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Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices.

Abstract

Many studies have shown that bioactive compounds, for example, polyphenols, and so on can play an important role in reducing oxidative stress and protect against various diseases. The sources of these compounds in the human diet include mainly fruit and good quality fruit juices, which may contain polyphenols but also other phytochemicals such as vitamin C. The purpose of the study was to analyze the antioxidant properties of vitamin C-rich juices, which underwent mild processing. The content of total polyphenols (TP, FBBB), total flavonoids (TF), total anthocyanins (TA), and vitamin C as well as the antioxidant capacity (DPPH, ABTS) were evaluated in commercial fruit juices rich in vitamin C (acerola, gojiberry, sea buckthorn, wild rose, cranberry, Japanese quince). Moreover, phenolic acids and selected flavonoids were determined by HPLC methods. Among the examined fruit juices, acerola and wild rose juices contained the highest amounts of vitamin C and total polyphenols, and had the highest antioxidant capacity. Acerola owes its high antioxidant properties mainly to vitamin C, whereas the antioxidant capacity of wild rose is also attributed to its rich content of flavonoids and phenolic acids. Sea buckthorn juice and Japanese quince juice had a lower antioxidant capacity, yet higher than determined for gojiberry and cranberry juices. Total anthocyanins were the highest in cranberry juice. The results showed that the analyzed juices were a valuable source of natural antioxidants. Generally, vitamin C-rich juices are also good source of polyphenols. Vitamin C and polyphenols act synergistically and define the antioxidant properties of juices.

PRACTICAL APPLICATION

Bioactive compounds, for example, polyphenols play an important role in reducing oxidative stress and protect against various diseases. Sources of natural antioxidants in human diet include mainly fruit and good quality fruit juices. The study showed that the juices from acerola, gojiberry, sea buckthorn, wild rose, cranberry, Japanese quince were a valuable source of natural polyphenols and vitamin C. These compounds act synergistically and define the antioxidant properties of juices. Among all examined samples, acerola and wild rose juices seem to be the most valuable. Moreover, it's worth noticing that juices underwent mild processing (cold pressed and low pasteurization) retained more bioactive compounds, which affected their higher quality.

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  • Authors+Show Affiliations

    ,

    Dept. of Nutrition and Dietetics, Faculty of Health Sciences, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus Univ. in Toruń, Poland.

    ,

    Dept. of Nutrition and Dietetics, Faculty of Health Sciences, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus Univ. in Toruń, Poland.

    ,

    Dept. of Food Concentrates and Starch Products, Prof Wacław Dąbrowski Inst. of Agricultural and Food Biotechnology, Poznań, Poland.

    Dept. of Food Concentrates and Starch Products, Prof Wacław Dąbrowski Inst. of Agricultural and Food Biotechnology, Poznań, Poland.

    Source

    Journal of food science 83:8 2018 Aug pg 2237-2246

    MeSH

    Anthocyanins
    Antioxidants
    Ascorbic Acid
    Beverages
    Chromatography, High Pressure Liquid
    Flavonoids
    Food Handling
    Fruit
    Fruit and Vegetable Juices
    Hippophae
    Humans
    Lycium
    Malpighiaceae
    Phenols
    Phytochemicals
    Plant Extracts
    Polyphenols
    Rosaceae
    Vaccinium macrocarpon
    Vitamins

    Pub Type(s)

    Journal Article

    Language

    eng

    PubMed ID

    30044505

    Citation

    Nowak, Dariusz, et al. "Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices." Journal of Food Science, vol. 83, no. 8, 2018, pp. 2237-2246.
    Nowak D, Gośliński M, Wojtowicz E, et al. Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices. J Food Sci. 2018;83(8):2237-2246.
    Nowak, D., Gośliński, M., Wojtowicz, E., & Przygoński, K. (2018). Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices. Journal of Food Science, 83(8), pp. 2237-2246. doi:10.1111/1750-3841.14284.
    Nowak D, et al. Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices. J Food Sci. 2018;83(8):2237-2246. PubMed PMID: 30044505.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices. AU - Nowak,Dariusz, AU - Gośliński,Michał, AU - Wojtowicz,Elżbieta, AU - Przygoński,Krzysztof, Y1 - 2018/07/25/ PY - 2018/03/14/received PY - 2018/06/15/accepted PY - 2018/7/26/pubmed PY - 2018/10/26/medline PY - 2018/7/26/entrez KW - antioxidant properties KW - flavonoids KW - phenolic acids KW - polyphenols KW - vitamin C-rich juices SP - 2237 EP - 2246 JF - Journal of food science JO - J. Food Sci. VL - 83 IS - 8 N2 - : Many studies have shown that bioactive compounds, for example, polyphenols, and so on can play an important role in reducing oxidative stress and protect against various diseases. The sources of these compounds in the human diet include mainly fruit and good quality fruit juices, which may contain polyphenols but also other phytochemicals such as vitamin C. The purpose of the study was to analyze the antioxidant properties of vitamin C-rich juices, which underwent mild processing. The content of total polyphenols (TP, FBBB), total flavonoids (TF), total anthocyanins (TA), and vitamin C as well as the antioxidant capacity (DPPH, ABTS) were evaluated in commercial fruit juices rich in vitamin C (acerola, gojiberry, sea buckthorn, wild rose, cranberry, Japanese quince). Moreover, phenolic acids and selected flavonoids were determined by HPLC methods. Among the examined fruit juices, acerola and wild rose juices contained the highest amounts of vitamin C and total polyphenols, and had the highest antioxidant capacity. Acerola owes its high antioxidant properties mainly to vitamin C, whereas the antioxidant capacity of wild rose is also attributed to its rich content of flavonoids and phenolic acids. Sea buckthorn juice and Japanese quince juice had a lower antioxidant capacity, yet higher than determined for gojiberry and cranberry juices. Total anthocyanins were the highest in cranberry juice. The results showed that the analyzed juices were a valuable source of natural antioxidants. Generally, vitamin C-rich juices are also good source of polyphenols. Vitamin C and polyphenols act synergistically and define the antioxidant properties of juices. PRACTICAL APPLICATION: Bioactive compounds, for example, polyphenols play an important role in reducing oxidative stress and protect against various diseases. Sources of natural antioxidants in human diet include mainly fruit and good quality fruit juices. The study showed that the juices from acerola, gojiberry, sea buckthorn, wild rose, cranberry, Japanese quince were a valuable source of natural polyphenols and vitamin C. These compounds act synergistically and define the antioxidant properties of juices. Among all examined samples, acerola and wild rose juices seem to be the most valuable. Moreover, it's worth noticing that juices underwent mild processing (cold pressed and low pasteurization) retained more bioactive compounds, which affected their higher quality. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/30044505/Antioxidant_Properties_and_Phenolic_Compounds_of_Vitamin_C_Rich_Juices_ L2 - https://doi.org/10.1111/1750-3841.14284 DB - PRIME DP - Unbound Medicine ER -