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EFFECT OF PROCESSING ON QUALITY AND SAFETY OF CHERRY JUICE AND ITS BY-PRODUCTS A Thesis Presented to the Faculty of the Graduate School of Cornell University In Partial Fulfillment of the Requirements for the Degree of Master of Science by Belen Maria Vila August 2017 © 2017 Belen Maria Vila ABSTRACT Cyanogenic Glycosides (CG) are compounds capable of producing hydrogen cyanide. Processed pits are potential saleable by-products if CG are removed. We evaluated the effect of processing on cherry juice and its by-products by measuring CG and quality attributes. After analysis by HPLC and 1H-NMR, amygdalin was detected in kernels (13.6-23.0 mg/g), in flesh (0.07-0.09 mg/g) and in processed juice (0.06 mg/g). A significant reduction was observed in kernels after juicing (3.3 mg/g) and after 90 minutes of additional heat/acid treatment. Cherry pit oils were also extracted by expeller pressing yielding 2.9-4.4% and presenting comparable quality attributes but different aroma perception. No amygdalin was detected. After 12 weeks, sensory and quality parameters remained relatively stable. Melatonin was also determined by 1H-NMR in different matrices. Quantification was effective between 1-100 ppm for aqueous solutions and supplements. No melatonin was detected in cherry products which may be associated with the detection limit. iii BIOGRAPHICAL SKETCH Belen was raised in Buenos Aires, Argentina. She was born celiac and since very young she has observed her mother trying to develop tasty and safe gluten free products for her. She grew up understanding the limitations of this disease and she naturally developed passion for food science. She got her five and a half year degree in Food Science and Technology at Universidad de Buenos Aires (UBA), being the valedictorian of her class. While studying she worked as a teaching assistant in the Analytical Chemistry Department of the School of Pharmacy and Biochemistry of Universidad de Buenos Aires. After graduation she worked as a laboratory analyst in a prestigious multinational company, SGS. Later on her career she took a position as Senior Corporate Quality and Food Safety Auditor and Consultant for Molinos Rio de la Plata, the Argentina’s largest branded food products company. In 2015, Belen won the Fulbright Scholarship and the International Peace Scholarship and she joined the Padilla-Zakour research group as a Master Student. During her time at Cornell Belen participated in two product development competitions and she had an active participation in the Food Science Department. She served as the Secretary of the Food Science Graduate Student Organization, she was Founder and Vice-President of the Product Development Club and the M.S. Representative in the Curriculum Committee. Belen also received the KOSI Award in Food Science and she placed first in the Toxicology and Safety Evaluation Poster Competition at the 2017 Institute of Food Technologists Annual Meeting. After finishing her M.S. degree Belen will start working as a Management Trainee in J.R. Simplot. After one year of working in the U.S. she will be promoted to Junior Quality Manager in a new processing facility that the company will open in Argentina. iv To Marcela Amadeo de Vila for always being my inspiration and motivation. v ACKNOWLEDGMENTS This work would not have been possible without the support of my major advisor Dr. Olga-Padilla-Zakour and my minor Dr. Nagesh Gavirneni who have helped me through all the stages of my M.S. degree. I am also thankful to Kyle Kriner, for his great technical advice. I would also like to thank Herbert Cooley and John Churey for their unconditional support and help in making my projects possible. I would like to specially thank Carmen Moraru, Aaron Jacobsen and Anna Katharine Mansfield for allowing me to use their laboratories for almost two years to run my experiments! Thanks to all Cornell’s staff who were always supportive and responsive, Sarah Lincoln, Cindy Uhrovcik, Janette Robbins, Erin Atkins and Marin Cherry. I would also like to say thank you to my lab, family and specially Diego Sabio for always being a great support. Finally I would like to acknowledge the Fulbright Program, International Peace Scholarship- PEO, Vitasoy Fellowship, Padilla-Zakour Research lab and the NSF for financially supporting my Master’s Program. vi TABLE OF CONTENTS ABSTRACT .................................................................................................................. iii BIOGRAPHICAL SKETCH ......................................................................................... iv ACKNOWLEDGMENTS ............................................................................................. vi TABLE OF CONTENTS ............................................................................................. vii LIST OF FIGURES ....................................................................................................... ix LIST OF TABLES ........................................................................................................ xi CHAPTER 1: EFFECT OF JUICING AND POST PROCESS TREATMENT ON CYANOGENIC GLYCOSIDES CONTENT IN CHERRY PITS AND JUICE ........... 