Natural celery-based juice assortment - protective quality assessment


Laurențiu Greu, Daniela Kokso, Camelia Moldovan, Poiana Mariana-Atena, Diana-Nicoleta Raba, Viorica-Mirela Popa, Corina-Dana MiscaDelia-Gabriela Dumbrava


Volume 29, Issue 3;
Pages: 222-227; 2023
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551


Natural juices, made from a variety of fruits and vegetables, are an important part of a healthy diet. These are appreciated for their high nutritional value, pleasant taste and flavour, their ability to reduce appetite and promote food assimilation, as well as their beneficial effects on metabolism. The aim of this work is to obtain a natural mixed juice from celery, pineapple and parsley leaves (CPPJ) and to determine its proximate composition, energy value, sensory properties, as well as to analyze the protective properties of this juice mixture by determining the content of vitamin C (iodometric method), total polyphenols (Folin-Ciocalteu assay), antioxidant activity analysis (2,2-diphenyl-1- picrylhydrazyl free radical method), compared to plain celery juice (CJ) and raw materials. Experimental results showed that among the raw materials, parsley leaves had the highest vitamin C content (135.26±1.02 mg/100g), followed by pineapple, with celery having a much lower concentration. Consequently, CPPJ mixed juice was much richer in ascorbic (69.68±0.56 mg/100g) acid than plain celery CJ juice (7.25±0.11 mg/100g). The highest concentration of total polyphenolic compounds was reported in parsley leaves (20.38±0.18 mg gallic acid/g), so that CPPJ was superior (23,94±0.12 mg gallic acid/g) to CJ (16.84±0.08 mg gallic acid/g) also in terms of the content of these particularly healthy antioxidant compounds for the consumer's body. Parsley leaves showed the strongest anti-radical activity, followed by pineapple, so CPPJ was superior to CJ in this respect as well. In terms of proximate composition, it was noted that the addition of pineapple and parsley leaves in CPPJ resulted in significant increases in total carbohydrates, sugars, protein and total lipids as well as energy value. Sensory analysis by a panel of 20 volunteer (inexperienced) tasters resulted in significantly higher scores for CPPJ than CJ on all organoleptic characteristics analysed.

300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423
Fax: +40-256-277326
Copyright © 2024 Journal of Agroalimentary Processes and Technologies