 21-30.
Liu, H., Tayyari, F., Khoo, C., & Gu, L. (2015). A H-1 NMR-based approach to investigate metabolomic differences in the plasma and urine of young women after cranberry juice or apple juice consumption. Journal of Functional Foods, 14, 76-86.
Liu, H., Garrett, T. J., Su, Z., Khoo, C., & Gu, L. (2017). UHPLC-Q-Orbitrap-HRMS-based global metabolomics reveal metabolome modifications in plasma of young women after cranberry juice consumption. The Journal of Nutrition Biochemistry, 45, 67-76.
Lu, Y., Pekertia, B. N., Toh Z. S., Broom, F., Savage, G., Liu, S.Q., & Huang. D. (2017). Physico-chemical parameters and proanthocyanidin profiles of cranberries cultivated in New Zealand. Journal of Food Composition and Analysis, 63, 1-7.
Miller, N. J., Rice-Evans, C., Davies, M. J., Gopinathan, V., & Milner, A. (1993). A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clinical Science, 84, 407-412.
McKay, D. L., Chen, C. Y., Zampariello, C. A., & Blumberg, J. B. (2015). Flavonoids and phenolic acids from cranberry juice are bioavailable and bioactive in healthy older adults. Food Chemistry, 168, 233-240.
Moon, J. K., & Shibamoto, T. (2009). Antioxidant assays for plant and food components. Journal of Agriculture and Food Chemistry, 57(5), 1655-1666.
Pagonas, N., Hörstrup, J., Schmidt, D., Benz, P., Schindler, R., Reinke, P., van der Giet, M., Zidek, W., & Westhoff, T. H. (2012). Prophylaxis of recurrent urinary tract infection after renal transplantation by cranberry juice and L-methionine. Transplantation Proceedings, 44(10), 3017-3021.
Pappas, E., & Schaich, K.M. (2009). Phytochemicals of cranberries and cranberry products: Characterization, potential health effects, and processing stability. Critical Reviews in Food. Science and Nutrition, 49(9), 741-781.
Salo, J., Uhari, M., Helminen, M., Korppi, M., Nieminen, T., Pokka, T., & Kontiokari, T. (2012). Cranberry juice for the prevention of recurrences of urinary tract infections in children: A randomized placebo-controlled trial. Clinical Infectious Diseases, 54(3), 340-346.
Sewlikar, S., & D’Souza, D. H. (2017). Survival of hepatitis A virus and Aichi virus in cranberry-based juices at refrigeration (4 degrees C). Food Microbiology, 62, 251-255.
Shidfar, F., Heydari, I., Hajimiresmaiel, S. J., Hosseini, S., Shidfar, S., & Amiri, F. (2012). The effects of cranberry juice on serum glucose, apoB, apoA-I, Lp(a), and Paraoxonase-1 activity in type 2 diabetic male patients. Journal of Research in Medical Sciences, 17(4), 355-60.
Skrovankova, S., Sumczynski, D., Mlcek, J., Jurikova, T., & Sochor, J. (2015). Bioactive compounds and antioxidant activity in different types of berries. International Journal of Molecular Sciences, 16, 24673-24706
Teleszko, M., Nowicka, P., & Wojdyo, A. (2016). Effect of cultivar and storage temperature on identification and stability of polyphenols in strawberry cloudy juices. Journal of Food Composition and Analysis, 54, 10-19.
Tembo, D. T., Holmes, M. J., & Marshall, L. J. (2017). Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi. Journal of Food Composition and Analysis, 58, 40-51.
Taruscio, T. G., Barney, D. L., & Exon, J. (2004). Content and profile of flavonoid and phenolic acid compounds in conjuction with the antioxidant capacity for a variety of Northwest Vaccinium berries. Journal of Agriculture and Food Chemistry, 52, 3169-3176.
Vinson, J. A., Bose, P., Proch, J., Kharrat H. A., & Samman N. (2008). Cranberries and cranberry products: powerful in vitro, ex vivo, and in vivo sources of antioxidants. Journal of Agriculture and Food Chemistry, 56(14), 5884-5891.
Wang, S. Y. & Stretch, A. W. (2001). Antioxidant capacity in cranberry is influenced by cultivar and storage temperature. Journal of Agriculture and Food Chemistry, 49, 969-974.
Weh, K. M., Clarke, J., & Kresty, L. A. (2016). Cranberries and cancer: An update of preclinical studies evaluating the cancer inhibitory potential of cranberry and cranberry derived constituents. Antioxidants, 5(27), 1-20.
