Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juices

Phenolic profiles of nine red fruit commercial juice concentrates were characterised by means of high -performance liquid chromatography–diode array detection–mass spectrometry–mass spectrometry. Flavonoids such as anthocyanins, flavonols, hydroxycinnamic acid derivatives, stilbenoids, flavan 3-ols, ellagic acid derivatives, and other phenolic acids, were both identified and quantified in chokeberry, elderberry, blackcurrant and redcurrant, strawberry, red grape, cherry, plum, and raspberry commercial juice concentrates. Once the characterisation was carried out, the antioxidant capacity of each concentrate was assessed in vitro by means of two different methods: the 2,2-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) (Trolox equivalent antioxidant capacity) method and the 2,2-diphenyl-1-picrylhydrazyl radical method. Elderberry, chokeberry and blackcurrant concentrates were the richest in total phenolics and they had the strongest antioxidant capacity; therefore, these three juices may have huge interest as ingredients in the design of functional juices.     

The influence of natural sweetener (Stevia rebaudiana Bertoni) on bioactive compounds content in chokeberry juice

The aim was to determine the differences in nutritional quality between chokeberry juices sweetened with sucrose and green stevia powder. The quality of chokeberry juices during refrigerated storage was studied. Chokeberry juices with added green stevia powder had the higher content of analyzed bioactive compounds in comparison with juice samples sweetened with sucrose; vitamin C content increased up to two times, total phenol content up to 6% and antioxidant capacity for 3%. The content of studied bioactive compounds and antioxidant capacity during storage in period of 30 and 60 days was significantly reduced with the exception of steviol glycosides which content was not significantly reduced during the storage period.

Practical applications

Chokeberry juice is a popular, widespread product of chokeberry fruit characteristic for the dark intense red color, slightly unpleasant, bitter taste and extremely rich bioactive compounds content. Because of high nutritional quality, chokeberry juice is often consumed but with the biggest barrier of characteristic astringent taste which can be diminished by addition of sweetener. Producers often combine a low‐cost sweeteners like sucrose which shows numerous negative effects on human health. A good alternative to the sucrose and artificial sweeteners are natural sweeteners extracted from the plant material like steviol glycosides. Except sweetness, stevia products like green powder shows beneficial effect on the bioactive compounds content in the juices sweetened with it. Juices sweetened with stevia shows increased content of bioactive compounds, so such product may represent quality product from category of functional food.     

黑果腺肋花楸果汁饮料研制及其品质与抗氧化性评价

为研制黑果腺肋花楸果汁饮料并探究其抗氧化活性,以黑果腺肋花楸果实为主要原料,添加蔗糖、柠檬酸和β-环糊精等辅料,以感官评分为指标,通过单因素实验和正交试验确定黑果腺肋花楸果汁饮料的最佳配方为:黑果腺肋花楸浸提汁用量60%,60%蔗糖糖浆添加量10%,2%柠檬酸溶液添加量2.0%,1% β-环糊精添加量3.0%,该配方所制得的饮料感官评分可达94.5分,其富含16种氨基酸,总量达到374.79 μg/mL,具有黑果腺肋花楸果实的特征香气,色泽均一明亮,风味协调爽口,质地均匀;体外抗氧化活性研究表明:该饮料对DPPH自由基清除率、羟自由基清除率、ABTS+自由基清除能力以及总还原能力分别为36.42%、32.58%、0.54 mmol/L和0.289,说明其具有较好的抗氧化能力。本实验结果为黑果腺肋花楸功能性饮料的开发提供了理论依据。     

Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices

Thirty six commercial European fruit juices were tested to ascertain their antioxidant capacity and polyphenolic composition. Six of the products were labelled 100% pomegranate juice, the others included 20 brands of diluted pomegranate juice or pomegranate blended with other fruit juices and 10 different non-pomegranate fruit juices. The antioxidant capacity of all the juices was determined while anthocyanin, ellagitannin and ellagic acid profiles of the 26 pomegranate juices and pomegranate juice blends were obtained using HPLC-PDA-MS(2). Additional analysis was conducted on seven of the juices using HPLC with an on-line antioxidant detection system. Three of the "pure" pomegranate juices had the highest ellagitannin content and the highest antioxidant capacity. Only one of these three juices was rich in anthocyanins. The other "pure juices" had differences in their HPLC "pomegranate" fingerprint and also had a lower antioxidant capacity, in some cases lower than that of some of the blended juices. Vitamin C rather than phenolic compounds was the major contributor to the antioxidant capacity for some of the juices. Statistical analysis of both the antioxidant assay and the HPLC on-line antioxidant data demonstrated that the ellagitannins were the major antioxidants in the pomegranate juices. The complexity of the polyphenolic profile of pomegranates necessitates the use of HPLC-PDA-MS(2) for a thorough evaluation of juice composition and authenticity.     

