Polyphenols Content, Total Antioxidant and Radical Scavenging Capacities for Different Tomatoes and Apples Juices

Authors:
Monica Harmanescu, I. Gergen, H.D. Isengard

In the present study, a total of 8 fruit juices (6 apples and 2 tomatoes pure juices) from local markets were analyzed for total antioxidant capacity and polyphenols content. Total antioxidant capacity was analyzed using FRAP and DPPH methods and total polyphenols content by Folin Ciocalteu method. The results obtained for total antioxidant capacities varied between 1.93 – 5.78 mM Fe2+/L (for FRAP method) and between 7.32 – 36.81 % (for DPPH method). The values for total polyphenols content are between 0.36 – 2.64 mM/L.