Antioxidant Capacity and Composition of Different Beverages, Fruit Nectars and Synthetic Fruit Juices

Authors:
Monica Harmanescu, L. Vargias, Mariana Atena Poiana, I. Gergen

In the present study, a total of 5 fruit nectars (orange, grapefruit, pear, apricot and peach), 2 sort of synthetic juices (lemon and orange), 5 sort of beer and 4 sort of wine (2 white and 2 red) were analyzed for total antioxidant capacity, vitamin C, polyphenols and mineral content. Total antioxidant activities were analyzed using FRAP method, vitamin C titrimetrically by indophenol dye and total polyphenols content by Folin Ciocalteu method. The antioxidant capacities varied between 2-8 mM Fe2+/L, total polyphenols content varied between 2-6 mM/L. The highest FRAP value was identified for fruit nectars and red wine. The FRAP value is in good correlation witch vitamin C and polyphenols content.