Antioxidant Activity Of Juice Research Articles

Phytochemical Polyphenol Extraction and Elemental Composition of Vitis labrusca L. Grape Juices Through Optimization of Pectinolytic Activity

Grape juice is a natural source of polyphenols with potential health benefits. The aim of this study was to assess the optimized basis of the pectinolytic activity through a multivariate design for the bioactive enrichment of polyphenols in grape juices and to evaluate the effect of pectinases on the extraction of minerals by ICP-MS and FAAS. Grape juices were treated with pectinases Everzym® Color and Rapidase® Smart at different conditions of enzyme concentration (0.16–1.84 g L−1), temperature (14.8–83.6 oC), and incubation time (9.6–110.5 min), and the effect on total phenolics, anthocyanin content, and antioxidant activity of juices were determined by employing a second-order central composite design in combination with response surface methodology. The different conditions showed significant variations in polyphenol levels of grape juices. For both of the enzymes, the increase of temperature and enzyme concentration led to a higher extraction of polyphenols, with a significant effect. Estimated effects depict a good correlation among dependent variables. For Rapidase, the optimized extraction of polyphenols was determined at an enzyme concentration of 1.57 g L−1 and at a temperature of 54.8 oC. For Everzym, higher concentrations of polyphenols were obtained at the enzyme concentration of 1.30 g L−1 at 46.8 oC. The extraction using the Rapidase enzyme significantly increased the levels of Na, K, Mg, and Fe in grape juices (p < 0.05). The pectinolytic activity increased the polyphenol and mineral concentrations in grape juices. In addition, the optimal conditions of the pectinolytic treatment comprise a feasible alternative to improve the bioactive potential of grape juices.

In vitro anthelmintic and antioxidant potential of fruits of Momordica charantia: A comparative study

Background and Purpose: Momordica charantia L. (Cucurbitaceae) is used as both food and management of diverse human diseases science ancient time, including in the treatment of worm infection. This study was aimed to evaluate the comparative anthelmintic and anti-oxidant activity of juice and extracts of whole fruit, peels, and seed of M. charantia.Materials and Methods: In vitro anthelmintic activity of methanol extract of whole fruit, fruit peels, seed and fresh juice whole fruit, peels of M. charantia was investigated against Indian adult earthworms (Eisenia foetida). Extracts and juices are also investigated for their anti-oxidant activity using 2,2-diphenyl-picrylhydrazyl radical (DPPH• ) scavenging assay method. Results: Extracts and juice showed potent anti-oxidant and anthelmintic activity. Methanol extract of fruit peel demonstrated strong DPPH• scavenging activity (IC 50 = 29.02 ± 0.86 μg/ml), juice of fruit peel also produced good radical scavenging effect (57.30 ± 0.99 μmol TE/ml). Methanol extract of fruit peel showed potent anthelmintic effect which is similar to standard albendazole. Whole fruit and seed extract also produced significant anthelmintic effect. Whole fruit juice and peel juice showed similar but moderate in vitro anthelmintic effect. Conclusion: The wormicidal activity of extract and juice against earthworms suggests that they are effective against parasitic infections of humans. Results justify the use of fresh kerala juice by traditional medicinal practitioner to cure worm infection, and showed the potential to develop natural anthelmintic constitute from the fruit of the plant.

Phytochemicals and antioxidant activity of juice, flavedo, albedo and comminuted orange

Orange contains phytochemicals effective in the prevention/treatment of chronic diseases. Although many orange peel phytochemicals have been identified, information on their distribution in flavedo and albedo is incomplete limiting the development of applications for orange byproducts including comminuted orange obtained by grinding peel/juice and used in beverage formulations. Phytochemical concentration, antioxidant activity (AOA) and their relationship were determined for comminuted orange, juice and peel fractions. The highest vitamin C (74.7–98.2mg ascorbic acid/100g), flavones (235.9–265.0mg hesperidin/100g) and carotenoid (1.04–6.21mg β-carotene/100g) contents were found in flavedo. Albedo was the main source of phenolics (553.1–730.0mg gallic acid/100g), flavanones (1450.0–2084.5mg hesperidin/100g), and AOA (11953.2–15484.0μmol trolox/100g). AOA linearly correlated with phenolic, hesperidin, and flavonoid concentrations. Orange peel increased the phenolics, flavonoids and AOA of comminuted orange by 111%, 783% and 304%, respectively, when compared with juice, showing its potential to formulate functional foods.

