The objective of this study was to analyze fresh and pasteurized cranberry and strawberry juices, based on the content of polyphenols, anthocyanins and ascorbic acid, as well as DPPHradical scavenging capacity. Significant differences were found between the investigated juices, dependent on both fruit species and the technological process. Cranberry juices were characterized by higher concentrations of the tested compounds, except for anthocyanins, and by greater DPPHradical scavenging capacity. Pasteurization was found to exert a significant, destructive effect on the properties of the examined juices, particularly on the anthocyanin content of strawberry juice.
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Narwojsz et al. (2010) studied this question.
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