Evaluation of the quality of fresh and frozen wheatgrass juices depending on the time of grass harvest

Abstract

Fresh and frozen wheatgrass juice (WgJ) stored for three months were examined in terms of: polyphenolic components, total chlorophylls and carotenoids, antioxidant and enzymatic activity and color. Juices were prepared from summer and winter grass, at two growth stages (16 and 21 cm). Raw WgJ (100 g) contained: 5.04 dry matter; 4.59 total extract; and 0.820 ash. Raw WgJ (1 L) contained also 391.4 mg chlorophylls; 79.1 mg carotenoids; 920.9 mg total polyphenols, with a mean antioxidant activity of 9.57 and 93.07 µM Troloxeq/mL (DPPH) and (ABTS) respectively; catalase and peroxidase activity were 114.94 and 0.13 U, respectively. Summer WgJ (fresh and frozen) had higher chlorophylls, carotenoids, total polyphenols concentration, increased enzymatic activity, better color than winter WgJ, but lower levels of dry matter, ash, and extract. Freezing and storage of juices significantly reduced the level of dry matter, chlorophylls, carotenoids, antioxidant, and catalase activity. Color deterioration was also noted. Practical applications Sprouts and wheat grass are young plants, including active enzymes, easily absorbed vitamins, minerals and phytochemicals. Due to the lack of human enzymes digesting cellulose, which large amounts are found in the grass a better alternative is to drink wheatgrass juice. They represent one of the latest discoveries in nutrition. The best way is to drink fresh juice immediately after production, so they do not lose during storage labile compounds. The consumption of wheatgrass juice brings a lot of benefits. Not everyone can afford a grass breeding and production of juice at home. A long list of beneficial properties of juice obtained from wheat grass making it the product of an increasingly desired by consumers. The process of freezing is still one of the least invasive and universal methods for maintaining the product almost unchanged while significantly extend the life of.