White, B. L., Howard, L. R., & Prior R. L. (2011). Impact of different stages of juice processing on the anthocyanin, flavonol, and procyanidin contents of cranberries. Journal of Agriculture and Food Chemistry, 59, 4692-4698.
Wootton-Beard, P. C., & Ryan L. (2011). Improving public health?: The role of antioxidant-rich fruit and vegetable beverages. Food Research International, 44(10), 3135-3148.
Zeng, L., Ma, M., Li, C., & Lu, L. (2017). Stability of tea polyphenols solution with different pH at different temperatures. International Journal of Food Properties, 20(1), 1-18.
Babu, J., Blair, C., Jacob, S., & Itzhak, O. (2012). Inhibition of Streptococcus gordonii metabolic activity in biofilm by cranberry juice high-molecular-weight component. Journal of Biomedicine and Biotechnology.
Basanta, M. F., De Escalada P., M. F., Raffo, M. D., Stortz, C. A., & Rojas, A. M. (2014). Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients. Journal of Food Engineering, 126, 149-155.
Bass-Ware, A., Weed, D., Johnson, T., & Spurlock, A. (2014). Evaluation of the effect of cranberry juice on symptoms associated with a urinary tract infection. Urologic Nursing, 34(3), 121-127
Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70-76.
Blumberg, J. B., Basu, A., Krueger, C. G., Lila, M. A., Neto, C. C., Novotny, J. A., Reed, J. D., Rodriguez-Mateos, A., & Toner, C. D. (2016). Impact of cranberries on gut microbiota and cardiometabolic health: Proceedings of the cranberry health research conference 2015. Advances in Nutrition, 7(4), 759S-70S.
Brown, A. O., & McNeil. J. N. (2006). Fruit production in cranberry (Ericaceae: Vaccinium macrocarpon): A bet-hedging strategy to optimize reproductive effort. American Journal of Botany, 93(6), 910-916.
Cheng, Z., Moore J., & Liangli L.Y. (2006). High-throughput relative DPPH radical scavenging capacity assay. Journal of Agricultural and Food Chemistry, 54(20), 7429-7436.
Chen, C. S., Ho, D. R., Chang, P. J., Lin, W. Y., & Huang, Y. C. (2013). Urine post equivalent daily cranberry juice consumption may opsonize uropathogenicity of Escherichia coli. Journal of Infection and Chemotherapy, 19(5), 812-817.
Côté, J., Caillet, S., Dussault, D., Sylvain, J. F., & Lacroix, M. (2011). Effect of juice processing on cranberry antibacterial properties. Food Research International, 44(9), 2922-2929.
Ehala, S., Vaher, M., & Kaljurand, M. (2005). Characterization of phenolic profiles of Northern European berries by capillary electrophoresis and determination of their antioxidant activity. Journal of Agriculture and Food Chemistry, 53, 6484-6490.
Dang, V. K., Carlettini, H., Bouvet, J., Côté, J., Doyon, G., Sylvain, J. F., & Lacroix, M. (2012). Effect of different cranberry extracts and juices during cranberry juice processing on the antiproliferative activity against two colon cancer cell lines. Food Chemistry, 132(2), 959-967.
Duffey, K. J., & Sutherland, L. A. (2015). Adult consumers of cranberry juice cocktail have lower C-reactive protein levels compared with nonconsumers. Nutrition Research, 35(2), 118-126.
Gou, X., Tian, Y., Yang, X., Sun, L., & Guo, Y. (2019). Freezing point temperature is in favor of not-from-concentrate apple juice storage. Food Science and Nutrition, 7, 2242–2251.
Heitmann, K., Nordeng, H., & Holst, L. (2013). Pregnancy outcome after use of cranberry in pregnancy-the Norwegian mother and child cohort study. BMC Complementary and Alternative Medicine, 13, 345.
Hyson, D. A. (2015). A review and critical analysis of the scientific literature related to 100% fruit juice and human health. Advances in Nutrition, 6(1), 37-51.
Lin, B., Johnson, B. J., Rubin, R. A., Malanoski, A. P., & Ligler, F. S. (2011). Iron chelation by cranberry juice and its impact on Escherichia coli growth. Biofactors, 37(2), 21-30.
Liu, H., Tayyari, F., Khoo, C., & Gu, L. (2015). A H-1 NMR-based approach to investigate metabolomic differences in the plasma and urine of young women after cranberry juice or apple juice consumption. Journal of Functional Foods, 14, 76-86.
Liu, H., Garrett, T. J., Su, Z., Khoo, C., & Gu, L. (2017). UHPLC-Q-Orbitrap-HRMS-based global metabolomics reveal metabolome modifications in plasma of young women after cranberry juice consumption. The Journal of Nutrition Biochemistry, 45, 67-76.
