Czech J. Food Sci., 2019, 37(5):359-365 | DOI: 10.17221/305/2018-CJFS

l-Ascorbic acid content and antioxidant capacity in less-known fruit juicesFood Analysis, Food Quality and Nutrition

Ivo Soural*,1, Petr Šnurkovič1, Monika Bieniasz2
1 Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic
2 Department of Pomology and Apiculture, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Kraków, Poland

Eight less-known juices are characterised and contents are monitored of selected substances and nutritional parameters. 100% juices were produced of Aloe Vera, Aronia, Blackcurrant, Black elder, Cranberry, Malpighia, Pomegranate and Seaberry by pressing, including the flesh. Total phenolic compounds (TPC) and ascorbic acid (AA) content were analysed as other parameters. The juices were measured on total antioxidant capacity (TAC) as the content of trolox, where the highest levels were found for Malpighia 63.2 mM, when the value was significantly different (P < 0.05) compared with all the other juices, while Aloe Vera had lowest levels with 0.4 mM. The Aronia juice possessed the highest level of TPC (8297 mg of GAE/l). TAC levels very well corresponded with TPC levels while AA content actually did not correlate with TAC values. In addition to the objective analysis, the juices were subjected to a sensory evaluation. Blackcurrant presents an attractive product from the sensorial aspect as well as in terms of the nutritional value.

Keywords: antioxidant capacity TAC; polyphenols TPC; sensory aspect; vitamin C; 100% juices

Published: October 31, 2019  Show citation

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Soural I, Šnurkovič P, Bieniasz M. l-Ascorbic acid content and antioxidant capacity in less-known fruit juices. Czech J. Food Sci. 2019;37(5):359-365. doi: 10.17221/305/2018-CJFS.
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