Antioxidant activity of fruit juices and nectars

• Published in: Works of the Faculty of Agricultural and Food Sciences University of Sarajevo pp. 95 - 104
• Main Authors: Asima Begić-Akagić, Dženana Guzonjić
• Format: Journal Article
• Language: English
• Published: Sarajevo Faculty of Agricultural and Food Sciences University of Sarajevo 2011
• Subjects: Antioxidantes; Antioxidants; Antioxydant; Fruit juices; http://aims.fao.org/aos/agrovoc/c_3123; http://aims.fao.org/aos/agrovoc/c_511; Jugo de frutas; Jus de fruits; عصائر الفاكهة; مضادات المؤكسد; 抗氧化剂; 水果汁
• ISSN: 0033-8583

Modern time consumers pay more and more attention to their health thus daily consummation of fruit and vegetables grows increasingly. Due to this fact, consumers’ requirements regarding the fruits and vegetables quality are bigger. Fruits and vegetables are rich with high value substances, antioxidants. Antioxidants are matters which slow down the processes of oxidation in organism, so it is very important to keep valuable substances in the raw materials during processing. The aim of this work is to determine antioxidant activity of fruit juices (apple, orange, pineapple) and nectars (cornelian cherry, sour cherry, peach, blueberry, apple, orange, pineapple, strawberry and black currant) taken from Sarajevo market by using three methods (DPPH, ABTS, FRAP). Interrelation between antioxidant activity and phenol was also examined. The biggest antioxidant activity was determined in cherry nectar 92.81 mg Trolox/ml (FRAP) and orange juice 100.9 mg/ml (FRAP). The smallest antioxidant activity was recorded in blueberry nectar 4.34 mg Trolox/ml (ABTS) and apple juice 11.87 mg/ml (FRAP). Phenol content is the biggest in the peach nectar 72.27 gallic acid/ml, and orange juice 82.66 mg/ml. The lowest phenol content was found in apple nectar 21.25 mg gallic acid /ml, and apple juice 29.05 mg/ml. This study shows strong to very strong correlation between antioxidant activity and phenol content.