Investigating the Antioxidants in Cranberry Juice

Authors: Tyrese Brown, Christine O'Connor

SUNY Campus: SUNY Adirondack

Presentation Type: Poster

Location: Old Union Hall

Presentation #: 49

Timeslot: Session C 1:45-2:45 PM

Abstract: Cranberry juice is widely consumed for its potential health benefits, particularly its antioxidant properties, which are attributed to polyphenolic compounds. Extensive research has been conducted which examines the antioxidant capacity of cranberry juice. To expand on this, the antioxidant content of different commercial cranberry juice will be determined using the Trolox Equivalent Antioxidant Capacity (TEAC) assay. Various commercially available brands of cranberry juice, frozen cranberries, and heat-treated juice were analyzed to assess how processing, heating and aging conditions impacted the retention potential of the antioxidants. The antioxidant activity was determined by calculating the % inhibition of ABTS*, which is reduced by antioxidants in the cranberry juice.