The aim of the study was to determine the changes in physico-chemical parameters (vitamin C, total phenolic compounds and antioxidant capacity) of the carrot juice samples in mixed juices of apple, banana and peach.
The total phenolic content was measured by Folin-Ciocalteu reagent assay while the Vitamin C was determined using 2,6-dichlorophenolindophenol titration.
Carrot juice, apple, banana, peach and mixed juices were prepared in different proportions.
The colour changing from the different juice samples was measured by lightness values (L*), redness values (a*) and yellowness (b*) values. The result indicated the change in Hunter parameters, L* and b*.
The vitamin C values have varied from 30.3 mg/100 g for peaches to 3.1mg/100g for carrots, respectively. The total phenolic content ranged from 438.8±6.05 mg GAE/ 100 g, for apples and 65.2±0.85 mg GAE/ 100 g for carrots.
The overall study indicated that colour is an important parameter to optimize carrot juice samples in mixed juices of apple, banana and peach.
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