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Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices.
Food Funct. 2010 Oct; 1(1):73-83.FF

Abstract

Thirty six commercial European fruit juices were tested to ascertain their antioxidant capacity and polyphenolic composition. Six of the products were labelled 100% pomegranate juice, the others included 20 brands of diluted pomegranate juice or pomegranate blended with other fruit juices and 10 different non-pomegranate fruit juices. The antioxidant capacity of all the juices was determined while anthocyanin, ellagitannin and ellagic acid profiles of the 26 pomegranate juices and pomegranate juice blends were obtained using HPLC-PDA-MS(2). Additional analysis was conducted on seven of the juices using HPLC with an on-line antioxidant detection system. Three of the "pure" pomegranate juices had the highest ellagitannin content and the highest antioxidant capacity. Only one of these three juices was rich in anthocyanins. The other "pure juices" had differences in their HPLC "pomegranate" fingerprint and also had a lower antioxidant capacity, in some cases lower than that of some of the blended juices. Vitamin C rather than phenolic compounds was the major contributor to the antioxidant capacity for some of the juices. Statistical analysis of both the antioxidant assay and the HPLC on-line antioxidant data demonstrated that the ellagitannins were the major antioxidants in the pomegranate juices. The complexity of the polyphenolic profile of pomegranates necessitates the use of HPLC-PDA-MS(2) for a thorough evaluation of juice composition and authenticity.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Borges G
Plant Products and Human Nutrition Group, Division of Developmental Medicine, Faculty of Medicine, University of Glasgow, Graham Kerr Building, Glasgow, G12 8QQ, United Kingdom.
Mullen W
No affiliation info available
Crozier A
No affiliation info available

MeSH

AnthocyaninsAntioxidantsBeveragesChromatography, High Pressure LiquidEllagic AcidEuropeFruitHydrolyzable TanninsLythraceaeMass SpectrometryPolyphenols

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21776457

Citation

Borges, Gina, et al. "Comparison of the Polyphenolic Composition and Antioxidant Activity of European Commercial Fruit Juices." Food & Function, vol. 1, no. 1, 2010, pp. 73-83.
Borges G, Mullen W, Crozier A. Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices. Food Funct. 2010;1(1):73-83.
Borges, G., Mullen, W., & Crozier, A. (2010). Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices. Food & Function, 1(1), 73-83. https://doi.org/10.1039/c0fo00008f
Borges G, Mullen W, Crozier A. Comparison of the Polyphenolic Composition and Antioxidant Activity of European Commercial Fruit Juices. Food Funct. 2010;1(1):73-83. PubMed PMID: 21776457.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices. AU - Borges,Gina, AU - Mullen,William, AU - Crozier,Alan, Y1 - 2010/09/13/ PY - 2011/7/22/entrez PY - 2010/1/10/pubmed PY - 2012/1/18/medline SP - 73 EP - 83 JF - Food & function JO - Food Funct VL - 1 IS - 1 N2 - Thirty six commercial European fruit juices were tested to ascertain their antioxidant capacity and polyphenolic composition. Six of the products were labelled 100% pomegranate juice, the others included 20 brands of diluted pomegranate juice or pomegranate blended with other fruit juices and 10 different non-pomegranate fruit juices. The antioxidant capacity of all the juices was determined while anthocyanin, ellagitannin and ellagic acid profiles of the 26 pomegranate juices and pomegranate juice blends were obtained using HPLC-PDA-MS(2). Additional analysis was conducted on seven of the juices using HPLC with an on-line antioxidant detection system. Three of the "pure" pomegranate juices had the highest ellagitannin content and the highest antioxidant capacity. Only one of these three juices was rich in anthocyanins. The other "pure juices" had differences in their HPLC "pomegranate" fingerprint and also had a lower antioxidant capacity, in some cases lower than that of some of the blended juices. Vitamin C rather than phenolic compounds was the major contributor to the antioxidant capacity for some of the juices. Statistical analysis of both the antioxidant assay and the HPLC on-line antioxidant data demonstrated that the ellagitannins were the major antioxidants in the pomegranate juices. The complexity of the polyphenolic profile of pomegranates necessitates the use of HPLC-PDA-MS(2) for a thorough evaluation of juice composition and authenticity. SN - 2042-650X UR - https://www.unboundmedicine.com/medline/citation/21776457/Comparison_of_the_polyphenolic_composition_and_antioxidant_activity_of_European_commercial_fruit_juices_ L2 - https://doi.org/10.1039/c0fo00008f DB - PRIME DP - Unbound Medicine ER -