Phytochemical profile of a blend of black chokeberry and lemon juice with cholinesterase inhibitory effect and antioxidant potential

In this study, black chokeberry concentrate was added (5% w/v) to lemon juice, since previous reports suggested potential health benefits of this blend. The phytochemical composition, antioxidant capacity (scavenging of DPPH, superoxide and hydroxyl radicals, and hypochlorous acid), and inhibitory activity against cholinesterase of the new blend were determined and compared with those of lemon juice and chokeberry in citric acid (5%). The chokeberry concentrate, rich in cyanidin-glycosides, quercetin derivatives, and 3-O-caffeoylquinic acid, and lemon juice, possessing flavones, flavanones, quercetin derivates, and hydroxycinnamic acids, were characterised. The new drink showed a higher antioxidant effect than the chokeberry or lemon controls for all the tested methods, except for hypochlorous acid, in which lemon juice displayed higher activity. Both the lemon juice and chokeberry controls inhibited acetylcholinesterase and butyrylcholinesterase, and this effect was increased in the new mixtures. The results of the different radical scavenging assays indicate that the lemon–black chokeberry (5% w/v) mixture was more antioxidative than the respective controls separately. Moreover, their inhibition of cholinesterase is of interest regarding neurodegenerative disorders such as Alzheimer’s disease, Parkinson’s disease, or senile dementia.     

Juice of New citrus hybrids (Citrus clementina Hort. ex Tan.×C. sinensis L. Osbeck) as a source of natural antioxidants

Fruit juices of pigmented and non-pigmented new citrus hybrids obtained by crossing clementine cv. Oroval with different cultivars of blood oranges were analysed to determine parameters related to fruit quality (total soluble solids titratable acidity, pH), and the content of ascorbic acid, total phenolics, flavanones, anthocyanins and phenolic acids. Antioxidant properties were evaluated by oxygen radical absorbance capacity (ORAC), and inhibition of induced linoleic acid peroxidation (InLAP) assays. The results of this study show that some hybrids with high antioxidant activity owing to considerable polyphenol content may be considered rich sources of phytochemicals. The OTA 9 hybrid was shown to be richest in polyphenols, suggesting that consumption of OTA 9 fruit or juice could be useful in health promotion and a disease-preventing diet. Moreover, the juice of this hybrid could be used as raw material to produce antioxidant ingredients for dietary, pharmaceutical, or cosmetic purposes.     

Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices

Dietary recommendations for healthy eating include the consumption of fruit juices whose health effects are ascribed, in part, to carotenoids, phenolic compounds and vitamin C. These bioactive compounds have been implicated in the reduction of degenerative human diseases, mainly due to their antioxidant potential. Orange juice is characterized by substantial accumulation (apart from ascorbic acid) of flavonoids and carotenoids. Commercial orange juice is the main human dietary source of antioxidant compounds in developed countries. The qualitative and quantitative determination of carotenoid, flavonoid and vitamin C content of Spanish commercial orange juices was achieved by high‐performance liquid chromatography. The health‐related properties of bioactive compounds contained in orange juice are based on their antioxidant activity. The antioxidant capacity of these juices was assessed by 2,2‐diphenyl‐1‐picrylhydrazyl stable radical scavenging and was compared with a freshly squeezed orange juice. In addition, the relative contribution of the different bioactive compounds to the antioxidant activity of orange juices was calculated. Total vitamin C was found to be the major contributor to the antioxidant potential of the orange juices studied, followed by flavonoid and carotenoid compounds. Ascorbic acid, total vitamin C and β‐cryptoxanthin content correlated positively with the free‐radical scavenging parameters. No significant differences, in terms of antioxidant capacity, were found between commercial traditional pasteurized orange juices and freshly squeezed orange juice. Copyright © 2003 Society of Chemical Industry     

Juice from king palm (Archontophoenix alexandrae) leaf sheathes: chemical characterisation and use in soft drink formulation