1 1. Abstract ................................................................................................................... 1 2. Introduction ............................................................................................................. 2 3. Materials and methods ............................................................................................ 5 4. Results and discussion ........................................................................................... 11 5. Conclusions ........................................................................................................... 25 6. Acknowledgements ............................................................................................... 25 7. References ............................................................................................................. 26 CHAPTER 2: EFFECT OF HEAT TREATMENT ON QUALITY, SAFETY AND SENSORY ATTRIBUTES OF CHERRY PIT OIL EXTRACTED BY EXPELLER PRESSING ................................................................................................................... 32 1. Abstract ................................................................................................................. 32 2. Introduction ........................................................................................................... 33 3. Materials and methods .......................................................................................... 36 4. Results and discussion ........................................................................................... 46 5. Conclusions ........................................................................................................... 64 6. References ............................................................................................................. 65 CHAPTER 3: 1H-NMR FOR MELATONIN QUANTIFICATION IN AQUEOUS SOLUTIONS, SUPPLEMENTS AND CHERRY PRODUCTS ................................. 71 1. Abstract ................................................................................................................. 71 2. Introduction ........................................................................................................... 72 3. Materials and methods .......................................................................................... 74 4. Results and discussion ........................................................................................... 77 5. Conclusions ........................................................................................................... 80 vii 6. References ............................................................................................................. 81 APPENDIX 1: CYANOGENIC GLYCOSIDES RESULTS AND CHERRIES WEIGHTS .................................................................................................................... 84 APPENDIX 2: ANALYSIS OF CHERRY PIT OIL ................................................... 91 APPENDIX 3: MELATONIN RESULTS ................................................................... 94 APPENDIX 4: CHERRY PIT OIL – BUSINESS CASE ............................................ 96 viii LIST OF FIGURES CHAPTER 1 EFFECT OF JUICING AND POST PROCESS TREATMENT ON CYANOGENIC GLYCOSIDES CONTENT IN CHERRY PITS AND JUICE Figure 1……………………………………………………………………………..5 Figure 2…………………………………………………………………………….12 Figure 3…………………………………………………………………………….13 Figure 4…………………………………………………………………………….14 Figure 5…………………………………………………………………………….15 Figure 6…………………………………………………………………………….19 Figure 7…………………………………………………………………………….23 CHAPTER 2: EFFECT OF HEAT TREATMENT ON QUALITY, SAFETY AND SENSORY ATTRIBUTES IN CHERRY PIT OIL EXTRACTED BY EXPELLER PRESSING Figure 1…………………………………………………………………………….40 Figure 2…………………………………………………………………………….41 Figure 3…………………………………………………………………………….49 Figure 4…………………………………………………………………………….57 CHAPTER 3: 1H-NMR FOR MELATONIN QUANTIFICATION IN AQUEOUS SOLUTIONS, SUPPLEMENTS AND CHERRY PRODUCTS Figure 1…………………………………………………………………………….78 Figure 2…………………………………………………………………………….80 APPENDIX 1: CYANOGENIC GLYCOSIDES RESULTS AND CHERRIES WEIGHTS Figure 1…………………………………………………………………………….90 APPENDIX 2: ANALYSIS OF CHERRY PIT OIL Figure 1…………………………………………………………………………….92 ix Figure 2…………………………………………………………………………….93 APPENDIX 4: CHERRY PIT OIL – BUSINESS CASE

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