Phenolics content and antioxidant capacity of commercial red fruit juices
2011
Mitić, M.N., Faculty of Sciences and Mathematics, Niš (Serbia) | Obradović, M.V., Faculty of Sciences and Mathematics, Niš (Serbia) | Kostić, D.A., Faculty of Sciences and Mathematics, Niš (Serbia) | Nasković, D.Č., Zdravlje-Actavis Pharmaceutical and Chemical Company, Leskovac (Serbia) | Micić, R.J., Faculty of Sciences and Mathematics, Kosovska Mitrovica (Serbia)
The content of phenolics: total phenols (TP), flavonoids (TF), anthocyanins (TA) and hydroxycinnamic acid as well as the total antioxidant capacity (TAC) in nine commercial red fruit juices (sour cherry, black currant and red grape) produced in Serbia were evaluated. The total compounds content was measured by spectrophotometric methods, TAC was determined using DPPH assays, and individual anthocyanins and hydroxycinnamic acids was determined using HPLC-DAD methods. Among the examined fruit juices, the black currant juices contained the highest amounts of all groups of the phenolics and exhibited strong antioxidant capacity. The amount of anthocyanins determined by HPLC method ranged from 92.36 to 512.73 mg/L in red grape and black currant juices, respectively. The anthocyanins present in the investigated red fruit juices were derivatives of cyanidin, delphinidin, petunidin, peonidin and malvidin. The predominant phenolic acid was neoclorogenic acid in sour cherry, caffeic acid in black currant, and rho-coumaric acid in black grape juices. Generally, the red fruit juices produced in the Serbia are a rich source of the phenolic, which show evident antioxidant capacity.
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