The heart of palm is a food extracted from several species of palm trees. Only 10–20% of the raw material is transformed into canned hearts of palm, therefore this agro‐industry generates a large quantity of solid residue. The aim of this work was to extract and characterise a juice produced from this solid residue. This extract is compared with the traditional fruit juices (orange and pineapple juices), obtaining higher contents of minerals, such as magnesium (22.80 mg/100 g) and potassium (276.90 mg/100 g), phenolic compounds (gallic, 3,4‐dihydroxybenzoic, chlorogenic, syringic and caffeic acids) and high free radical scavenging capacity (expressed as 2,2‐diphenyl‐1‐picrylhydrazyl), which suggest high antioxidant activity. Additionally, a new soft drink was formulated using this king palm juice as its main ingredient. The soft drink samples formulated with this juice had high sensory acceptability and high intention of consumption, which suggests an important and low‐cost application for this industrial residue.     

Dried strawberries as a high nutritional value fruit snack

The purpose of this study was to determine the possibility of using a chokeberry juice concentrate as a component of osmotic solution and convection-microwave-vacuum drying applying to obtain dried pro-health-promoting strawberries. The research material was Honeoye strawberries, which were dehydrated in sucrose and sucrose with chokeberry juice concentrate addition, and then subjected to microwave-convection-vacuum or freeze-drying. Analyses were conducted to determine the influence of the applied processes on vitamin C content, total polyphenols, antioxidant activity, and sensory properties in dried fruit. Study results confirmed the possibility of using a chokeberry juice concentrate as a component of the osmotic solution, especially with regard to polyphenolics content and antioxidant activity. In addition, convection-microwave-vacuum drying was shown to be a promising technology for the production of dried strawberries, with high pro-health potential and acceptable sensory qualities.     

<Emphasis Type="Italic">Aronia melanocarpa</Emphasis> phenolics and their antioxidant activity

The purpose of the present study was to evaluate small and high molecular phenolics (tannins) and antioxidant activity of Aronia melanocarpa berries, juice and pomace in order to find new potential sources of natural antioxidants. The fruits of Aronia melanocarpa Elliot were collected in the middle of October at a plantation near Wroclaw, Poland. The pomace has a much higher content of phenolics in comparision to juice and fruits. Results showed that polymeric proanthocyanins, predominantly of (−)epicatechin, are the major class of polyphenolic compounds in chokeberry, represent 66% of fruits polyphenols. The average concentration ranged from 1578.79 mg/100 g of DW for chokeberry juice up to 8191.58 mg/100 g in pomace. The concentration of phenolic acids (chlorogenic and neochlorogenic acids) in juice was higher than in pomace. Anthocyanins in Aronia melanocarpa are second phenolic compound group and represent about 25% of total polyphenols, mixture of four different cyanidin glycosides: 3-galactoside, 3-glucoside, 3-arabinoside and 3-xyloside. The higher antioxidant activity expressed as TEAC was measured in pomace >fruit >juice.     

Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments

The effect of high-intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,700 μs in bipolar 4-μs pulses at 100 Hz) on individual phenolic compounds (phenolic acids and flavonoids), vitamin C and antioxidant capacity of strawberry juice was evaluated and compared to heat (90 °C for 60 or 30 s) and fresh juice as a reference. Although strawberry juice underwent a substantial depletion of health-related compounds with storage time irrespective of the treatment conducted, ellagic acid was enhanced. HIPEF-treated strawberry juice maintained higher amounts of phenolic acids (ellagic and p-coumaric acid) and total anthocyanins than the thermally treated juices during the storage period. Regarding the antioxidant capacity, similar DPPH and ABTS values were obtained so that differences among pasteurized juices were non significant. HIPEF processing may be a technology as effective as thermal treatments not only to achieve safe and stable juices, but also to obtain juices with a high content of antioxidant compounds.     

Stability of the phenolic compounds and antioxidant capacity of five fruit (apple,orange, grape,pomelo and kiwi) juices during in vitro‐simulated gastrointestinal digestion

The in vitro digestive stability of phenolic compounds and the antioxidant capacity of five kinds of commonly consumed fruit juices in the daily diet, including apple juice (AJ), orange juice (OJ), grape juice (GJ), pomelo juice (PJ) and kiwifruit juice (KJ), were studied. Following in vitro digestion, the total phenolic (TP) content of fruit juices decreased to different extents by 35%, 25.3%, 23.5%, 22.2% and 7.8% for KJ, OJ, PJ, GJ and AJ, respectively. The individual phenolic content showed similar changes to the TP content, showing reductions of naringenin‐trisaccharide in OJ and PJ, epicatechin in GJ, and chlorogenic acid in AJ by 43.74%, 27.59%, 47.11% and 33.28%, respectively. Conversely, the antioxidant capacity of fruit juices during digestion measured by ABTS assay increased from 4.79% to 35.53%, except in KJ, which decreased by 19.34%. These results show the health benefits of fruit juices after processing and contribute towards establishing suitable dietary recommendations.     

