Antioxidative Properties of Commercial Fruit Preparations and Stability of Bilberry and Black Currant Extracts in Milk Products

Abstract

ABSTRACT: Nineteen commercial fruit preparations were analyzed for antioxidant capacity (anti‐radical power [ARP] and oxygen radical absorbance capacity [ORAC]). ARP and ORAC values of blends with 13% (w/w) bilberry and black currant extract in low‐fat milk or low‐fat fermented milk were assessed. Antioxidant capacity in 13% berry/fermented milk blends packed in glass or cardboard cartridges and stored for 3 wk in the dark or under fluorescent light was determined. ARP and ORAC values of most fruit preparations greatly exceeded those of plain milk. Milk blends with berry extract increased ARP values 5‐fold to 13‐fold and ORAC values by 40% to 100%. Packaging material, illumination, and storage period had no consistent effects on antioxidant capacity.