Atividade antioxidante, composição química e conservação do maracujá-amarelo embalado com filme PVC

O objetivo deste trabalho foi avaliar as características químicas e a conservação do maracujá-amarelo embalado com filme de PVC durante o armazenamento refrigerado a 5 ºC. Atividade antioxidante (DPPH e TEAC), compostos fenólicos totais, β-caroteno e ácido ascórbico do suco do fruto foram os parâmetros químicos avaliados. As estimativas de perda de massa, enrugamento, cor e sintomas de patógenos foram utilizadas no estudo de conservação. As avaliações foram realizadas em intervalos de 10 dias, durante 40 dias. De acordo com os resultados, o teor de fenólicos totais aumentou durante o armazenamento, com variações entre 20,10 e 21,29 mg EAG 100 mL-1. O conteúdo de ácido ascórbico aumentou até o 20º dia de armazenamento (33,58 mg 100 mL-1), mas seguiu com decréscimos até o 40º dia (21,67 mg 100 mL-1). Independentemente do uso de PVC, o conteúdo de β-caroteno não variou durante o armazenamento. As atividades antioxidantes DPPH e TEAC do suco diminuíram durante o armazenamento. Não foram encontradas correlações positivas entre as atividades DPPH e TEAC e o teor de fenólicos totais, sugerindo que este último não contribui para a atividade antioxidante do suco do maracujá. O uso da embalagem de PVC não influenciou positivamente a atividade antioxidante e os teores de fenólicos totais e ácido ascórbico do suco do maracujá-amarelo durante seu armazenamento. A embalagem de PVC não inibiu sintomas de desenvolvimento de patógenos por até 30 dias de armazenamento, a 5 ºC, mas reduziu a perda de massa fresca e o enrugamento do fruto, proporcionando condições ótimas de comercialização por até 20 dias.

Composição, atividade antioxidante e qualidade do maracujáamarelo durante armazenamento

In this work, the contents of phenolic compounds, B-carotene, ascorbic acid and antioxidant activity (DPPH and TEAC methods) were determined in the yellow passion fruit juice during storage at 5 and 24 ° C, at intervals of 10 days. The fruit quality during storage was determined, and the parameters weight loss, wrinkles, skin color and pathogenic degradation index were used. Samples of fruit at maturity stage with the skin color predominantly green were used for the tests. The results showed that total phenolic compounds, B-carotene and antioxidant activity of the yellow passion fruit juice were not affected by storage temperature and the content of total phenolic compounds of the juice increased with storage time. It as demonstrated that the effects of high temperature during storage is much more evident and impacting the appearance of the fruit, which in the nutritional quality of the juice. The antioxidant activity of juice, expressed in kidnapping DPPH decreased during storage. Based on the microbiological quality, the shelf life of yellow passion fruit was extended to 20 days in refrigerated storage.

A comparative study on different concentration methods of extracts obtained from two raspberries (Rubus idaeus L.) cultivars: evaluation of anthocyanins and phenolics contents and antioxidant activity

SummaryThe effects of conventional (CV) and microwave (MW) heating on total soluble solid (TSS) content, total anthocyanin content (TAC), total phenolic content (TPC) and antioxidant activity of raspberry juice obtained from two cultivars of Amol (AM) and Siyahkal (SK) were scrutinised. Antioxidant activity of the juices was measured by 2,2 diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging capacity and expressed as EC50 value. In the both methods, the concentration rate constant for the juices was significantly decreased by increasing operational pressure from 12 to 100 kPa (P &lt; 0.05). A first‐order reaction kinetic model was successfully fitted for the degradation of monomeric anthocyanins at all operating pressures. The results also showed that thermal treatment of MW compared CV in both SK and AM cultivars caused a lower decrease in the TAC, TPC and antioxidant activity. Moreover, the changes in trend of the antioxidant activities due to the thermal treatment were positively correlated with the TPC (r = 0.74, P &lt; 0.05) and TAC (r = 0.61, P &lt; 0.05).

