l-Ascorbic acid content and antioxidant capacity in less-known fruit juices

Ivo Soural, Petr Šnurkovič and Monika Bieniasz
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Ivo Soural: Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic
Petr Šnurkovič: Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic
Monika Bieniasz: Department of Pomology and Apiculture, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Kraków, Poland

Czech Journal of Food Sciences, 2019, vol. 37, issue 5, 359-365

Abstract: 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 (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:305-2018-cjfs

DOI: 10.17221/305/2018-CJFS

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