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Table 1 Chemical composition, acidity, and pH of cranberry juice (CJ) and cranberry functional beverage (CFB)

From: The effect of cranberry juice and a cranberry functional beverage on the growth and metabolic activity of selected oral bacteria

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

  1. 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)