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New beverages of lemon juice with elderberry and grape concentrates as a source of bioactive compounds.
J Food Sci. 2012 Jun; 77(6):C727-33.JF

Abstract

Considering the health potential of lemon and berry fruits, different functional beverages rich in antioxidant phytochemicals, which demonstrated beneficial effects, were developed. To fulfill this objective, lemon juice was combined with 2 different concentrates, elderberry and grape, in a proportion of 5% (w/v). Bioactive composition (flavonoids and vitamin C) and color stability, as well as the antioxidant capacity of mixtures, during a period of 56 d of storage, were studied. A protective role of anthocyanins on ascorbic acid preservation was noted for both lemon-berry blends, keeping vitamin C stable until the end of the storage. In addition, the new drink combining lemon and elderberry performed better than the grape-lemon mixture in terms of health-promoting phytochemicals content, just as in vitro antioxidant capacity and color characteristics.

PRACTICAL APPLICATION

Beverages made from lemon juice and berries could contribute to develop new drinks with a prolonged preservation of bioactive compounds throughout storage, keeping an attractive color and a high antioxidant activity during long periods of time. The information obtained in the present work is in agreement to the rules of health and safety for juices established by the Directive of European Commission Dir2001/112/CE incorporated to the Spanish law through the RD1050/2003 regulation. Consequently, an improved performance of industrial products would be achieved.

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Publisher Full Text (DOI)

Authors+Show Affiliations

González-Molina E
Dept of Food Science and Technology, CEBAS-CSIC, PO Box 164, E-30100, Espinardo, Murcia, Spain.
Gironés-Vilaplana A
No affiliation info available
Mena P
No affiliation info available
Moreno DA
No affiliation info available
García-Viguera C
No affiliation info available

MeSH

AnthocyaninsAntioxidantsAscorbic AcidBeveragesCitrusDietEuropean UnionFlavonoidsFood HandlingFood StorageFruitFunctional FoodHydrogen-Ion ConcentrationLegislation, FoodPigmentationQuality ControlSambucusSpainVitis

Pub Type(s)

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

Language

eng

PubMed ID

22591199

Citation

González-Molina, Elena, et al. "New Beverages of Lemon Juice With Elderberry and Grape Concentrates as a Source of Bioactive Compounds." Journal of Food Science, vol. 77, no. 6, 2012, pp. C727-33.
González-Molina E, Gironés-Vilaplana A, Mena P, et al. New beverages of lemon juice with elderberry and grape concentrates as a source of bioactive compounds. J Food Sci. 2012;77(6):C727-33.
González-Molina, E., Gironés-Vilaplana, A., Mena, P., Moreno, D. A., & García-Viguera, C. (2012). New beverages of lemon juice with elderberry and grape concentrates as a source of bioactive compounds. Journal of Food Science, 77(6), C727-33. https://doi.org/10.1111/j.1750-3841.2012.02715.x
González-Molina E, et al. New Beverages of Lemon Juice With Elderberry and Grape Concentrates as a Source of Bioactive Compounds. J Food Sci. 2012;77(6):C727-33. PubMed PMID: 22591199.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - New beverages of lemon juice with elderberry and grape concentrates as a source of bioactive compounds. AU - González-Molina,Elena, AU - Gironés-Vilaplana,Amadeo, AU - Mena,Pedro, AU - Moreno,Diego A, AU - García-Viguera,Cristina, Y1 - 2012/05/16/ PY - 2012/5/18/entrez PY - 2012/5/18/pubmed PY - 2012/10/10/medline SP - C727 EP - 33 JF - Journal of food science JO - J Food Sci VL - 77 IS - 6 N2 - UNLABELLED: Considering the health potential of lemon and berry fruits, different functional beverages rich in antioxidant phytochemicals, which demonstrated beneficial effects, were developed. To fulfill this objective, lemon juice was combined with 2 different concentrates, elderberry and grape, in a proportion of 5% (w/v). Bioactive composition (flavonoids and vitamin C) and color stability, as well as the antioxidant capacity of mixtures, during a period of 56 d of storage, were studied. A protective role of anthocyanins on ascorbic acid preservation was noted for both lemon-berry blends, keeping vitamin C stable until the end of the storage. In addition, the new drink combining lemon and elderberry performed better than the grape-lemon mixture in terms of health-promoting phytochemicals content, just as in vitro antioxidant capacity and color characteristics. PRACTICAL APPLICATION: Beverages made from lemon juice and berries could contribute to develop new drinks with a prolonged preservation of bioactive compounds throughout storage, keeping an attractive color and a high antioxidant activity during long periods of time. The information obtained in the present work is in agreement to the rules of health and safety for juices established by the Directive of European Commission Dir2001/112/CE incorporated to the Spanish law through the RD1050/2003 regulation. Consequently, an improved performance of industrial products would be achieved. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/22591199/New_beverages_of_lemon_juice_with_elderberry_and_grape_concentrates_as_a_source_of_bioactive_compounds_ L2 - https://doi.org/10.1111/j.1750-3841.2012.02715.x DB - PRIME DP - Unbound Medicine ER -