Changes in chokeberry (Aronia melanocarpa L.) polyphenols during juice processing and storage

Chokeberries are an excellent source of polyphenols, but their fate during juice processing and storage is unknown. The stability of anthocyanins, total proanthocyanidins, hydroxycinnamic acids, and flavonols at various stages of juice processing and over 6 months of storage at 25 °C was determined. Flavonols, total proanthocyanidins, and hydroxycinnamic acids were retained in the juice to a greater extent than anthocyanins, with losses mostly due to removal of seeds and skins following pressing. Anthocyanins were extensively degraded by thermal treatments during which time levels of protocatechuic acid and phloroglucinaldehyde increased, and additional losses occurred following pressing. Flavonols, total proanthocyanidins, and hydroxycinnamic acids were well retained in juices stored for 6 months at 25 °C, whereas anthocyanins declined linearly. Anthocyanin losses during storage were paralleled by increased polymeric color values, indicating that the small amounts of anthocyanins remaining were present in large part in polymeric forms.

Peel effects on phenolic composition, antioxidant activity, and making of pomegranate juice and wine

Pomegranate peel was used in juicing to find out its effects on the juice products' (storable juice and wine) sensory property, polyphenols composition, and antioxidant ability. Macroporous resin was used to purify the polyphenols, and 6 different in vitro assays were used to comprehensively determine the antioxidant activity of each. The results showed that juicing with peel made the juice bitter and astringent, but contributed better sensory quality to wine. Peel contributed higher total polyphenols and flavonoids, but lower anthocyanins to the juice products, and caused the phenolics content to fluctuate more dramatically during making wine than the storable juice. Polyphenols purified from the juice products containing peel showed higher total reducing ability and 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid radical elimination abilities, but their clearance activity of hydroxyl radicals was not positive, and their superoxide anion radical elimination ability showed no significant difference when compared to polyphenols purified from juice products without peel.

Influence of extraction method on quality and functionality of broccoli juice

This study was performed to compare the quality and functionality of broccoli juice as affected by extraction method. Broccoli juice was extracted using method I (NUC Kuvings silent juicer), method II (NUC centrifugal juicer), and method III (NUC mixer), and the quality properties of the broccoli juices were analyzed using three different methods. Additionally, the antioxidative, anticancer, and anti-hyperglycemic activities of broccoli juice prepared by the three different methods were investigated in vitro. The broccoli juice made by method I contained the highest polyphenol and flavonoid contents at 1,226.24 mg/L and 1,018.32 mg/L, respectively. Particularly, broccoli juice prepared by method I showed higher DPPH and ABTS radical scavenging activities than those of the other samples. Additionally, broccoli juice made by method I showed the highest growth inhibitory effects against HeLa, A549, AGS, and HT-29 cancer cells. Broccoli juice prepared by method I had the highest α-glucosidase inhibitory effects. These results indicate that there are important differences in chemical and functional qualities between juice extraction techniques.

Contributions of phenolics and added vitamin C to the antioxidant capacity of pomegranate and grape juices: synergism and antagonism among constituents

The aim of this study was to examine the contribution of sugar, organic acid, neutral phenol, and anthocyanin fractions and added ascorbic acid to grape and pomegranate-nectarine juice total phenol, ORAC, FRAP, and DPPH values. Neutral phenol and anthocyanin fractions contributed ≥75% of the total antioxidant capacity (TAC) for both juices. Intrinsic synergy and antagonism among the fractionated constituents occurred inconsistently in each assay. Sugars and organic acids antagonized pomegranate juice neutral phenols and anthocyanins in the DPPH assay by 50% and the grape juice ORAC value by 21%, but were synergistic to the grape juice FRAP value. The added ascorbic acid was dose-dependently synergistic with pomegranate and grape juice total phenol, DPPH, and FRAP assays, but less so in the ORAC assay. Thus, the interactions between grape and pomegranate juice constituents determine TAC and total phenol values, and synergy in these assays could not be attributed solely to polyphenols.

