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Published on: April 12, 2019
Effect of Cinnamic Acid on Anthocyanin Stability in Cranberry Juice
A L Camire1, F M Clydesdale1, F J Francis1
1Department of Food Science and Nutrition, University of Massachusetts, Amherst, Massachusetts 01003.
Abstract:
The direct effect of cinnamic acid on anthocyanin stability in cranberry juice without added ascorbic acid was investigated. The concentration of cinnamic acid was determined throughout the storage study by high-performance liquid chromatography (HPLC), and results indicate no loss of cinnamic acid either due to pasteurization or storage. Cinnamic acid was found to have no significant effect on anthocyanin stability in cranberry juice during storage at ambient temperature at the levels used in this study.
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