l-Ascorbic acid content and antioxidant capacity in less-known fruit juices

Ivo Soural , Petr Šnurkovič , Monika Bieniasz

Abstract

Eight less-known juices are characterised and contents are monitored of selected substances and nutritional parameters. 100% juices were produced of Aloe Vera, Aronia, Blackcurrant, Black elder, Cranberry, Malpighia, Pomegranate and Seaberry by pressing, including the flesh. Total phenolic compounds (TPC) and ascorbic acid (AA) content were analysed as other parameters. The juices were measured on total antioxidant capacity (TAC) as the content of trolox, where the highest levels were found for Malpighia 63.2 mM, when the value was significantly different (P < 0.05) compared with all the other juices, while Aloe Vera had lowest levels with 0.4 mM. The Aronia juice possessed the highest level of TPC (8297 mg of GAE/l). TAC levels very well corresponded with TPC levels while AA content actually did not correlate with TAC values. In addition to the objective analysis, the juices were subjected to a sensory evaluation. Blackcurrant presents an attractive product from the sensorial aspect as well as in terms of the nutritional value.
Author Ivo Soural
Ivo Soural,,
-
, Petr Šnurkovič
Petr Šnurkovič,,
-
, Monika Bieniasz (FoBaH / DoPaA)
Monika Bieniasz,,
- Department of Pomology and Apiculture
Journal seriesCzech Journal of Food Sciences, ISSN 1212-1800, e-ISSN 1805-9317, (N/A 40 pkt)
Issue year2019
Vol37
No5
Pages0-7
Publication size in sheets0.5
Keywords in Englishantioxidant capacity TAC; polyphenols TPC; sensory aspect; vitamin C; 100% juices
ASJC Classification1106 Food Science
DOIDOI:10.17221/305/2018-CJFS
URL https://www.agriculturejournals.cz/publicFiles/305_2018-CJFS.pdf
Languageen angielski
Score (nominal)40
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.714; WoS Impact Factor: 2018 = 0.846 (2) - 2018=1.223 (5)
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