Natural vegetable juices – a valuable source of antioxidant compounds

Diana Moigradean, Liana-Maria Alda, Ioan Gogoasa, Nicolae-Adrian Mangu, Mariana-Atena Poiana

Volume 24, Issue 4;
Pages: 295-300; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The objective of this study was to obtain and characterize some natural juices using various vegetable as follows: tomatoes, parsley (leaves), carrots, celery (leaves) and spinach. The fresh natural juices have been prepared from individual vegetables and also from mixture of the above mentioned vegetables. Prior to natural juice processing using a home scale juicer, the edible parts of fresh vegetables were washed and suitable cut. The fresh juices were analyzed in terms of total soluble content (°Bx), vitamin C by titration with a 2,6-dichlorophenolindophenol sodium, total phenolic content by Folin-Ciocalteu method and total antioxidant capacity by FRAP assay. Vitamin C, the most abundant antioxidant in vegetables, was found in spinach (52.4 mg/100g). The highest amount of vitamin C (19.6 mg/100 mL) was detected in tomato juice and the highest of total phenolic contents was found in mix vegetable juice, mainly in juice of carrot and tomatoes in ratio 1:1 (v/v) (26.00 mg/L). Our results have revealed that the fresh natural vegetable juices are a valuable source of antioxidant compounds strongly recommended in a healthy diet.
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