Antioxidant Capacity Evaluation in Relation with Polyphenolos and Ascorbic Acid Content for Some Natural Juices

Authors:
Diana Moigrădean, Mariana-Atena Poiană, I. Gergen, Diana Dogaru
Abstract:
Twelve different commercial natural juices of fruits (six nectar and six clear juices) from Timisoara market were analyzed for some chemical characteristics (total acidity, soluble substance, total extract-determined on the basis of standardized method) and antioxidant activities (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and ascorbic acid content (using 2,6-dichlorophenol indophenol method). The antioxidant capacity varied between 1.5-3 mM Fe2+/L for clear natural juices and between 4-6.5 mM Fe2+/L for fruit nectar. The polyphenols content it was situated between 0.8-1.1 mM acid gallic/L for clear natural juices and between 2-5 mM acid gallic/L for fruit nectar. The values obtained for ascorbic acid content was situated between 0.5-2.2 mM/L, different for clear juices and nectar.
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