Biological Compounds with Antioxidant Activity Found in Hippophae rhamnoides, Ribes nigrum and Vaccinium myrtillus Juice

In conditions in which using plants with protection properties has almost become a "fashion" of modern society, we believe that scientific research is necessary to confirm the existence of these useful substances for health in this plants. With modern methods of scientific research were identified substances with brawl antioxidant activity in juice of Hippophae rhamnoides, Ribes nigrum and Vaccinium myrtillus. The results confirm the existence of compounds with antioxidant activity in plant products analyzed, and beneficial effects on human health that consumption of vegetable produce. However, should be avoided the approach where plants are a universal "panacea".

Temperature and storage effects on antioxidant activity of juice from red and white grapes

SummaryThe effect of temperature and storage time on the phenolic composition and on the antioxidant activity of grape (Vitis vinifera L.) juices made using a red (Sangiovese, SG) and a white (Muscat of Alexandria, MA) variety was studied. Total phenolics, flavonoids, flavan‐3‐ols and hydroxycinnamoyl‐tartrates (HCT) were determined on grape extracts (GE) and juices. Total anthocyanins and anthocyanins composition were measured on GE. The antioxidant activity was assessed by means of two different in vitro tests: scavenging of the stable 2,2‐diphenyl‐1‐picrylhydrazyl radical and the inhibition of tyrosine nitration mediated by authentic peroxynitrite (ONOO−). All the juices were analysed after 24 h and 2 weeks of storage by means of two‐way anova (factors being cultivar and temperature). Anthocyanins were not detected in MA extract, whereas in SG their content was 534 mg malvidin‐equivalent per 100 g of dry matter (d.m.) and malvidin derivatives (glycosylated and coumaroylated) were the most represented (respectively 169 and 41 malvidin‐equivalent per 100 g of d.m.). HCT content of the extracts was higher in SG (overall +33%). Also in grape juices, HCT were lower in MA and in this variety, the trans‐fertaric and cis‐coutaric acids were also undetectable. Cultivar effect proved to be highly significant, while no significant differences in the phenolic composition were observed for storage temperatures (4 and −20 °C) and cultivar × temperature interaction. However, when statistical analysis was focused on each cultivar, MA was found to be more sensible to storage conditions and a significant reduction in total phenolics (−20%) and flavonoids (−53%) content and in the ONOO− scavenging potential (−32%) was evident after 2 weeks at 4 °C (when compared with the same storage temperature after 24 h). On the contrary, SG juices did not show significant differences among the four storage treatments investigated. These results could be explained suggesting that anthocyanins presence in red grape plays a key role in juice stability.

Flavonoid Composition and Antioxidant Activity of Juices from Chinotto (Citrus × myrtifolia Raf.) Fruits at Different Ripening Stages

The qualitative and quantitative compositions of chinotto juice in two different maturation periods were determined via chromatographic separation of extracted aliquots of juice of Citrus x myrtifolia Raf. by using reverse-phase LC-DAD-ESI-MS-MS. This provides a comprehensive chromatographic evaluation of 11 compounds (furanocoumarins and flavonoids C- and O-glycosides). Five flavonoids and two furanocoumarins were identified for the first time in chinotto juice: two C-glucosides (vicenin-2 and lucenin-2 4'-methyl ether), two O-glycosides (narirutin and rhoifolin), and a 3-hydroxy-3-methylglutaryl flavanone (brutieridin). Bergapten and epoxybergamottin were the primary furanocoumarins found. Overall, the juice from immature chinotto fruits is richer in bioactive compounds than that obtained from ripe fruits. The free radical and superoxide anion scavenging activities of juice from both green and ripe fruits were assessed, and results showed that the former is much more efficient in scavenging radical and superoxide species than the latter.

Effect of bilberry mash treatment on the content of some biologically active compounds and the antioxidant activity of juices

The aim of the present study was to determine the effect of different bilberry mash treatment methods, i.e. heat treatment, enzymatic treatment and combined treatment (enzymatic maceration preceded by heat treatment) on total phenolics, anthocyanin profile and ascorbic acid as well as on DPPH’ and OH’ radical scavenging activity of juices. Three fractions of juice containing different groups of phenolic compounds were evaluated. Enzymatic maceration of fruit mash was carried out using three enzymatic preparations: Pektopol PT-400, Pectinex BE Colour and Gammapect LC Color. Juices obtained by combined treatment of fruit mash (enzymatic maceration preceded by heat treatment) were the richest source of total phenolics, the concentration of which ranged from 2304 to 4418 mg l −1 in these juices. These juices showed also the strongest DPPH’ and OH’ radical scavenging activity. Juices produced from fruit mash subjected to enzymatic maceration contained the highest amount of anthocyanins. The juices differed con...

