Investigation into the Total Phenols and Antioxidant Activity during Storage of Fruit Smoothies

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Journal of Food Science and Engineering
In this study, the total phenols (TP) and antioxidant activity of three different fruit smoothies (Blackberries, Raspberry and Boysenberry (BRAB), Mango and Passion fruits (MAP) and Blackcurrant, Acerola cherries and Rosehips (BACAR)) were determined during storage by Folin-Ciocalteu and ferric reducing antioxidant power (FRAP) assays respectively. TP ranged from 1,943 to 2,692 mg L-1 gallic acid equivalent whereas FRAP from 43,217 to 126,125 µmol L-1 Trolox equivalent for the three smoothies on opening. BACAR had the highest TP and antioxidant activity. The smoothies showed significant decrease (P < 0.05) in TP during storage. The decrease in antioxidant activity was significant (P < 0.05) for BRAB and MAP only. However, the study revealed that the smoothies had high antioxidant activity even during shelf-life at 4 °C which implies that consumption of smoothies may give considerable antioxidant benefits. Correlation between TP and antioxidant activity was strong and highly significant (r = 0.890, P < 0.0001).
This is an article published in Journal of Food Science and Engineering 2 (2012) 72-79
Journal of Food Science and Engineering 2 (2012) 72-79