This research was supported by a grant from the Washington-Oregon Tree Fruit Commission. Pineapple juice concentrate samples were supplied by the National Food Processors Association (NFPA). The antioxidant activities were measured by I. Vadim of Linus Pauling Institute, Oregon State University, Corvallis. We thank R. W. Durst for help with the HPLC analyses and C. Pereira for statistical advice. This is Technical Paper No. 11768 from the Oregon Agricultural Experiment Station, Corvallis.
Phenolic Composition of Authentic Pineapple Juice
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 155–161, January 2002
How to Cite
Wen, L. and Wrolstad, R.E. (2002), Phenolic Composition of Authentic Pineapple Juice. Journal of Food Science, 67: 155–161. doi: 10.1111/j.1365-2621.2002.tb11376.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20010149 Submitted 3/23/01, Revised 5/21/01, Accepted 5/22/01, Received 5/22/01
- pineapple juice;
ABSTRACT: The phenolic composition of authentic pineapple juice concentrate was analyzed by HPLC. Nine major peaks accounting for 70% of total peak area were characterized and their concentrations measured in 54 commercial samples. Means and standard deviations were as follows (mg/100 mL single-strength juice, normalized to 12.8 °Brix): tyrosine, 3.6(1.4); serotonin, 1.8(0.8); dimethylhydroxylfuranone, 1.4(0.7); dimethylhydroxylfuranone β-glucoside, 6.2(3.0); tryptophan, 2.2(0.9); S-sinapyl-L-cysteine, 1.1(0.6); N-γ-L-glutamyl-S-sinapyl-L-cysteine, 2.3(1.1); S-sinapyl glutathione, 5.4(1.4); and a p-coumaric acid-like phenolic compound (calculated as p-coumaric acid), 0.5(0.4). This information will be useful for evaluation of authenticity and quality.