黑果腺肋花楸果汁产品品质分析与综合评价体系的建立

该研究以现有较高销量14款市售黑果腺肋花楸果汁类产品为试材,通过测定产品的色度、理化、酚类物质含量及抗氧化能力等共18项品质指标,采用主成分分析法,建立黑果腺肋花楸果汁产品品质分析与综合评价体系,并使用该体系对市售黑果腺肋花楸果汁产品进行评价。主成分分析结果显示：前4个主成分方差累计贡献率达到91.88,h°（0.56）、总酸（0.90）、糖酸比（0.54）、悬浮稳定性（0.48）、黄酮（0.82）、缩合单宁（0.82）、FRAP（0.57）、DPPH（0.70）在前四个主成分中载荷权数较大,是黑果腺肋花楸果汁类产品的特征评价指标。总体而言,浓缩口服液及100%果汁产品综合品质较优;ZH系列果汁饮料在其产品类别中综合品质较优。该研究通过建立黑果腺肋花楸果汁类食品品质分析与综合评价体系,为黑果腺肋花楸果汁类食品的开发利用提供数据基础与理论支撑,对于黑果腺肋花楸产业的健康发展具有重要意义。     

Bergamot: A source of natural antioxidants for functionalized fruit juices

Bergamot is a common Italian citrus fruit, cultivated almost exclusively to produce essential oils; the juice is considered a waste product, which represents a serious environmental and economic problem for the industries. The aim of this study was to re-evaluate bergamot juice through its chemical characterization and its use to enrich and fortify fruit juices. To investigate this, apples and apricots were used for the laboratory-scale production of fruit juice, following both the traditional industrial recipe and those with the addition of bergamot juice at 10% or 20%, together with or in order to replace the synthetic additives normally used in the industrial process (ascorbic acid and citric acid). The ascorbic acid content and the antioxidant activity were measured during the different steps of juice production and after storage at 37 °C for 15 days to evaluate juice shelf-life. Apricot and apple juices fortified with bergamot juice showed a significant increase in their antioxidant properties and a decreased reduction in ascorbic acid content after the typical production steps. All of the results obtained support the hypothesis that the addition of bergamot juice to juices preserves their ascorbic acid content from thermal degradation and contributes to enhance the antioxidant activity, ensuring a product much richer in antioxidants and ascorbic acid. A preliminary consumer test encouraged the production of bergamot fortified fruit juices. Finally, this is the first time that isorhoifolin and rutin have been detected in bergamot juice.     

Physicochemical Characterization of Pure Persimmon Juice: Nutritional Quality and Food Acceptability

Technological process for production of non‐astringent persimmon (Diospyros kaki Thunb. cv. “Rojo Brillante”) juice was described. The degree of fruit ripening expressed as color index (CI) varied between 12.37 and 16.33. Persimmon juice was characterized by determining physicochemical quality parameters as yield, total soluble solids (TSS), pH, titratable acidity (TA), organic acids, and main sugars. A thermal treatment of 90 ºC for 10 s was effective in controlling naturally occurring microorganisms for at least 105 d of storage without significantly affecting production of soluble brown pigments (BPs) and 5‐hydroxymethyl furfural (5‐HMF), total phenolic compounds (TPC), antioxidant capacity and acceptability of juice by panelists. Storage time affected all and each of the above parameters, reducing BPs, TPC and antioxidant capacity but increasing 5‐HMF content. Refrigerated storage enhanced the acceptability of the juices. This information may be used by the juice industry as a starting point for production of pure persimmon juices.     