Lu, Y., Pekertia, B. N., Toh Z. S., Broom, F., Savage, G., Liu, S.Q., & Huang. D. (2017). Physico-chemical parameters and proanthocyanidin profiles of cranberries cultivated in New Zealand. Journal of Food Composition and Analysis, 63, 1-7.
Miller, N. J., Rice-Evans, C., Davies, M. J., Gopinathan, V., & Milner, A. (1993). A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clinical Science, 84, 407-412.
McKay, D. L., Chen, C. Y., Zampariello, C. A., & Blumberg, J. B. (2015). Flavonoids and phenolic acids from cranberry juice are bioavailable and bioactive in healthy older adults. Food Chemistry, 168, 233-240.
Moon, J. K., & Shibamoto, T. (2009). Antioxidant assays for plant and food components. Journal of Agriculture and Food Chemistry, 57(5), 1655-1666.
Pagonas, N., Hörstrup, J., Schmidt, D., Benz, P., Schindler, R., Reinke, P., van der Giet, M., Zidek, W., & Westhoff, T. H. (2012). Prophylaxis of recurrent urinary tract infection after renal transplantation by cranberry juice and L-methionine. Transplantation Proceedings, 44(10), 3017-3021.
Pappas, E., & Schaich, K.M. (2009). Phytochemicals of cranberries and cranberry products: Characterization, potential health effects, and processing stability. Critical Reviews in Food. Science and Nutrition, 49(9), 741-781.
Salo, J., Uhari, M., Helminen, M., Korppi, M., Nieminen, T., Pokka, T., & Kontiokari, T. (2012). Cranberry juice for the prevention of recurrences of urinary tract infections in children: A randomized placebo-controlled trial. Clinical Infectious Diseases, 54(3), 340-346.
Sewlikar, S., & D’Souza, D. H. (2017). Survival of hepatitis A virus and Aichi virus in cranberry-based juices at refrigeration (4 degrees C). Food Microbiology, 62, 251-255.
Shidfar, F., Heydari, I., Hajimiresmaiel, S. J., Hosseini, S., Shidfar, S., & Amiri, F. (2012). The effects of cranberry juice on serum glucose, apoB, apoA-I, Lp(a), and Paraoxonase-1 activity in type 2 diabetic male patients. Journal of Research in Medical Sciences, 17(4), 355-60.
Skrovankova, S., Sumczynski, D., Mlcek, J., Jurikova, T., & Sochor, J. (2015). Bioactive compounds and antioxidant activity in different types of berries. International Journal of Molecular Sciences, 16, 24673-24706
Teleszko, M., Nowicka, P., & Wojdyo, A. (2016). Effect of cultivar and storage temperature on identification and stability of polyphenols in strawberry cloudy juices. Journal of Food Composition and Analysis, 54, 10-19.
Tembo, D. T., Holmes, M. J., & Marshall, L. J. (2017). Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi. Journal of Food Composition and Analysis, 58, 40-51.
Taruscio, T. G., Barney, D. L., & Exon, J. (2004). Content and profile of flavonoid and phenolic acid compounds in conjuction with the antioxidant capacity for a variety of Northwest Vaccinium berries. Journal of Agriculture and Food Chemistry, 52, 3169-3176.
Vinson, J. A., Bose, P., Proch, J., Kharrat H. A., & Samman N. (2008). Cranberries and cranberry products: powerful in vitro, ex vivo, and in vivo sources of antioxidants. Journal of Agriculture and Food Chemistry, 56(14), 5884-5891.
Wang, S. Y. & Stretch, A. W. (2001). Antioxidant capacity in cranberry is influenced by cultivar and storage temperature. Journal of Agriculture and Food Chemistry, 49, 969-974.
Weh, K. M., Clarke, J., & Kresty, L. A. (2016). Cranberries and cancer: An update of preclinical studies evaluating the cancer inhibitory potential of cranberry and cranberry derived constituents. Antioxidants, 5(27), 1-20.
White, B. L., Howard, L. R., & Prior R. L. (2011). Impact of different stages of juice processing on the anthocyanin, flavonol, and procyanidin contents of cranberries. Journal of Agriculture and Food Chemistry, 59, 4692-4698.
Wootton-Beard, P. C., & Ryan L. (2011). Improving public health?: The role of antioxidant-rich fruit and vegetable beverages. Food Research International, 44(10), 3135-3148.
Zeng, L., Ma, M., Li, C., & Lu, L. (2017). Stability of tea polyphenols solution with different pH at different temperatures. International Journal of Food Properties, 20(1), 1-18.