Effects of reduced juice allowances in food packages for the women, infants, and children program

OBJECTIVES

In 2009, the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) implemented revisions to the composition and quantities of WIC food packages. Juice allowances were reduced by approximately half. This report describes changes in purchases of 100% juice and other beverages among WIC participants after the WIC revisions.

METHODS

Scanner data from a New England supermarket chain were used to assess juice and other beverage purchases among 2137 WIC-participating households during a 2-year period (N = 36 051 household-months). Purchased beverage amounts were compared before (January-September 2009) and after (January-September 2010) implementation of the revised WIC packages. Generalized estimating equation models were used.

RESULTS

Before the revisions, WIC juice accounted for two-thirds of purchased juice volume among WIC households. After implementation of the revisions, WIC juice purchases were reduced on par with allowance changes (43.5% of juice volume, 95% confidence interval [CI] 41.9%-45.1%). This reduction was only partly compensated for by an increase of 13.6% (8.4%-19.0%) in juice purchases using personal and other non-WIC funds. In total, juice purchases declined by 23.5% (21.4%-25.4%) from an adjusted monthly total of 238 oz to 182 oz per household. WIC households increased purchases of fruit drinks by 20.9% (14.9%-27.3%) and other noncarbonated beverages by 21.3% (12.1%-31.2%) but purchased 12.1% (8.1%-15.0%) less soft drinks.

CONCLUSIONS

After the WIC revisions, total purchases of 100% juice among WIC households declined by about a quarter, with little compensation occurring from non-WIC funds for juice and other beverages. The public health impact of the shift in beverage purchase patterns could be significant.

Fructose-rich beverages and risk of gout in women

CONTEXT

Fructose-rich beverages such as sugar-sweetened soda and orange juice can increase serum uric acid levels and, thus, the risk of gout, but prospective data on the relationship are limited.

OBJECTIVE

To examine the relationship between intake of fructose-rich beverages and fructose and the risk of incident gout among women.

DESIGN, SETTING, AND PARTICIPANTS

In the Nurses' Health Study, a US prospective cohort study spanning 22 years (1984-2006), we analyzed data from 78,906 women with no history of gout at baseline who provided information on intake of beverages and fructose through validated food frequency questionnaires.

MAIN OUTCOME MEASURE

Incident cases that met the American College of Rheumatology survey criteria for gout.

RESULTS

During 22 years of follow-up, we documented 778 confirmed incident cases of gout. Increasing intake of sugar-sweetened soda was independently associated with increasing risk of gout. Compared with consumption of less than 1 serving per month of sugar-sweetened soda, the multivariate relative risk of gout for 1 serving per day was 1.74 (95% confidence interval [CI], 1.19-2.55) and for 2 or more servings per day was 2.39 (95% CI, 1.34-4.26) (P<.001 for trend). The corresponding relative risks for orange juice were 1.41 (95% CI, 1.03-1.93) and 2.42 (95% CI, 1.27-4.63) (P = .02 for trend). The absolute risk differences corresponding to these relative risks were 36 and 68 cases per 100,000 person-years for sugar-sweetened soda and 14 and 47 cases per 100,000 person-years for orange juice, respectively. Diet soft drinks were not associated with the risk of gout (P = .27 for trend). Compared with the lowest quintile of fructose intake, the multivariate relative risk of gout in the top quintile was 1.62 (95% CI, 1.20-2.19; P = .004 for trend) (risk difference of 28 cases per 100,000 person-years).

CONCLUSION

Among this cohort of women, consumption of fructose-rich beverages is associated with an increased risk of incident gout, although the contribution of these beverages to the risk of gout in the population is likely modest given the low incidence rate among women.