Absence of Pomegranate Ellagitannins in the Majority of Commercial Pomegranate Extracts: Implications for Standardization and Quality Control

The health benefits associated with pomegranate juice have led to the development of pomegranate extracts as botanical dietary supplements. Pomegranates contain hydrolyzable tannins in the form of punicalagins and punicalin as well as tannin-based complex oligomers that account for much of the antioxidant activity in juice. The content of ellagic acid has been used to standardize most pomegranate extract dietary supplements marketed. However, supplements can be adulterated with ellagic acid from less expensive plant sources and undercut this method of standardization. To compare the phytochemical contents and antioxidant activities of commercially available pomegranate extract dietary supplements beyond their content of ellagic acid, a total of 27 different supplements in the form of capsules, tablets, and soft gels were studied. Total phenolics were measured using both gallic acid equivalent (GAE) and ellagic acid equivalent (EAE) assays. Punicalagins, punicalin, and ellagic acid contents were determined by HPLC, whereas antioxidant capacity was measured using the Trolox equivalent antioxidant capacity (TEAC) assay. Of the 27 supplements tested, only 5 had the typical pomegranate tannin profile by HPLC, 17 had ellagic acid as the predominant chemical with minor or no detectable pomegranate tannins, and 5 had no detectable tannins or ellagic acid. Therefore, standardization of pomegranate extract supplements based on their ellagic acid content does not guarantee pomegranate supplement authenticity. Future research is needed to assess the health impact of substituting ellagic acid for the complex mix of phytochemicals in a pomegranate extract dietary supplement.

Effect of apple cultivar and enzyme treatment on phenolic compounds content during clear apple juice production

SummaryThe aim of the investigation was evaluation of phenolic compounds content, measured by HPLC method at selected stages of clear apple juice production with pectolytic mash enzymation from ‘Shampion’ and ‘Idared’ apples. Sum of phenolic compounds in ‘Shampion’ mash was significantly higher than in ‘Idared’ mash, 520 and 352 mg kg−1, respectively. Enzymation of ‘Idared’ mash resulted in a higher phenolic compounds decrease compared to ‘Shampion’, 23% and 14% respectively. Sum of phenolics in juices from ‘Shampion’ for Panzym at 50 °C (366 mg kg−1) was significantly higher than in juices from ‘Shampion’ for Rohapect at 20 °C and ‘Idared’ for Panzym at 50 °C (256 and 234 mg kg−1, respectively). The lowest phenolics (95 mg kg−1) was in juices from ‘Idared’ for Rohapect at 20 °C. There was a positive correlation (R2 = 0.933) between phenolics content and antioxidant activity of juices (ABTS?+). In general, enzymation at 50 °C with Panzym lead to a higher content of the phenolic compounds in juices compared to Rohapect at 20 °C.

Antioxidant Properties of Fruits and Vegetables Shots and Juices: An Electron Paramagnetic Resonance Study

The antioxidant activity of some commercially available fruit and vegetable juices was evaluated with regard to their radical scavenging activity against the stable free radical 4-hydroxy-2,2,6,6-tetramethyl-l-piperidinyloxy (TEMPOL) monitored by electron paramagnetic resonance (EPR) spectroscopy. TEMPOL is a stable nitroxide free radical characterized by a well-defined EPR spectrum consisting of three peaks. The integral intensity of the EPR spectra of TEMPOL was decreased upon juice addition, and the decrease was dose dependent. EPR spectroscopy using stable free radicals provides a simple, rapid, and sensitive method for the determination of antioxidant activity of fruit and vegetable juices. The method was standardized by using the standard antioxidant compound Trolox, and the antioxidant activity of the juices was expressed as Trolox equivalents. When concentrated juices of fruits and vegetables (shots) were considered, the evaluated antioxidant activity was almost twofold higher than that of the conventional, non-concentrated ones. Fruits and vegetables shots also showed very good stability during storage. This finding indicates that natural antioxidant compounds contained in commercially available concentrated juices are not eliminated or inactivated when the juices are kept refrigerated according to the instructions of the manufacturer.

