Effect of Storage Time and Temperature on the Health-Promoting Substances and Antioxidant Activity of Two Commercial Fruit Based-Beverages
نویسندگان
چکیده
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.
منابع مشابه
Effect of nitric oxide on biochemical and antioxidant properties of pomegranate fruit cv. Shishe-kab during cold storage
Pomegranate is a subtropical fruit that is widely consumed as fresh fruit and juice, however, its postharvest life is limited mainly due to storage disorders. The aim of this study was to determine the effect of nitric oxide (NO) on antioxidant activity and quality attributes of pomegranate fruit. The fruits were dipped for two minutes into different NO concentrations (0, 30, 100, 300 or 1000 µ...
متن کاملEffect of Storage Temperature and Packaging Material on Shelf Life of Thornless Blackberry
Blackberry is a highly perishable fruit and its quality decreases very quickly during postharvest period. In this research, two types of container including: oriented poly styrene (OPS), a petroleum-based material, and oriented poly corn starch (OPCS), a bio-based material, was analyzed over 14 days to determine their effects on shelf life of thornless blackberry. Packages were placed in freeze...
متن کاملEvaluation of Coenzyme Q10 Addition and Storage Temperature on Some Physicochemical and Organoleptic Properties of Grape Juice
Todays, parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. The coenzyme Q10 is an essential component for energy conversion and production of adenosine triphosphate (ATP) in the membranes of all body cells and organelles, especially the inner mitochondrial membrane is found. Coenzyme Q10 plays a vital ...
متن کاملEvaluation of Coenzyme Q10 Addition and Storage Temperature on Some Physicochemical and Organoleptic Properties of Grape Juice
Todays, parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. The coenzyme Q10 is an essential component for energy conversion and production of adenosine triphosphate (ATP) in the membranes of all body cells and organelles, especially the inner mitochondrial membrane is found. Coenzyme Q10 plays a vital ...
متن کاملThe Effect of Postharvest Methyl Jasmonate Treatment on Ethylene Biosynthesis, Antioxidant Capacity and Shelf Life of Strawberry
Strawberry is one of the highly consumed fruits which are cultivated in wide areas of the world. The most important problem of the strawberry is low storability and high postharvest losses; hence, more than 50% of harvested fruit is lost in Iran. The purpose of this research was to investigate biochemical and shelf life reaction of Camarosa cultivar to different concentrations of methyl jasmona...
متن کامل