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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Ivo Soural & Petr Šnurkovič & Monika Bieniasz, 2019. "l-Ascorbic acid content and antioxidant capacity in less-known fruit juices," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(5), pages 359-365.
    • Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:305-2018-cjfs
    DOI: 10.17221/305/2018-CJFS
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    References listed on IDEAS

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    1. I. Nagamine & H. Sakurai & H. T. T. Nguyen & M. Miyahara & J. Parkányiová & Z. Réblová & J. Pokorný, 2004. "Antioxidant activity of acerola extracts," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 155-158.
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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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