Fluctuations in phenolic content, ascorbic acid and total carotenoids and antioxidant activity of fruit beverages during storage

Castro López, Cecilia y Sánchez Alejo, Ernesto Javier y Saucedo Pompa, Saul y Rojas, Romeo y Aranda Ruiz, Juana y Martínez Avila, G.C.G. (2016) Fluctuations in phenolic content, ascorbic acid and total carotenoids and antioxidant activity of fruit beverages during storage. Heliyon, 2 (9). e00152. ISSN 24058440

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Resumen

Stability of the total phenolic content, ascorbic acid, total carotenoids and antioxidant activity in eight fruit beverages was analyzed. The influence of storage temperature (4, 8 and 11 °C) during the product shelf-life (20 days) was evaluated. Pomegranate Juice presented the highest values for antioxidant activity by DPPH• assay (552.93 ± 6.00 GAE μg mL−1), total carotenoids (3.18 ± 0.11 βCE μgmL−1), and total phenolic content (3967.07 ± 2.47 GAE μg mL−1); while Splash Blend recorded the highest levels of ascorbic acid (607.39 ± 2.13 AAE μg mL−1). The antioxidant capacity was stable at 4 and 8 °C for the first 8 days of storage; while carotenoids and ascorbic acid were slightly degraded through the storage time, possibly due to oxidation and/or reactions with other compounds. The results suggest that the observed variation during testing could be related to storage conditions of the final product.

Tipo de elemento: Article
Palabras claves no controlados: Food Science
Materias: S Agricultura > SD Ciencia forestal
Divisiones: Agronomía
Usuario depositante: Lic. Jesús E. Alvarado
Creadores:
CreadorEmailORCID
Castro López, CeciliaNO ESPECIFICADONO ESPECIFICADO
Sánchez Alejo, Ernesto JavierNO ESPECIFICADONO ESPECIFICADO
Saucedo Pompa, SaulNO ESPECIFICADONO ESPECIFICADO
Rojas, RomeoNO ESPECIFICADONO ESPECIFICADO
Aranda Ruiz, JuanaNO ESPECIFICADONO ESPECIFICADO
Martínez Avila, G.C.G.NO ESPECIFICADONO ESPECIFICADO
Fecha del depósito: 18 Mayo 2020 14:36
Última modificación: 10 Jun 2020 17:43
URI: http://eprints.uanl.mx/id/eprint/14759

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