Chemical Composition and Antioxidant Activity of Juices from Mature and Immature Acerola (Malpighia emarginata DC)

Chemical composition and antioxidant activity of juice from immature and mature acerola and of concentrated juice from immature acerola were determined. Tartaric, malic and citric acids and a high content of ascorbic acid were found in all the juices. Vitamin C contents were 4.80, 1.90 and 0.97 g/100 g for the concentrated immature, the immature, and the mature acerola juices respectively. The total phenol contents decreased during ripening, from 3.8 mg of catechin/g for immature acerola juice to 1.4 mg of catechin/g for mature acerola juice. The concentrated immature juice had a content of 9.2mg of catechin/g of juice. Catechin, gallic acid, coumaric acid, syringic acid, caffeic acid and ferrulic acid were detected in immature acerola juice by HPLC analysis whereas mature acerola juice showed only one predominant peak with a retention time similar to that of ferrulic acid. The concentrated juice from immature acerola reduced the oxidation of methyl linoleate by 57.2% while the juice from immature acerola reduced the oxidation by 28.1%. These results stated that the antioxidant potential of the acerola juice depended on its content of phenolic compounds and the vitamin C.

Physical and Chemical Characteristics of Pomegranates

Twenty pomegranate (Punica granatum L.) accessions were collected from different regions in northern Greece and evaluated under uniform conditions for leaf dimensions, frost resistance, and fruit physical and chemical characteristics, such as the juice antioxidant activity [ascorbate equivalent antioxidant activity (AEAC)], using the radical DPPH, ascorbic acid, total phenolic and total anthocyanin contents. Considerable variation in the characteristics studied was found and valuable pomological traits were exhibited. Cluster analysis produced cases of homonymy between some accessions. Principal component analyses showed that the component explaining the greatest variability positively correlated with percent juice, fruit chroma, AEAC, total anthocyanins, and soluble solids content (SSC), but negatively correlated with fruit fresh weight (FW), fruit and seed hue angle (less red color), total acidity, and leaf dimensions. Fruit size was positively correlated with acidity, while acidity was negatively correlated with SSC. Skin thickness and FW were correlated with fruit hue angle and chroma, suggesting that red color may better develop in thick-skinned and/or small-sized pomegranates. Total anthocyanin content was negatively correlated with FW and fruit hue angle. AEAC was positively correlated with total anthocyanin and ascorbic acid contents, the latter one constituted a 15% contribution to AEAC. The associations found among physical and chemical traits suggest that consumers interested in a healthier produce should be directed to small and red pomegranates.

Antioxidant effectiveness as influenced by phenolic content of fresh orange juices.

Several fresh orange juices, obtained from five different Citrus sinensis (L.) Osbeck varieties (three pigmented varieties, Moro, Sanguinello, and Tarocco, and two blond varieties, Valencia late and Washington navel), were subjected to antioxidant profile determination (including total polyphenols, flavanones, anthocyanins, hydroxycinnamic acids, and ascorbic acid). The antioxidant activity of these juices was then assessed by means of different "in vitro" tests (bleaching of the stable 1,1-diphenyl-2-picrylhydrazyl radical; peroxidation, induced by the water-soluble radical initiator 2,2'-azobis(2-amidinopropane) hydrochloride, on mixed dipalmitoylphosphatidylcholine/linoleic acid unilamellar vesicles; scavenging activity against nitric oxide; total antioxidant status). All orange juices tested showed an evident antioxidant effect. Our findings indicate the following: (1) the antioxidant efficiency of orange juices may be attributed, in a significant part at least, to their content of total phenols, (2) while ascorbic acid seems to play a minor role; (3) the antioxidant activity of orange juices is related not only to structural features of phytochemicals contained in them, but also to their capability to interact with biomembranes; (4) finally, as to pigmented juices, their antioxidant efficiency appears to be widely influenced by the anthocyanin level. One could speculate that the supply of natural antioxidant phenols through daily consumption of orange juice might provide additional protection against in vivo oxidation of cellular biomolecules.