International Journal of Bioinformatics and Biomedical Engineering
Articles Information
International Journal of Bioinformatics and Biomedical Engineering, Vol.1, No.2, Sep. 2015, Pub. Date: Aug. 3, 2015
Effect of Storage Time and Temperature on the Health-Promoting Substances and Antioxidant Activity of Two Commercial Fruit Based-Beverages
Pages: 118-122 Views: 1199 Downloads: 1509
Authors
[01] Fairouz Saci, Laboratory of Applied Biochemistry, Faculty of Life and Natural sciences, University of Bejaia, Bejaia, Algeria.
[02] Leila Meziant, Laboratory of Applied Biochemistry, Faculty of Life and Natural sciences, University of Bejaia, Bejaia, Algeria.
[03] Hayette Louaileche, Laboratory of Applied Biochemistry, Faculty of Life and Natural sciences, University of Bejaia, Bejaia, Algeria.
Abstract
In the current study, changes in health-promoting substances (phenolics and flavonoids) and antioxidant activity of carrot and mango beverages during storage at 25 and 35°C for 30, 60 and 90 days were investigated. The total phenolic content was determined using Folin–Ciocalteu method. The antioxidant activity was based on the evaluation of free–radical scavenging activity (FRSA) using DPPH radical and ferric reducing power (FRP). At the end of storage, the analysed beverages exhibited a significant loss of phytochemicals and antiradical activity. Extremely significant correlation (p<0.001) was observed between phenolic and flavonoid contents, and the antioxidant activity (FRSA and FRP) of carrot and mango beverages.
Keywords
Carrot and Mango Beverages, Storage, Phenolics, DPPH, Ferric Reducing Power
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