FLUCTUATIONS OF TOTAL ANTIOXIDANT CAPACITY (TAC) IN FRESH AND REFRIGERATED FRUIT JUICES BOUGHT IN BENIN CITY, NIGERIA

Fruit juices contain phenolic compounds and vitamin C which possess antioxidant capacity. A knowledge of the effect refrigerated storage on total characteristics citrus fruits is necessary. Total capacities (TAC) nine Nigerian were collected from a local market. The pulp seed free obtained using Gallenkamp juicer. fresh fruit namely; Green Apple, carrot, Grape, Mango (Mangifera indica), ?Bush mango‘(Irvinga gabonesis), Orange, pawpaw, pineapple watermelon stored in plastic containers at 20C for 0, 15, 30,60,120, 240,and 360minutes. thereafter assayed capacity during timed intervals. Fresh juice had highest TAC with value 76.62 ± 0.16mM Trolox Equil/L. Pawpaw lowest 11.89±1.29 mM 12.91± 1.05mM Equil/L respectively. results showed general fluctuations all juices. These values fluctuated between 15 30minutes period rose to peak thirty minutes two hours, except apple peaked fourth hour. Thereafter downward trend was observed decreased lower than that 0hr. There no significant difference p ? 0.05 0 6hr grape, Therefore these have greatest stability smallest decrease. Watermelon pawpaw after 6hours storage, significantly lowered. should be consumed within hours its preparation benefit maximally content