Abstract
Abstract In this work were determining the total phenolic content, total flavonoids and antioxidant capacity in formulations of red fruit juice supplemented with different concentrations of aqueous extract of Brazilian green propolis. And, also was investigate the formulation sensory acceptance by volunteers’ consumers. The addition of propolis to red fruit juice increased the content of total phenolic compounds and flavonoids, enhanced the antioxidant activity of the final product as assessed by radical scavenging DPPH and ABTS and FRAP methods, and no negative effect on consumer taste. All red fruit juice formulations containing propolis presented significant results through overall acceptability test and were approved in relation to purchase intent by the volunteer consumers. Formulation F3 (6.1 mg.mL-1) showed the best results. The antioxidant activity increment was proportional to the concentration of aqueous green propolis extracts added to the juice. The positive purchase intention reached up 64.75% of participants' acceptance. A new, sugar-free drink with pleasurable sensory and functional properties, combined with health benefits, has been obtained.
Highlights
The increase in people’s life expectancy has standing out concomitantly with the increased incidence of diabetes, hypertension, cancer and other chronic diseases
It was performed an analysis by thin-layer chromatography (TLC) of the aqueous extract, ethanolic extract, both of green propolis, in parallel with artepillin C (Figure 1)
This prenylated derivative of p-coumaric acid has being considered one of the principal phenolic compounds found in Brazilian green propolis and its botanical source Baccharis dracunculifolia (Shahinozzaman et al, 2020)
Summary
The increase in people’s life expectancy has standing out concomitantly with the increased incidence of diabetes, hypertension, cancer and other chronic diseases. It is recommended to include functional foods in healthy eating habits. Foods with functional properties are those that have properties related to the metabolic or physiological role a substance has in growth, development, maintenance of normal functions of the human body. Functional foods are rich in flavonoids, phenolic compounds and other bioactive compounds, which act positively on one or more physiological functions of the body. Functional foods have aroused the interest of the scientific community because of their health benefits and because they represent a promising market. Bioactive compounds are responsible for an improvement in health and the quality of life and contribute for the reduction of the risks of diseases, especially the non-communicable diseases
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
