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Determination of flavonoids and total polyphenol contents in commercial apple juices

Author

Listed:
  • Leposava PAVUN

    (Faculty of Pharmacy and)

  • Snežana USKOKOVIĆ-MARKOVIĆ

    (Faculty of Pharmacy and)

  • Milena JELIKIĆ-STANKOV

    (Faculty of Pharmacy and)

  • Daniela ĐIKANOVIĆ

    (Institute for Multidisciplinary Researches, University of Belgrade, Belgrade, Serbia)

  • Predrag ĐURĐEVIĆ

    (Faculty of Science, University of Kragujevac, Kragujevac, Serbia$2)

Abstract

We propose a sensitive and selective spectrofluorimetric method for the determination of flavonoids as expressed in 'quercetin equivalent' in apple juices. The method is based on the strong emission of the aluminium(III)-quercetin complex at 480 nm with excitation at 420 nm, and it is successfully applied for the determination of flavonoids in commercial apple juices and compared with results obtained in reference spectrophotometric determination. The flavonoid content in commercial apple juices was found to range from 5.53 to 15.55 mg/l quercetin equivalent. The very good agreement between the two methods indicates the suitability of the proposed spectrofluorimetric method for the precise and accurate determination of flavonoids. In addition, the total polyphenol content was determined spectrophotometrically using the Folin-Ciocalteu (FC) method and the antioxidative activity of the tested juices was tested in a DPPH assay and these values were correlated with each other. The obtained profiles of compounds with antioxidative ability lead us to conclude that fruit juice labels based only on fruit % might sometimes misinform consumers.

Suggested Citation

  • Leposava PAVUN & Snežana USKOKOVIĆ-MARKOVIĆ & Milena JELIKIĆ-STANKOV & Daniela ĐIKANOVIĆ & Predrag ĐURĐEVIĆ, 2018. "Determination of flavonoids and total polyphenol contents in commercial apple juices," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(3), pages 233-238.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:211-2017-cjfs
    DOI: 10.17221/211/2017-CJFS
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    Cited by:

    1. Ivo Soural & Petr Šnurkovič & Monika Bieniasz, 2022. "Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 40(1), pages 69-75.

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