Patterns of beverage use across the lifecycle

Total beverage intake patterns have changed greatly over the past half century. The present research was conducted to evaluate historic and current patterns of beverage consumption of adults and children in the U.S. Data were drawn from food balance surveys along with two-day beverage intake averages and were weighted to be nationally representative. A marked slow continuous shift downward in total milk intake with a shift toward an increased proportion of reduced fat milk was determined. The biggest shifts in beverage consumption among children aged 2 to18 were an increase in sugar-sweetened beverages (SSBs) (from 87 to 154kcal/d), a smaller increase in juices (+21kcal/d), and a decrease in milk consumption (-91kcal/d). Data among adults aged 19 and older indicated that SSB intake has more than doubled. Water intake was highly variable, with a marked increase in bottled water intake but no clear trend in total water intake. Overall trends by age were presented and indicated that age-related beverage intake, both in ounces and kcal/day, decreased sharply for adults aged 60 and older. Kcal/d values ranged from a low of 283 for those over age 60 to a peak of 533 for those aged 19 to39 to 367 for 2 to 6year olds. The consumer shift toward increased levels of SSBs and alcohol, limited amounts of reduced fat milk along with a continued consumption of whole milk, and increased juice intake represent issues to address from a public health perspective.

Contribution of beverages to energy, macronutrient and micronutrient intake of third- and fourth-grade schoolchildren in Quetzaltenango, Guatemala

Beverages are selected based on availability, culture, taste preference, health, safety and social context. Beverages may be important to energy and to the macronutrient and micronutrient quality of overall intake. The aim of this study was to determine the contribution of beverages to the dietary energy and estimated macro- and micronutrient intake to the diet of young schoolchildren. We analyzed data from third- and fourth-grade urban Guatemalan school-children aged predominantly 8-10 years old. One-day pictorial registries of all beverages, foods and snacks consumed over a 24-h period were collected from children from private (n = 219) and public (n = 230) schools. Food composition nutrient values were assigned to the items consumed. Eleven main categories of beverages were identified. The contribution of each of the 11 beverage categories to energy, macro- and micronutrients was evaluated. The estimated intake of beverages was 475,300 mL, as reported by the 449 children. As a group, the beverage consumed in the greatest quantity was coffee (126,500 mL), followed by plain water (62,000 mL). Beverages represented a mean energy contribution of 418 +/- 26 kcal (21.5% of total dietary energy). The beverages varied in energy density from 0 (water) to 1.5 kcal mL(-1) (thin gruels). Beverages contributed one-third of the dietary carbohydrate. Through the contribution of fortified drinks, beverages were important sources of vitamin A (55%), vitamin C (38%), zinc (21%) and calcium (19%). Milk was an important source for vitamin D (10%). These results show the importance of drinks to nutrition and the balance of concerns of overweight/obesity with micronutrient quality.

Meeting calcium recommendations during middle childhood reflects mother-daughter beverage choices and predicts bone mineral status

BACKGROUND

Longitudinal data regarding the influence of beverage intakes on calcium adequacy are lacking.

OBJECTIVE

This study evaluated calcium intake from ages 5 to 9 y as a function of mother-daughter beverage choices and as a predictor of bone mineral status.

DESIGN

Intakes of energy, calcium, milk, sweetened beverages, fruit juices, and non-energy-containing beverages were measured with the use of three 24-h dietary recalls in 192 non-Hispanic white girls aged 5, 7, and 9 y and their mothers. Calcium intakes from ages 5 to 9 y were categorized as either meeting or falling below recommended adequate intakes (AIs). The girls' bone mineral status was assessed with dual-energy X-ray absorptiometry at age 9 y.

RESULTS

The mean 5-y calcium intake was related to bone mineral density at age 9 y (beta = 0.27, P < 0.001). The girls who met the AI for calcium were not heavier (P = 0.83) but had higher energy intakes (P < 0.0001) than did the girls who consumed less than the AI. Compared with the girls who consumed less than the AI, the girls who met the AI consumed, on average, almost twice as much milk (P < 0.0001), had smaller decreases in milk intake (P < 0.01), and consumed 18% less sweetened beverages (P < 0.01) from ages 5 to 9 y; the 2 groups did not differ significantly in juice and non-energy-containing beverage intakes. The girls who met the AI were also served milk more frequently than were the girls who consumed less than the AI (P < 0.0001) and had mothers who drank milk more frequently (P < 0.01) than did the mothers of the girls who consumed less than the AI.

CONCLUSIONS

These findings provide new longitudinal evidence that calcium intake predicts bone mineral status during middle childhood and reflects mother-daughter beverage choice patterns that are established well before the rapid growth and bone mineralization observed in adolescence.