Determination of quality indicators and antioxidant activity of various fruit juices.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F20%3A39916268" target="_blank" >RIV/00216275:25310/20:39916268 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Determination of quality indicators and antioxidant activity of various fruit juices.

Original language description

For eight types of juices (apple, orange, pear, pineapple, pink grapefruit, cranberry, blackcurrant and apricot), a range of analytical parameters was analysed in order to use them as primary indicators of juice adulteration. Dry matter, relative density, pulp percentage, ash, pH and titratable acidity, conductivity, total content of proteins, formol number, proline and ascorbic acid were determined in all samples. Antioxidant activity of samples expressed as Trolox equivalent was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2,2&apos;-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) assay and ferric reducing antioxidant power (FRAP) assay. The results were in correlation with total phenolic content expressed as gallic acid equivalent. Phenolic compounds chlorogenic acid, caffeic acid, naringin, hesperidin, rutin, quercetin and 5-hydroxymethylfurfural were determined using high performance liquid chromatography. Concentration of these compounds in samples was very variable, mostly in the order of tens of milligrams per litre. Overall, the values of all parameters and the concentration of compounds were the most influenced by the type of fruit from which the juice was produced. The quality control parameters analysis showed that the samples analysed were not adulterated because the results obtained met almost all the requirements given in Czech technical standards.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

10406 - Analytical chemistry

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Volume of the periodical

59

Issue of the periodical within the volume

3

Country of publishing house

SK - SLOVAKIA

Number of pages

12

Pages from-to

207-218

UT code for WoS article

000573227300004

EID of the result in the Scopus database

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