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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F19%3A43916637" target="_blank" >RIV/62156489:43510/19:43916637 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.17221/305/2018-CJFS" target="_blank" >https://doi.org/10.17221/305/2018-CJFS</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/305/2018-CJFS" target="_blank" >10.17221/305/2018-CJFS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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 &lt; 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/I). 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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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 &lt; 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/I). 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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

<a href="/cs/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Výzkumná infrastruktura pro mladé vědce</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Svazek periodika

37

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

359-365

Kód UT WoS článku

000493786100009

EID výsledku v databázi Scopus

2-s2.0-85079348898