Antioxidant activity and total phenolic,organic acid and sugar content in commercial pomegranate juices

Pomegranate fruit and pomegranate juices (PJs) have taken great attention for their health benefits in the last years. The purpose of this study is to analyse the antioxidant activities, along with the organic acid and sugar contents of pomegranate juices sold in the Turkish markets. In the present study, we evaluated total phenolics (TPs), free radical scavenging capacity by 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing capacity of seven commercial PJs. Organic acid and sugar contents of juices were determined by capillary zone electrophoresis. The results showed that commercial pomegranate juices had markedly high total phenolic contents and antioxidant capacity. Fructose (F) and glucose (G) were found as the major sugars. The major acids were citric and malic. From the F/G ratio, organic acid profiles, TPs, and antioxidant capacity values, a possible adulteration was detected in one of the juices.     

Effects of various clarification treatments on phenolic compounds and color of apple juice

The purpose of this study was to investigate the changes that occur during conventional clarification using gelatin, bentonite, silica sol, and water-soluble chitosan on the phenolic compounds, antioxidant activity, and color of apple juice. The apple material used in this study was of two varieties: Sampion and Idared. The changes in the polyphenols composition (procyanidins, hydroxycinnamic derivatives, and dihydrochalcones) were monitored through the clarification process. Sampion apple control juices contained more total polyphenols than do Idared apple juices. In Sampion variety apple juice, the dominant polyphenols are the flavan-3-ols (86% of total polyphenols), followed by hydroxycinnamic acids (9.7%), dihydrochalcones (3.0%), and flavonols (1.3%). In Idared apple juice the hydroxycinnamic acids (especially chlorogenic acid) are dominant (about 48% of total polyphenols), followed by flavan-3-ols (40%). However, the concentration of polymeric procyanidins in Sampion apple juices was 62.8 and 46.3% less when the Profloc (chitosan) and gelatin treatments were used, respectively. Aktivbentonit and Puranit (bentonite) supplementary added in juices clarification have some protective effect on polymeric procyanidins only with Profloc treatment. That kind of effect was not observed in Idared apple juices with almost eight times smaller polymeric procyanidins concentration than in Sampion apple juices. The antioxidant activity, measured by the DPPH (1,1-diphenyl-2-picrylhydrazyl radical) method, ranged from 0.20 mg TEAC/mL in Idared apple juice to 0.30 mg TEAC/mL in Sampion apple juice, measured by the ABTS method, from 0.17 to 0.48 mg TEAC/mL, respectively. Clarification of apple juices with chosen clarifying agents has statistically no significant (p>0.05) influence on antioxidant capacity. This study suggests that chitosan can be used as a conventional clarifying aid of apple juices and that treatment has no impact on their biochemical parameters.     

桑葚、百香果、柚子及火龙果复合果汁协同抑制α-葡萄糖苷酶的作用及机制

为探究果汁在复配体系中对于生物活性的协同增效作用,选择具有丰富天然活性物质的桑葚、百香果、柚子、火龙果为原材料,以多酚含量等比例混合制备得到复合果汁,评价其抗氧化及降血糖活性.结果表明,通过果汁复配,果汁样品的氧化自由基吸收能力无明显改善,而降血糖活性研究结果显示,复合果汁抑制α-葡萄糖苷酶的IC50值在0.16～0....     

Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey

The phenolic compounds and antioxidant capacities of orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) were determined. A high-performance liquid chromatographic method coupled with diode-array detection was used to identify and quantify phenolic compounds of the orange juices. A total of 18 phenolic compounds were identified and quantified in Moro and Sanguinello orange juices, including hydroxybenzoic acids (2), hydroxycinnamic acids (5), flavanones (5), and anthocyanins (6). It was observed that total phenolic content of Moro juice was higher than that of Sanguinello juice. Ferulic acid was the most dominant hydroxycinnamic acid and cyanidin 3-(6″-malonyl glucoside) and cyanidin 3-glucoside were the most dominant anthocyanins in both cultivars. Antioxidant activities of orange juices were measured using the DPPH^· (2,2-diphenyl-1-picrylhydrazyl) method. According to DPPH^· assays, the antioxidant capacity of Moro juice was found to be higher than that of Sanguinello juice.     

五种果汁的酚类组成及其抗氧化、抗肿瘤细胞增殖活性研究

本文对比研究了五种果汁中维生素C与总酚含量,采用高效液相色谱法测定了果汁中的酚类组成,并采用化学法和细胞法评价了果汁的抗氧化和抗肿瘤细胞增殖活性.刺梨汁的维生素C含量最高,为14.13 g/L.刺梨汁和沙棘汁的总酚含量最高,分别为13.06和12.53 g GAE/L,且二者无显著性差异(P>0.05).从5种果汁中共...