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Polyphenols, ascorbic acid and antioxidant capacity of commercial nutritional drinks, fruit juices, smoothies and teas
Author(s) -
Abountiolas Marvin,
Nascimento Nunes Cecilia
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13573
Subject(s) - polyphenol , ascorbic acid , food science , chemistry , antioxidant , antioxidant capacity , myricetin , health benefits , traditional medicine , flavonoid , biochemistry , medicine , kaempferol
Summary Polyphenols of plant origin have received special interest in the last decade because of their potential health benefits. Consequently, many beverages with words ‘antioxidant’ and ‘polyphenols’ have been developed. However, many of the claims are misleading because some beverages so labelled have either no or minimal levels of polyphenols. The objectives of this study were to quantify polyphenols ( TPC ) and ascorbic acid contents and antioxidant capacity ( AOC ) of different beverages; identify major polyphenols in beverages that showed higher TPC ; correlate the claim on the label with TPC and AOC ; and determine the impact of consumer refrigerated storage on TPC and AOC of aronia, blackcurrant and pomegranate juices which contained the most TPC and AOC . Major polyphenols identified from these juices included anthocyanins, myricetin and epicatechin. TPC of aronia, blackcurrant and pomegranate juices was relatively stable during consumer refrigerated storage, even when the juice had been intermittently exposed to air.