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Evaluation of sensorial, phytochemical and biological properties of new isotonic beverages enriched with lemon and berries during shelf life
Author(s) -
GironésVilaplana Amadeo,
Mena Pedro,
Moreno Diego A,
GarcíaViguera Cristina
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6370
Subject(s) - abts , chemistry , dpph , food science , trolox , polyphenol , antioxidant , shelf life , gallic acid , phytochemical , biochemistry
BACKGROUND The aim of this work was to design new isotonic drinks with lemon juice and berries: maqui ( Aristotelia chilensis (Molina) Stuntz), açaí ( Euterpe oleracea Mart.) and blackthorn ( Prunus spinosa L.), following previous research. Quality parameters, sensorial attributes, antioxidant activities ( ABTS + , DPPH • and O 2 •− assays) and biological capacities ( α ‐glucosidase and lipase inhibitory assays) were evaluated over 70 days of shelf‐life period . RESULTS Maqui isotonic blends were the most active in all antioxidant assays (8.35 and 3.07 mmol L −1 Trolox for ABTS + and DPPH • ), in the lipase inhibitory assay (43.19 U L −1 ), and showed the highest total phenol content by the Folin–Ciocalteu test (80.97 mg 100 mL −1 gallic acid), as a result of its higher content of total anthocyanins (42.42 mg 100 mL −1 ). Berry mixtures were also the most potent inhibitors of α ‐glucosidase between all samples, and displayed an attractive red colour and good sensorial attributes.CONCLUSIONS All the studied parameters remained quite stable during preservation, in general, and the new isotonic drinks can be useful to equilibrate redox balance in acute and intense exercise, and support weight loss programmes, avoiding triglyceride absorption and hyperglycaemia involved in obesity and diabetes mellitus, respectively. Further research in vivo is necessary to verify their beneficial effects for sports, nutrition and health. © 2013 Society of Chemical Industry