Investigation into the Total Phenols and Antioxidant Activity during Storage of Fruit Smoothies
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Date
2012
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Journal of Food Science and Engineering
Abstract
In this study, the total phenols (TP) and antioxidant activity of three different fruit smoothies (Blackberries, Raspberry and
Boysenberry (BRAB), Mango and Passion fruits (MAP) and Blackcurrant, Acerola cherries and Rosehips (BACAR)) were determined
during storage by Folin-Ciocalteu and ferric reducing antioxidant power (FRAP) assays respectively. TP ranged from 1,943 to 2,692
mg L-1 gallic acid equivalent whereas FRAP from 43,217 to 126,125 µmol L-1 Trolox equivalent for the three smoothies on opening.
BACAR had the highest TP and antioxidant activity. The smoothies showed significant decrease (P < 0.05) in TP during storage. The
decrease in antioxidant activity was significant (P < 0.05) for BRAB and MAP only. However, the study revealed that the smoothies
had high antioxidant activity even during shelf-life at 4 °C which implies that consumption of smoothies may give considerable
antioxidant benefits. Correlation between TP and antioxidant activity was strong and highly significant (r = 0.890, P < 0.0001).
Description
This is an article published in Journal of Food Science and Engineering 2 (2012) 72-79
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Journal of Food Science and Engineering 2 (2012) 72-79