VITAMINS OF CRANBERRIES 17 



Evaporated whole cranberries were very deficient in vitamin C. Dehydrated 

 cranberry pulp (film) when prepared in an atmosphere of nitrogen gave full pro- 

 tection from scurvy at the 0.7 gram level, equivalent to a retention of 65 per cent. 



Fresh or boiled cold-pressed cranberry juice with or without added sugar was 

 nearly equal to the fruit in vitamin C content. However, when either cold-pressed 

 or heat-extracted juice was bottled and pasteurized, most of the vitamin C was 

 lost. Vacuum sealing of the bottles did not aid in retaining this vitamin. 



Whole-fruit sweetened cranberry sauce prepared by several formulas retained 

 75 to 80 per cent of the fruit's vitamin C. On the other hand strained sauce usual- 

 ly retained less than 20 per cent. The pulping or straining process had a decidedly 

 deleterious effect upon the antiscorbutic vitamin. 



When clear cranberry juice was made into jelly, the latter contained no signifi- 

 cant amounts of vitamin C. Similarly, cranberry candy filling was very low in 

 vitamin (". 



Dehydrated cranberries contained 2 iniits per gram of vitamin A. Assuming 

 that no loss occurred during dehydration, fresh cranberries would thus contain at 

 least 0.2 unit per gram. 



No significant amounts of vitamins B (antineuritic) , D (antirachitic), and G 

 (antipellagric) were found in cranberries. 



In conclusion it is.clear that handling and manufacturing methods may greatly 

 alter the nutritive value of cranberries and cranberry products. 



REFERENCES 



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3. Bogoliubova, O. M. Antiscorbutic vitamin C in cranberries. Arch. Sci. 



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