Abstract
Free radicals and reactive oxygen species can cause many diseases of the circulatory and nervous system as well as tumors. There are many ways of preventing and treating these diseases including the consumption of products that contain significant amounts of antioxidant compounds, such as polyphenols and antioxidative vitamins. However, currently food stores offer mainly convenient food, ready-to-eat foodstuffs or highly processed products. During numerous technological treatments they have been deprived of many valuable compounds occurring in fresh products. Therefore, an important element of the food production technology is to ensure a proper composition of valuable human health-promoting compounds, mostly vitamins, minerals and polyphenols in final food product. Consumers often and willingly drink beverages. They are also a good starting base for supplementation. Drinks can be enriched with polyphenols, which may reduce the risk of lifestyle diseases, owing to their antiradical potential. The aim of this study was to use the fruit extracts for beverages enrichment in order to increase their antioxidative potential and polyphenol content. For the experiment the fruits of Cornelian cherry, lingonberry, elderberry, hawthorn and Japanese quince were used. Fruit was extracted with 80% ethanol, and then thickened by distillation under reduced pressure. Extracts were used to enrich the apple, orange and grapefruit beverages. Antioxidative activity and total polyphenols content in final beverages were determined. Also, sensory analysis was carried out. The fortification of tested beverages resulted in an increased antioxidative activity and total polyphenol content in case of all applied fruit extracts. Among the beverages composed, the best antioxidative properties were found in a beverage of red grapefruit, whereas the best organoleptically evaluated was the orange beverage. The scores of on the sensory evaluation revealed that the addition of extracts from Japanese quince fruit (in the case of apple and orange beverages) and lingonberry extract (grapefruit beverage) were preferred than the other samples.
Highlights
Current lifestyles and unhealthy eating habits contribute to the development of many diseases, known as lifestyle diseases, including heart disease, cardiovascular and nervous systems diseases and tumors
The sensory evaluation was performed and the obtained results showed that extracts of Japanese quince, Cornelian cherry (2%) or lingonberry (2%) were suitable for the enrichment of apple beverages; Japanese quince extracts (2 and 5%) and lingonberry (2%) for orange beverages and Japanese quince extract (2%), Cornmelian cherry (2 and 10%) and lingonberry (2%) for grapefruit beverages
Apple beverages were characterized by the lowest antioxidative activity and the total polyphenols content in comparison with other samples
Summary
Current lifestyles and unhealthy eating habits contribute to the development of many diseases, known as lifestyle diseases, including heart disease, cardiovascular and nervous systems diseases and tumors. The antioxidant properties of polyphenolic compounds result, inter alia, from their ability to metal chelating, quenching of free radicals and preventing the Fenton and Haber-Weiss reactions, preventing for example a lipid peroxidation. They react with intermediate products, generated in the course of peroxidation, leading to the termination of free radical reaction (Manach et al, 2004). Antioxidative properties have mainly phenolic acids and flavonoids These abilities largely depend on the structure of the molecule, mainly on the amount and localization of hydroxyl groups (Gawlik-Dziki, 2004). Very good source of phenolic compounds in our diet are fruits and vegetables
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
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
