Table 1.
Chemical composition, acidity, and pH of cranberry juice (CJ) and cranberry functional beverage (CFB)
| Characteristics | CJ | CFB |
|---|---|---|
| Glucose (g/L) | 22.2 ± 0.4 | 26.5 ± 0.25 |
| Fructose (g/L) | 3.3 ± 0.1 | 73.6 ± 0.35 |
| Sucrose (g/L) | ≤ 2 | 6.2 ± 0.3 |
| Vitamin C (mg/100 g) | 2.4 ± 0.7 | 1.3 ± 0.35 |
| Total polyphenols (g/L) | 2.17 ± 0.06 | 3.22 ± 0.03 |
| Anthocyanins (mg/100 mL) | 5.4 | 0.7 |
| Ash (g/L) | 1.4 | 1.9 |
| Total antioxidant activity (µM Trolox/mL)* | 11.50 ± 0.43 | 6.84 ± 0.22 |
| Antioxidant capacity (µM Trolox/mL)# | 10.57 ± 0.24 | 2.64 ± 0.04 |
| pH | 2.5 | 3.5 |
| Acidity (g/L) | 17.68 ± 0.03 | 8.62 ± 0.04 |
| Volatile acidity (g/L) | 0.23 ± 0.02 | 0.10 ± 0.02 |
Results are presented as means ± SDs; *determined by the method utilizing 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) free radical (ABTS), #determined by the method utilizing 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH)