Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice.

Andrijana Rebekić,Sanja Grubišić,Sonja Petrović,Marija Kristić,Katarina Mišković Špoljarić,Miroslav Lisjak,Sonja Vila

doi:10.3390/foods11030445

Abstract

Fresh fruit and vegetable juices are commonly consumed as a valuable source of nutrients, while wheatgrass juice is, due to its nutritional value, used as a natural dietary supplement. The main aim of this research was to evaluate the effect of wheatgrass juice addition to apple, beet, carrot, orange, and lemon juice on total and in vitro bioaccessible concentrations of K, Ca, Mg, Mn, Fe, and Zn, vitamin C concentration, total phenolic and flavonoid content, and antioxidant activity. In comparison to other juices, wheatgrass juice had the highest total and in vitro bioaccessible concentrations of Ca, Mg, Mn, Fe, and Zn, while beet juice had the highest K concentration. Lemon and orange juices had the highest vitamin C concentration, while the highest total phenolic and flavonoid content were found in wheatgrass juice. After the addition of wheatgrass juice, Ca, Mg, Mn, and Zn concentration increased in all examined juices, vitamin C concentration increased in apple, beet, and carrot juice, total phenolic content increased in carrot juice, while total flavonoid content increased in apple, carrot, and orange juice. In comparison to the examined juices, wheatgrass juice has better nutritional value, and it could be used in a mixture with other juices to improve their nutritional value.

Highlights

A sedentary lifestyle, an accelerated pace of life, a lack of a balanced diet and physical activity, and access to fast foods rich in fats and sugars have contributed to the growing incidence of obesity in humans
After the addition of wheatgrass juice, Ca, Mg, Mn, and Zn concentration increased in all examined juices, vitamin C concentration increased in apple, beet, and carrot juice, total phenolic content increased in carrot juice, while total flavonoid content increased in apple, carrot, and orange juice
wheatgrass juice (WGJ) Apple Beet Carrot Orange Lemon F value p differences between juices were found in K, Mg, and Ca totals and in vitro bioaccessible concentrations (Table 2)

Summary

Introduction

A sedentary lifestyle, an accelerated pace of life, a lack of a balanced diet and physical activity, and access to fast foods rich in fats and sugars have contributed to the growing incidence of obesity in humans. Overweight and obesity can cause serious illness, which can later affect the quality of life and life expectancy. Due to the high content of minerals, vitamins, and fiber, fresh fruits and vegetables play a basic role in a balanced diet. They are characterized by low calories and fat. Numerous studies have shown that diets rich in fruits and vegetables are associated with a lower risk of cardiovascular disease, stroke, and cancer and increased longevity. Consuming fresh juice makes it easier to absorb nutrients than consuming solid foods, and it has been found that consuming them stimulates the activity of the digestive system

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